Download PDF by Peter Tolmie (Ed.), Mark Rouncefield (Ed.): Ethnomethodology at Play

By Peter Tolmie (Ed.), Mark Rouncefield (Ed.)

ISBN-10: 1409437558

ISBN-13: 9781409437550

This booklet outlines the categorical personality of the ethnomethodological method of 'play'; that's, to daily recreation and relaxation actions that individuals often have interaction in for amusement, at domestic or as a 'hobby'.With chapters on cooking, working, taking part in tune, dancing, mountaineering, crusing, fly fishing and going out for the day as a kinfolk, Ethnomethodology at Play presents an creation to the main conceptual assets drawn upon by means of ethnomethodology in its reports of those actions, when exploring the way during which humans 'work' at their daily leisure.Demonstrating the breadth of ethnomethodological research and exhibiting how no subject is past ethnomethodology's basic respecification, Ethnomethodology at Play units out for the intense reader and researcher the proper contribution of ethnomethodology to sociological reviews of recreation and rest and usual household interests. As such this groundbreaking quantity constitutes an important contribution to either ethnomethodology and sociology more often than not, in addition to to the sociology of game and rest, the sociology of household and everyday life and cultural reviews.

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So you turn it down. And when you’ve turned it down it never goes that rich caramel colour. Using the hands – monitoring progress and readiness So taste, smell, sight, and hearing can be implicated in various ways in the assessment of how food is cooking and what kinds of other actions might need to take place. However, it does not stop here: the sense of touch is also applied in numerous different and subtle fashions.

We then examine the sourcing of food and the different orders of working knowledge implicated in finding foodstuffs and assembling ingredients. After this comes the core business of ‘alchemy’: the skilful use of heat, knives, pans, spices, herbs and seasoning; the subtle art of working with colour, texture, taste, smell and even sound, to transform base ingredients into edible delights. Finally we turn to 22 Ethnomethodology at Play the pleasure of eating and the values that members bring to the table and exercise in eating together in the course of ordinary everyday degustation.

Cooking for Pleasure 23 5. Cooking the things prepared. This refers to the actual working upon of prepared foodstuffs in the company of heat such that things are bound together or transformed in some fashion so that they are ready for the actual business of eating. 6. Serving the food. Once food has been cooked, and prior to eating, it needs to be physically moved from the places where it has been cooked and apportioned in various ways so that all the parties to the eating can actually go about the eating of it.

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Ethnomethodology at Play by Peter Tolmie (Ed.), Mark Rouncefield (Ed.)


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