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Articles de revues sur le sujet « Taste education »

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Auteur : Grafiati

Publié le 20 avril 2024

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1

Best, Michael R., et W. Robert Batsell. « A Classroom Demonstration of Taste-Aversion Learning ». Teaching of Psychology 25, n^o 2 (avril 1998) : 116–18. http://dx.doi.org/10.1207/s15328023top2502_8.

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Rats readily avoid tastes paired with illness, although they associate exteroceptive cues less well with toxicosis. In this article, we describe a demonstration that recreates the central features of taste-aversion research. A dark, tasty fluid is paired with a toxin. Students can directly observe the animal's behavior to conclude that the taste component, not the visual component, is associated with internal malaise. This demonstration places in a more concrete context the contribution of animal research to the principles of psychology.

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Goldman, Alan H. « THE EDUCATION OF TASTE ». British Journal of Aesthetics 30, n^o 2 (1990) : 105–16. http://dx.doi.org/10.1093/bjaesthetics/30.2.105.

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Purhonen, Semi, Jukka Gronow et Keijo Rahkonen. « Social Differentiation of Musical and Literary Taste Patterns in Finland ». Finnish Journal of Social Research 2 (15 décembre 2009) : 39–49. http://dx.doi.org/10.51815/fjsr.110689.

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Music and literature are analysed in terms of liking different cultural genres following a three-step analytical strategy. First, the distributions of likes/dislikes of different music and literary genres are examined. Second, we examined how the genres are interrelated. Third, we investigated how interrelating genres condensed into different taste patterns can be explained by five background variables: gender, age, education, income and residential area. In addition, there is a short analysis of the connections among taste patterns across the two cultural areas. The results suggest clear social differentiation in tastes, both in music and in literature, in Finland. Age and especially gender proved to be at least as important as education in explaining musical and literary taste patterns in general and highbrow tastes in particular. Three major correlations representing ‘highbrow’, ‘popular folk’ and ‘popular action’ tastes across the two cultural areas were found, indicating clear homologies between musical and literary taste.

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Merie, Olha. « ARCHITECTURAL TASTE AS AN ARCHITECTURAL AND PSYCHOLOGICAL PHENOMENON, ITS FACTORS AND ROLE IN THE ARCHITECTURAL EDUCATION AND PRACTICE ». Current problems of architecture and urban planning, n^o 59 (1 mars 2021) : 63–79. http://dx.doi.org/10.32347/2077-3455.2021.59.63-79.

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The article presents the results of a theoretical study of architectural taste as an architectural and psychological phenomenon, its factors and role in architectural education and practice. The peculiarity of architectural taste is facilitated by gustosology – complex science about aesthetic taste, its nature, peculiarities of formation and function in public life, role in the development of the general culture of personality and society generally. It is determined that architectural taste is an aesthetic pleasure derived from individual patterns of architecture preferences, which has an intellectual character, associated with the result of reasoning, sequence of evaluation and quick judgement, through which a non-trivial result is achieved by the proportionality of beauty. It was established that according to the theoretical research, the differences of architectural taste depend on factors: 1) professional and artistic (inherent to specialists – architects, designers and depends on the level of education and culture of a particular person); 2) sexual (for example, female tastes are more emotionally colored, more sensitive; they are mainly found in the design of the interiors of buildings); 3) national (hence – English, French taste); 4) ethnographic (for example, Hutsul style); 5) social (belonging to the noble family); 6) own and borrowed tastes (unification of tastes under the influence of fashion); 7) ecological (reflectses human’s attitude to the preservation and development of the eco-system); 8) educational (the study of tastes concerns the process of their formation in educational institutions); 9) physiological (perception of architecture); 10) psychological (temperament; psychological types of people by K. G. Jung according to the types of drawings of architectural objects (by Vinogradova E. I. and Barabanov A. A.). It is confirmed that architectural taste is formed throughout the life, and therefore may change. The results of the research are valuable for: theories of architecture; architectural education – for better understanding of students-architects by teachers of higher education institutions; for architectural practice in the field of urbanism and urban planning, as well as in work with customers; for the further experimental research, in particular, the identification of typology of architectural tastes of individuals and their psychological characteristics, which will be presented in the next publications of the author.

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Casta, Casta, Tjetjep Rohendi Rohidi, Triyanto Triyanto et Abdul Karim. « Production of Aesthetic Tastes and Creativity Education of Indonesian Glass Painting Artists ». Harmonia : Journal of Arts Research and Education 21, n^o 2 (1 janvier 2022) : 266–77. http://dx.doi.org/10.15294/harmonia.v21i2.30348.

