Stirring Up Practice Theory: A Comment


  • Alan Warde University of Manchester



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


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.


de Benedittis, M. (2019). Expert Wine Tasting as a Social Practice: An Enactive Ethnography. Sociologica, 13(3).

Domaneschi, L. (2019). The Sociomateriality of Cooking. The Practice Turn in Contemporary Food Studies. Sociologica, 13(3).

Giardullo, P. (2019). Automatizing Green Practices? The Analysis of Reverse Vending Machines as a Re-contamination of Theories of Practices. Sociologica, 13(3).

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.

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).




How to Cite

Warde, A. (2019). Stirring Up Practice Theory: A Comment. Sociologica, 13(3), 175–177.



Comments on Symposium