Sensing in Social Interaction: The Taste for Cheese in Gourmet Shops

586 Pages·2021·11.659 MB·English

by  Lorenza Mondada

Sensing in Social Interaction
Thisbookoffersanovelperspectiveonhowpeopleengageinsensing
the materiality of the world within social interaction. Using conversa-
tion analysis and ethnomethodology, it proposes conceptual and ana-
lytical advances in how to approach sensing and sensoriality as
intersubjectiveandinteractionalphenomena.Basedonauniquelyrich
set of video-recorded data of people engaging with cheese in gourmet
shops across Europe, the author highlights the part the senses play in
human behavior and communication. The multimodal analyses reveal
the systematic features of looking, touching, smelling, and tasting in
situatedactivities.Bybringinginterdisciplinaryresearchtoreallife,the
volumeputstogetheranoriginaltheoreticalandmethodologicalframe-
work for studying the embodied and linguistic dimensions of sensing
ininteraction.
lorenzamondadaisinternationallyrecognizedforherworkinsocial
interaction. She is Professor of Linguistics at the University of Basel,
Switzerland.

learning in doing: social, cognitive,
and computational perspectives
series editor emeritus
JohnSeelyBrown,XeroxPaloAltoResearchCenter
general editors
RoyPea,ProfessorofEducationandtheLearningSciencesandDirector,
StanfordCenterforInnovationsinLearning,StanfordUniversity
ChristianHeath,TheManagementCentre,King’sCollege,London
LucyA.Suchman,CentreforScienceStudiesandDepartmentofSociology,
LancasterUniversity,UK
books in the series
TheConstructionZone:WorkingforCognitiveChangeinSchool
DenisNewman,PegGriffin,andMichaelCole
SituatedLearning:LegitimatePeripheralParticipationJeanLave
andEtienneWenger
StreetMathematicsandSchoolMathematicsTerezinhaNunes,
DavidWilliamCarraher,andAnaluciaDiasSchliemann
UnderstandingPractice:PerspectivesonActivityandContextSeth
ChaiklinandJeanLave,Editors
DistributedCognitions:PsychologicalandEducationalConsiderations
GavrielSalomon,Editor
TheComputerasMediumPeterBøghAnderson,BeritHolmqvist,
andJensF.Jensen,Editors
SocioculturalStudiesofMindJamesV.Wertsch,PablodelRio,and
AmeliaAlvarez,Editors
SocioculturalPsychology:TheoryandPracticeofDoingandKnowing
LauraMartin,KatherineNelson,andEthelTobach,Editors
MindandSocialPractice:SelectedWritingsofSylviaScribnerEthel
Tobachetal.,Editors
(continuedafterindex)

Sensing in Social Interaction
The Taste for Cheese in Gourmet Shops
LORENZA MONDADA
University of Basel
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www.cambridge.org
Informationonthistitle:www.cambridge.org/9781108484251
DOI:10.1017/9781108650090
©CambridgeUniversityPress2021
Thispublicationisincopyright.Subjecttostatutoryexception
andtotheprovisionsofrelevantcollectivelicensingagreements,
noreproductionofanypartmaytakeplacewithoutthewritten
permissionofCambridgeUniversityPress.
Firstpublished2021
AcataloguerecordforthispublicationisavailablefromtheBritishLibrary.
LibraryofCongressCataloging-in-PublicationData
Names:Mondada,Lorenza,author.
Title:Sensinginsocialinteraction:thetasteforcheeseingourmetshops/LorenzaMondada,
UniversityofBasel.
Description:Cambridge,UnitedKingdom;NewYork,NY:CambridgeUniversityPress,
2021.|Series:Learningindoing:social,cognitiveandcomputationalperspectives|
Includesbibliographicalreferencesandindex.
Identifiers:LCCN2021029763(print)|LCCN2021029764(ebook)|ISBN9781108484251
(hardback)|ISBN9781108706131(paperback)|ISBN9781108650090(epub)
Subjects:LCSH:Sensesandsensation–Socialaspects.|Sensorystimulation–Socialaspects.|
Socialinteraction.|Cheese.|Cheeseshops–Socialaspects.|BISAC:PSYCHOLOGY/
AppliedPsychology|PSYCHOLOGY/AppliedPsychology
Classification:LCCBF233.M5752021(print)|LCCBF233(ebook)|DDC302/.1–dc23
LCrecordavailableathttps://lccn.loc.gov/2021029763
LCebookrecordavailableathttps://lccn.loc.gov/2021029764
ISBN978-1-108-48425-1Hardback
CambridgeUniversityPresshasnoresponsibilityforthepersistenceoraccuracy
ofURLsforexternalorthird-partyinternetwebsitesreferredtointhispublication
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Contents
List of Figures page ix
List of Tables xi
List of Extracts xiii
Acknowledgments xix
part i sensoriality in interaction 1
1 From the Sensesto Sensing in Interaction 3
2 Methodology 62
part ii looking and knowing 113
3 Looking for a Cheese 115
4 Asking for a Cheese: The Calibration ofLooking
andKnowing 169
part iii sensing together 223
5 Touching: Professional andLay Touch 225
6 Smelling:Professional andLay Smell 262
part iv tasting, assessing, and making decisions 311
7 Requests andOffers to Taste: The Sequential Environments
ofTasting 313
8 The AnatomyofTasting 354
vii
viii Contents
9 The Outcome ofTasting: Assessing andDecision-Making 420
10 Conclusion 482
Appendix:Transcription Conventions 513
Bibliography 521
Index 553
Figures
2.1 Barcelona page 78
2.2 Thonon 78
2.3 Padova 78
2.4 London 78
2.5 Paris 78
2.6 Madrid 78
2.7 (FRO_FIN_HEL_0902_1.58.00) two complementary
camera views 88
2.8 (FRO_D_FREI_1.04.46) three camera views andfieldnotes
indicating their positions within the space ofthe shop 89
2.9 (FRO_UK_LDN_0204)mobile andstatic camera views 90
ix