Projekter pr. år
Abstract
This article presents four basic points. The first point is that food cannot be studied without integrating taste into the equation. Just as music is more than sounds, food is more than its physical or chemical ingredients. The second point is that in order to understand taste, it must be observed from different perspectives, and in this connection, three taste systems can be identified. Taste is indeed a physiological phenomenon, but it is also a mental and a social phenomenon. It is a matter of memories, experiences, and feelings, and it is something that we communicate about. Adding to the physiological taste system, we can identify a mental and a social taste system. These two systems can be observed through the lenses of taste psychology and taste sociology. The third point is that taste is both a precondition and an outcome; we profit from our taste abilities, but the outcome is taste experiences. Taste is both medium and form. This implies that taste is a creative ability. We appreciate what we taste, but through taste as a medium, we also imagine new taste potentials. The fourth point is that taste can be divided into a number of taste dimensions. Based on empirical studies, we have identified seven dimensions: (1) taste as sensory perceptions, (2) taste as deliciousness, (3) taste as a question of health, (4) taste as a moral phenomenon, (5) taste as a question of love, (6) taste as a religious phenomenon, and (7) taste as a question of trendiness.
Originalsprog | Dansk |
---|---|
Tidsskrift | Food Studies: An Interdisciplinary Journal |
Vol/bind | 12 |
Nummer | 2 |
Sider (fra-til) | 1-7 |
Antal sider | 7 |
DOI | |
Status | Udgivet - nov. 2022 |
Emneord
- Food
- Sense making
- Taste
- Taste dimensions
- Taste systematic
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TASTE Didactics - Food and Critical Thinking
Wistoft, K. (PI), Danneskiold-Samsøe, I. (Deltager) & Skovmand-Larsen, M. (Deltager)
01/08/2023 → 31/08/2027
Projekter: Projekt › Forskning
Fil -
SfL 2.0: Smag for Livet - med smagen som brobygger
Wistoft, K. (Projektleder), Mouritsen, O. G. (Projektleder), Hedegaard, L.-L. (Projektleder), Sørensen, S. (Projektleder), Schneider, M. (Projektkoordinator), Højgaard Christensen, J. (Deltager), Stovgaard, M. (Deltager), Thrane, C. (Deltager) & Brahe, T. (Deltager)
01/07/2018 → 30/06/2021
Projekter: Projekt › Forskning
Fil -
SmagForLivet
Mouritsen, O. G. (Ansøger), Wistoft, K. (Projektleder), Leer, J. (Deltager), Højlund, S. (Deltager) & Povlsen, K. K. (Deltager)
01/07/2014 → 30/06/2018
Projekter: Projekt › Forskning
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Food diversity in Home Economics Education – exemplified by Danish school research
Wistoft, K., 11 nov. 2023, (Afsendt) Journal of Asian Regional Association for Home Economics: JARAHE. Nishihara, N. (red.). ARAHEPublikation: Bidrag til bog/antologi/rapport/proceeding › Bidrag til rapport › Forskning › peer review
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Making Sense of Taste: Quality, Context, Community: Introduction to Special Issue
Wistoft, K. & Qvortrup, L., nov. 2022, I: Food Studies: An Interdisciplinary Journal.Publikation: Bidrag til tidsskrift/Konferencebidrag i tidsskrift /Bidrag til avis › Forord/efterskrift › Formidling
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Religious taste: A reflection repertoire for teaching food diversity
Wistoft, K., nov. 2022, I: Food Studies: An Interdisciplinary Journal. 12, 2, s. 49-63 15 s.Bidragets oversatte titel :Religiøs smag: Et refleksionsrepertoire til undervisning i madmæssig mangfoldighed Publikation: Bidrag til tidsskrift/Konferencebidrag i tidsskrift /Bidrag til avis › Tidsskriftartikel › Forskning › peer review
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Aktiviteter
- 1 Vært for en akademisk besøgende
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Akiko Ueno
Wistoft, K. (Vært)
23 aug. 2023 → 26 aug. 2023Aktivitet: Vært for en besøgende - typer › Vært for en akademisk besøgende
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