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This study aims to find the repertoire of aesthetic taste as a creative act and its relation to symbolic power in the arena of Indonesian cultural production of glass painting. The study used a qualitative approach with a phenomenological design. Data collection used in-depth interviews, participant observation, individual life’s history, and document examination. Data analysis used interpretive phenomenological analysis. The study finds five aesthetic taste repertoires that include: (1) the aesthetic taste of the palace which is characterized by the symbolic decorative visualization of calligraphy pictographs of petarekatan with wadasan and mega mendung ornaments; (2) the taste of strengthening cultural identity is marked by the symbolic decorative visualization of a traditional sourcebook for puppet shadow objects with wadasan and mega mendung ornaments; (3) the taste of traditional renewal is characterized by liberating expressive decorative visualizations; (4) the taste of cultural revitalization is characterized by decorative visualization of the superiority of tradition which is involute; and (5) the taste of marginalized community is characterized by the simplicity of traditional object visualizations. The five aesthetic tastes carry a decorative expression style with an interpretation of tradition based on the cultural capital of the artists. The production of aesthetic taste cannot fully be used to classify the social class structure of appreciators but is related to the identity of the cultural capital they have. The production of aesthetic taste is a creative education model that responds to the doxa of symbolic power in the form of orthodox or heterodox, resulting in defensive, subversive, defensive-subversive synthesis, and pseudo-subversive strategies, which are fought for legitimacy as symbolic power.

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Harel, Guershon, Merlyn Behr, Richard Lesh et Thomas Post. « Invariance of Ratio : The Case of Children's Anticipatory Scheme for Constancy of Taste ». Journal for Research in Mathematics Education 25, n^o 4 (juillet 1994) : 324–45. http://dx.doi.org/10.5951/jresematheduc.25.4.0324.

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In this article we study the concept of invariance of ratio through an investigation of children's understanding of constancy of taste—that is, the notion that random samples of a given mixture taste the same—using a device that does not resort to conventional symbolism. The paper begins with a definition of constancy of taste and other quantitative analogues. Then it presents a theoretical analysis of how constancy of taste may emerge from the child's additive world and grow into a conception where taste becomes an intensive quantity. The analysis suggests that one's conception of taste constancy is linked in a fundamental way to one's conception of invariance of ratio. Following this analysis, the paper reports a study that demonstrates the absence of taste constancy among sixth-grade children. More specifically, the study shows that sixth-grade children base their judgment of the relative strength of the taste of two samples from the same mixture on at least one of three (extraneous) variables: the relative volumes of the samples to be tasted, whether the mixture is thought of as consisting of a single ingredient or more than one ingredient, and the relative amount of the ingredients stated in the problem.

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Jeon, Soyeon, Yeonhee Kim, Sohyun Min, Mina Song, Sungtaek Son et Seungmin Lee. « Taste Sensitivity of Elderly People Is Associated with Quality of Life and Inadequate Dietary Intake ». Nutrients 13, n^o 5 (17 mai 2021) : 1693. http://dx.doi.org/10.3390/nu13051693.

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Aging has been implicated in the alteration of taste acuity. Diet can affect taste sensitivity. We aimed to investigate the types of tastes altered in elderly Korean people and factors associated with taste alteration in relation to dietary intake and other factors. Elderly participants (≥65 years) and young adults were assessed to determine their recognition thresholds (RT) for sweet, salty, bitter, sour, and umami tastes. Elderly participants were further surveyed for dietary intake and non-nutritional factors. Five taste RTs were correlated with age, but only four taste RTs, except sweetness, differed between the elderly participants and young adults. Inadequate intake of iron, thiamin, folic acid, zinc, and phosphorus among the elderly participants was related to elevated taste RT levels, except for bitter taste. In both correlation and regression analyses, only salty and sour RTs were associated with energy, iron, thiamin, fiber, vitamin C, and riboflavin levels in the elderly participants. The elderly participants’ taste RTs exhibited strong associations with quality of life (QOL) but showed partial relationships with physical activity, number of medicine intakes, social gatherings, and education. Taste sensitivity may decrease with age, which is further influenced by insufficient dietary intake, especially iron and thiamin, and QOL.

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Birukov, Mikhail Yurievich. « Origins of the concept of taste as the basis for forming artistic taste of art students ». Samara Journal of Science 5, n^o 1 (1 mars 2016) : 137–42. http://dx.doi.org/10.17816/snv20161302.

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Implementation of the principles of democracy, humanitarian priorities in the higher vocational education determines profound changes in the formation of artistic taste of contemporary young people. The problem of the formation of art taste and personality is complex, ambiguous and examined by representatives of different sciences. The artistic taste is the focus of aesthetic evaluation criteria of all spheres of human activities, it serves as a basis for establishing the invariant personality-the unique forms of the individuals behavior, thinking and creativity. This article examines the history, state and value of artistic taste in the formation of human personality in the historical and modern science, distinguishes between subjective and objective views on the conditions for the existence and formation of artistic taste, works out a definition of artistic taste at the present stage of society development. The variety of artistic tastes is explained by the unlimited richness of art objects themselves, as well as the constant development of reality - and, above all, social reality - by the emergence of new conditions of life, development of man and man-made objects. The question of the diversity of artistic tastes finds its solution, first of all, while considering the objectivity of their content; the variety of specific manifestations of beauty accounts for diverse taste preferences. Individual display of artistic taste is valuable in demonstrating the nuances of the qualities of the object and allows one to pass on to others the feeling one experienced. Thus, a foundation is laid for creative evaluating interaction, so the artistic taste serves as an effective means of aesthetic education of art students in the course of vocational training.

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Sharplin, Elaine. « Taste of Country ». Australian and International Journal of Rural Education 20, n^o 1 (1 mars 2010) : 17–27. http://dx.doi.org/10.47381/aijre.v20i1.582.

