Wytwarzanie smaku. Propozycja podejścia generatywnego
The Creation of Taste. An Attempt at a Generative Approach

Summary/Abstract: This article explores how tastes are created, and the feelings, things, practices and abilities associated with them. The authors attempt to depict cooking not so much as an imposition of form on the matter surrounding us or a shaping of nature through culture, but rather as a multi-layered improvisation that requires the mindfulness of a creator, activity on the part of things (broadly defined ‘non-humans’), and a role played by other factors (e.g., the weather, economy, politics, etc.). The proposed perspective is inspired by James Gibson’s ecological psychology, Michel de Certeau and Luce Giard’s theory of practice, and contemporary works by Tim Ingold, which allow us to consider taste within the categories of practical knowledge.

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