Of Foams and Formalisms
Scientific Expertise and Craft Practice in Molecular Gastronomy
Bibliographic Data
| ID | 2280334 |
|---|---|
| Authors | Sophia Roosth (0000-0001-7591-5043, Harvard University, corresponding author) |
| Year | 2013 |
| Volume | 115 |
| Issue | 1 |
| Pages | 4-16 |
| Publication date | 2013-03-01 |
| Peer Reviewed | Yes |
| Open Access | Yes |
| Type | ARTICLE |
| Venue | American Anthropologist (JOURNAL) |
| Journal identifiers | ISSN: 0002-7294 • E-ISSN: 1548-1433 |
| Publisher | Wiley (PUBLISHER • GB) |
| DOI | 10.1111/j.1548-1433.2012.01531.x |
| OpenAlex | W2153148991 |
| Language | EN |
| Citations received | 19 |
| References cited | 54 |
This article reports on "molecular gastronomy," a food movement whose practitioners-chemists who study food and chefs who apply their results-define as the application of the scientific method and laboratory apparatuses to further cooking. Molecular gastronomy offers one example of how scientific rationales sometimes percolate outside professional scientific fields. I explore what happens when the explanatory ground occupied by "culture" is supplanted by a different mode of expertise-here, science. Following ethnographic research conducted in a molecular gastronomy laboratory, I show how French molecular gastronomists seek both to preserve and renovate classic French cuisine. Describing how they think about French cuisine in an anthropological language indebted to French structuralism-the work of Claude Lévi-Strauss, in particular-I reflect on the afterlives of anthropological concepts in scientific domains
Archaeology · Craft · Epistemology · Ethnography · Gastronomy · Social science · Sociology · Sociology of scientific knowledge · Anthropology · Culinary Culture and Tourism · History · Organic Food and Agriculture · Philosophy
Expertise, Anthropological Approaches to
Culinary Linguistics
Bad to chew
Tasting Ceylon Tea
An esthetic theory of the subversive sublime of Ital cuisine
Multivariate statistics and the enactment of metabolic complexity
Evidence-based creativity
The taste machine
Culinary Linguistics
Ethics, politics and embodied imagination in crafting scientific knowledge
Sensory science research on taste. An ethnography of two laboratory experiments in Western Europe
Tasting off-flavors
Delicious molecules
Perfumer, chemist, machine
On the Virtues of Historical Entomophagy
Of Foams and Formalisms
Teawords
Biological Anthropology inAmerican Anthropologist
Rationalizing geosociality
Science in action
Changing order
Food and the Senses
Scientific Practice and Ordinary Action
Crafting Science
Public Intellectuals
Gravity's Shadow
Every Farm a Factory
Accounting for Taste
Tacit Knowing
Narratives of Race and Indigeneity in the Genographic Project
The practice turn in contemporary theory
All manners of food
Intellectuals, Culture and Public Policy in France
Kinship, Law and the Unexpected
The Politics of Life Itself
Organic food and agriculture in the US
The Molecularization of Race
Uncovering Gynocentric Science
Creating the taste of place in the United States
The Dissemination, Standardization and Routinization of a Molecular Biological Technique
The Body of the Artisan
Evaluating fair trade consumption
Bio Science
Relative Values
Border Crossing
Practice, Reason, Context
The House of Experiment in Seventeenth-Century England
From Settlement to Fordism
The Mangle of Practice
The Manufacture of Knowledge
Epistemic Cultures
Histoire et ethnologie
Vintages and Traditions
After Culture
Techne versus Technoscience
Techne, Technoscience, and the Circulation of Comestible Commodities
The Sociology of Intellectuals
Of Foams and Formalisms
Locating Value in Artisan Cheese
Institutional Change in Toque Ville
A Cultural Field in the Making
How to Make a National Cuisine
| Unique citing works | 19 |
|---|---|
| Citations per year | 1,46 |
| Citation span | 2013 - 2024 (12) |
| Citation velocity | recent |
| Highly cited | No |
| Citation types | Neutral: 19 |