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In order to improve recruitment of teachers to rural schools, preservice teachers need opportunities to become familiar with rural education contexts, overcome anxieties promoted by negative stereotypes and build confidence in their professional and personal abilities. Traditional approaches involve rural practicums which are not feasible for many preservice teachers. The Rural Education Field Trip provides an alternative mechanism for promoting familiarity with rural schools in a cost and time effective manner. This paper describes the Rural Education Field Trip offered by The University of Western Australia, identifying the benefits perceived by a variety of stakeholders.

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Nielsen, Morten Kromann, Pernille Malberg Dyg et Karen Wistoft. « Outdoor taste education : Danish perspectives on potentials and challenges for taste education in school gardens and outdoor education ». Food, Culture & ; Society 23, n^o 4 (9 juillet 2020) : 523–41. http://dx.doi.org/10.1080/15528014.2020.1776013.

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Reshetnikova, T. P., et T. D. Furdak. « The formation of an aesthetic taste as the most important component of art-pedagogical education ». Educational Dimension 18, n^o 2 (10 mai 2007) : 101–9. http://dx.doi.org/10.31812/educdim.5962.

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The questions of formation of aesthetic taste as an important component of art-pedagogical education based on the main points of the monograph by N. Kalashnik «Aesthetic tastes: their cources andformation».

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Awaliyah, Dian Nafiatul, Zhang Wei, Matteson Niva et Uwe Barroso. « Architectural Taste : Shaping Aesthetics, Embracing Multisensory Experiences, and Navigating Cultural Influences ». Journal International of Lingua and Technology 3, n^o 1 (15 mars 2024) : 201–16. http://dx.doi.org/10.55849/jiltech.v3i1.555.

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This paper explores the intricate relationship between architecture and taste, focusing on mechanisms that enable architecture to enhance aesthetic preferences and sensory experiences. It delves into the impact of architecture on taste through the education of public taste, the development of interactive models, and the establishment of an architectonic language of communication. These mechanisms serve as vehicles to broaden public appreciation, deepen individual understanding, and personalize architectural aesthetics. The research investigates the potential for architecture to extend beyond the visual by integrating touch, taste, and smell, providing a more inclusive, multisensory experience. It examines how digital modeling, 3D printing, and edible materials can be utilized to season and flavor the built environment, making it uniquely immersive and responsive to personal taste. Furthermore, the study acknowledges the influence of socio-cultural and economic factors on architectural preferences and the importance of catering to diverse tastes. Employing qualitative methods, this research contributes insights from discussions that reveal the evolving nature of architecture's role in shaping taste. Findings underscore architecture's capacity to evolve as a medium for cultural expression, fostering inclusivity, emotional resonance, and dynamic adaptation in the built environment. These insights offer valuable perspectives for architects, designers, and policymakers as they strive to create spaces that reflect the diverse tastes and preferences of society

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Morran, J., et M. Marchesan. « Taste and odour testing : how valuable is training ? » Water Science and Technology 49, n^o 9 (1 mai 2004) : 69–74. http://dx.doi.org/10.2166/wst.2004.0537.

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Correct identification of specific tastes and odours in a water supply can be a powerful tool in identifying the cause of the problem and facilitating rapid remediation. While taste and odour identification can be achieved by laboratory testing, consumer involvement is not only worthwhile as a public education exercise but can also indicate tastes and odours to which the public do not object. Interpretation of taste and odour results is a complex process. The Australian Water Quality Centre (AWQC), based in Adelaide, South Australia, has established a flavour profile panel, trained in Flavour Profile Analysis (FPA). This group was chosen to carry out a survey of tastes and odours present in selected Australian water supplies and laboratory treated water and bottled water. The waters were also assessed by a group of untrained volunteers to simulate the responses of consumers. In two series of tests there were significant differences in responses between the groups with respect to the intensity of the tastes and odours detected. In both instances the responses by the trained group were more consistent, making interpretation of results more straightforward. In the second series of tests the panellists were also asked their personal preferences. The results showed in general the preferred waters were those with minimal taste and odour and this was generally irrespective of the type of taste and odour present.

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Nault, Jean-François, Shyon Baumann, Clayton Childress et Craig M. Rawlings. « The social positions of taste between and within music genres : From omnivore to snob ». European Journal of Cultural Studies 24, n^o 3 (25 avril 2021) : 717–40. http://dx.doi.org/10.1177/13675494211006090.

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Are higher status cultural tastes in the modern United States better described as being inclusive and broad or exclusive and narrow? We construct an original dataset in response to conflicting answers to this question. We fill a major gap in the literature on cultural tastes by simultaneously considering taste for both musical genres and artists within genres. By examining the compositional balance of respondents’ taste portfolios, we reconcile seemingly incommensurate theoretical frameworks of class homology and omnivorousness. The results indicate that an omnivorous disposition to music is a relatively middle-status position in the social structure. In contrast, positions characterized by higher levels of cultural capital map onto exclusive and narrower tastes for consecrated culture.

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Jeong, Eun-Sook, et Geo-Lyong Lee. « A Study on the Taste and Taste Education of Ayureda and Modern Food ». Korean Journal of Fusion Ayurveda 14 (28 février 2023) : 108–24. http://dx.doi.org/10.52251/kja.2023.14.108.

