Tasting as a social practice: a methodological experiment in making taste public
Peter Jackson, David M. Evans, Mónica Trüninger, João Afonso Baptista, Nádia Carvalho Nunes
Abstract
Based on fieldwork in the UK and Portugal, this paper considers the relationships between cultural analyses of taste and the embodied activity of tasting. As part of a wider project on the multiple ontologies of ‘freshness’, the paper conceptualises taste as an emergent effect of tasting practices. Drawing on evidence from a series of ‘tasting events’ (where research participants were recorded shopping, cooking and eating a meal with friends and family), the paper explores the multiple dimensions of taste concluding that even the most personal and sensory aspects of tasting food involve a social dimension which we interpret through the lens of practice theory. The paper identifies three specific dimensions of tasting as a social practice involving food’s material and visceral qualities; the links between embodiment and emotion; and the contextual significance of family and social relations. Our findings contribute to recent debates about ‘making taste public’, even in the apparently private context of household consumption.