Sensing in Social Interaction

The Taste for Cheese in Gourmet Shops

AvLorenza Mondada

Häftad, Engelska, 2023

Del i serien Learning in Doing: Social, Cognitive and Computational Perspectives

307 kr

Beställningsvara. Skickas inom 7-10 vardagar. Fri frakt över 249 kr.

Fler format och utgåvor

Inbunden

1 806 kr

E-bok

353 kr

E-bok

353 kr

Beskrivning

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.

Produktinformation

Utgivningsdatum:2023-10-19
Mått:150 x 230 x 30 mm
Vikt:828 g
Format:Häftad
Språk:Engelska
Serie:Learning in Doing: Social, Cognitive and Computational Perspectives
Antal sidor:586
Förlag:Cambridge University Press
ISBN:9781108706131

Utforska kategorier

Socialpsykologi och gruppsykologi inom Psykologi och pedagogik

Mer om författaren

Lorenza Mondada is internationally recognized for her work in social interaction. She is Professor of Linguistics at the University of Basel, Switzerland, and Distinguished Professor at the University of Helsinki, Finland.

Recensioner i media

'This is a remarkable and engaging study of the ways in which sense and sensibility are constituted in and through social interaction. Mondada explores the knowledge, culture, and practice that underpins how we look at, smell, touch, taste and experience fine food. It is a careful and insightful analysis of service encounters that makes an important and wide-ranging contribution to our understanding of language, multimodality and embodied action.' Christian Heath, Professor of Work and Interaction, King's College London, UK

Innehållsförteckning

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.