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Sinnesupplevelsens estetik: vinprovaren, i gränslandet mellan konsten och vetenskapen
Institutionen för industriell ekonomi och organisation, Kungliga Tekniska Högskolan, Stockholm, Sweden.ORCID iD: 0000-0003-3762-483X
2004 (Swedish)Licentiate thesis, monograph (Other academic)
Abstract [en]

Can art express things that science can´t? Communicating experiences of wine attributes is one important part of the practical knowledge of professional wine tasters working in different contexts. From this point of view a central question arise concerning how common terms and concepts emerge and how they are communicated in the wine tasting situation. The analytical perspective have been generated in attempts to quantify experienced and verbalised attributes, using analytical methods with no regard to context . The synthetic perspective, on the other hand, assumes that the wine taster first acquires an overall understanding of a wine's character and then, to the best of his ability, breaks this experience down into separate attributes. The synthetic experience is characterized by being generated during the interaction between the taster and the wine and therefore is related to the context. The synthetic experience, in comparison with the analytical one, is hard to grasp with traditional methods. On the other hand, when adapting an aesthetic perspective on the sensory experience we conclude that there are dimensions of the practical knowledge of wine tasters that can be explored in pragmatic-constitutive studies.

The technique, inspired by the Dialogue seminar method, was applied in order to compare the judgements of attributes in four wines within different tasting groups of professional wine tasters. It was found that the variances in the terminology for the attributes investigated could be explained by the use of different markings for the same attribute. This indicates that the Dialogue seminar method, with applied modifications, might be a useful tool when training professional wine tasters. This might generate an overall understanding of the reality experienced by the wine taster. Based on our findings, we suggest that the method also can be used in order to introduce new concepts which might be included in a common language and thus make a connection between the analytical and synthetic experience.

Place, publisher, year, edition, pages
Stockholm: Kungliga Tekniska Högskolan , 2004, 2:a. , 201 p.
Series
Trita-AVE, ISSN 1651-7660 ; 2004:06
Keyword [en]
Aesthetics, wine, technical language, aesthetics, synthetic, analytic
National Category
Other Humanities not elsewhere specified
Research subject
Culinary Arts and Meal Science
Identifiers
URN: urn:nbn:se:oru:diva-9183ISBN: 91-7283-870-1 (print)OAI: oai:DiVA.org:oru-9183DiVA: diva2:287889
Available from: 2010-01-20 Created: 2010-01-20 Last updated: 2017-04-06Bibliographically approved

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CiteExportLink to record
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Cite
Citation style
  • apa
  • harvard1
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Other style
More styles
Language
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Other locale
More languages
Output format
  • html
  • text
  • asciidoc
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