感知的规范性顺序:在品尝培训课程中制定品尝表
1Department of Linguistics, University of Basel, Basel, Switzerland.
Text & talk
|February 7, 2025
概括
品尝会通过实际使用品尝表等工具来规范感官体验. 这项研究表明,在这些社会实践中,身体,语言和标准化描述符是如何对齐的.
科学领域:
- 感官科学 感官科学
- 语言学的语言学.
- 社会学 社会学 社会学
背景情况:
- 品尝会包括参与者用标准化工具描述感官体验.
- 现有的文学专注于感官词典,但不研究身体在品味实践中的作用.
- 在品尝中感觉身体,语言和规范类别的表达仍然没有得到充分的研究.
研究的目的:
- 研究身体,感觉,语言之间的关系,以及口味实践中的词汇谱的规范性.
- 展示培训品尝课程的参与者如何在实践中将品尝的样品与他们的感觉体和词汇目录联系起来.
- 展示像品尝纸这样的艺术品如何社会化和标准化感官体验.
主要方法:
- 民族方法学和对话分析方法.
- 在专业品尝者培训研讨会期间,对视频录制的奶酪品尝会进行分析.
- 专注于艺术品的位置使用 (品尝表,词汇列表) 和身体动作.
主要成果:
- 参与者在身体和物质上实现品尝样品,他们的感觉体和词汇库之间的关联.
- 像品味纸这样的文物被动员起来,以增强,社交和标准化感官感知.
- 感觉的规范性顺序是通过将品尝表与感觉检查相结合来实现的.
结论:
- 品尝实践表明,通过身体,物质性,语言和艺术品的相互作用来实现感觉的规范性秩序.
- 感官体验受到规范性的约束,实际管理,并在品尝会中与身体保持一致.
- 该研究强调了标准化的类别和工具如何塑造感官知觉及其描述.
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