1887

Achieving the intersubjectivity of sensorial practices

Body, language, and the senses in tasting activities

image of Achieving the intersubjectivity of sensorial practices

Intersubjectivity is a crucial issue not only for how participants in social interaction communicate and coordinate shared projects, but also for how they engage in sensing the material world around them while they are jointly acting in that world. This paper offers an ethnomethodological and conversation analytic study of sensoriality that provides for a multimodal interactional analysis of sensory practices. On the basis of a video-recorded beer tasting session, I show how, far from being limited to individual and neuro-physiological processes, situated activities of sensing are a collective accomplishment here and now, emerging within joint activities of searching, finding, and sharing relevant features of taste, building agreements, and overcoming divergent views.

  • Affiliations: 1: University of Helsinki/University of Basel

References

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References

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    2005 [1994]The Lexical Field of Taste: A Semantic Study of Japanese Taste Terms. Cambridge: Cambridge University Press.
    [Google Scholar]
  2. Barretto, Robert P. J. , Sarah Gillis-Smith , Jayaram Chandrashekar , David A. Yarmolinsky , Mark J. Schnitzer , Nicholas J.P. Ryba , and Charles S. Zuker
    2015 “The Neural Representation of Taste Quality at the Periphery.” Nature517: 373–376.
    [Google Scholar]
  3. Classen, Constance
    1993Worlds of Sense: Exploring the Senses in History and across Cultures. London: Routledge.
    [Google Scholar]
  4. Croijmans Ilja , and Majid Asifa.
    2016 “Not All Flavor Expertise Is Equal: The Language of Wine and Coffee Experts.” PLoS ONE11 (6): e0155845. 10.1371/journal.pone.0155845
    https://doi.org/10.1371/journal.pone.0155845 [Google Scholar]
  5. Fele, Giolo
    2016 “Il paradosso del gusto.” Società Mutamento Politica7 (14): 151–174.
    [Google Scholar]
  6. Goffman, Erving
    1978 “Response Cries.” Language54 (4): 787–815.
    [Google Scholar]
  7. 1979 “Footing.” Semiotica25: 1–29. 10.1515/semi.1979.25.1‑2.1
    https://doi.org/10.1515/semi.1979.25.1-2.1 [Google Scholar]
  8. Goodwin, Charles
    2017Co-Operative Action. Cambridge: CUP. 10.1017/9781139016735
    https://doi.org/10.1017/9781139016735 [Google Scholar]
  9. 2000 “Action and Embodiment within Situated Human Interaction.” Journal of Pragmatics32: 1489–1522. 10.1016/S0378‑2166(99)00096‑X
    https://doi.org/10.1016/S0378-2166(99)00096-X [Google Scholar]
  10. Haddington, Pentti , Lorenza Mondada , and Maurice Nevile
    (eds) 2013Interaction and Mobility. Language and the Body in Motion. Berlin: De Gruyter. 10.1515/9783110291278
    https://doi.org/10.1515/9783110291278 [Google Scholar]
  11. Lawless, Harry T.
    1984 “Flavor Description of White Wine by ‘Expert’ and Nonexpert Wine Consumers.” Journal of Food Science49 (1): 120–123. 10.1111/j.1365‑2621.1984.tb13686.x
    https://doi.org/10.1111/j.1365-2621.1984.tb13686.x [Google Scholar]
  12. Lehrer, Ariane
    1983Wine and Conversation. Oxford: Oxford University Press.
    [Google Scholar]
  13. Liberman Ken
    2013 “The Phenomenology of Coffee Tasting: Lessons in Practical Objectivity.” More Studies in Ethnomethodology. New York: SUNY.
    [Google Scholar]
  14. Mondada, Lorenza.
    2014 “The Local Constitution of Multimodal Resources for Social Interaction.” Journal of Pragmatics65: 137–156. 10.1016/j.pragma.2014.04.004
    https://doi.org/10.1016/j.pragma.2014.04.004 [Google Scholar]
  15. 2016 “Challenges of Multimodality: Language and the Body in Social Interaction.” Journal of Sociolinguistics20 (2): 2–32. 10.1111/josl.1_12177
    https://doi.org/10.1111/josl.1_12177 [Google Scholar]
  16. 2018a “Visual Practices: Video Studies, Multimodality and Multisensoriality. InCo-Operative Engagements in Intertwined Semiosis: Essays in Honour of Charles Goodwin, ed. by Donald Favareau , 304–325. Tartu: University of Tartu Press.
    [Google Scholar]
  17. 2021 “The Multimodal Interactional Organization of Tasting: Practices of Tasting Cheese in Gourmet Shops.” Discourse Studies20 (6): 743–769.
    [Google Scholar]
  18. 2018c “Multiple Temporalities of Language and Body in Interaction: Challenges for Transcribing Multimodality.” ROLSI51 (1): 85–106. 10.1080/08351813.2018.1413878
    https://doi.org/10.1080/08351813.2018.1413878 [Google Scholar]
  19. 2019 “Contemporary Issues in Conversation Analysis: Embodiment and Materiality, Multimodality and Multisensoriality in Social Interaction.” Journal of Pragmatics145: 47–62. 10.1016/j.pragma.2019.01.016
    https://doi.org/10.1016/j.pragma.2019.01.016 [Google Scholar]
  20. 2020 “Audible Sniffs: Smelling-in-Interaction. Research on Language and Social Interaction53 (1): 140–163.
    [Google Scholar]
  21. In pressSensing in Social Interaction. Cambridge: Cambridge University Press.
    [Google Scholar]
  22. Nevile, Maurice
    2015 “The Embodied Turn in Research on Language and Social Interaction.” ROLSI48 (2): 121–151. 10.1080/08351813.2015.1025499
    https://doi.org/10.1080/08351813.2015.1025499 [Google Scholar]
  23. Nevile, Maurice , Pentti Haddington , Trine Heinemann , and Mirka Rauniomaa
    (eds.) 2015Interacting with Objects. Language, Materiality and Social Activity. Amsterdam: Benjamins. 10.1075/z.186
    https://doi.org/10.1075/z.186 [Google Scholar]
  24. Ochs, Elinor , Clotilde Pontecorvo , and Alessandra Fasulo
    1996 “Socializing Taste.” Ethnos61 (1–2): 7–46. 10.1080/00141844.1996.9981526
    https://doi.org/10.1080/00141844.1996.9981526 [Google Scholar]
  25. Shapin, Steve
    2011 “Changing Tastes: How Foods Tasted in the Early Modern Period and How They Taste Now.” InThe Hans Rausing Lecture. Salvia Småskrifter 14. Uppsala: University of Uppsala.
    [Google Scholar]
  26. Schutz, Alfred
    1962Collected Papers. The Hague: Nijhoff.
    [Google Scholar]
  27. Streeck, Jürgen
    2011 “The Changing Meanings of Things: Found Objects and Inscriptions in Social Interaction.” InEmbodied Interaction: Language and Body in the Material World, ed. by Jürgen Streeck , Charles Goodwin , and Curtis LeBaron , 67–78. New York: Cambridge University Press.
    [Google Scholar]
  28. Streeck, Jürgen . Goodwin Charles and Curtis LeBaron
    (eds.) 2011Embodied Interaction: Language and Body in the Material World. Cambridge: Cambridge University Press.
    [Google Scholar]
  29. Wiggins, Sally
    2002 “Talking with Your Mouth Full: Gustatory mmms and the Embodiment of Pleasure .” Research on Language and Social Interaction, 35 (3), 311–336.
    [Google Scholar]
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