 Flavours of Thought: Towards A Phenomenology of Food-Related ExperiencesFransisca Hok-Eng Tan ()
Interdisciplinary Description of Complex Systems - scientific journal, 2013, vol. 11, issue 4, 400-414 Abstract: 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. Keywords: phenomenological inquiry; food studies; experience; idiographic (search for similar items in EconPapers) Downloads: (external link) Related works: Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text Persistent link: https://EconPapers.repec.org/RePEc:zna:indecs:v:11:y:2013:i:4:p:400-414 Access Statistics for this article More articles in Interdisciplinary Description of Complex Systems - scientific journal from Croatian Interdisciplinary Society Provider Homepage: http://indecs.eu |
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