Stirring Up Practice Theory: A Comment

Alan Warde

Abstract


This article is a comment to the Symposium on the Contamination of Practices. It starts by discussing the implication of contaminating theory in general and practice theory in particular. Then, it concentrates more specifically on three articles included in the Symposium, focussed on cooking by professional chefs, wine-tasting and fashion modelling.

Keywords


practice theory; contamination; cooking; wine-tasting; fashion modelling

References


de Benedittis, M. (2019). Expert Wine Tasting as a Social Practice: An Enactive Ethnography. Sociologica, 13(3). https://doi.org/10.6092/issn.1971-8853/9481

Domaneschi, L. (2019). The Sociomateriality of Cooking. The Practice Turn in Contemporary Food Studies. Sociologica, 13(3). https://doi.org/10.6092/issn.1971-8853/9477

Giardullo, P. (2019). Automatizing Green Practices? The Analysis of Reverse Vending Machines as a Re-contamination of Theories of Practices. Sociologica, 13(3). https://doi.org/10.6092/issn.1971-8853/9424

Mears, A. (2011). Pricing Beauty: The Making of a Fashion Model. Los Angeles: University of California Press.

Nicolini, D. (2012). Practice Theory, Work and Organization: An Introduction. Oxford: Oxford University Press.

Reckwitz, A. (2002). Toward a Theory of Social Practices: A Development in Culturalist Theorizing. European Journal of Social Theory, 5(2): 243–263. https://doi.org/10.1177/13684310222225432

Schatzki, T., Knorr-Cetina, K., & von Savigny, E. (Eds.) (2001). The Practice Turn in Contemporary Theory. London: Routledge.

Volonté, P. (2019). Modelling Practice: The Inertia of Body Ideals in the Fashion System. Sociologica, 13(3). https://doi.org/10.6092/issn.1971-8853/9490




DOI: 10.6092/issn.1971-8853/10229

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