Izvorni znanstveni članak
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
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
Datum izdavanja:
31.10.2013.
Posjeta: 2.534 *