Tasting sessions are a social activity in which the senses and the sensorial features of the tasted objects are the main focus of the participants, who do not only experience taste but also aim at precisely describing it. For doing that, they use pre-formatted tasting sheets and pre-existing standardized repertoires of descriptors. This paper investigates the relations between bodies and sensations, linguistic expressions and the normativity of lexical repertoires. While the literature has insisted on the sensorial lexicon of diverse languages and its specialization within expert domains, the very way in which the sensing body, language, and the normativity of standardized categories are precisely articulated in tasting practices remains understudied. Using an ethnomethodological and conversation analytic approach, this paper demonstrates how participants in training tasting sessions achieve practically, bodily and materially the association between the sample tasted, the sensing body and the use of lexical repertoires. Artefacts and tools like tasting sheets and lexical lists are situatedly mobilized in a way that enhances the senses but also socializes and standardizes them. On the basis of cheese tasting sessions video-recorded during training workshops of professional tasters in Italy and Italian-speaking Switzerland, the paper demonstrates how the normative order of sensing is achieved through the imbrication of the use of tasting sheets within the sensory examination of samples – thus showing how body, materiality, language, and artefacts are normatively constrained, practically managed and bodily aligned in the tasting session.

中文翻译：

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感知的规范顺序：在品酒培训课程中制定品酒表

品尝会是一种社会活动，参与者的主要关注点是所品尝物体的感官和感官特征，他们不仅体验味道，而且旨在准确描述味道。为此，他们使用预先格式化的品尝表和预先存在的标准化描述符库。本文研究了身体和感觉之间的关系、语言表达和词汇的规范性。虽然文献坚持不同语言的感官词汇及其在专家领域的专业化，但在品尝实践中精确表达感官身体、语言和标准化类别的规范性的方式仍然没有得到充分研究。本文采用民族方法论和对话分析方法，展示了品尝培训课程的参与者如何在实际、身体和物质上实现所品尝的样品、感知身体和词汇库的使用之间的关联。品鉴表和词汇表等人工制品和工具被适当地调动起来，既增强了感官，又使它们社会化和标准化。基于意大利和瑞士意大利语区专业品尝师培训研讨会期间录制的奶酪品尝课程视频，本文演示了如何通过在样品感官检查中使用品尝表来实现规范的感知顺序– 从而展示身体、物质性、语言和人工制品如何在品酒环节中受到规范约束、实际管理和身体协调。