| 1. |
- Landahl, Joakim
(författare)
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Learning to listen and look : the shift from the monitorial system of education to teacher-lea lessons
- 2019
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Ingår i: The Senses & Society. - : Informa UK Limited. - 1745-8927 .- 1745-8935. ; 14:2, s. 194-206
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Tidskriftsartikel (refereegranskat)abstract
- This article discusses the relationship between the senses, power and educational change. A case study of a significant shift in instruction methods will be used to show how educational change is related to both the senses and to power. The monitorial system of education, as developed by Bell and Lancaster in the early 19th century, was a system that facilitated the instruction of large numbers of pupils by just one teacher. Most of the instruction was conducted by pupils, older and/or more experienced children, whereas the teacher had an overarching responsibility for overlooking the machinery without teaching much himself. In the second half of the 19th century the method was replaced by a new method in public elementary schools. From now on teacher-led lessons came to be the norm for what mass education should look like. This momentous change meant, among other things, that the relationship between pupils and teacher was transformed as the teacher increasingly was supposed to hold lessons, whereas the pupil to a greater extent became associated with listening to and closely observing a lesson.
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| 2. |
- Pettersson, Ingemar
(författare)
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Mechanical tasting : sensory science and the flavorization of food production
- 2017
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Ingår i: The Senses & Society. - : Routledge. - 1745-8927 .- 1745-8935. ; 12:3, s. 301-316
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Tidskriftsartikel (refereegranskat)abstract
- The paper narrates the history of “texturometers”, devices that imitate the human biting mechanism and are used by food scientists inexperiments on food texture. Two interrelated processes, characteristic of the emergence of industrialized food production in the twentieth century, are examined through this history of mechanical tasting. First, the paper surveys the pervasive project of transforming the phenomenological qualities of flavor and food texture into robust “objective” and “standardized” data. In constructing and using biomimetic texturometers, food sensory scientists attempted to translate texture qualities such as tenderness, crispness, crunch and chewiness into codified properties by producing formal definitions and graphical representations – an example of how the pursuit of objectivity and standardized knowledge coevolved with the rise of mass production and the emergence of sensory sciences. Secondly,the texturometers are related to an overall “flavorization”; that is, a historical process by which the complexes of sensory impressions became increasingly important for the production and consumption of food in late-modern industrialized societies.
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