Sensory labor: considering the work of taste in the food system

References

• Albala, K. 2002. Eating Right in the Renaissance. Berkeley, CA: University of California Press.
   Google Scholar
• Berenstein, N. 2018. “Designing Flavors for Mass Consumption.” The Senses and Society 13 (1): 19–40. doi:10.1080/17458927.2018.1426249.
   Web of Science ®Google Scholar
• Besky, S., and S. Brown. 2015. “Looking for Work: Placing Labor in Food Studies.” Labor: Studies in Working Class HIstory of the Americas 12 (1–2): 19–43. doi:10.1215/15476715-2837484.
   Google Scholar
• Bourdieu, P. 1987. Distinction: A Social Critique of the Judgment of Taste. Translated by Richard Nice. Cambridge, MA: Harvard University Press.
   Google Scholar
• Butler, E. 2018. “Tasting Off-Flavors: Food Science, Sensory Knowledge and the Consumer Sensorium.” The Senses and Society 13 (1): 75–88. doi:10.1080/17458927.2017.1420028.
   Web of Science ®Google Scholar
• Dickau, J. 2017. “Inventing Texture: Edible Science and the Management of Familiarity, 1963–1975.” Global Food History 3 (2): 171–193. doi:10.1080/20549547.2017.1355720.
   Google Scholar
• Drake, M. A. 2007. “Invited Review: Sensory Analysis of Dairy Foods.” Journal of Dairy Science 90 (11): 4925–4937. doi:10.3168/jds.2007-0332.
   PubMed Web of Science ®Google Scholar
• Goldstein, J. E. 2011. “The ‘Coffee Doctors’: The Language of Taste and the Rise of Rwanda’s Specialty Bean Value.” Food and Foodways 19 (1–2): 135–159. doi:10.1080/07409710.2011.544226.
   Google Scholar
• Hatch, A. R. 2016. Blood Sugar: Racial Pharmacology and Food Justice in Black America. Minneapolis, MN: University of Minnesota Press.
   Google Scholar
• Hayden, T. B. 2019. “Traders in Uncertainty: Criminal Violence, Law(Lessness) and (Dis)Order in Mexico’s Central Food Market.” PhD Dissertation, New York, NY: New York University.
   Google Scholar
• Hennion, A. 2007. “Those Things that Hold Us Together: Taste and Sociology.” Cultural Sociology 1 (1): 97–114. doi:10.1177/1749975507073923.
   Web of Science ®Google Scholar
• Hisano, A. 2016. “The Rise of Synthetic Colors in the American Food Industry, 1870–1940.” Business History Review 90 (3): 483–504. doi:10.1017/S0007680516001021.
   Web of Science ®Google Scholar
• Howes, D. 2003. Sensual Relations: Engaging the Senses in Cultural and Social Theory. Ann Arbor, MI: University of Michigan Press.
   Google Scholar
• Howes, D. 2015. “The Science of Sensory Evaluation: An Ethnographic Critique.” In The Social Life of Materials: Studies in Materials and Society, edited by A. Drazin and S. Küchler, 81–97. Bloomsbury: London.
   Google Scholar
• Jackson, D. D. 2011. “Scents of Place: The Dysplacement of a First Nations Community in Canada.” American Anthropologist 113 (4): 606–618. doi:10.1111/j.1548-1433.2011.01373.x.
   PubMed Web of Science ®Google Scholar
• Jegathesan, M. 2015. “Deficient Realities: Expertise and Uncertainty among Tea Plantation Workers in Sri Lanka.” Dialectical Anthropology 39 (3): 255–272. doi:10.1007/s10624-015-9386-1.
   Web of Science ®Google Scholar
• Kenner, A. 2018. Breathtaking: Asthma Care in a Time of Climate Change. Minneapolis, MN: University of Minnesota Press.
   Google Scholar
• Korsmeyer, C. 1999. Making Sense of Taste: Food and Philosophy. Ithica, NY: Cornell University Press.
   Google Scholar
• Lahne, J. 2016. “Sensory Science, the Food Industry, and the Objectification of Taste.” Anthropology of Food [Online], (10). http://aof.revues.org/7956
   Google Scholar
• Lahne, J. 2018. “Standard Sensations: The Production of Objective Experience from Industrial Technique.” The Senses and Society 13: 6–18. doi:10.1080/17458927.2017.1420842.
   Web of Science ®Google Scholar
• Lahne, J., and C. Spackman, eds. 2018. “Accounting for Taste: Technologies for Capturing Food-Sensory Experience”. The Senses and Society 13 (1): 1–5. doi:10.1080/17458927.2018.1427361.
   Web of Science ®Google Scholar
• Latour, B. 1990. “Drawing Things Together.” In Representation in Scientific Practice, edited by M. Lynch and S. Woolgar, 19–68. Cambridge, MA: MIT Press.
