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Sensory labor: considering the work of taste in the food system
Christy Spackman
, Jacob Lahne
Future of Innovation in Society, School for the (SFIS)
Research output
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Contribution to journal
›
Article
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peer-review
19
Scopus citations
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Arts & Humanities
Food Systems
100%
Food Production
50%
Labor
50%
Aesthetics
49%
Food
32%
Foodstuffs
28%
Economic Systems
25%
Dichotomy
25%
Economics
11%
Agriculture & Biology
labor
60%
aesthetics
55%
food production
46%
economic systems
33%
economic valuation
24%
ingestion
18%
mouth
17%
Social Sciences
labor
48%
food
47%
aesthetics
21%
economic value
13%
ethical implications
13%
economic system
12%
eating behavior
11%
twentieth century
10%
examination
6%
time
4%
Medicine & Life Sciences
Food
48%
Esthetics
22%
Economics
17%
Mouth
9%
Nose
9%
Eating
8%