Sensing in social interaction : the taste for cheese in gourmet shops
著者
書誌事項
Sensing in social interaction : the taste for cheese in gourmet shops
（Learning in doing : social, cognitive, and computational perspectives）
Cambridge University Press, 2021
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注記
Includes bibliographical references (p.521-551) and index
内容説明・目次
内容説明
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.
目次
- Part I. Sensoriality in Interaction: 1. From the senses to sensing in interaction
- 2. Methodology
- Part II. Looking and Knowing: 3. Looking for a cheese
- 4. Asking for a cheese: the calibration of looking and knowing
- Part III. Sensing Together: 5. Touching: professional and lay touch
- 6. Smelling: professional and lay smell
- Part IV. Tasting, Assessing and Making decisions: 7. Requests and offers to taste: the sequential environment of tasting
- 8. The anatomy of tasting
- 9. The outcome of tasting: assessing and decision-making
- 10. Conclusion.
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