Tasting Coffee

Kenneth Liberman is Professor Emeritus of Sociology at the University of Oregon. His many books include More Studies in Ethnomethodology, also published by SUNY Press.

• AcknowledgmentsIntroductionPart I: The Story of Coffee Purveying 1. A Brief History of Coffee2. Coffee's Chain of ProductionPart II: Objectivity and Its Labors 3. Historical and Epistemological Bases of Objectivity4. Making Contact with the Object5. The Dynamic Nature of CoffeePart III: Tasting and Its Labors 6. Common Practices of Tasting7. Down on the Fincas and with the Exporters: Harvesting, Processing, Blending8. A Palette for the Palate: Using Taste Descriptors to Find Flavor9. Professional Tasting10. Tasting for Excellence11. Importers, Roasters, Myths, and Marketers12. Some Discovered Practices of Lay Coffee Drinkers(with Giolo Fele)Part IV: Science and Its Labors 13. Science and Objective Practices14. A Scientific Critique of Scientific PracticesAppendix: Sample Tasting SchedulesBibliographyAuthors IndexSubject Index

"…Lieberman's book is full of precise and wonderfully crafted formulations … The book's scope is remarkably wide considering the empirical topic in focus: coffee and how it tastes." — Symbolic Interaction"Throughout this text, Liberman demonstrates how the complexity of the flavor of coffee mirrors nature's complexity, stressing the challenges of identifying coffee's qualities objectively given the number of variables involved. Those interested in the social aspects of science, perhaps especially food science—and of course, the natural and social science of coffee—can gain valuable insights." — CHOICE"Combining philosophy, ethnomethodology, history, and specific expertise about coffee, Liberman offers a unique blend of serious theoretical reflection and an incredible number of surprising examples. This is an original, profound, and indispensable book for all those who are interested in reflecting on taste." — Nicola Perullo, author of Taste as Experience: The Philosophy and Aesthetics of Food"Liberman's review of objective thinking in the coffee industry sorts out the objectivity/ subjectivity contradiction that has oriented food science and sensory analysis for a century. Deconstructing the sense and values of the tools professionals use, Liberman brings fresh air to entrapped discussions about norms, quality standards, grading systems, flavor descriptors, etc." — Manuel Diaz, anthropologist and Senior Taster, Coffee Quality Institute"Kenneth Liberman uses 'the taste of an interesting cup of coffee' as the focal point for an ethnography of coffee tasting informed by an inquiry into the objectification of sensory experience. His book places Continental philosophy and cultural studies of science in a dialogue with professional tasters' communicative practices for aligning judgments about the value of specialty coffee varieties." — Michael E. Lynch, former President of the Society for Social Studies of Science"This is an exceptional narrative of how actual objectivity is achieved in an area of research. There are clear links to other areas which have been investigated by this author, but Tasting Coffee takes his enthnomethodological approach into an activity that is more likely to be dismissed as inherently subjective. This coffee drinker's experience has been enriched, and Liberman's focus on how phenomena are constituted is reinforced." — Lenore Langsdorf, Southern Illinois University, Carbondale"Tasting Coffee is both an outstanding contribution to ethnomethodological studies and the phenomenology of social phenomena as well as a unique contribution to the sociology of everyday life. Written in a graceful and easy-reading style, this book may be read and enjoyed by several audiences ranging from scholars, to coffee industry insiders, to any lay person who is interested in coffee or simply enjoys a cup of coffee." — Carlos Belvedere, University of Buenos Aires