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Takayuki Teramoto, Tadashi Okada et Shigeo Kawata. « An Education-Support PSE System : TSUNA-TASTE ». Journal of Convergence Information Technology 5, n^o 4 (30 juin 2010) : 216–24. http://dx.doi.org/10.4156/jcit.vol5.issue4.22.

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McAdoo, Nick. « AESTHETIC EDUCATION AND THE ‘ANTINOMY OF TASTE’ ». British Journal of Aesthetics 27, n^o 4 (1987) : 307–18. http://dx.doi.org/10.1093/bjaesthetics/27.4.307.

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North, Adrian C., et Jane W. Davidson. « Musical taste, employment, education, and global region ». Scandinavian Journal of Psychology 54, n^o 5 (19 juillet 2013) : 432–41. http://dx.doi.org/10.1111/sjop.12065.

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Ahmed Cronin, Madeline. « Mary Wollstonecraft’s conception of ‘true taste’ and its role in egalitarian education and citizenship ». European Journal of Political Theory 18, n^o 4 (12 décembre 2016) : 508–28. http://dx.doi.org/10.1177/1474885116677479.

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Is the possession of taste relevant to the practice of moral and political judgement? For Mary Wollstonecraft and many of her contemporaries, the formation of taste was increasingly significant for both ethics and politics. In fact, some of the key contributors to the debate, which I have termed the ‘politics of taste’, believed that fostering existing standards of taste promised a palliative to modern democratic ills that they diagnosed. Wollstonecraft is an immanent critic of such positions. Although she shares some of Edmund Burke’s and David Hume’s assumptions, she proposes dramatic revision of the extant model of refined taste driven by the spread of rational education. In this way, she attempts to rescue ‘true taste’ from its sentimental context – one permeated by false assumptions about femininity and class. For Wollstonecraft, ‘true taste’ must be the product of refined understanding. Only then can it be deemed a support rather than a hindrance to the practice of moral and political judgement. Although recent Wollstonecraft scholarship has emphasised the depth of her engagement with Scottish Enlightenment thought, using Hume as a primary interlocutor with Wollstonecraft, especially on the question of taste, is yet unprecedented. This approach, Wollstonecraft’s immanent critique of taste, yields arguments about taste that are especially complex and philosophically interesting, both in her time and ours.

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Carroll, Noël. « Forget Taste ». Journal of Aesthetic Education 56, n^o 1 (1 avril 2022) : 1–27. http://dx.doi.org/10.5406/15437809.56.1.01.

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Abstract “Forget Taste” rejects the classical notion of taste as a viable concept for the exercise of critical evaluation and proposes an alternative approach to critical evaluation based crucially on the idea of the constitutive purpose of the artwork. The goal of this paper is to advance an approach—which I call the purpose-driven approach—to the critical evaluation of artworks that develops from and refines the views of art evaluation presented in my previous work. This approach, in virtue of its focus on the constitutive purposes of artworks, regards the artwork as typically singular. For that reason, it follows that this approach is pluralistic in contrast to the hedonic conception of the taste model popularized in the eighteenth century and which still recurs today, if sometimes only subconsciously, and that reduces critical evaluation to feelings of pleasure. I argue that the hedonic taste model, which is noncognitive and reductive, should be abandoned in favor of one that is cognitivist and pluralistic, namely, the purpose-driven approach.

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Mohan, Geethu, et Sailekha P. « Curd : A Nutraceutical Treasure with Time-Honored and Scientifically Supported Health Benefits ». International Research Journal of Ayurveda & ; Yoga 06, n^o 11 (2023) : 58–60. http://dx.doi.org/10.47223/irjay.2023.61112.

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Curd, integral to Indian culinary heritage, stands out for both its delectable taste and potent medicinal properties. Positioned as a key player in the nutraceutical landscape, its health benefits are meticulously explored, encompassing diverse curd types, their sources, tastes, and applications in medicine. Curd’s unique attributes, including its sweetishsour taste, hot potency, and sour post-digestive taste, contribute to its distinct qualities. Influenced by factors such as milk type, fermentation process, and milking conditions, curd’s properties impact relishing quality, promotion of body tissues, digestive power, and strength. Insights into different curd types reveal varied effects, from bovine milk-derived curd being demulcent and culturally significant to goat’s milk curd pacifying Kapha and Pitta, aiding digestion, and holding potential benefits for various conditions. Buffalo’s milk curd, with a sweet aftertaste, exhibits spermatogenic properties and balances Vata and Pitta while enhancing Kapha. Exploring diverse properties of curd varieties highlights unique effects, such as well-strained curd alleviating Vata, enhancing Kapha, and being demulcent and nourishing. Curd from boiled milk contributes to taste, dhatus, metabolic power, and strength. However, responsible consumption is vital, as daily intake may lead to adverse effects. Guidelines recommend judicious addition of adjuvants to curd for dietary and medicinal purposes. In conclusion, curd, with its historical and nutraceutical significance, remains a dietary treasure in Indian culture, aligning with modern scientific research and Ayurvedic wisdom for a health-conscious lifestyle. This comprehensive exploration delves into the nutraceutical value of diverse curd types, considering their sources, tastes, and applications in external and internal medicine.

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Fenner. « Developing Aesthetic Taste ». Journal of Aesthetic Education 54, n^o 2 (2020) : 113. http://dx.doi.org/10.5406/jaesteduc.54.2.0113.

