Open AccessFigurations of taste: Sensing sustainable alternatives together
Author(s) -
Susanne Højlund
Publication year - 2020
Publication title -
international journal of food design
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.287
H-Index - 6
eISSN - 2056-6530
pISSN - 2056-6522
DOI - 10.1386/ijfd_00016_3
Subject(s) - taste , field (mathematics) , key (lock) , aesthetics , diversity (politics) , sociology , epistemology , psychology , computer science , art , philosophy , anthropology , mathematics , computer security , neuroscience , pure mathematics
Taste is a key analytical concept when we want to understand how people handle their food choices. But taste is an interdisciplinary concept that means different things, for example, to a chef, a farmer, a scientist and a sociologist. Using an empirical example, this opinion article argues that the gastronomical field embraces many meanings of taste and that this diversity needs to be nurtured rather than downplayed. It is suggested that research on social figurations can shed light on the endeavour to develop both new taste preferences and sustainable food practices.