Submitted by ANDRÉA ORRIGO LIMA null (andreageigen@gmail.com) on 2016-08-08T16:39:54Z No. of bitstreams: 1 LIMA, Andréa O. Jovens violinistas e a pragmática do gosto a construção do gosto pela música.pdf: 5359902 bytes, checksum: 71762ea8227b3ef684544168309e31c0 (MD5) / Approved for entry into archive by Ana Paula Grisoto (grisotoana@reitoria.unesp.br) on 2016-08-11T12:56:52Z (GMT) No. of bitstreams: 1 lima_ao_me_ia.pdf: 5359902 bytes, checksum: 71762ea8227b3ef684544168309e31c0 (MD5) / Made available in DSpace on 2016-08-11T12:56:52Z (GMT). No. of bitstreams: 1 lima_ao_me_ia.pdf: 5359902 bytes, checksum: 71762ea8227b3ef684544168309e31c0 (MD5) Previous issue date: 2016-06-24 / Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES) / Esta investigação, produzida no campo da Educação Musical, na sua abordagem sociocultural, é de caráter qualitativo e tem por objetivo compreender como jovens violinistas e violistas, estudantes da Escola de Música do Estado de São Paulo – EMESP Tom Jobim, constroem seu gosto pela música. No início do trabalho situo o objeto de estudo, bem como esclareço os conceitos sociológicos jovens e juventudes. Abordo estudos que tratam da interação de jovens e músicas e relato, na revisão bibliográfica, alguns trabalhos acerca do gosto dos jovens pela música. Seguindo, apresento a teoria do gosto de Antoine Hennion, aporte teórico desta investigação, nos seus conceitos centrais: o coletivo dos amadores, esses entendidos como “aqueles que fazem algo com a música”, profissionais ou diletantes, o conceito de mediação, a reflexividade, a performance musical e os quatro suportes para a análise do gosto. Recorri a procedimentos etnográficos como observação participante, diários de campo, conversas informais, entrevistas semiestruturadas, observações das práticas musicais desses jovens e registros audiovisuais. De outubro de 2014 a junho de 2015 interagi com dez jovens, sendo nove violinistas e um violista com idade entre 11 e 24 anos, interação ocorrida na EMESP Tom Jobim e na OJESP – Orquestra Jovem do Estado de São Paulo. No capítulo interpretativo, apresento os mediadores envolvidos, os amadores em ação e os gêneros musicais degustados. Exponho uma ilustração criada a partir das reflexões acerca da pragmática do gosto pela música, que me auxiliou a compreender como os jovens constroem o gosto pela música. Os resultados indicam mediadores que ligam os jovens à música e às ações musicais densas de expressões corporais, sensações físicas e emocionais. Constatei que os mediadores são suportes para a construção do gosto dos jovens pela música que, de modo coletivo, desenvolvem suas performances e demonstram no engajamento do corpo o gosto pela música verbalizando-o por meio da reflexividade. Finalizo, indicando implicações desta pesquisa para a educação musical. / This investigation is produced in the field of musical education with a socio-cultural approach. It is a qualitative study and aims to understand how young violinists and violist students of the School of Music of the State of São Paulo – Tom Jobim, EMESP - have built their taste in music. At the beginning of this work it is showed the object of study, as well as is clarified the sociological concepts of young people and youth. I review studies dealing with interaction between young people and music, and some works about the taste of young people by music. Following, I present the taste theory of Antoine Hennion which is the theoretical support of this research in its central concepts: the collective of the amateurs, which are understood as "people who does something with the music"; the professional or amateurish, the concept of mediation, the reflexivity, the musical performance and the four supports for the analysis of taste. It was also resorted ethnographic procedures as participant observation, fieldnotes, informal conversations, semi-structured interviews and observations of these young musical practices, and audiovisual records. From October 2014 to June 2015 I interacted with ten young students, nine violinists and a violist with age between 11 and 24 years, that interaction took place in Tom Jobim EMESP and OJESP-Youth Orchestra of the State of São Paulo in Brazil. In interpretative chapter, I present the mediators involved on the study, amateurs in action and the musical genres tasted. I exhibit an illustration created from reflections about the pragmatics of taste in music, which have helped to understand how young people build their taste for music. The results point out the mediators that linking young people to music and to music actions dense of bodily expressions, physical and emotional sensations. It was observed that the mediators are supports for the construction of taste of young people for music that collectively develops their performances and show on the engagement of the body the taste by music, verbalizing it through music reflexivity. Finally, I concluded indicating implications of this research for music education.