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Pardede, Panni Genti Romauli, et Aris Ananta. « The Effect of Taste on Papuan Local Consumption ». Jurnal Ekonomi Pembangunan : Kajian Masalah Ekonomi dan Pembangunan 23, n^o 2 (31 décembre 2022) : 155–69. http://dx.doi.org/10.23917/jep.v23i2.19081.

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This study aims to determine the effect of tastes on local food consumption in an econometric analysis of the food demand structure in Papua Province. This study used the 2019 National Social and Economic Survey (SUSENAS) with 13.151 households conducted by Statistics Indonesia (BPS). The method used is Quadratic Almost Ideal Demand System (QUAIDS) with Iterated Linear Least Square (ILLS) estimator. The results show that education, household size, location, age, the job of the head of the household, and income group affect local food consumption. When urbanization, education, and income increase, they tend to reduce local food consumption and shift food choices from local food because it is difficult to obtain. The influence of taste from the socio-demographic side has different taste factors between urban and rural. Therefore, the government needs to increase understanding through education about food diversity and good nutrition because local food has a higher nutritional content than rice or other foods. In addition, it is necessary to increase the horizontal diversification of local food, provision a market for local-food distribution, and increase income because the economic condition in Papua is still low, so they are vulnerable to food security.

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Mukund, Madhavan. « A taste of functional programming — 1 ». Resonance 12, n^o 8 (août 2007) : 27–48. http://dx.doi.org/10.1007/s12045-007-0081-7.

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Mukund, Madhavan. « A taste of functional programming — 2 ». Resonance 12, n^o 9 (septembre 2007) : 40–63. http://dx.doi.org/10.1007/s12045-007-0092-4.

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Crocco, Margaret Smith, et Catty L. Waite. « Education and Marginality : Race and Gender in Higher Education, 1940–1955 ». History of Education Quarterly 47, n^o 1 (février 2007) : 69–91. http://dx.doi.org/10.1111/j.1748-5959.2007.00075.x.

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Whether it be my religion, my aesthetic taste, my economic opportunity, my educational desire, whatever the craving is, I find a limitation because I suffer from the greatest known handicap, a Negro — a Negro woman. (Mary McLeod Bethune, “Closed Doors,” 1936).

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Lindström, Niclas, et Lars Samuelsson. « Moral Taste and Moral Education – An Interview Study ». Athens Journal of Education 9, n^o 3 (26 juillet 2022) : 365–76. http://dx.doi.org/10.30958/aje.9-3-1.

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In recent research on moral psychology, the human consciousness has been compared to a tongue, with different taste buds, which together can cause a variety of sensations. According to this theory, people in general have a preparedness to react to situations, which can provide opportunities or pose threats in a social context. Moral psychologist, Jonathan Haidt, has described these receptors as pairs, for example: care/harm, fairness/cheating, loyalty/ betrayal, authority/subversion and sanctity/degradation. Which of these foundations the individual develops a taste for depends, largely, on the social and cultural context. Hence, the choices teachers make of which issues to address and in what way can contribute to a learning environment that influences their pupils’ moral outlook. The purpose of this study is to investigate which of these moral intuitions or taste preferences that teachers want to endorse and cultivate in their pedagogical practices. Against this background, a number of qualitative research interviews were conducted with experienced teachers in the non-confessional subject religious education (RE), who have a particular responsibility for moral education in the Swedish school system. The interviews were based on a modified version of the Moral Foundations Questionnaire, which was deliberately developed to determine the participants’ moral taste, and the participants were asked to elaborate their answers. The results indicate that the participants tended to favour harm and fairness over loyalty, authority and sanctity. As one of the participants puts it: “many of my examples relate to the weak and vulnerable or the ones that are denied their rights in society… these pedagogical choices are based on the content of the curriculum but also mirror my own preferences”. In this paper we analyse the interviews with the RE teachers and critically discuss the consequences the moral foundations theory has for moral education. Keywords: moral education, ethics education, moral psychology, moral foundations theory

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Poprawski, Marcin. « Cultural education organizations and flexible individualization of taste ». Journal of Organizational Change Management 28, n^o 2 (13 avril 2015) : 165–76. http://dx.doi.org/10.1108/jocm-01-2015-0018.

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Purpose – The purpose of this paper is to identify and discuss structure, essence, and quality of a current organizational frameworks for the arts and culture, institutions, NGO’s and enterprises that are core playgrounds for flexible individualization of taste, cultural literacy, individuals’ expressions and their cultural identity. Design/methodology/approach – Paper design initiates with an analysis of the organizational landscape of cultural sector, including special focus on cultural education. This subject will be studied with a use of a case of cultural education organization leaders. The paper epilogue brings to the discussion inspirations from aesthetics and marketing studies. Findings – In cultural education organizations, there is: an urgency: for more hybrid and flexible organizational forms; cross-sectorial synergy; for more focused leaders competencies fitting into expected categories of: managerial, communicative, sensemaking, and entrepreneurial. Research limitations/implications – The paper is a stimulus for further research within cooperating disciplines of organization studies, cultural policy studies, marketing, and aesthetics. Practical implications – The text has practical implication for public administration, cultural policy makers and is an insight for cultural organizations leaders from public, private, and civil parts of cultural sector. Originality/value – The topic of flexible individuation of taste in relations to cultural education institution practices, is reflected in a complementary approach, from triadic perspective of cultural policy, marketing and aesthetics, bringing new insights for organization change research and practice.

