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  • 1.
    Herdenstam, Anders P. F.
    Institutionen för industriell ekonomi och organisation, Kungliga Tekniska Högskolan, Stockholm, Sweden.
    Den arbetande gommen: vinprovarens dubbla grepp, från analys till upplevelse2011Doctoral 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. A central question concerns how common terms and concepts emerge and how they are communicated in wine tasting situations. Adapting a pragmatic-constitutive perspective, investigating the dialogue while experiencing a contextual wine tasting situation stands as a core issue exploring concept formation in  wine tasters practical skills. This study takes as a starting point such dialogues. Case studies were performed in different situations where skills were communicated. When grasping important gestalt aspects of the wine, it was concluded that analogies and metaphors are important tools if explored in dialogue with the occuring gestalt aspects. It was also concluded that the analogical thinking at stake in this delicate communicative act is crucial in educational purposes involving fine judgements. It is therefore suggested that an aesthetic perspective should have the same legitimacy as the analytical one, in expressing other important aspects of the experience. These gestalt aspects of the wine experience can not be fully caught within a traditional scientific perspective using analytical methods. It is suggested that a double grip is essential when improving learning conditions for wine professionals.

     

     

  • 2.
    Herdenstam, Anders P. F.
    Örebro University, Department of Restaurant & Culinary Arts.
    "Ett oändligt antal sinnen..."2004In: Kultur och identitet: Doktorandkurs i spetsen "Sinnena och konsten" / [ed] Inga-Britt Gustafsson, Börje Stålhammar, Örebro: Örebro universitetsbibliotek , 2004, p. 109-120Chapter in book (Other academic)
  • 3.
    Herdenstam, Anders P. F.
    Institutionen för industriell ekonomi och organisation, Kungliga Tekniska Högskolan, Stockholm, Sweden.
    Sinnesupplevelsens estetik: vinprovaren, i gränslandet mellan konsten och vetenskapen2004Licentiate 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.

  • 4.
    Herdenstam, Anders P. F.
    et al.
    Örebro University, Department of Restaurant & Culinary Arts.
    Hammarén, Maria
    The Royal Institute of Technology, Stockholm, Sweden.
    Ahlström, Richard
    Division of Applied Psychology, University of Helsinki, Helsinki, Finland.
    Wiktorsson, Per-Axel
    Dept. of Scandinavian Languages, Uppsala University, Uppsala, Sweden.
    The professional language for wine tasters: improving communication by dialogue method2003In: Culinary Arts and Sciences IV: Global and National Perspectives / [ed] J.S.A. Edwards, I-B. Gustafsson, Poole: Worshipful Company of Cooks Research Centre, Bournemonth University , 2003, , p. 460p. 74-83Conference paper (Other academic)
  • 5.
    Herdenstam, Anders P. F.
    et al.
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Hammarén, Maria
    The Royal Institute of Technology, Stockholm, Sweden.
    Ahlström, Richard
    Division of Applied Psychology, University of Helsinki, Helsinki, Finland.
    Wiktorsson, Per-Axel
    Dept. of Scandinavian Languages, Uppsala University, Uppsala, Sweden.
    The professional language of wine: perception, training and dialogue2009In: Journal of Wine Research, ISSN 0957-1264, E-ISSN 1469-9672, ISSN 0957-1264, Vol. 20, no 1, p. 53-84Article in journal (Refereed)
    Abstract [en]

    Professional wine tasters use a technical language as a functional tool to describe and evaluate sensory attributes in wine. Communicating wine experiences is important to sommeliers, merchants and journalists to communicate with guests and consumers, to train personnel, to create wine lists, to evaluate wine and food combinations, and in branding wine. It is also an important tool for wine journalists to communicate with other professionals and consumers. This paper evaluates how common terms and concepts emerge and how they are communicated.

  • 6.
    Herdenstam, Anders P. F.
    et al.
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Nilsen, Asgeir Nikolai
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Öström, Åsa
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Harrington, Robert J.
    School of Hospitality Business Management, Washington State University, Pullman, United States.
    Sommelier training: Dialogue seminars and repertory grid method in combination as a pedagogical tool2018In: International Journal of Gastronomy and Food Science, ISSN 1878-450X, E-ISSN 1878-4518, Vol. 13, p. 78-89Article in journal (Refereed)
    Abstract [en]

    Learning how to evaluate and communicate sensory experiences is crucial in the training of sommeliers and other restaurant personnel. Established sensory training methods are focused on analytical training when evaluating sensory experiences. Analogical methods, however, use analogies, metaphors and practical examples to describe and evaluate sensory experiences. This study aim to investigate whether practical analogical training in Dialogue seminars, involving reflection, verbalization and the exploration of concepts, could be used as an educational complement to analytical training. The result, when evaluating Dialogue seminar (DS) with the repertory grid method (RGM), was an increased consistency in the assessments of wine within a group of sommeliers. The content analysis also showed an increased use of familiar concepts and multi-sensational at- tributes after analogical training. It is therefore concluded that analogical training with DS, followed by ana- lytical evaluation with RGM, can be successfully combined when training sommeliers.

    Practical applications: This empirical framework introduces a new pedagogical tool when training restaurant personnel. Using contextual reflective tasting exercises in groups stimulates the awareness of personal references that can be helpful in developing a vocabulary of common definitions for sensory attributes. In addition to being a pedagogical tool, these exercises offer a counterpart to the well-established consensus technique when training sensory panels or performing sensory profile evaluation. It is, therefore, also concluded that this methodological approach can be used to better evaluate and communicate complex sensory experiences within a tasting group.

  • 7.
    Herdenstam, Anders P. F.
    et al.
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Nilsen, Asgeir
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Öström, Åsa
    Örebro University, School of Hospitality, Culinary Arts & Meal Science. Örebro University, School of Humanities, Education and Social Sciences.
    Breaking the silence: A pilot study investigating communication skills of sommeliers and chefs after analogical training2020In: International Journal of Gastronomy and Food Science, ISSN 1878-450X, E-ISSN 1878-4518, Vol. 20, article id 100210Article in journal (Refereed)
    Abstract [en]

    The pilot study reported here involved empirically investigating how analogical training, involving reflective wine- and spirit-tasting sessions and the reading of classic literature, affected the ability of sommeliers and chefs to holistically communicate complex sensory experiences. Analogical training occurred in dialogue seminars, during which participants' progress in communicating sensory experiences was examined following diverse methods of descriptive sensory analysis and, later, by analysing the use of analogies, metaphors and practical examples in tasting contexts. Among the results, dialogue seminars with analogical and reflective tasting exercises stimulated the participants’ ability to associate and apply personal keywords and experiences in making more precise sensory assessments. By exploring personal memories during sensory experiences, participants found commonalities that allowed them to develop a common language during dialogue seminars. Such findings suggest that dialogue seminars, by allowing participants to examine and share their experiences with and reflections on complex sensory experiences with reference to tasting activities, can afford intellectual space for discovering tacit knowledge and practical skills within groups of professional tasters.

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