Mondada2026a
| Mondada2026a | |
|---|---|
| BibType | INCOLLECTION |
| Key | Mondada2026a |
| Author(s) | Lorenza Mondada |
| Title | Training the Body, the Nose, and the Tongue: Instructing How to Talk, to Sense and to Conduct Tasting Sessions |
| Editor(s) | Laurent Filliettaz, Evelyne Berger, Anne-Sylvie Horlacher, Anna Claudia Ticca |
| Tag(s) | EMCA, multisensoriality, multimodality, tasting sessions, training, expertise, professional sensing |
| Publisher | Springer |
| Year | 2026 |
| Language | English |
| City | Singapore |
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| Pages | 159-187 |
| URL | Link |
| DOI | 10.1007/978-981-92-0026-9_7 |
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| Howpublished | |
| Book title | Developing Interactional Competences at and for Work: Analyzing Talk-in-Interaction in different Professional and Training Contexts |
| Chapter | |
Abstract
Training taste is a practice that involves both the sensing body and the mastery of a specialised language: it constitutes a “perspicuous setting” that reveals how techniques of the body are learned and how language features in them. Moreover, professional training tasting sessions constitute an activity in which an instructor socialises the instructed participants into following a procedure that orders sensorial access, embodied sensuous experiences and talk in specific sequential and normative ways. This enables us to investigate how complex forms of social interaction are instructed and appropriated, and consequently an analysis of interactional competence that includes in central ways talk, the body and the senses in what could be called a “multisensorial interactional competence”.
Focusing on video-recorded training sessions of professional cheese tasters in Italy and Italian-speaking Switzerland, the chapter contributes to a multimodal approach in ethnomethodology and conversation analysis (EMCA), considering the corporeality of situated practices, their embeddedness in the specifics of a material environment, populated by objects and artefacts which are actively mobilised by the participants in their actions; considering also how language features in these settings, both in the form of textual artefacts, lexical repertoires and talk. Building on recent studies on sensoriality in social interaction, the chapter proposes an interactional intersubjective approach to sensorial practices, considered as social and public rather than purely individual, and focuses on how these sensorial practices are acquired in professional settings.
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