Seven dimensions of taste—taste in a sociological and educational perspective

Wistoft, Karen; Qvortrup, Lars

doi:10.1016/b978-0-12-820057-5.00012-1

Cited by 3 publications

(4 citation statements)

References 8 publications

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“…All children are born with a preference for sweet and fatty taste, which characterises the taste of breast milk (Mouritsen, 2016; Mouritsen & Styrbæk, 2014). This preference can be changed culturally with time, and children’s developing taste competences are what make them able to make critically based food choices, according to our research (Wistoft & Qvortrup, 2018, 2019, 2021).…”

Section: Discussionmentioning

confidence: 73%

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Children’s cookbooks – Learning by using recipes, cooking experiments and taste competence

Christensen

Wistoft

2022

Health Education Journal

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Introduction: My Cookery is a children’s cookery book that aims to enhance children’s joy of cooking and develop their cooking skills. It has been distributed to more than 450,000 children in Denmark. The development of the book was infomed by research into food education approaches that are generally known to enhance student outcomes (experiential learning, co-determination and activating taste competences). This article reports on a study which aimed to investigate the effectiveness of the different approaches students use to engage with the cookery book. Method: A survey was conducted among students ( N = 1,609) with experience of using My Cookery. Outcomes were measured in terms of self-assessed learning. Different approaches to use were measured in terms of (1) how recipes were used, (2) whether taste competences were used actively, (3) students’ level of co-determination and (4) school, home and website use, respectively. Through multiple stepwise regression, correlations between student outcome and different methods of usage were analysed. Conclusion: The results indicate that the greatest effect was achieved when students used their taste competences actively. The second-largest effect was linked to students’ home usage. To carry out effective home economics teaching, it may be essential to facilitate processes that reach into the home and ensure taste competences are activated during cooking.

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Section: Discussionmentioning

confidence: 73%

“…In other words, taste competence means being able to make informed food decisions with taste being the compass of judgement. This is important, not just in a food or taste education context, but in the wider perspective of educating citizens to navigate a society influenced by taste judgements (Wistoft & Qvortrup, 2019, 2021).…”

Section: Historical Backgroundmentioning

confidence: 99%

Children’s cookbooks – Learning by using recipes, cooking experiments and taste competence

Christensen

Wistoft

2022

Health Education Journal

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“…Exploring new theoretical and empirical taste perspectives, the present article is informed by Wistoft and Qvortrup Didactics of Taste (Wistoft & Qvortrup 2020. In this book, a system of taste was developed, drawing inspiration from the German sociologist Niklas Luhmann's (1927Luhmann's ( -1998 systems theory.…”

Section: Taste Didactic Perspectivementioning

confidence: 99%

“…Questions of food and taste diversity emerging from religious food and taste traditions were addressed through this survey among Danish Home Economics teachers (N=380). Further, the article uses taste didactic theory (Wistoft & Qvortrup 2018, 2020 to illustrate the theoretical reflection repertoire, revolving around three semi-structured interviews with experts on religious or spiritual food practices and traditions.…”

Section: Introductionmentioning

confidence: 99%

Religious Taste: A Reflection Repertoire for Teaching Food Diversity

Wistoft¹

2022

Food Studies: An Interdisciplinary Journal

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Food, taste and meal cultures change over time, according to place and occasion, and food diversity contributes greatly to identity formation. This includes factors like gender, age, religion, ethnic origin, education, occupation, attitudes, emotions, etc. Food education, e.g., Home Economics Education, offers very few guidelines, textbooks, etc. that can guide teachers on how to teach religious taste as an important part of food diversity. The general objective of the present research contribution is to highlight the impact of religious traditions and rituals on food and/or taste education. The research combines theoretical and empirical approaches, including taste philosophy, systems theory, taste didactics, and empirical studies. Moreover, the article uses survey data to illustrate the relevance of teaching food diversity, including religious taste, in food education. The article provides three empirical examples of religious taste: Muslim taste, Jewish taste, and Japanese taste cosmology, as a reflection repertoire for teaching food diversity.

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The Sensory Marketing Theory

Nayak,

Satpathy

2024

Advances in Marketing, Customer Relationship Management, and E-Services

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Sensory marketing is a growing field that examines how sensory inputs impact consumer perceptions, feelings, and actions. Marketers are increasingly using multi-sensory branding to create immersive brand experiences and increase customer engagement. The five senses are sight, hearing, smell, taste, and touch. Experiential marketing, music, and sound are key components of multimodal marketing. As digital information becomes more overwhelming, marketers must develop innovative strategies to engage consumers. Sonic branding, a key component of multimodal marketing, is becoming more popular. Vision, color, style, smell, and sound are essential components of multimodal marketing. These elements help create a lasting bond with customers, attracting new and repeat customers, and promoting brand loyalty. The study aims to add to the body of knowledge how sensory marketing theory helps in multisensory marketing.

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Seven dimensions of taste—taste in a sociological and educational perspective

Cited by 3 publications

References 8 publications

Children’s cookbooks – Learning by using recipes, cooking experiments and taste competence

Children’s cookbooks – Learning by using recipes, cooking experiments and taste competence

Religious Taste: A Reflection Repertoire for Teaching Food Diversity

The Sensory Marketing Theory

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