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Tasting Coffee
An Inquiry into Objectivity
Sofort lieferbar | Lieferzeit: Sofort lieferbar I
ISBN-13:
9781438488981
Veröffentl:
2022
Seiten:
510
Autor:
Kenneth Liberman
eBook Typ:
EPUB
eBook Format:
Reflowable
Kopierschutz:
Adobe DRM [Hard-DRM]
Sprache:
Englisch
Beschreibung:
Draws upon the situated work of professional coffee tasters in over a dozen countries to shed light on the methods we use to convert subjective experience into objective knowledge.
Winner of the 2023 Distinguished Book Award presented by the Ethnomethodology and Conversation Analysis section of the American Sociological Association
At once ethnographic and phenomenologicalTasting Coffee investigates the global chain of coffee production "from seed to cup," stopping at every stage along the way to describe the tasting practices of each stakeholder purveying coffee. The ethnomethodological care of these descriptions derives from an attunement to just how these stakeholders discover and describe the flavors of coffee and how they convert subjective experience into objective knowledge. The methods and protocols of sensory science are also examined and assessed in their lived details, making this study also a contribution to the sociology of science. Based upon a decade of research in fourteen countries, author Kenneth Liberman provides a nonessentialist ontology of coffee, its history, and its production. The world of coffee becomes a microcosm in which many realities of postmodern humanity are exposed and clarified—with the thoughts of Edmund Husserl, Alfred Schutz, Martin Heidegger, Hans-Georg Gadamer, Emmanuel Levinas, Maurice Merleau-Ponty, Jacques Derrida, Ludwig Wittgenstein, Aron Gurwitsch, and Harold Garfinkel—even as these naturally occurring case studies provide fresh specifications for these thinkers' ideas.
At once ethnographic and phenomenologicalTasting Coffee investigates the global chain of coffee production "from seed to cup," stopping at every stage along the way to describe the tasting practices of each stakeholder purveying coffee. The ethnomethodological care of these descriptions derives from an attunement to just how these stakeholders discover and describe the flavors of coffee and how they convert subjective experience into objective knowledge. The methods and protocols of sensory science are also examined and assessed in their lived details, making this study also a contribution to the sociology of science. Based upon a decade of research in fourteen countries, author Kenneth Liberman provides a nonessentialist ontology of coffee, its history, and its production. The world of coffee becomes a microcosm in which many realities of postmodern humanity are exposed and clarified—with the thoughts of Edmund Husserl, Alfred Schutz, Martin Heidegger, Hans-Georg Gadamer, Emmanuel Levinas, Maurice Merleau-Ponty, Jacques Derrida, Ludwig Wittgenstein, Aron Gurwitsch, and Harold Garfinkel—even as these naturally occurring case studies provide fresh specifications for these thinkers' ideas.
Acknowledgments
Introduction
Part I: The Story of Coffee Purveying
1. A Brief History of Coffee
2. Coffee's Chain of Production
Part II: Objectivity and Its Labors
3. Historical and Epistemological Bases of Objectivity
4. Making Contact with the Object
5. The Dynamic Nature of Coffee
Part III: Tasting and Its Labors
6. Common Practices of Tasting
7. Down on theFincas and with the Exporters: Harvesting, Processing, Blending
8. A Palette for the Palate: Using Taste Descriptors to Find Flavor
9. Professional Tasting
10. Tasting for Excellence
11. Importers, Roasters, Myths, and Marketers
12. Some Discovered Practices of Lay Coffee Drinkers
(with Giolo Fele)
Part IV: Science and Its Labors
13. Science and Objective Practices
14. A Scientific Critique of Scientific Practices
Appendix: Sample Tasting Schedules
Bibliography
Authors Index
Subject Index
Introduction
Part I: The Story of Coffee Purveying
1. A Brief History of Coffee
2. Coffee's Chain of Production
Part II: Objectivity and Its Labors
3. Historical and Epistemological Bases of Objectivity
4. Making Contact with the Object
5. The Dynamic Nature of Coffee
Part III: Tasting and Its Labors
6. Common Practices of Tasting
7. Down on theFincas and with the Exporters: Harvesting, Processing, Blending
8. A Palette for the Palate: Using Taste Descriptors to Find Flavor
9. Professional Tasting
10. Tasting for Excellence
11. Importers, Roasters, Myths, and Marketers
12. Some Discovered Practices of Lay Coffee Drinkers
(with Giolo Fele)
Part IV: Science and Its Labors
13. Science and Objective Practices
14. A Scientific Critique of Scientific Practices
Appendix: Sample Tasting Schedules
Bibliography
Authors Index
Subject Index