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Leer, Jonatan, et Karen Wistoft. « Taste in food education : A critical review essay ». Food and Foodways 26, n^o 4 (2 octobre 2018) : 329–49. http://dx.doi.org/10.1080/07409710.2018.1534047.

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Hansen, Mette Weinreich, Stine Rosenlund Hansen, Johan Kristensen Dal et Niels Heine Kristensen. « Taste, education, and commensality in Copenhagen food schools ». Food and Foodways 28, n^o 3 (23 juin 2020) : 174–94. http://dx.doi.org/10.1080/07409710.2020.1783817.

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Engur, Doruk. « The Effect of Music Teacher Education on Musical Taste of Music Majors ». International Education Studies 13, n^o 1 (30 décembre 2019) : 98. http://dx.doi.org/10.5539/ies.v13n1p98.

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In this study, it was aimed to determine the level of change of music education students' musical taste after they have received four years of music education given within the scope of the Music Education Undergraduate Program. To achieve this purpose, a cross-sectional survey was employed. Therefore, 12 pieces were selected to represent each category of Baroque, Classical, Romantic, and 20th-century music, and the first, second, third, and fourth-year students were asked to score the pieces out of 7 according to their musical taste. The results show a linear trend decreasing from Baroque to 20th-century music. However, the year of education of the students does not have a significant effect on their musical taste.

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Flemmen, Magne, Johs Hjellbrekke et Vegard Jarness. « Class, Culture and Culinary Tastes : Cultural Distinctions and Social Class Divisions in Contemporary Norway ». Sociology 52, n^o 1 (26 janvier 2017) : 128–49. http://dx.doi.org/10.1177/0038038516673528.

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In this article we analyse class cultures by mapping out differences in ‘original taste’; that is, respondents’ classed preferences for food and drink. By employing Multiple Correspondence Analysis, we produce a relational model of tastes. Using three indicators of social class – occupational class, income and education – we find clear class divisions. The upper and middle classes exhibit diverse and what are typically regarded as ‘healthy’ tastes; this contrasts with the more restricted and what are typically regarded as ‘less healthy’ tastes found among the working classes. Our findings challenge ongoing debates within cultural stratification research where it has become almost usual to demonstrate that the contemporary upper and middle classes exhibit playful tastes for the ‘cosmopolitan’ and the ‘exotic’. We find that upper- and middle-class households also enjoy very traditional foodstuffs. We argue that this illustrates a need for a relational understanding of taste: even the consumption of the traditional peasant food of pre-capitalist Norway can be refashioned as a badge of distinction in the 21st century.

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Delgado, Eduardo Francisquine, Ana Paula Aguiar, Edwin Moisés Marcos Ortega, Marta Helena Fillet Spoto et Carmen Josefina Contreras Castillo. « Brazilian consumers' perception of tenderness of beef steaks classified by shear force and taste ». Scientia Agricola 63, n^o 3 (juin 2006) : 232–39. http://dx.doi.org/10.1590/s0103-90162006000300004.

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The knowledge of consumer perception of meat tenderness and taste is essential to forecast a Brazilian quality value-based beef market. This study aimed to verify perception of tender (WBSF < 4.1 kg) from tough (> 4.8 kg) strip loin steak or uncharacteristic (calcium-treated/Ca-IM) and normal (non-calcium/NO-Ca) meat taste by consumers according to gender, age, education and income levels. Steaks were previously classified by shear force measurements as tender or tough. Each consumer was served a paired sample of one tender and of one tough steak, which were either Ca-IM or NO-Ca treated before tenderness classification. Three hundred and eight consumers answered a nine-point intensity (tenderness) and hedonic (taste) scales evaluation questionnaire. Among consumers, 82.2% indicated beef as first choice meat products, 75.3% had beef at least four times a week; 39.3% considered taste as the most important meat attribute and 30.2% considered tenderness; 75.8% were males; 73.6% were 21 to 55 years old; 56.7% had college education; 76.6% had monthly income higher than US $ 435,00. Tender steaks were scored highest (P < 0.01), independently of gender, age and income. However, elderly consumers gave higher scores to tender steaks in comparison to middle age consumers (P < 0.05). In the lower education level, scores given to tender and tough meat did not differ. The higher income level responders assigned lower tenderness scores within tender or tough meat (P = 0.10). Differences in taste were perceived by both genders, and by consumers in every income and education level. Males gave higher scores (dislike less) within Ca-IM steaks. Consumers in the lower education level scored taste higher (like most) within untreated samples. The elderly people could not differentiate taste between the Ca-IM and NO-Ca steaks. These are the first indications that Brazilian consumers perceive tender from tough or uncharacteristic taste of beef, but palatability is evaluated differentially depending on gender, age, education and income level.

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Richman, Robert M. « Detection of catalysis by taste ». Journal of Chemical Education 75, n^o 3 (mars 1998) : 315. http://dx.doi.org/10.1021/ed075p315.

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Haldane, John. « On Taste and Excellence ». Journal of Aesthetic Education 23, n^o 2 (1989) : 17. http://dx.doi.org/10.2307/3332937.

