Figurations of taste: Sensing sustainable alternatives together | Intellect Skip to content
1981
1-2: Creative Tastebuds 2020
  • ISSN: 2056-6522
  • E-ISSN: 2056-6530

Abstract

Taste is a key analytical concept when we want to understand how people handle their food choices. But taste is an interdisciplinary concept that means different things, for example, to a chef, a farmer, a scientist and a sociologist. Using an empirical example, this opinion article argues that the gastronomical field embraces many meanings of taste and that this diversity needs to be nurtured rather than downplayed. It is suggested that research on social figurations can shed light on the endeavour to develop both new taste preferences and sustainable food practices.

This is an open-access article distributed under the terms of the Creative Commons Attribution-NonCommercial-NoDerivatives License (CC BY-NC-ND), which allows users to copy, distribute and transmit the article as long as the author is attributed, the article is not used for commercial purposes, and the work is not modified or adapted in any way.
Loading

Article metrics loading...

/content/journals/10.1386/ijfd_00016_3
2020-12-01
2024-04-19
Loading full text...

Full text loading...

/deliver/fulltext/ijfd/5/1-2/ijfd.5.1-2.133_Hojlund.html?itemId=/content/journals/10.1386/ijfd_00016_3&mimeType=html&fmt=ahah

References

  1. Bourdieu, P.. ( 1984), Distinction: A Social Critique of the Judgement of Taste, Cambridge, MA:: Harvard University Press;.
    [Google Scholar]
  2. Brightman, M.,, Lewis, J.. (eds) ( 2017), The Anthropology of Sustainability: Beyond Development and Progress, London:: Palgrave/Macmillan;.
    [Google Scholar]
  3. Carolan, M.. ( 2016;), ‘ Adventurous food futures: Knowing about alternatives is not enough, we need to feel them. ’, Agric Hum Values, 33, pp. 14152.
    [Google Scholar]
  4. Chau, A. Y.. ( 2008;), ‘ The sensorial production of the social. ’, Ethnos: Journal of Anthropology, 73:4, pp. 485504.
    [Google Scholar]
  5. Collinson, P.,, Young, A. I. L.,, Macbeth, H.. ( 2019), Food and Sustainability in the Twenty-First Century: Cross-Disciplinary Perspectives, New York, Oxford:: Berghan Books;.
    [Google Scholar]
  6. COMPASS, https://www.compass.ku.dk. Accessed 26 August 2020.
  7. Eat Forum ( 2020;), ‘ The EAT-Lancet Commission on Food, Planet, Health. ’, https://eatforum.org/eat-lancet-commission/. Accessed 26 March 2020.
  8. Elias, N.. ( [1939] 1978), The Civilizing Process, Oxford:: Basil Blackwell;.
    [Google Scholar]
  9. Fischler, C.. ( 1988;), ‘ Food, self and identity. ’, Social Science Information, 27:275, pp. 27592.
    [Google Scholar]
  10. Hayes-Conroy, J.,, Hayes-Conroy, A.. ( 2013;), ‘ Veggies and visceralities: A political ecology of food and feeling. ,’ Emotion, Space and Society, 6, pp. 8190.
    [Google Scholar]
  11. Hedegaard, L.,, Leer, L.. (eds) ( 2017;), ‘ Perspektiver på Smag. ’, Odense:, Smag for Livet #06 .
    [Google Scholar]
  12. Howes, D., and Classen, C.. ( 2014), Ways of Sensing: Understanding the Senses in Society, New York:: Routledge;.
    [Google Scholar]
  13. Højlund, S.. ( 2015;), ‘ Taste as a social sense: Rethinking taste as a cultural activity. ’, Flavour, 4:6.
    [Google Scholar]
  14. Matta, R.. ( 2018;), ‘ Celebrity chefs and the limits of playing politics from the kitchen. ’, Research Gate Net.: Preprint of chapter in: J. Dürrschmidt,, and Y. Kaut. (eds) (2019), Globalized Eating Cultures: Mediation and Mediatization , Cham, Schwitzerland:: Palgrave/Macmillan;, pp. 183201.
    [Google Scholar]
  15. Murphy, F., and McDonagh, P.. ( 2016), Envisioning Sustainabilities: Towards an Anthropology of Sustainability, Cambridge:: Cambridge Scholars Publishing;.
    [Google Scholar]
  16. SDG Goals ( 2020;), ‘ Social innovation & inclusion of sustainable development goals. ’, http://socisdg.com/en/blog/food-and-the-sustainable-development-goals/. Accessed 26 March 2020.
  17. Teil, G., and Hennion. A.. ( 2004;), ‘ Discovering quality or performing taste? A sociology of the amateur. ’, in M. Harvey,, A. McMeekin, and A. Warde. (eds), Qualities of Food, Manchester:: Manchester University Press;, pp. 1929.
    [Google Scholar]
  18. Turner, B.. ( 2019), Taste, Waste and the New Materiality of Food, New York:: Routledge;.
    [Google Scholar]
  19. Wilson, B.. ( 2019;), ‘ Preference as the missing link in food policy. ’, Food and Culture, https://sustainablefoodtrust.org/articles/?category=food-and-culture. Accessed 26 July 2020.
    [Google Scholar]
  20. Højlund, Susanne. ( 2020;), ‘ Figurations of taste: Sensing sustainable alternatives together. ’, International Journal of Food Design, 5:1&2, pp. 133138, doi: https://doi.org/10.1386/ijfd_00016_3
    [Google Scholar]
http://instance.metastore.ingenta.com/content/journals/10.1386/ijfd_00016_3
Loading
  • Article Type: Article
Keyword(s): change; figurations; senses; sociality; sustainability; taste
This is a required field
Please enter a valid email address
Approval was a success
Invalid data
An error occurred
Approval was partially successful, following selected items could not be processed due to error