Of Foams and Formalisms: Scientific Expertise and Craft Practice in Molecular Gastronomy

American Anthropologist

Volumn 115, Issue 1, 2013, Pages 4-16

  Roosth, Sophia ^a  

^a HARVARD UNIVERSITY   (United States)

Author keywords

estudios de las ciencias; science studies; sociologie des sciences; tudes agro alimentaires; estructuralismo ; estudios sobre comidas; food studies; France; Francia; structuralism ; structuralisme

Indexed keywords

EID: 84874201332     PISSN: 00027294     EISSN: 15481433     Source Type: Journal    
DOI: 10.1111/j.1548-1433.2012.01531.x     Document Type: Article

References (78)

1. Ahearne, Jeremy 2010 Intellectuals, Culture and Public Policy in France: Approaches from the Left. Liverpool : Liverpool University Press.
2. Appadurai, Arjun 1988 How to Make a National Cuisine: Cookbooks in Contemporary India. Comparative Studies in Society and History 30(1):3-24.
3. Barham, Peter, Leif H. Skibsted, Wender L. P. Bredie, Michael Bom Frøst, Per Møller, Jens Risbo, Pia Snitkjær, and Louise Mørch Mortensen 2010 Molecular Gastronomy: A New Emerging Scientific Discipline. Chemical Reviews 110(4):2313-2365.
4. Belasco, Warren James 2006 Meals to Come. Berkeley : University of California Press.
5. Belasco, Warren James, and Philip Scranton, eds. 2002 Food Nations: Selling Taste in Consumer Societies. New York : Routledge.
6. Carême, Antonin [Marie-Antoine] 1833 L'Art de la cuisine Française au dix-neuvième siècle, 2 vols. (The art of French cuisine in the nineteenth century). Paris: Author.
7. Collins, Harry 1985 Changing Order: Replication and Induction in Scientific Practice. Beverly Hills : Sage.
8. Collins, Harry 2001 What Is Tacit Knowledge? In The Practice Turn in Contemporary Theory. Theodore Schatzki, Karin Knorr-Cetina and Eike von Savigny, eds. Pp. 115-128. New York : Routledge.
9. Collins, Harry 2004 Gravity's Shadow: The Search for Gravitational Waves. Chicago : University of Chicago Press.
10. Escoffier, Auguste 1979[1903] Escoffier: The Complete Guide to the Art of Modern Cookery. H. L. Cracknell and R. J. Kauffmann, trans. New York : John Wiley.
11. Ferguson, Priscilla Parkhurst 1998 A Cultural Field in the Making: Gastronomy in 19th-Century France. American Journal of Sociology 104(3):597-641.
12. Ferguson, Priscilla Parkhurst 2004 Accounting for Taste: The Triumph of French Cuisine. Chicago : University of Chicago Press.
13. Fischler, Claude 1993[1990] L'Homnivore (The omnivore). Paris: Odile Jacob.
14. Fitzgerald, Deborah 2003 Every Farm a Factory: The Industrial Ideal in American Agriculture. New Haven : Yale University Press.
15. Franklin, Sarah, and Susan McKinnon, eds. 2001 Relative Values: Reconfiguring Kinship Studies. Durham : Duke University Press.
16. Franklin, Sarah, and Helena Ragoné, eds. 1998 Reproducing Reproduction. Philadelphia : University of Pennsylvania Press.
17. Frazer, James George 1890 The Golden Bough: A Study in Comparative Religion. 2 vols. London: Macmillan.
18. Fujimura, Joan 1996 Crafting Science: A Sociohistory of the Quest for the Genetics of Cancer. Cambridge : Harvard University Press.
19. Fullwiley, Duana 2007 The Molecularization of Race: Institutionalizing Human Difference in Pharmacogenetics Practice. Science as Culture 16(1):1-30.
20. Galison, Peter 1987 How Experiments End. Chicago : University of Chicago Press.
21. Galison, Peter 1997 Image and Logic: A Material Culture of Microphysics. Chicago : University of Chicago Press.
22. Ginzberg, Ruth, Raven Lang, and Alan Guttmacher 1987 Uncovering Gynocentric Science. Hypatia 2(3):89-105.
23. Hacking, Ian 1992 The Self-Vindication of the Laboratory Sciences. In Science as Practice and Culture. Andrew Pickering, ed. Pp. 29-64. Chicago : University of Chicago Press.
24. Heath, Deborah, and Anne Meneley 2007 Techne, Technoscience, and the Circulation of Comestible Commodities: An Introduction. American Anthropologist 109(4):593-602.
