Zažívání: role afektu v zážitkové gastronomii

Abstrakt

The paper focuses on digesting and experiencing (digesperience) in the context of “experiential gastronomy.” It describes the processes, agents, bodies, materialities and discourses which contribute to the production and consumption of experience as a commodity. The analysis of experience and the process of experiencing draws upon theoretisations of affect and shows how affect contributes to the production of value in luxury gastronomy. The interpretation of gastronomic experience is placed within a larger political and economic context and shows that aff ective labor and consumption require the existence of subjects that are capable of being aff ected. The paper is based on participant observation conducted in a luxury restaurant and interviews with its employees and guests.