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Kraft, Ned. « The Taste of Vellum ». College & ; Undergraduate Libraries 10, n^o 1 (janvier 2003) : 27–29. http://dx.doi.org/10.1300/j106v10n01_03.

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Pineño, Oskar. « Failure of serial taste–taste compound presentations to produce overshadowing of extinction of conditioned taste aversion ». Learning and Motivation 41, n^o 2 (mai 2010) : 95–107. http://dx.doi.org/10.1016/j.lmot.2010.01.001.

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Stevenson, Richard J., Robert A. Boakes et Judith P. Wilson. « Counter-conditioning Following Human Odor–Taste and Color–Taste Learning ». Learning and Motivation 31, n^o 2 (mai 2000) : 114–27. http://dx.doi.org/10.1006/lmot.1999.1044.

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Jang, Seo-lan. « A Study on Modern Poetry Education Using Taste Exploration ». Korean Language and Literature in International Context 92 (31 mars 2022) : 295–315. http://dx.doi.org/10.31147/iall.92.11.

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Axelsson, Karl. « Den (o)föränderliga naturen : smakomdöme och bildning i The Tatler, The Spectator och The Guardian i början av 1700-talet ». Sjuttonhundratal 8 (1 octobre 2011) : 72. http://dx.doi.org/10.7557/4.2387.

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The attempt to influence public opinion on the subject of taste constitutes a primary aim in Joseph Addison's (1672-1719) and Richard Steele's (1672-1729) essay-periodicals, The Tatler (1709-1711), The Spectator (1711-1712, 1714), and The Guardian (1713). Addison and Steele emphasize the need for a progressive culture of education, where human nature is continuously refined and improved, and where man is expected to cultivate his nature and his judgement of taste as part of a process of personal self-fulfilment. However, along with such beliefs, Addison and Steele explore a less recognized trait where nature (human nature as well as the chain of being) is much less dynamic and where education and the cultivation of taste are regarded as reprehensible unless they reproduce a predetermined order of nature. By occasionally calling attention to such a trait, Addison and Steele appear to wish to lend balance to the discourse on education and taste, and to reduce the risk implicit in a too radical cultivation of taste and nature, namely, the threat of a blurred concept of the chain of being and a certain indistinctness between diverse social groups. 

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Kuang-chih, Tseng, et He Hua-zhong. « Structural theories applied to taste chemistry ». Journal of Chemical Education 64, n^o 12 (décembre 1987) : 1003. http://dx.doi.org/10.1021/ed064p1003.

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Rohrig, Brian. « Fizzy Drinks : Stoichiometry You Can Taste ». Journal of Chemical Education 77, n^o 12 (décembre 2000) : 1608A. http://dx.doi.org/10.1021/ed077p1608a.

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Diener, Lynn. « No Apple Fool : Biochemistry and Taste ». Journal of Chemical Education 85, n^o 3 (mars 2008) : 345. http://dx.doi.org/10.1021/ed085p345.

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Parrish, S. Elizabeth. « “Prekindergarten pen pals” a taste of other cultures ». Day Care & ; Early Education 16, n^o 3 (mars 1989) : 32–35. http://dx.doi.org/10.1007/bf01626203.

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Davies, Hannah, David Buckingham et Peter Kelley. « In the worst possible taste : children, television and cultural value ». European Journal of Cultural Studies 3, n^o 1 (1 janvier 2000) : 5–25. http://dx.doi.org/10.1177/a010860.

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This article draws on data gathered as part of a broader research project looking at the changing nature of children's television culture. In the light of public concerns about the shortcomings of children's 'natural' tastes in television, and broader academic arguments about the social functions of judgements of taste, the article considers whether it makes sense to talk about a distinctive 'children's taste culture' in relation to television. Through an analysis of children's discussions of television, the article identifies several criteria that children use to mark out what is distinctively 'for children', as compared with older age groups. However, it argues that these distinctions between 'adulthood' and 'childhood' are socially constructed; and that, in the increasingly competitive environment of contemporary media, age may be becoming a valuable symbolic commodity in its own right.

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Aberšek, Boris. « ELEGANCE IN SCIENCE AND SCIENCE EDUCATION ». Journal of Baltic Science Education 14, n^o 4 (25 août 2015) : 420–23. http://dx.doi.org/10.33225/jbse/15.14.420.

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Science is often thought of as a methodical but dull activity. However, the finest science, the breakthroughs most admired and respected by scientists themselves, are characterized by elegance. Thinking of elegance as grace, taste or refined luxury would be useless here. So what does elegance mean in the context of science? Economy is a considerable part of it, as is creativity. An elegant mathematical proof, an elegant theory, or an elegant experiment are all, that is, economical and imaginative, and sometimes breathtakingly simple, once explained. When it comes to elegance, however, what do we mean? What does the word elegance truly designate? It comes from the Latin elegantia, "taste, propriety, or refinement." Elegance is usually a synonym for beauty and has acquired the additional connotations of unusual effectiveness and simplicity. The word is frequently used as a standard of tastefulness, particularly in the areas of visual design, decoration, the sciences and the aesthetics of mathematics.

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Chybowski, Julia J. « Selling Musical Taste in Early Twentieth-Century America ». Journal of Historical Research in Music Education 38, n^o 2 (18 janvier 2017) : 104–27. http://dx.doi.org/10.1177/1536600616684969.

