SENSORY

According to the dictionary, sensory is relating to sensation or the physical senses; transmitted or perceived by the senses.

There are 5 categories: taste, smell, sound, touch and the visual.

Aristotle divides those categories into two: the humans are related to the visual, smell and sound. while the animals to taste and touch.

‘The five senses do not travel along separate channels, but interact to a degree few scientists would have believed only a decade ago’(Cytowic, 2010:46)

We use ethnography do research the sensory. As a researcher conducting an investigation is essential. Sensory ethnography is the latest in a series of revision of ethnography that respond to theoretical developments and applied/public research agenda. It acknowledged the interconnectedness of the senses and the importance of research that goes beyond watching , listening and writing. It’s still an emergent field in practice.

“The implications of shifting the methodological emphasis from models of network and community to a focus on routines, motilities and socialites” (Pink, 2008; Postill, 2008, 2011)

In this weekly task we conducted a research, which is researching the sensory and we decided to focus on taste and smell. We gathered together and bring different type of food from different countries, they were SARMALE,ARDEI UMPLUTI AND CHEESE PIE from Romania, HONGDOU JIUNIANG from China, and MARMITE ON TOAST from England.

We had opportunities to try food from different type of places, everyone’s experience was different, from good to bad. Our sensors were open and what we could detect could vary.

Sarmale
Marmite on toast
Cheese pie
Ardei Umpluti
Hongdou Jiuniang

 

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