Background:

This qualitative study investigates the dietary construction of the body.

Objective:

To analyze the epistemological limitations of the verbal hedonic scale to build knowledge about the relationship between the body and food.

Materials and Methods:

Qualitative research survey. A sample of five participants was selected (male and female), all adult, and all residents of the city of Córdoba, Argentina. The sample presents with relationships with food: a bachelor in nutrition, a student of gastronomy, a mother, a person who enjoys cooking and eating, and a person who eats as a secondary activity. Inclusion criteria included availability and interest to participate.

Category of Analysis:

Culinary grammar (food with history, food without history, practice of cooking and eating with others, practice of cooking and eating alone).

Techniques:

Methods used included a guided recall, sensory biography, a semistructured interview, and a tasting meeting where the hedonic scale was applied and participant observations were noted. The activities were carried out between July-November 2015. The analysis was done based on the Grounded Theory. The pertinent ethical safeguards were respected.

Results:

The following epistemological absences of the hedonic scale were observed: senses condensed for each answer, trust between the giver and receiver of food, temperature of the offered food, thermal sensation on the day of the tasting, tasting time with respect to the palette of flavors that the diner usually consumes, health status of the respiratory tract, unconditional relationships with offered food that the participant always “likes”.

Conclusions:

The hedonic scale presents a gastronomic epistemological basis.

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