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https://doi.org/10.7906/indecs.11.4.5

Flavours of Thought: Towards A Phenomenology of Food-Related Experiences

Fransisca Hok-Eng Tan ; University of Vienna


Puni tekst: engleski pdf 634 Kb

str. 400-414

preuzimanja: 1.798

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Sažetak

Phenomenology, as the study of structures of subjective experiences and consciousness, finds itself in the persistent struggle to claim its rightful place in contemporary research. Accordingly, this article will point out the relevance of first person reports for interdisciplinary investigations of the brain and mind. This is done by exploring the multidisciplinary field of food studies as a novel platform for discussion. The phenomenological inquiry is thus proposed as the vehicle and method to access food-related experience. By highlighting the important surplus, essential to grasping the process of pristine inner experience we adjoin a new perspective to the common focus on the content of experience. Consequently, this will extend the current insights pertinent to food-related research and moreover, give vital implications to our overall construction of concepts in science.

Ključne riječi

phenomenological inquiry; food studies; experience; idiographic

Hrčak ID:

110011

URI

https://hrcak.srce.hr/110011

Datum izdavanja:

31.10.2013.

Posjeta: 2.611 *