Sensing in Social Interaction

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.

'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

• 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.