Search results for "senses"

Making Sense of Senses. Interview with Dorothy Noyes

2010

I interviewed Dorothy Noyes, Director of the Center for Folklore Studies, and As- sociate Professor of English, Comparative Studies, and Anthropology Ohio State University, Columbus (United States). Currently, her research interests involve the collective representations of plural societies, the social organization of vernacular creativity, and the history of international cultural regimes. Her primary fieldwork is in Catalonia, Spain, where she has studied the politics of local festivities. It was her book Fire in the Plaça (2003) that put some questions to my head about senses and encouraged me to get engaged with sensual experiences of ethnographic fieldwork. nonPeerReviewed

Animal consciousness : Peter Olivi on cognitive functions of the sensitive soul

2009

A sense of spacing: Toward a diffractive reading of organizational space

2022

This article explores how a diffractive methodology can enrich research on organizational space and the senses. Through the creation of interferences, a diffractive methodology directs attention to how differences in sensing are created in the ongoing production of space and what the effects of these are. By using examples from an ethnographic study of the Hub, a university-based entrepreneurship space designed to invoke positive “buzz”, the article illustrates how a diffractive methodology allows for the exploration of the sensory design of space and how it governs the possibilities of sensing among participants. The article contributes to organizational research by demonstrating how a di…

Aistien tietoa maailmasta [Saateteksti Eloren teemanumeroon 'aistikokemukset tutkimuskohteena']

2010

Ces molécules qui éveillent nos papilles

2017

The sense of taste is a chemical sense and one of the most ancestral sensory modalities. It allows detectingand appreciating taste molecules present in our food. Beyond our vital needs, the pleasure elicited from whatwe eat can drive our feeding behaviors sometimes up to excess. Food intake involves several sensorysystems, mainly smell and taste. The underlying molecular mechanisms are relatively complex. This articlefocuses on the extent of the chemical space associated with the five primary tastes (sour, salty, sweet, bitterand umami), and details the fundamental role of gustatory receptors in the perception of taste as well aswithin interindividual variabilities.

Rivalutare i sensi e la sensibilità

2019

I sensi sono il primo originario legame con il mondo, ci ricordano che siamo per sempre legati alla realtà esterna. I sensi e la sensibilità sono le vie che abbiamo a disposizione per percepire la realtà. Si tratta anzitutto di impedire che i sensi possano essere ridotti a semplici strumenti, a meccanismi operativi, a mezzi di collegamento. L’azione dei sensi non è mai neutra e inefficace: o conduce verso la crescita della persona nel rispetto della verità o porta, al contrario, verso la non verità, verso la deformazione e contraffazione dell’io. L’invito a coltivare i sensi, uno ad uno, per una conquista di una reale maturità affettiva non può che concludersi con la proposta di un solido i…