25. Heller, Chaia 2007 Techne versus Technoscience: Divergent (and Ambiguous) Notions of Food "Quality" in the French Debate over GM Crops. American Anthropologist 109(4):603-615.
26. Helmreich, Stefan 2001 After Culture: Reflections on the Apparition of Anthropology in Artificial Life, a Science of Simulation. Cultural Anthropology 16(4):612-627.
27. Hess, David J. 2004 Organic Food and Agriculture in the US: Object Conflicts in a Health-Environmental Social Movement. Science as Culture 13(4):493-513.
28. Hobsbawm, Eric J. 1983 Introduction: Inventing Traditions. In The Invention of Tradition. Eric Hobsbawm and Terence Ranger, eds. Pp. 1-14. Cambridge : Cambridge University Press.
29. Jordan, Kathleen, and Michael Lynch 1998 The Dissemination, Standardization and Routinization of a Molecular Biological Technique. Social Studies of Science 28(5-6):773-800.
30. Knorr-Cetina, Karin 1981 The Manufacture of Knowledge: An Essay on the Constructivist and Contextual Nature of Science. Oxford : Pergamon.
31. Knorr-Cetina, Karin 1999 Epistemic Cultures: How the Sciences Make Knowledge. Cambridge, MA : Harvard University Press.
32. Krines, Claudia N.d. INICON: Introduction of Innovative Technologies in Modern Gastronomy for the Modernisation of Cooking. Unpublished MS, http://www.ttz-bremerhaven.de/en/research/food/research-projects/893-inicon.html, accessed December 23, 2012.
33. Kurzman, Charles, and Lynn Owens 2002 The Sociology of Intellectuals. Annual Review of Sociology 28:63-90.
34. Latour, Bruno 1987 Science in Action: How to Follow Scientists and Engineers THROUGH Society. Cambridge, MA : Harvard University Press.
35. Latour, Bruno, and Steve Woolgar 1986[1979] Laboratory Life: The Construction of Scientific Facts. Princeton : Princeton University Press.
36. Leach, Edmund 1970 Claude Lévi-Strauss. New York : Viking.
37. Lenoir, Timothy 1988 Practice, Reason, Context: The Dialogue between Theory and Experiment. Science in Context 2(1):3-22.
38. Lévi-Strauss, Claude 1966 The Savage Mind. George Weidenfeld and Nicolson Ltd., trans. Chicago : University of Chicago Press.
39. Lévi-Strauss, Claude 1983[1969] The Raw and the Cooked. John and Doreen Weightman, trans. Chicago : University of Chicago Press.
40. Lévi-Strauss, Claude 1997[1966] The Culinary Triangle. In Food and Culture: A Reader. Carole Counihan and Penny Van Esterik, eds. Pp. 28-35. New York : Routledge.
41. Lévy-Bruhl, Lucien 1926[1910] How Natives Think. Lilian A. Clare, trans. London: George Allen and Unwin.
42. Lynch, Michael 1985 Art and Artifact in Laboratory Science: A Study of Shop Work and Shop Talk. London : Routledge and Kegan Paul.
43. Lynch, Michael 1993 Scientific Practice and Ordinary Action. Cambridge : Cambridge University Press.
44. Lyon, Sara 2006 Evaluating Fair Trade Consumption: Politics, Defetishization and Producer Participation. International Journal of Consumer Studies 30(5):452-464.
45. McGee, Harold 2004[1984] On Food and Cooking: The Science and Lore of the Kitchen. Rev. edition. New York : Scribner.
46. Mennell, Stephen 1996[1985] All Manners of Food: Eating and Taste in England and France from the Middle Ages to the Present. Urbana : University of Illinois Press.
47. Mukerji, Chandra 1989 A Fragile Power. Princeton : Princeton University Press.
48. Nelson, Alondra 2008 Bio Science: Genetic Genealogy Testing and the Pursuit of African Ancestry. Social Studies of Science 38(5):759-783.
49. Page, Brian, and Richard Walker 1991 From Settlement to Fordism: The Agro-Industrial Revolution in the American Midwest. Economic Geography 67(4):281-315.
50. Paxson, Heather 2010 Locating Value in Artisan Cheese: Reverse Engineering Terroir for New-World Landscapes. American Anthropologist 112(3):444-457.
