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Tasting sessions are a social activity in which the senses and the sensorial features of the tasted objects are the main focus of the participants, who do not only experience taste but also aim at precisely describing it. For doing that, they use pre-formatted tasting sheets and pre-existing standardized repertoires of descriptors. This paper investigates the relations between bodies and sensations, linguistic expressions and the normativity of lexical repertoires. While the literature has insisted on the sensorial lexicon of diverse languages and its specialization within expert domains, the very way in which the sensing body, language, and the normativity of standardized categories are precisely articulated in tasting practices remains understudied. Using an ethnomethodological and conversation analytic approach, this paper demonstrates how participants in training tasting sessions achieve practically, bodily and materially the association between the sample tasted, the sensing body and the use of lexical repertoires. Artefacts and tools like tasting sheets and lexical lists are situatedly mobilized in a way that enhances the senses but also socializes and standardizes them. On the basis of cheese tasting sessions video-recorded during training workshops of professional tasters in Italy and Italian-speaking Switzerland, the paper demonstrates how the normative order of sensing is achieved through the imbrication of the use of tasting sheets within the sensory examination of samples – thus showing how body, materiality, language, and artefacts are normatively constrained, practically managed and bodily aligned in the tasting session.

The normative order of sensing: enacting the tasting sheet in tasting training sessions