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Frances Elliot Clark (1860–1958) lived through a transitional time for music education and the music industry in the United States, and she influenced American culture by bringing these two communities together. She brought her background in school and community music education along with strong ties within music education communities to the position of director of the Education Division at the Victor Talking Machine Company. As Victor’s spokesperson and a national leader in the music appreciation movement, she convinced educators to overcome their distrust of the recording industry and view Victor machines and records as modern pedagogical tools. By aligning the cause of music appreciation with contemporary social reform efforts, Clark heightened the social relevance of school and community music education and she modernized nineteenth-century notions of taste, self-improvement, and cultural progress. She even taught Victor salespeople to use the discourse of music appreciation that resonated with educators and community volunteers and helped them sell to women. Stemming from the study of Clark’s Collected Papers in the Special Collections of the University of Maryland Libraries, this article demonstrates how Clark persuaded educators, school administrators, community volunteers, and Victor employees to spread the ideologies of music appreciation.

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Filer, Randall K. « The Role of Personality and Tastes in Determining Occupational Structure ». ILR Review 39, n^o 3 (avril 1986) : 412–24. http://dx.doi.org/10.1177/001979398603900308.

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Using a unique data set containing explicit measures of both personality and tastes, this study applies logit techniques to predict which of five broadly defined occupational groups an individual will enter. The addition of personality and taste factors to a conventional set of variables—gender, race, education, experience, and father's socioeconomic status—significantly increases the predictive accuracy of estimating equations. Also, the results are generally consistent with a well-functioning labor market that sorts workers into jobs satisfying their individual preferences. A specific finding is that gender differences in occupational structure are strongly linked to differences between men's and women's personalities and tastes.

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An, Uijeong, Xiaofen Du et Wanyi Wang. « Consumer Expectation of Flavored Water Function, Sensory Quality, and Sugar Reduction, and the Impact of Demographic Variables and Woman Consumer Segment ». Foods 11, n^o 10 (16 mai 2022) : 1434. http://dx.doi.org/10.3390/foods11101434.

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This study aimed to investigate consumer expectation of flavored water and potential consumer segments. The results showed flavored water was ranked the fourth most popular drink, after plain water, tea, and coffee, by 901 participants. Consumers highly expected functional flavored water with refreshing (87.4% selection), thirst-quenching (73.7%), and tasty (65.7%) qualities, containing vitamins, minerals, and antioxidants, and providing energy. Expected flavored water sensory qualities included temperature (62.4%), flavor (52.4%), and sweet taste (47.4%); lemon, berry, and lime flavors were most preferred, while bitterness, irritation, astringency, and sourness were least preferred. Pure sugar and honey were rated highest as the sweeteners for flavored water. Likewise, consumers were mostly concerned with taste followed by calories. Single demographic variables (age, reported health condition, drinking frequency, educational level) significantly influenced (p ≤ 0.05) flavored water function, sensory quality, and sugar reduction expectations. Females had higher expectation of flavored water’s refreshing and antioxidant functions. Cluster analysis revealed two consumer segments. The younger, low-education, self-reportedly less healthy cluster (mainly college students) expected various functions and flavors such as low temperature, cooling taste, diverse flavors, and sweet taste (and disliked bitterness). The older, educated, employed, self-reportedly healthy cluster had lower expectations of flavored water functions, were less sensitive to bitterness, and preferred no sweetness or little sweetness. These findings provide informative data to establish marketing and sales strategies for promoting flavored water.

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Boiko, Tatiana, Lesya Torbina et Galina Zavgorodnya. « Landscaping of General Secondary Education Institutions and its influence on the Formation of Schoolchildren's Artistic Taste ». Path of Science 7, n^o 7 (31 juillet 2021) : 4001–7. http://dx.doi.org/10.22178/pos.72-5.

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The article considers the formation of schoolchildren's artistic and aesthetic taste and the influence of landscaping of school green areas on this process. During natural sciences, students should form the concept of the beauty of plant objects, the relationship of individual-personal reaction, and the object's quality. The purpose of education in this context should be the consistent implementation of the humanistic principle - a careful attitude to the inner world, his interests and needs, enrichment of his spiritual potential. Achieving this goal is facilitated by introducing the educational process of a personality-oriented approach aimed at the holistic development of a student's personality. The formation of children's artistic and aesthetic taste is one of the urgent problems of the harmonious development of personality, the successful solution of which improves the quality of pedagogical process in general secondary education. Feelings and understanding of beauty, artistic and aesthetic taste are not formed independently. They should be nurtured, consistently formed and developed. One of the top places in the formation of aesthetic taste is studying the decorative qualities of woody and herbaceous plants in the green areas of secondary schools. Both lessons of subjects of a natural cycle and practical classes of circles can be conducted on their basis. Successfully designed green space develops students' aesthetic perception of form and space, symmetry and asymmetry, a combination of light and shadow, texture and colour, i. e. the formation of artistic and aesthetic taste. Plantations of tree plants and flower arrangements contribute to the formation of the concept of the beauty of plant objects, the relationship of individual-personal reaction and the quality of the object. Conducting classes on the territory of green areas of educational institutions compensates for the lack of communication with wildlife, forms the childrens' artistic and aesthetic taste, cultivates a caring attitude to the environment.

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