51. Pickering, Andrew 1984 Constructing Quarks: A Sociological History of Particle Physics. Chicago : University of Chicago Press.
52. Pickering, Andrew 1995. The Mangle of Practice: Time, Agency, and Science. Chicago : University of Chicago Press.
53. Pinch, Trevor 2001 Does Science Studies Undermine Science? Wittgenstein, Turing, and Polanyi as Precursors for Science Studies and the Science Wars. In The One Culture? A Conversation about Science. Jay Labinger and Harry Collins, eds. Pp. 13-26. Chicago : University of Chicago Press.
54. Polanyi, Michael 1962. Tacit Knowing: Its Bearing on Some Problems of Philosophy. Reviews of Modern Physics 34(4):601-615.
55. Posner, Richard 2001 Public Intellectuals: A Study of Decline. Cambridge : Harvard University Press.
56. Rao, Hayagreeva, Philippe Monin, and Rodolphe Durand 2003 Institutional Change in Toque Ville: Nouvelle Cuisine as an Identity Movement in French Gastronomy. American Journal of Sociology 108(4):795-843.
57. Rao, Hayagreeva, Philippe Monin, and Rodolphe Durand 2005 Border Crossing: Bricolage and the Erosion of Categorical Boundaries in French Gastronomy. American Sociological Review 70(6):968-991.
58. Ritzer, George 2004 The McDonaldization of Society. Thousand Oaks : Pine Forge.
59. Rose, Nikolas 2007 The Politics of Life Itself. Princeton, NJ : Princeton University Press.
60. Sarkozy, Nicolas 2009 Death of Claude Lévi-Strauss. Communiqué issued by the Presidency of the Republic, Paris, November 3.
61. Schaffer, Simon 1989 Glass Works: Newton's Prisms and the Uses of Experiment. In The Uses of Experiment: Studies in the Natural Sciences. David Gooding, Trevor Pinch and Simon Schaffer, eds. Pp. 67-104. Cambridge : Cambridge University Press.
62. Shapin, Steven 1988 The House of Experiment in Seventeenth-Century England. Isis 79(3):373-404.
63. Shapin, Steven 2012 The Tastes of Wine: Towards a Cultural History. Rivista di Estetica 51(3):49-94.
64. Smith, Pamela 2004 The Body of the Artisan: Art and Experience in the Scientific Revolution. Chicago : University of Chicago Press.
65. Stoll, Steven 1998 The Fruits of Natural Advantage: Making the Industrial Countryside in California. Berkeley : University of California Press.
66. Strathern, Marilyn 1992 Reproducing the Future. Manchester : Manchester University Press.
67. Strathern, Marilyn 2005 Kinship, Law and the Unexpected: Relatives Are Always a Surprise. Cambridge : Cambridge University Press.
68. Sutton, David 2010 Food and the Senses. Annual Review of Anthropology 39:209-223.
69. TallBear, Kimberly 2007 Narratives of Race and Indigeneity in the Genographic Project. Journal of Law, Medicine, and Ethics 35(3):412-424.
70. This, Hervé 2005 Modelling Dishes and Exploring Culinary "Precisions": The Two Issues of Molecular Gastronomy. British Journal of Nutrition 93(S1):S139-S146.
71. This, Hervé 2006 Food for Tomorrow? How the Scientific Discipline of Molecular Gastronomy Could Change the Way We Eat. EMBO Reports 7(11):1062-1066.
72. This, Hervé 2007 Formal Descriptions for Formulation. International Journal of Pharmaceutics 344(1-2):4-8.
73. This, Hervé 2009 Molecular Gastronomy: A Scientific Look at Cooking. Accounts of Chemical Research 42(5):575-583.
74. This, Hervé, Robert Méric, and Anne Cazor 2006 Lavoisier and Meat Stock. Comptes Rendus Chimie 9(11-12):1510-1515.
75. This, Hervé, and Douglas Rutledge 2009 Analytical Methods for Molecular Gastronomy. Analytical and Bioanalytical Chemistry 394(3):659-661.
76. Traweek, Sharon 1988 Beamtimes and Lifetimes: The World of High Energy Physicists. Cambridge, MA : Harvard University Press.
77. Trubek, Amy, and Sarah Bowen 2008 Creating the Taste of Place in the United States: Can We Learn from the French GeoJournal 73(1):23-30.
78. Ulin, Robert 1996 Vintages and Traditions: An Ethnohistory of Southwest France Wine Cooperatives. Washington, DC : Smithsonian Institution Press.