Those Things That Hold Us Together: Taste and Sociology

DOI Web Site 被引用文献1件

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公開日
2007-03
権利情報
  • https://journals.sagepub.com/page/policies/text-and-data-mining-license
DOI
  • 10.1177/1749975507073923
公開者
SAGE Publications

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<jats:p> The idea of reflexivity has much to offer to the analysis of taste - but reflexivity in its ancient sense, a form neither active nor passive, pointing to an originary state where things, persons, and events have just arrived, with no action, subject or objects yet decided. Objects of taste are not present, inert, available and at our service.They give themselves up, they shy away, they impose themselves. ‘Amateurs’ do not believe things have taste. On the contrary, they make themselves detect them, through a continuous elaboration of procedures that put taste to the test. Understood as reflexive work performed on one’s own attachments, the amateur’s taste is no longer considered (as with so-called ‘critical’ sociology) an arbitrary election which has to be explained by hidden social causes. Rather, it is a collective technique, whose analysis helps us to understand the ways we make ourselves sensitized, to things, to ourselves, to situations and to moments, while simultaneously controlling how those feelings might be shared and discussed with others. </jats:p>

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