Mutating and Contested Languages of Wine: Heard on the Grapevine

Inglis, David

doi:10.1007/978-3-319-73400-2_205-1

Cited by 3 publications

(3 citation statements)

References 50 publications

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“…These resources for enhancing sensations work like predecessors (Goodwin 2017; Schutz 1962) that are reanimated through practices of reading; the terminology sheet and the tasting grids are tools that connect the present situated sensing practices with the tradition and history of the tasting procedures. The historical, cultural, and institutional dimensions of tasting have been discussed in the literature (Classen 1993; Inglis 2019; Shapin 2011; Vannini, Waskul, and Gottschalk 2012) on the basis of archival and ethnographic studies. A detailed video‐based multi‐modal analysis of multi‐sensoriality in interaction shows how these historical, cultural, and institutional dimensions are indeed embedded in situated actions, being locally accomplished in and through simple and yet subtly coordinated sets of manual, intellectual, and sensorial practices.…”

Section: Discussionmentioning

confidence: 99%

“…Like wine, cheese is a product that involves not only complex sensorial features (Mondada 2018a, 2019a) but also a complex array of normative, cultural, and historical values (Grasseni 2017). Unlike wine, on which there is a vast literature concerning the development of a normative language for describing it (Inglis 2019; Shapin 2011), cheese has not yet been treated as an object for tasting sessions and expression. The tasting session studied here is embedded in a course organized by a major national association for cheese tasting, responsible for establishing professional norms, vocabulary, and practices.…”

Section: Data and Settingmentioning

confidence: 99%

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Orchestrating Multi‐sensoriality in Tasting Sessions: Sensing Bodies, Normativity, and Language

Mondada

2020

Symbolic Interaction

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This article develops an ethnomethodological and conversation analytic approach of sensuous practices based on video materials and multi‐modal analyses. Focusing on professional training in cheese tasting in Italy, the article shows the interplay between the bodily sensorial access to a material object and verbal descriptions of its sensorial qualities. Sensorial experience is not only configured as the body touching, smelling, or tasting a sample, nor simply orchestrated as a response following an authorized instruction; it is organized by multiple sociomaterial resources, including tasting grids as textual artifacts for enhancing and disciplining the senses. The article proposes a praxeological and interactional approach of sensoriality that integrates bodies, language, materiality, and normativity.

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Section: Discussionmentioning

confidence: 99%

Section: Data and Settingmentioning

confidence: 99%

Orchestrating Multi‐sensoriality in Tasting Sessions: Sensing Bodies, Normativity, and Language

Mondada

2020

Symbolic Interaction

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“…Wine tasting is a highly professionalised and routinised practice with distinctive sequences of action (Giglioli and Fele, 2016), and the performance here – smelling the wine, swilling it, sucking in air – embodies typical characteristics of such work. As with Extract 1, the sensorial act is followed by a verbal description and, through ‘hyper specialist wine vocabularies’ (Inglis, 2019) she establishes a ‘contrast class’ of descriptive categories (Housley and Fitzgerald, 2009), by invoking characteristics such as ‘body’ (line 12), muscularity and strength (line 13) and ‘intensity’, which are set against the alternates of ‘soft’, ‘velvety’ and ‘polished tanins’ (lines 14–15) that are invoked to characterise the product under review.…”

Section: Discussionmentioning

confidence: 99%

Sensory communication in YouTube reviews: The interactional construction of products

Gibson

2020

Discourse & Communication

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This study draws on interactionist frameworks of sensorial communication to analyse product reviews on YouTube. Existing studies of YouTube review work have focused on how vloggers manage conflicting neoliberal identity discourses such as ‘authenticity’, ‘being entertaining’ and ‘selling’. I argue that this focus has been at the expense of the communicative work involved in constructing products in reviews, and I suggest that identity issues should be conceptually expanded through a much broader focus on communicative action and conventions of practice. In order to achieve a first step in this expansion, my analysis focusses on reviewers’ sensorial engagement with objects and explores the communicative processes through which they symbolically transform products into enlivened, sensorially rich phenomena. I argue that these communicative strategies are important for situating neoliberal discourses within ‘mundane’ actions of description and in broader cultural practices of reviewing.

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From Chateau Latour to Chateau Bourdieu: The sociology of wine between empire, class, ethnicity and gender (or, the oenologic of practice)

Inglis,

Almila

2024

The Sociological Review

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Many sociologists drink wine, but hardly any write about it professionally, and the putative scholarly field of the ‘sociology of wine’ remains inchoate, the study of wine mostly being ceded to other disciplines. This is strange, as wine is crucial to a host of phenomena, such as national and regional identities in winemaking countries, as well as identity construction and class-based distinction dynamics in many other locations. Wine has received relatively little attention from Bourdieu or those inspired by him. Indeed, some of the most influential writings on wine in a sociological register today are sometimes explicitly hostile to his sociology. Yet for all types of activities traversing the overlapping domains of the production, social distribution and consumption of wine, Bourdieusian elements must be brought into the analysis to be able to appreciate interlocking issues of class, ethnicity and gender relations and inequalities, particularly within imperial/colonial and post-imperial/post-colonial social contexts. In its 8000-year history, very major factors in the social structuring of wine have been imperial power and colonial expansion, factors bound up with ethnic and gender inequalities in wine phenomena both historically and today. A flexible and open-minded version of Bourdieu, as advocated by Bridget Fowler, draws attention to ongoing dynamics of power and resistance in wine worlds.

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Mutating and Contested Languages of Wine: Heard on the Grapevine

Cited by 3 publications

References 50 publications

Orchestrating Multi‐sensoriality in Tasting Sessions: Sensing Bodies, Normativity, and Language

Orchestrating Multi‐sensoriality in Tasting Sessions: Sensing Bodies, Normativity, and Language

Sensory communication in YouTube reviews: The interactional construction of products

From Chateau Latour to Chateau Bourdieu: The sociology of wine between empire, class, ethnicity and gender (or, the oenologic of practice)

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