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Hraniti čute in (ob)čutiti hrano: Kuhanje skozi čutne zaznave, prakse in prostor
ID Sakač, Sara (Avtor), ID Bajič, Blaž (Mentor) Več o mentorju... Povezava se odpre v novem oknu, ID Krašovec, Primož (Mentor) Več o mentorju... Povezava se odpre v novem oknu

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Izvleček
Avtorica obravnava kuhanje in kuhinje sedmih mladih. Vsakdanje življenje v kuhinjah interpretira skozi čutne zaznave, prakse in prostor. Teoretsko osnovo tovrstni interpretaciji postavi v prvem poglavju. Empirični del razdeli na tri sklope, ki zadevajo čute, telo in neskladja v kuhinjah. Preplet čutnih zaznav najprej zoži na partikularno opazovanje kuhanja skozi spomin, okus, voh in tip. Nadalje analizo razširi v premislek o telesu, ki predstavlja naslednji sklop obravnave procesualnosti in dejavnostnosti kuhanja in kuhinj. Pri tem nameni posebno pozornost kuhinjskim pripomočkom in rezanju zelenjave v rokah kot primeru (dis)kontinuitete prenašanja znanja med generacijami. Zadnji sklop namenja obravnavi neskladij v praksi in prostoru, saj so hitre družbene spremembe v času opravljanja raziskave (pandemija virusa SARS-CoV) pripeljale do razmer, v katerih so neskladja in spori pronicali na plano tudi tam, kjer sicer morda ne bi. Obravnava odnose sogovornikov in sogovornic do kuhanja z drugimi ljudmi, interpretira kuhanje skozi znanje in veščine, nekoliko podrobneje pa pogleda tudi območje stikanja in prepletanja človeške in materialne tvornosti v prostorih ter zaključi z opisom enega od načinov, s katerim sogovorniki in sogovornice rešujejo nekatera neskladja.

Jezik:Slovenski jezik
Ključne besede:kuhanje, čutne zaznave, prakse, prostor, neskladja
Vrsta gradiva:Diplomsko delo/naloga (mb11)
Organizacija:FF - Filozofska fakulteta
Leto izida:2020
Založnik:[S. Sakač]
Št. strani:71 str.
COBISS.SI-ID:49796355 Povezava se odpre v novem oknu
Datum objave v RUL:25.09.2020
Število ogledov:321
Število prenosov:86
Metapodatki:XML RDF-CHPDL DC-XML DC-RDF
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Sekundarni jezik

Jezik:Angleški jezik
Naslov:Feeding the Senses and Sensing the Food: Cooking through Sensory Perceptions, Practice and Space
Izvleček:
The author deals with cooking practices and kitchen spaces of seven young people. She interprets everyday life in the kitchen through sensory perceptions, practice and space. In the first chapter, she describes them theoretically. The empirical part is composed of three parts, dealing with the senses, the body and the incongruities in the kitchen. She narrows down the engagement with the senses by focusing on memory, taste, smell and touch. Furthermore, she analyses the processuality of the cooking practice and the activity in the kitchen by emphasizing the importance of the body and explicitly dealing with kitchen tools and the practice of cutting vegetables in one's hand as a case of generational (dis)continuity in transmission of knowledge. The last part is about incongruities that were even more present and prominent in the kitchens of the author's interlocutors because of the social circumstances and changes that arose during the research (because of the Covid-19 pandemic). Moreover, she looks into the views of the respondents regarding cooking with other people, interprets cooking as a specific body of knowledge and skill, considers the dissonance in spaces more directly and concludes with describing one of the ways in which the respondents resolve some of the discrepancies.

Ključne besede:cooking, sensory perceptions, practice, space, incongruities

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