Ella Butler
Dados Biográficos
| ID | 89650 |
|---|---|
| NOME | Ella Butler |
| PRENOMES | Ella |
| SOBRENOME | Butler |
| ASSINATURA | BUTLER E |
| AFILIAÇÕES | University of Chicago |
| VERIFICADO | Não |
| TOTAL DE OBRAS | 7 |
| TOTAL DE CITAÇÕES | 54 |
| TOTAL COMO AUTOR | 7 |
| TOTAL COMO EDITOR | 0 |
| PRIMEIRO ANO DE PUBLICAÇÃO | 2008 |
| ANO MAIS RECENTE DE PUBLICAÇÃO | 2025 |
| ÍNDICE H | 3 |
Covid time
Since the advent of the COVID-19 pandemic, several ways of understanding time have emerged: what we may call 'COVID time'. Based on 40 qualitative online interviews in 2022 with Australians living across the continent, this article examines how people situated themselves and COVID-19 in historical time. It further explores how material aspects, place and space (or 'pandemic materialities') factored into lived experiences and temporal imaginaries.…
Bubbles, fortresses and rings of steel
During the COVID-19 pandemic, several jurisdictions have exerted controls over people’s mobilities as a way of containing viral spread. In Australia, international borders were closed for almost two years and internal borders were periodically shut and policed as part of strong public health measures implemented by federal and state governments. In this article, we discuss how Australians conceptualized risk in relation to border controls, drawin…
Mouth work
Sensory science is a scientific discipline that measures human responses to the sensory qualities of food products. In order for study subjects to reflect on their tasting experience, the products under study have to be put into the mouth: chewed, sucked, savored, and (possibly) swallowed. The mouth and its actions are key areas of interest for sensory science: the movements of the mouth can potentially affect how subjects perceive sensory qualit…
Tasting off-flavors
In food science and technology, understanding off-flavors has a significance with both technical and commercial implications. In the food industry in the United States, it is a widely held truism that consumers will not buy a product if they do not like the way it tastes or if it contains unpleasant flavors. But how can science determine when food is off putting, and how do scientists learn to address bad tastes in their experimental and technica…
Maps, Models, and Narratives
Many researchers within the social sciences, medicine, and humanities have examined the ways people talk and think about depression. In their research and published literature they have attempted to determine the theoretical frameworks and appropriate language for categorizing such concepts and understandings. Drawing from mental health and broader social science scholarship, in this article we examine three approaches to developing an inclusive …
God is in the Data
In contemporary American public culture, interest groups increasingly mobilise social constructionist arguments in order to discredit strains of scientific knowledge. According to Latour [2004. Why Has Critique Run out of Steam? From Matters of Fact to Matters of Concern. Critical Inquiry, 30:225-48], the field of science studies has contributed to this trend by exposing the ways that scientific facts are socially mediated. In this article, I exa…
Lay accounts of depression amongst Anglo-Australian residents and East African refugees
Lay accounts of depression amongst Anglo-Australian residents and East African refugees
Tasting off-flavors
In food science and technology, understanding off-flavors has a significance with both technical and commercial implications. In the food industry in the United States, it is a widely held truism that consumers will not buy a product if they do not like the way it tastes or if it contains unpleasant flavors. But how can science determine when food is off putting, and how do scientists learn to address bad tastes in their experimental and technica…
God is in the Data
In contemporary American public culture, interest groups increasingly mobilise social constructionist arguments in order to discredit strains of scientific knowledge. According to Latour [2004. Why Has Critique Run out of Steam? From Matters of Fact to Matters of Concern. Critical Inquiry, 30:225-48], the field of science studies has contributed to this trend by exposing the ways that scientific facts are socially mediated. In this article, I exa…
Mouth work
Sensory science is a scientific discipline that measures human responses to the sensory qualities of food products. In order for study subjects to reflect on their tasting experience, the products under study have to be put into the mouth: chewed, sucked, savored, and (possibly) swallowed. The mouth and its actions are key areas of interest for sensory science: the movements of the mouth can potentially affect how subjects perceive sensory qualit…
Covid time
Since the advent of the COVID-19 pandemic, several ways of understanding time have emerged: what we may call 'COVID time'. Based on 40 qualitative online interviews in 2022 with Australians living across the continent, this article examines how people situated themselves and COVID-19 in historical time. It further explores how material aspects, place and space (or 'pandemic materialities') factored into lived experiences and temporal imaginaries.…
Bubbles, fortresses and rings of steel
During the COVID-19 pandemic, several jurisdictions have exerted controls over people’s mobilities as a way of containing viral spread. In Australia, international borders were closed for almost two years and internal borders were periodically shut and policed as part of strong public health measures implemented by federal and state governments. In this article, we discuss how Australians conceptualized risk in relation to border controls, drawin…
Maps, Models, and Narratives
Many researchers within the social sciences, medicine, and humanities have examined the ways people talk and think about depression. In their research and published literature they have attempted to determine the theoretical frameworks and appropriate language for categorizing such concepts and understandings. Drawing from mental health and broader social science scholarship, in this article we examine three approaches to developing an inclusive …
Lay accounts of depression amongst Anglo-Australian residents and East African refugees
God is in the Data
In contemporary American public culture, interest groups increasingly mobilise social constructionist arguments in order to discredit strains of scientific knowledge. According to Latour [2004. Why Has Critique Run out of Steam? From Matters of Fact to Matters of Concern. Critical Inquiry, 30:225-48], the field of science studies has contributed to this trend by exposing the ways that scientific facts are socially mediated. In this article, I exa…
Maps, Models, and Narratives
Many researchers within the social sciences, medicine, and humanities have examined the ways people talk and think about depression. In their research and published literature they have attempted to determine the theoretical frameworks and appropriate language for categorizing such concepts and understandings. Drawing from mental health and broader social science scholarship, in this article we examine three approaches to developing an inclusive …
Tasting off-flavors
In food science and technology, understanding off-flavors has a significance with both technical and commercial implications. In the food industry in the United States, it is a widely held truism that consumers will not buy a product if they do not like the way it tastes or if it contains unpleasant flavors. But how can science determine when food is off putting, and how do scientists learn to address bad tastes in their experimental and technica…
Mouth work
Sensory science is a scientific discipline that measures human responses to the sensory qualities of food products. In order for study subjects to reflect on their tasting experience, the products under study have to be put into the mouth: chewed, sucked, savored, and (possibly) swallowed. The mouth and its actions are key areas of interest for sensory science: the movements of the mouth can potentially affect how subjects perceive sensory qualit…
Bubbles, fortresses and rings of steel
During the COVID-19 pandemic, several jurisdictions have exerted controls over people’s mobilities as a way of containing viral spread. In Australia, international borders were closed for almost two years and internal borders were periodically shut and policed as part of strong public health measures implemented by federal and state governments. In this article, we discuss how Australians conceptualized risk in relation to border controls, drawin…
Covid time
Since the advent of the COVID-19 pandemic, several ways of understanding time have emerged: what we may call 'COVID time'. Based on 40 qualitative online interviews in 2022 with Australians living across the continent, this article examines how people situated themselves and COVID-19 in historical time. It further explores how material aspects, place and space (or 'pandemic materialities') factored into lived experiences and temporal imaginaries.…
Sociology (5 obras) · Psychology (4 obras) · Epistemology (3 obras) · History (3 obras) · Art (2 obras) · Cognitive psychology (2 obras) · Culinary Culture and Tourism (2 obras) · Geographies of human-animal interactions (2 obras) · History (2 obras) · Medicine (2 obras)