Tasting coffee :: an inquiry into objectivity /
"Draws upon the situated work of professional coffee tasters in over a dozen countries to shed light on the methods we use to convert subjective experience into objective knowledge"--
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
Albany :
State University of New York Press,
[2022]
|
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Zusammenfassung: | "Draws upon the situated work of professional coffee tasters in over a dozen countries to shed light on the methods we use to convert subjective experience into objective knowledge"-- "At once ethnographic and phenomenological, Tasting Coffee investigates the global chain of coffee production 'from seed to cup,' stopping at every stage along the way to describe the tasting practices of each stakeholder purveying coffee. The ethnomethodological care of these descriptions derives from an attunement to just how these stakeholders discover and describe the flavors of coffee and how they convert subjective experience into objective knowledge. The methods and protocols of sensory science are also examined and assessed in their lived details, making this study also a contribution to the sociology of science. Based upon a decade of research in fourteen countries, author Kenneth Liberman provides a nonessentialist ontology of coffee, its history, and its production. The world of coffee becomes a microcosm in which many realities of postmodern humanity are exposed and clarified--with the thoughts of Edmund Husserl, Alfred Schutz, Martin Heidegger, Hans-Georg Gadamer, Emmanuel Levinas, Maurice Merleau-Ponty, Jacques Derrida, Ludwig Wittgenstein, Aron Gurwitsch, and Harold Garfinkel--even as these naturally occurring case studies provide fresh specifications for these thinkers' ideas."-- |
| Beschreibung: | 1 online resource (vii, 502 pages) : illustrations. |
| Bibliographie: | Includes bibliographical references (pages 483-493) and indexes. |
| ISBN: | 9781438488981 143848898X |
Internformat
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| 504 | |a Includes bibliographical references (pages 483-493) and indexes. | ||
| 520 | |a "Draws upon the situated work of professional coffee tasters in over a dozen countries to shed light on the methods we use to convert subjective experience into objective knowledge"-- |c Provided by publisher. | ||
| 520 | |a "At once ethnographic and phenomenological, Tasting Coffee investigates the global chain of coffee production 'from seed to cup,' stopping at every stage along the way to describe the tasting practices of each stakeholder purveying coffee. The ethnomethodological care of these descriptions derives from an attunement to just how these stakeholders discover and describe the flavors of coffee and how they convert subjective experience into objective knowledge. The methods and protocols of sensory science are also examined and assessed in their lived details, making this study also a contribution to the sociology of science. Based upon a decade of research in fourteen countries, author Kenneth Liberman provides a nonessentialist ontology of coffee, its history, and its production. The world of coffee becomes a microcosm in which many realities of postmodern humanity are exposed and clarified--with the thoughts of Edmund Husserl, Alfred Schutz, Martin Heidegger, Hans-Georg Gadamer, Emmanuel Levinas, Maurice Merleau-Ponty, Jacques Derrida, Ludwig Wittgenstein, Aron Gurwitsch, and Harold Garfinkel--even as these naturally occurring case studies provide fresh specifications for these thinkers' ideas."-- |c Provided by publisher. | ||
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| 650 | 0 | |a Objectivity. |0 http://id.loc.gov/authorities/subjects/sh85093660 | |
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| author | Liberman, Kenneth, 1948- |
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| discipline | Chemie / Pharmazie |
| format | Electronic eBook |
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| id | ZDB-4-EBA-on1319650682 |
| illustrated | Illustrated |
| indexdate | 2024-11-27T13:30:34Z |
| institution | BVB |
| isbn | 9781438488981 143848898X |
| language | English |
| oclc_num | 1319650682 |
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| physical | 1 online resource (vii, 502 pages) : illustrations. |
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| publishDate | 2022 |
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| publisher | State University of New York Press, |
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| spelling | Liberman, Kenneth, 1948- author. https://id.oclc.org/worldcat/entity/E39PCjKPgd9tgCq6DkMtd3VqYq http://id.loc.gov/authorities/names/n82205431 Tasting coffee : an inquiry into objectivity / Kenneth Liberman. 2206 Albany : State University of New York Press, [2022] 1 online resource (vii, 502 pages) : illustrations. text txt rdacontent computer c rdamedia online resource cr rdacarrier Print version record and online resource (ProQuest Ebook Central, viewed August 26, 2022). Includes bibliographical references (pages 483-493) and indexes. "Draws upon the situated work of professional coffee tasters in over a dozen countries to shed light on the methods we use to convert subjective experience into objective knowledge"-- Provided by publisher. "At once ethnographic and phenomenological, Tasting Coffee investigates the global chain of coffee production 'from seed to cup,' stopping at every stage along the way to describe the tasting practices of each stakeholder purveying coffee. The ethnomethodological care of these descriptions derives from an attunement to just how these stakeholders discover and describe the flavors of coffee and how they convert subjective experience into objective knowledge. The methods and protocols of sensory science are also examined and assessed in their lived details, making this study also a contribution to the sociology of science. Based upon a decade of research in fourteen countries, author Kenneth Liberman provides a nonessentialist ontology of coffee, its history, and its production. The world of coffee becomes a microcosm in which many realities of postmodern humanity are exposed and clarified--with the thoughts of Edmund Husserl, Alfred Schutz, Martin Heidegger, Hans-Georg Gadamer, Emmanuel Levinas, Maurice Merleau-Ponty, Jacques Derrida, Ludwig Wittgenstein, Aron Gurwitsch, and Harold Garfinkel--even as these naturally occurring case studies provide fresh specifications for these thinkers' ideas."-- Provided by publisher. Coffee tasting Philosophy. Objectivity. http://id.loc.gov/authorities/subjects/sh85093660 Subjectivity. http://id.loc.gov/authorities/subjects/sh85129469 Objectivité. Objectivity fast Subjectivity fast has work: TASTING COFFEE (Text) https://id.oclc.org/worldcat/entity/E39PCXtcY4HbJjvBTpPKFQx66q https://id.oclc.org/worldcat/ontology/hasWork Print version: 9781438488974 1438488971 (DLC) 2022005555 (OCoLC)1285051549 FWS01 ZDB-4-EBA FWS_PDA_EBA https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=3088496 Volltext |
| spellingShingle | Liberman, Kenneth, 1948- Tasting coffee : an inquiry into objectivity / Coffee tasting Philosophy. Objectivity. http://id.loc.gov/authorities/subjects/sh85093660 Subjectivity. http://id.loc.gov/authorities/subjects/sh85129469 Objectivité. Objectivity fast Subjectivity fast |
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| title | Tasting coffee : an inquiry into objectivity / |
| title_auth | Tasting coffee : an inquiry into objectivity / |
| title_exact_search | Tasting coffee : an inquiry into objectivity / |
| title_full | Tasting coffee : an inquiry into objectivity / Kenneth Liberman. |
| title_fullStr | Tasting coffee : an inquiry into objectivity / Kenneth Liberman. |
| title_full_unstemmed | Tasting coffee : an inquiry into objectivity / Kenneth Liberman. |
| title_short | Tasting coffee : |
| title_sort | tasting coffee an inquiry into objectivity |
| title_sub | an inquiry into objectivity / |
| topic | Coffee tasting Philosophy. Objectivity. http://id.loc.gov/authorities/subjects/sh85093660 Subjectivity. http://id.loc.gov/authorities/subjects/sh85129469 Objectivité. Objectivity fast Subjectivity fast |
| topic_facet | Coffee tasting Philosophy. Objectivity. Subjectivity. Objectivité. Objectivity Subjectivity |
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