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Practice? It’s a Matter of Taste!

University of Trento, Italy, silvia.gherardi{at}soc.unitn.it

This article aims to enhance our understanding of how practice is socially sustained, learnt and constantly refined by arguing that practice is much more than a set of activities—it involves, beside instrumental and ethical judgements, taste and appraisal. Taste is a sense of what is aesthetically fitting within a community of practitioners—a preference for ‘the way we do things together’. Taste is based on subjective attachment to the object of practice and is learnt and taught as part of becoming a practitioner; it is performed as a collective, situated activity within a practice. The elaboration of taste and the refining of practice within a community involves taste-making, which is based on ‘sensible knowledge’ and the continual negotiation of aesthetic categories. The article examines how in a variety of practices, taste-making occurs through three processes: sharing a vocabulary for appraisal; crafting identities within epistemic communities; and refining performances.

Key Words: attachment • normative accountability • practice-based studies • sensible knowledge • taste-making

Management Learning, Vol. 40, No. 5, 535-550 (2009)
DOI: 10.1177/1350507609340812


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