Sneijder Petra, Te Molder Hedwig F M
Department of Social Sciences, Wageningen University, Communication Science, P.O. Box 8130, 6700 EW, Wageningen, The Netherlands.
Appetite. 2005 Aug;45(1):51-61. doi: 10.1016/j.appet.2005.03.002.
While identity has been a dominant topic in research on food choice, literature on identity in consumers' everyday life is scarce. In this article we draw on insights from discursive psychology to demonstrate how members of an online forum on food pleasure handle the hedonic appreciation of food in everyday interaction. We examined 40 discussions consisting of 1715 e-mails related to culinary topics. The analysis focuses on the way in which the participants of this forum work up and establish their identities as 'gourmets'. A dominant tool in performing this identity work is the discursive construction of independent access to knowledge of and experience with food items, so as to compete with or resist the epistemic superiority of a preceding evaluation. Data are presented with nine examples of the 73 manifestations of the construction of independent access. Contrary to sensory approaches to food choice, this study depicts the enjoyment of food as an interactional achievement rather than a pure physiological sensation. Wider implications of this study for the relation between food, identity and taste are discussed.
虽然身份认同一直是食物选择研究中的一个主要话题，但关于消费者日常生活中身份认同的文献却很少。在本文中，我们借鉴话语心理学的见解，以展示一个关于美食愉悦的在线论坛的成员如何在日常互动中处理对食物的享乐主义欣赏。我们研究了40个讨论，这些讨论由1715封与烹饪主题相关的电子邮件组成。分析重点关注该论坛参与者塑造和确立自己作为“美食家”身份的方式。进行这种身份塑造工作的一个主要工具是通过话语构建对食物项目的知识和体验的独立获取，以便与先前评价的认知优势竞争或抵制。文中给出了9个独立获取构建表现的例子，共73个表现。与食物选择的感官方法不同，本研究将食物的享受描述为一种互动成就，而非纯粹的生理感觉。本文还讨论了该研究对食物、身份和口味之间关系的更广泛影响。