A part of the Swedish TV-show Levande livet that aired between 1983 and 1984 was devoted to wine. This was the first time a wine tasting was being broadcasted in Sweden. Terms as ”sweaty horse” and ”moulded pile of leaves” – that the wine connoisseurs Carl Jan Granqvist and Knut-Christian Gröntoft used to describe the wines – became objects of both appreciation and ridicule. Their way of talking about wine reminds of Robert Parker’s wine language, which grew of importance from the 1970s and onwards.                       The purpose of this thesis is to try to write a history of taste. By researching how the TV-show was received by the daily press in Sweden, it is possible to come to terms with what kind of opinions and attitudes a wine tasting challanged. This thesis shows how the viewers, by tasting wine and trying to articulate their taste experiences in the language provided by Granqvist and Gröntoft, became members of a taste community. This taste community was not only being sustained by a shared language for taste experience, it also affected the viewers own taste of the wine.                       By doing this it is possible to describe in what way everyone was urged to practice their own taste and become a connoisseur.

This study aimed to identify factors associated with taste acuity in healthy older European adults aged 55-87 years, employing a factorial independent design to recruit older adults from centres in France, Italy and United Kingdom. Adults aged 70-87 years (N=387) were recruited in Rome (Italy) (n=108) and Grenoble (France) (n=91) and aged 55-70 years in Northern Ireland (United Kingdom) (n=93) and Clermont-Ferrand (C-F) (France) (n=95). A signal detection theory (SDT) approach was used for detection threshold assessment of the four basic tastes (salt; sweet; bitter; and, sour). Trial data were converted to R-indices. Diet was assessed by means of four day food diaries. Dietary data were converted using WISP and then reduced, using a principal components analysis, to four components: Component 1 'high fat and salt'; Component 2 'high vitamins and fibre'; Component 3 'high fat and carbohydrate'; and, Component 4 'high trace elements'. Socio-demographic information was collected by self report survey. Four separate regression analyses were carried out, one for each of the four basic taste qualities (sweet; sour; bitter; salt). Mean ROC scores for each taste quality were the response variables and age, sex, country, social class and dietary components were predictor variables. The main predictors of taste acuity were age, sex, social class and country, which had differential effects for each taste quality. These data suggest that socio-demographic and cultural factors should be taken into account when considering taste acuity in older people.

The aim of this study is to investigate the interrelationships between place and taste through a multi-sited ethnography of music consumption. Place and taste are important theoretical constructs that have been studied extensively across the humanities and social sciences. Yet, there is a scarcity of research that attempts to bring together these constructs in the fields of marketing and consumer research and beyond. In particular, prior consumer culture theory (CCT) research has not taken into account the spatial processes through which consumers enact, perform and further develop their tastes in the market place. More significantly, little empirical research illustrates how different consumption spaces tend to orchestrate and shape consumers’ tastes. As such, this study focuses on the context of music consumption and aims to explore spatial taste formation processes via consumers’ aesthetic experiences in popular (festival) and classical (concert hall) music places within the fields of indie and classical music consumption respectively. The emergent findings are structured upon four chapters (papers) and develop specific research objectives which revolve around the overarching aim of the study, namely the exploration of the interrelationships between place and taste. This study brings together both structural and experiential dimensions of taste and highlights the ontological significance of phenomenological understandings of space and place for marketing and consumer research.

Differences in taste perception between species are thought to reflect evolutionaryadaptations to dietary specializations such as seed predation. By employing a two-bottlepreference test, the purpose of the current study was to evaluate the taste responsiveness forfive food-associated carbohydrates and two steviol glycosides in four adult white-faced sakis(Pithecia pithecia). The taste preference thresholds were found to be 10 mM for sucrose, 10-40 mM for fructose, 20-30 mM for glucose and maltose, and 30-40 mM for lactose. The sakisalso showed a clear preference for rebaudioside A and stevioside over tap water atconcentrations as low as 0.04 and 0.2-0.5 mM, respectively. When given the choice betweenall binary combinations of the five carbohydrates at equimolar concentrations of 100, 200,and 300 mM, respectively, the sakis displayed the following preference pattern: sucrose >fructose > glucose ≥ maltose = lactose. The obtained taste preference thresholds for foodassociated carbohydrates fall into the lower range of values among primates, suggesting acomparatively high sweet-taste sensitivity in the sakis. The pattern of relative preferenceswas consistent with that reported in most tested primates. Altogether, the responsivenesstowards the sweet-tasting substances obtained in this seed predator resembles the resultsobtained in primates which act as seed dispersers. However, these results might reflect anevolutionary adaptation of white-faced sakis to exploit resources containing low sugarconcentrations such as unripe fruits and seeds.