   Google Scholar
• Latour, B. 2004. “How to Talk about the Body? the Normative Dimension of Science Studies.” Body & Society 10 (2–3): 205–229. doi:10.1177/1357034X04042943.
   Google Scholar
• Lawless, H. T., and H. Heymann. 2010. Sensory Evaluation of Food: Principles and Practices. 2nd ed. New York: Springer.
   Google Scholar
• Liboiron, M., M. Tironi, and N. Calvillo. 2018. “Toxic Politics: Acting in a Permanently Polluted World.” Social Studies of Science 48 (3): 331–349. doi:10.1177/0306312718783087.
   PubMed Web of Science ®Google Scholar
• Murphy, M. 2006. Sick Building Syndrome and the Problem of Uncertainty: Environmental Politics, Technoscience, and Women Workers. Durham, NC: Duke University Press.
   Google Scholar
• Perullo, N. 2016. Taste as Experience. New York: Columbia University Press.
   Google Scholar
• Phillips, C. J. 2016. “The Taste Machine: Sense, Subjectivity, and Statistics in the California Wine World.” Social Studies of Science 46 (3): 461–468. doi:10.1177/0306312716651504.
   PubMed Web of Science ®Google Scholar
• Pye, D. 1968. The Nature and Art of Workmanship. London: Studio Vista.
   Google Scholar
• Rozin, P., J. Haidt, and K. Fincher. 2009. “From Oral to Moral.” Science 323 (5918): 1179–1180. doi:10.1126/science.1170492.
   PubMed Web of Science ®Google Scholar
• Shapin, S. 2011. Changing Tastes: How Foods Tasted in the Early Modern Period and How They Taste Now. The Hans Rausing Lecture, Salvia Småskrifter 14. Uppsala: Tryck Wikströms, for the University of Uppsala.
   Google Scholar
• Shapin, S. 2012. “The Sciences of Subjectivity.” Social Studies of Science 42 (2): 170–184. doi:10.1177/0306312711435375.
   PubMed Web of Science ®Google Scholar
• Shapin, S. 2016. “A Taste of Science: Making the Subjective Objective in the California Wine World.” Social Studies of Science 46: 436–460. doi:10.1177/0306312716647508.
   PubMed Web of Science ®Google Scholar
• Shapiro, N. 2015. “Attuning to the Chemosphere: Domestic Formaldehyde, Bodily Reasoning, and the Chemical Sublime.” Cultural Anthropology 30 (3): 368–393. doi:10.14506/ca30.3.
   Web of Science ®Google Scholar
• Spackman, C. 2018. “Perfumer, Chemist, Machine: Gas Chromatography and the Industrial Search to ‘Improve’ Flavor.” The Senses and Society 13 (1): 41–59. doi:10.1080/17458927.2018.1425210.
   Web of Science ®Google Scholar
• Spackman, C., and G. Burlingame. 2018. “Sensory Politics: The Tug-of-War between Potability and Palatibility in Municipal Water Production.” Social Studies of Science 48 (3): 350–371. doi:10.1177/0306312718778358.
   PubMed Web of Science ®Google Scholar
• Stewart, K. 2011. “Atmospheric Attunements.” Environment and Planning B 29 (3): 445–453.
   Google Scholar
• Sutton, D. E. 2014. Secrets from the Greek Kitchen. Berkeley: University of California Press.
   Google Scholar
• Teil, G. 2012. “No Such Thing as Terroir?: Objectivities and the Regimes of Existence of Objects.” Science, Technology, & Human Values 37 (5): 478–505. doi:10.1177/0162243911423843.
   Web of Science ®Google Scholar
• Teil, G., and A. Hennion. 2004. “Discovering Quality or Performing Taste? A Sociology of the Amateur.” In Qualities of Food, edited by M. Harvey, A. McMeekin, and A. Warde, 19–37. Manchester: Manchester University Press.
   Google Scholar
• Tracy, S. E. 2018. “Delicious Molecules: Big Food Science, the Chemosenses, and Umami.” The Senses and Society 13 (1): 89–107. doi:10.1080/17458927.2017.1420027.
   Web of Science ®Google Scholar
• Trubek, A. 2008. The Taste of Place: A Cultural Journey into Terroir. Berkeley, CA: University of California Press.
   Google Scholar
• Ulloa, A. M. 2018. “The Aesthetic Life of Artificial Flavors.” The Senses and Society 13 (1): 60–74. doi:10.1080/17458927.2017.1420026.
   Web of Science ®Google Scholar
• Yates-Doerr, E. 2015. The Weight of Obesity: Hunger and Global Health in Postwar Guatemala. Berkeley, CA: University of California Press.
   Google Scholar