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Sensory Experiences: Exploring meaning and the senses
Danièle Dubois, Caroline Cance, Matt Coler, Arthur Paté and Catherine Guastavino
[Converging Evidence in Language and Communication Research 24] 2021
► pp. 295–331

Chapter 8
Taste as a holisensory experience

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Article outline
  • 8.1Taste of food and food to taste
    • 8.1.1Taste and flavor
    • 8.1.2What is tasted?
    • 8.1.3Food and eating as cultural practices: “You are what you eat”
    • 8.1.4In search for taste as the sensory experience for food
    • 8.1.5Exploring taste: Evolution in sensory sciences
    • 8.1.6Taste and languages
  • 8.2Case studies: Taste experience and ways of tasting
    • 8.2.1Ways of tasting and wording questions
    • 8.2.2Let’s have some drinks
      • 8.2.2.1Different expertises in wine
      • 8.2.2.2Consumers’ experience and discourse about champagne
        • A structured multisensory experience
        • A focus on champagne bubbles
        • Champagne is more than (still) wine with bubbles
    • 8.2.3Meaning constitution in discourse: The case of dark bread
      • Earthy: The taste of a dark bread
  • 8.3Conclusion
  • Notes
  • References
Published online: 1 December 2021
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https://doi.org/10.1075/celcr.24.08dub
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