For more than two decades there has been a growing niche for ethically sourced coffees, at the same time as a revitalisation and development of sourcing models focused on indicators of coffee quality and measures of taste. Small independent and multinational buyers and roasters have become progressively interested in sourcing coffee in a way that privileges sustainable and/or high quality indicators, and are increasingly engaged in debates about solidarity versus mainstreaming, quantity versus quality, and provider of caffeine versus taste. Research on one coffee producing country, Guatemala, suggests how these debates have affected the historical evolution of the coffee market. This ethnographic study traces the qualifications of Guatemalan coffee and argues that responses to both the enactment of the technologies, as well as the perceived limitations of sourcing models have produced new articulations of ethics and taste. Producers and small entrepreneurs located in Guatemala reconfigure the practices of cultivation, processing, and selling/buying in relation to circulating market indicators. They create locally situated attachments to the coffee through skill transfer and knowledge exchange and in this way they imitate and also transform international valuations of taste, ethics and quality. This thesis works to make visible the range and diversity of processes and agencies involved in the production of markets for ethical coffee and considers coffee as vital and mobile; an active producer of public effects rather than a passive object moved through a commodity network. This view enables a more open, relational and mobile account of both coffee and of ethics, one which is capable of making clear the important and emerging role of taste. This thesis extends the qualifications of coffee to the daily enactments of cultivation and the skills and techniques that work to reveal taste. On this view, taste mediates the agency of the materials in both high quality and sustainable coffees and this expands and extends ethics to interpersonal, material and bodily relations that link producers and consumers in multiple ways.

