Sensing in social interaction: the taste for cheese in gourmet shops
This book offers a novel perspective on how people engage in sensing the materiality of the world as a way of social interaction. It proposes a conceptual and analytical advance in how to approach sensing as an intersubjective and interactional phenomenon within the framework of conversation analysi...
Gespeichert in:
| 1. Verfasser: | |
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| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
Cambridge
Cambridge University Press
2021
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| Schriftenreihe: | Learning in doing
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| Schlagworte: | |
| Online-Zugang: | BSB01 UBG01 Volltext |
| Zusammenfassung: | This book offers a novel perspective on how people engage in sensing the materiality of the world as a way of social interaction. It proposes a conceptual and analytical advance in how to approach sensing as an intersubjective and interactional phenomenon within the framework of conversation analysis and ethnomethodology. Based on a uniquely rich set of video-recorded data, the author shows how people reacting to cheese in gourmet shops across Europe highlights the part the senses play in human behaviour and communication. The multimodal analysis of the case studies reveals the systematic features of looking, touching, smelling, and tasting in situated activities. By blending interdisciplinary research with real life, the volume puts together a theoretical and methodological framework for studying the embodied and linguistic dimensions of sensing in interaction |
| Beschreibung: | Title from publisher's bibliographic system (viewed on 26 Oct 2021) From the Senses to Sensing in Interaction -- Methodology -- Looking for a Cheese -- Asking for a Cheese: The Calibration of Looking and Knowing -- Touching: Professional and Lay Touch -- Smelling: Professional and Lay Smell -- Requests and Offers to Taste: The Sequential Environments of Tasting -- The Anatomy of Tasting -- The Outcome of Tasting: Assessing and Decision-Making -- Conclusion |
| Beschreibung: | 1 Online-Ressource (xx, 562 Seiten) |
| ISBN: | 9781108650090 |
| DOI: | 10.1017/9781108650090 |
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| dewey-search | 302/.1 |
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| discipline | Soziologie |
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| doi_str_mv | 10.1017/9781108650090 |
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| id | DE-604.BV047649930 |
| illustrated | Not Illustrated |
| index_date | 2024-07-03T18:49:45Z |
| indexdate | 2024-07-10T09:18:17Z |
| institution | BVB |
| isbn | 9781108650090 |
| language | English |
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| spelling | Mondada, Lorenza 1963- (DE-588)142992542 aut Sensing in social interaction the taste for cheese in gourmet shops Lorenza Mondada, University of Basel Cambridge Cambridge University Press 2021 1 Online-Ressource (xx, 562 Seiten) txt rdacontent c rdamedia cr rdacarrier Learning in doing Title from publisher's bibliographic system (viewed on 26 Oct 2021) From the Senses to Sensing in Interaction -- Methodology -- Looking for a Cheese -- Asking for a Cheese: The Calibration of Looking and Knowing -- Touching: Professional and Lay Touch -- Smelling: Professional and Lay Smell -- Requests and Offers to Taste: The Sequential Environments of Tasting -- The Anatomy of Tasting -- The Outcome of Tasting: Assessing and Decision-Making -- Conclusion This book offers a novel perspective on how people engage in sensing the materiality of the world as a way of social interaction. It proposes a conceptual and analytical advance in how to approach sensing as an intersubjective and interactional phenomenon within the framework of conversation analysis and ethnomethodology. Based on a uniquely rich set of video-recorded data, the author shows how people reacting to cheese in gourmet shops across Europe highlights the part the senses play in human behaviour and communication. The multimodal analysis of the case studies reveals the systematic features of looking, touching, smelling, and tasting in situated activities. By blending interdisciplinary research with real life, the volume puts together a theoretical and methodological framework for studying the embodied and linguistic dimensions of sensing in interaction Senses and sensation / Social aspects Cheese shops / Social aspects Cheese Social interaction Sensory stimulation / Social aspects Erscheint auch als Druck-Ausgabe 978-1-108-48425-1 https://doi.org/10.1017/9781108650090 Verlag URL des Erstveröffentlichers Volltext |
| spellingShingle | Mondada, Lorenza 1963- Sensing in social interaction the taste for cheese in gourmet shops Senses and sensation / Social aspects Cheese shops / Social aspects Cheese Social interaction Sensory stimulation / Social aspects |
| title | Sensing in social interaction the taste for cheese in gourmet shops |
| title_auth | Sensing in social interaction the taste for cheese in gourmet shops |
| title_exact_search | Sensing in social interaction the taste for cheese in gourmet shops |
| title_exact_search_txtP | Sensing in social interaction the taste for cheese in gourmet shops |
| title_full | Sensing in social interaction the taste for cheese in gourmet shops Lorenza Mondada, University of Basel |
| title_fullStr | Sensing in social interaction the taste for cheese in gourmet shops Lorenza Mondada, University of Basel |
| title_full_unstemmed | Sensing in social interaction the taste for cheese in gourmet shops Lorenza Mondada, University of Basel |
| title_short | Sensing in social interaction |
| title_sort | sensing in social interaction the taste for cheese in gourmet shops |
| title_sub | the taste for cheese in gourmet shops |
| topic | Senses and sensation / Social aspects Cheese shops / Social aspects Cheese Social interaction Sensory stimulation / Social aspects |
| topic_facet | Senses and sensation / Social aspects Cheese shops / Social aspects Cheese Social interaction Sensory stimulation / Social aspects |
| url | https://doi.org/10.1017/9781108650090 |
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