Difference between revisions of "Fele2020"
JakubMlynar (talk | contribs) (Created page with "{{BibEntry |BibType=ARTICLE |Author(s)=Giolo Fele; Kenneth Liberman; |Title=Some Discovered Practices of Lay Coffee Drinkers |Tag(s)=EMCA; Tasting; Objectivation; Calibration;...") |
JakubMlynar (talk | contribs) |
||
| (One intermediate revision by the same user not shown) | |||
| Line 5: | Line 5: | ||
|Tag(s)=EMCA; Tasting; Objectivation; Calibration; Accounts; Coffee tasters | |Tag(s)=EMCA; Tasting; Objectivation; Calibration; Accounts; Coffee tasters | ||
|Key=Fele2020 | |Key=Fele2020 | ||
| − | |Year= | + | |Year=2021 |
|Language=English | |Language=English | ||
|Journal=Symbolic Interaction | |Journal=Symbolic Interaction | ||
| + | |Volume=44 | ||
| + | |Number=1 | ||
| + | |Pages=40-62 | ||
|URL=https://onlinelibrary.wiley.com/doi/full/10.1002/symb.486 | |URL=https://onlinelibrary.wiley.com/doi/full/10.1002/symb.486 | ||
|DOI=10.1002/symb.486 | |DOI=10.1002/symb.486 | ||
|Abstract=When lay coffee drinkers taste the coffee in their cups, the flavors they note are shaped by the local interaction that provides the context for the occasion. Three methods they use for identifying flavors are examined and described: clustering , or how flavor descriptors are articulated in ensembles during a collaborative process; objectivating , the concerted work of transforming tentative suggestions into objective findings; and calibrating , how drinkers align their practice of tasting in order to conform with—and make meaningful—the objectivated accounts. These microsocial practices continuously intrude upon tasting, and a serendipitously developed local order guides their taste identification. This does not mean that there is no real taste, only that the taste never stands apart from the social contingencies and the discursive practices that are developed to describe it. | |Abstract=When lay coffee drinkers taste the coffee in their cups, the flavors they note are shaped by the local interaction that provides the context for the occasion. Three methods they use for identifying flavors are examined and described: clustering , or how flavor descriptors are articulated in ensembles during a collaborative process; objectivating , the concerted work of transforming tentative suggestions into objective findings; and calibrating , how drinkers align their practice of tasting in order to conform with—and make meaningful—the objectivated accounts. These microsocial practices continuously intrude upon tasting, and a serendipitously developed local order guides their taste identification. This does not mean that there is no real taste, only that the taste never stands apart from the social contingencies and the discursive practices that are developed to describe it. | ||
}} | }} | ||
Latest revision as of 21:49, 7 February 2021
| Fele2020 | |
|---|---|
| BibType | ARTICLE |
| Key | Fele2020 |
| Author(s) | Giolo Fele, Kenneth Liberman |
| Title | Some Discovered Practices of Lay Coffee Drinkers |
| Editor(s) | |
| Tag(s) | EMCA, Tasting, Objectivation, Calibration, Accounts, Coffee tasters |
| Publisher | |
| Year | 2021 |
| Language | English |
| City | |
| Month | |
| Journal | Symbolic Interaction |
| Volume | 44 |
| Number | 1 |
| Pages | 40-62 |
| URL | Link |
| DOI | 10.1002/symb.486 |
| ISBN | |
| Organization | |
| Institution | |
| School | |
| Type | |
| Edition | |
| Series | |
| Howpublished | |
| Book title | |
| Chapter | |
Abstract
When lay coffee drinkers taste the coffee in their cups, the flavors they note are shaped by the local interaction that provides the context for the occasion. Three methods they use for identifying flavors are examined and described: clustering , or how flavor descriptors are articulated in ensembles during a collaborative process; objectivating , the concerted work of transforming tentative suggestions into objective findings; and calibrating , how drinkers align their practice of tasting in order to conform with—and make meaningful—the objectivated accounts. These microsocial practices continuously intrude upon tasting, and a serendipitously developed local order guides their taste identification. This does not mean that there is no real taste, only that the taste never stands apart from the social contingencies and the discursive practices that are developed to describe it.
Notes