Thesis (MSc)--Stellenbosch University, 2003. / ENGLISH ABSTRACT: Spoilage, be it due to microbial actions, chemical reactions or both, poses a serious threat to the food and beverage industries. Not only can spoilage lead to great economic losses, but it can also cause industries to lose their competitive edge in the economic and consumer market. Considering all the modern technologies and the range of preservation techniques that are available, it is surprising that spoilage is still an economic problem. Wine spoilage due to unpalatable bitterness, and the role of lactic acid bacteria (LAB) in causing this bitterness, have received much attention over the years, but no definite understanding has yet emerged. The first objective of this study was to isolate, enumerate and identify the LAB from three red grape varieties, viz. Pinotage, Merlot and Cabernet Sauvignon. The LAB populations on the grapes of all three varieties ranged from 102 to 104 cfu/ml during the 2001 and 2002 harvest seasons. The Cabernet Sauvignon grapes had slightly higher numbers than the Pinotage and Merlot. The LAB population in the Cabernet Sauvignon, Pinotage and Merlot wines after completion of the alcoholic fermentation ranged from 102 to 105 cfu/ml, while during 2002 the numbers in wine undergoing malolactic fermentation (MLF) ranged from 104 to 108 cfu/ml. The isolated LAB were divided into the three metabolic groups, with 59% belonging to the facultatively heterofermentative group, 26% to the obligately heterofermentative group and 15% to the obligately homofermentative group. The isolates were identified by means of species-specific primers as Leuconostoc mesenteroides (4), Oenococcus oeni (28), Lactobacillus brevis (15), Lb. hilgardii (15), Lb. plantarum (98), Lb. pentosus (12), Lb. paraplantarum (3), Lb. paracasei (28), Pediococcus acidilactici (2) and Pediococcus spp. (35). The most predominant species isolated was Lb. plantarum, followed by Pediococcus spp. The results suggest that Pinotage carries a more diverse LAB population in comparison to Merlot and Cabernet Sauvignon. The second objective of this study was to determine the presence of the glycerol dehydratase gene in the LAB strains by using the G01 and G02 primers. Twenty-six strains tested positive, namely Lb. plantarum (15), Lb. pentosus (1), Lb. hilgardii (5), Lb. paracasei (2), Lb. brevis (2) and a Pediococcus spp. (1). Interestingly, 62% of these strains were isolated from Pinotage. The strains all had the ability to degrade glycerol by more than 90%, and no significant differences were observed between the species. The GO-possessing strains exhibited varying degrees of inhibition towards Gram-positive and Gram-negative bacteria, and the results suggest that this inhibition activity may be similar to that of reuterin, which is produced by Lb. reuteri. This study can form the foundation for unravelling the causes of bitterness in red wines. Combining the results of this study with analytical, sensory and molecular data may very well provide the industry with valuable tools with which to combat the occurrence of bitterness. / AFRIKAANSE OPSOMMING: Bederf as gevolg van mikrobiese aksies, chemiese reaksies of beide, hou 'n groot bedreiging vir die voedsel- en drankbedrywe in. Nie net kan bederf lei tot groot ekonomiese verliese nie, maar dit kan ook veroorsaak dat bedrywe hul kompeterende voordeel in die ekonomiese en verbruikersmarkte verloor. As die moderne tegnologie en die reeks preserveringstegnieke wat beskikbaar is, in ag geneem word, is dit verbasend dat bederf steeds 'n ekonomiese probleem is. Wynbederf as gevolg van oormatige bitterheid en die rol van melksuurbakterieë (MSB) in die ontwikkeling van hierdie bitterheid het oor die jare heen baie aandag geniet, maar geen definitiewe verklaring is nog daarvoor gevind nie. Die eerste doelwit van hierdie studie was om MSB vanaf drie rooidruifvariëteite, nl. Pinotage, Merlot en Cabernet Sauvignon, te isoleer, te kwantifiseer en te identifiseer. Die MSB-populasies op die druiwe van al drie variëteite het gedurende die 2001- en 2002-parsseisoene tussen 102 en 104 kvu/ml gevarieer. Die Cabernet Sauvignon-druiwe het effens hoër getalle as die Pinotage- en Merlot-druiwe gehad. Die MSB-populasies in die Cabernet Sauvignon-, Pinotage- en Merlot-wyne aan die einde van die alkoholiese fermentasie het tussen 102 en 1055 kvu/ml gevarieer. Gedurende 2002 het die MSB-getalle in die wyne waarin appelmelksuurgisting (AMG) aan die gang was tussen 104 en 108 kvu/ml gevarieer. Die geïsoleerde MSB was onderverdeel in die drie metaboliese groepe, met 59% wat behoort aan die fakultatiewe, heterofermentatiewe groep, 26% aan die obligate, heterofermentatiewe groep en 15% aan die obligate, homofermentatiewe groep. Die isolate is geïdentifiseer as Leuconostoc mesenteroides (4), Oenococcus oeni (28), Lactobacillus brevis (15), Lactobacillus hi/gardii (15, Lactobacillus p/antarum (98), Lactobacillus pentosus (12), Lactobacillus parap/antarum (3), Lactobacillus paracasei (28), Pediococcus acidi/actici (2) en Pediococcus spp. (35) deur middel van spes iespesifieke inleiers. Die mees algemeen geïsoleerde spesies was Lb. p/antarum, gevolg deur Pediococcus spp. Die resultate impliseer dat Pinotage 'n meer uiteenlopende MSB-populasie in vergelyking met Merlot en Cabernet Sauvignon dra. Die tweede doelwit van hierdie studie was om die teenwoordigheid van die gliseroldehidratase-geen in die MSB-isolate deur middel van die GD1- en GD2- inleiers te bepaal. Ses-en-twintig isolate was positief, nl. Lb. p/antarum (15), Lb. pentosus (1), Lb. hi/gard;; (5), Lb. paracasei (2), Lb. brevis (2) en 'n Pediococcus spp. (1). 'n Interessante resultaat was dat 62% van hierdie isolate vanaf Pinotage geïsoleer is. Die isolate was almal in staat om meer as 90% van die gliserol te gebruik en geen noemenswaardige verskille is tussen die isolate waargeneem nie. Die GD-bevattende isolate het verskillende grade van inhibisie teenoor Grampositiewe en Gram-negatiewe bakterieë getoon, en die resultate impliseer dat hierdie inhiberende aktiwiteit dieselfde is as dié van reuterin wat deur Lb. reuteri geproduseer word. Hierdie studie kan dus die basis vorm vir die ontrafeling van die oorsake van bitterheid in rooiwyne. Deur die resultate van hierdie studie met analitiese, sensoriese en molekulêre data te kombineer, kan die wynbedryf voorsien word van waardevolle metodes om die voorkoms van bitterheid mee te bekamp.

旅遊風氣在台灣日盛且趨於普遍，且是重要的消費活動現象。台灣的旅遊活動支出在2001年已經高達5780億元，休閒渡假風氣日漸普及。而過去的旅遊觀光研究多以行銷、或是觀光景點的規劃為主要目的，以社會學角度進行研究者在國外雖已有所累積，在中文世界裡仍屬少數。因此，本論文以社會學中階層品味區分的角度探討台灣的旅遊活動，針對2001年交通部觀光局所做的「國人旅遊狀況調查」進行量化分析的二手資料研究，並輔以歷史資料的縱貫面分析。透過上述材料，討論不同階層間的旅遊活動品味差異，以及旅遊發展過程中的階層化過程。 在研究中，以階層化作為主要的分析主軸。在量化資料中，依因素分析區分出四類的旅遊喜好：都市旅遊、文化旅遊、大眾自然旅遊與深度自然旅遊。這四類型的旅遊分別進行迴歸分析，統計發現，經濟資本的收入變項並未發揮品味的影響力，世代性的年齡因素以及正式教育制度的文化資本則能解釋旅遊喜好的品味差異。回顧台灣的旅遊活動脈絡發展，透過制度上的發展以及群體間的運作，產生了因文化資本差異所形成的階層差異，旅遊活動的意義不只是個人主觀心理層次的好惡，亦可反映出客觀階層的群體效果。是故，本研究解釋不同階層者選擇不同旅遊活動的原因，另檢證學者所提出的品味理論以及旅遊社會學的相關分析，提出台灣旅遊活動的階層化發展過程以及目前的品味區分現象，說明台灣旅遊現象的發展以及現況。 / More and more people in Taiwan spend lots of time going traveling and tourism gradually becomes one of the most important consumption activities. In 2001, total fee of citizens’ traveling expenses was 5780 hundred millions Taiwan dollars. The fact shows that tourism is an influential social phenomenon and we should understand it as deliberately as possible. Actually, lots of researches about tourism in the perspective of sociology have been published in the world but there is few in Taiwan. Therefore, this thesis takes a sociological approach that adopts the theory of hierarchy and distinction of taste. This research used the quantitative analysis with the sample data collected by Tourism Bureau in 2001 and the qualitative analysis with historical data. This study describes the process of stratified and stratifying differentiation of tourism in Taiwan. Four types of tourism , urban tourism、cultural tourism、scenic tourism and deep scenic tourism are found in the data through factor analysis. The data demonstrated that cultural capital, not economical capital effects people choosing types of tourism in the regression model. The difference of cultural capital in this thesis represents the difference between age、educational capital and occupation of people. Consequently, the choice of the type of tourism is not only a casual or random choice, but a choice with the stratification of the society. Finally, this research examined the theory about taste and sociology of tourism to combine with the results of quantitative and qualitative analysis.

<p>Although people frequently pursue multiple goals simultaneously, these goals often conflict with each other. For instance, consumers may have both a healthy eating goal and a goal to have an enjoyable eating experience. In this dissertation, I focus on two sources of enjoyment in eating experiences that may conflict with healthy eating: consuming tasty food (Essay 1) and affiliating with indulging dining companions (Essay 2). In both essays, I examine solutions and strategies that decrease the conflict between healthy eating and these aspects of enjoyment in the eating experience, thereby enabling consumers to resolve such goal conflicts.</p><p>Essay 1 focuses on the well-established conflict between having healthy food and having tasty food and introduces a novel product offering (“vice-virtue bundles”) that can help consumers simultaneously address both health and taste goals. Through several experiments, I demonstrate that consumers often choose vice-virtue bundles with small proportions (¼) of vice and that they view such bundles as healthier than but equally tasty as bundles with larger vice proportions, indicating that “healthier” does not always have to equal “less tasty.”</p><p>Essay 2 focuses on a conflict between healthy eating and affiliation with indulging dining companions. The first set of experiments provides evidence of this conflict and examine why it arises (Studies 1 to 3). Based on this conflict’s origins, the second set of experiments tests strategies that consumers can use to decrease the conflict between healthy eating and affiliation with an indulging dining companion (Studies 4 and 5), such that they can make healthy food choices while still being liked by an indulging dining companion. Thus, Essay 2 broadens the existing picture of goals that conflict with the healthy eating goal and, together with Essay 1, identifies solutions to such goal conflicts.</p> / Dissertation

During the past years, there has been a re-emergence of sensory marketing in the paradigm of marketing. However, there is a lack of empirical studies done on the subject. Furthermore, the previous literature has focused on whether senses affects, rather than how they affect. Therefore, the purpose of this thesis is to study how sensory stimuli affects the consumers’ choice of entering physical fashion stores. This thesis is based on sensory marketing, consumer behaviour, and retail marketing theory. The theoretical framework in this thesis consists of an adapted sensory-stimuli-response model with the five main senses of sensory marketing as stimuli, emotional response of arousal and pleasure as organism, and entering or not entering as response. A qualitative research strategy was used to study the phenomenon. The empirical findings and the analysis showed that touch, sight, and sound were effective in enticing the consumer to enter by affecting their arousal. Furthermore, scent was on the opposite side as it was only affective in creating disinterest when bad. Lastly, taste displayed potential which warrants further research. This thesis might be of value for companies looking to implement sensory marketing as part of their marketing plan.