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Cognitive Models for Gastronomic Creation and Innovation 美食创造与创新的认知模型
IF 0.4 Q4 SOCIAL SCIENCES, INTERDISCIPLINARY Pub Date : 2021-12-28 DOI: 10.28939/iam.debats-en.2021-11
D. Casacuberta
Based on the reflections of super-chef Ferran Adrià and his team at el Bulli restaurant, thispaper explores how certain creative mechanisms, techniques and procedures surroundingavant-garde gastronomy can be analysed from an enactivist model of cognition in order to:(1) understand creativity in the kitchen; (2) characterise culinary innovation processes; (3)establish whether some of these processes are general enough to be re-used in other fieldsand so broaden our theoretical understanding of the processes and mechanisms involvedin creation and innovation. We present those features that are specific to gastronomy as acreative process to distinguish them from others that are generic enough to form part of alarger family of creative processes. The paper seeks to present new perspectives on bothsubject-specific and generic creation processes in haute cuisine.
本文以超级厨师Ferran adri及其团队在el Bulli餐厅的反思为基础,探讨如何从一个激进的认知模型来分析围绕前卫美食的某些创作机制、技术和程序,以便:(1)理解厨房中的创造力;(2)描述烹饪创新过程;(3)确定其中一些过程是否足够普遍,可以在其他领域重复使用,从而拓宽我们对创造和创新过程和机制的理论理解。我们将烹饪所特有的特征作为创造过程来呈现,以区别于其他足以构成更大的创造过程家族的一部分的通用特征。本文旨在提出新的观点,既主题具体的和一般的创造过程在高级烹饪。
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引用次数: 0
Emotional Management in the Workplace of the Spanish Population. Quantitative Analysis through the Construction of an Emotional Quality Index at Work and its Link to Social Structure 西班牙人口工作场所的情绪管理。通过构建工作情绪质量指数及其与社会结构的联系进行定量分析
IF 0.4 Q4 SOCIAL SCIENCES, INTERDISCIPLINARY Pub Date : 2021-12-28 DOI: 10.28939/iam.debats-en.2021-3
María Cascales Mira
The organisation of work, located in the post-Fordist paradigm, stresses the emotional aspects of employee-client interaction processes. This emphasis arises from the shift in the productive structure towards growth in service activities in which interpersonal relationships are key factors. In this "new culture", the organisation is conceived as a ‘sentient’ environment and emotional workcaptures the interest of researchers and social scientists who analyse the role played by emotionsin occupations and organisational culture (Zapf, 2002, Grandey 2000, 2015, Seymour and Sandiford2005, Bolton 2000, Wharton, 2009, Totterdell, and Holman, 2003). Most related research has focused on qualitative case studies of workers in the service sector (Steinberg and Figart, 1999) — an approach that limits the inferences one can make and hinders one in linking findings to the socialstructure. The aim of our research is to expand this field of analysis and explore the link between emotional management and social structure. That is why we used a quantitative methodology, for which purpose we built an Emotional Quality Index in the Workplace (EQIW), allowing us to measure the emotional quality of workers in Spain and analyse their relationship with the threekey structural variables: social class; occupation; gender. Here, we used data from the European Working Conditions Survey (2015). The results show that there are significant differences in the emotional management of work by occupation, social class and gender, verifying that there isindeed a link between the EQIW and the social structure.
工作组织位于后福特主义范式中,强调员工与客户互动过程的情感方面。这种强调源于生产结构向服务活动增长的转变,在服务活动中,人际关系是关键因素。在这种“新文化”中,组织被视为一个“感知”环境,情感工作吸引了研究人员和社会科学家的兴趣,他们分析了情感在职业和组织文化中所扮演的角色(Zapf,2002,Grandey 20002015,Seymour和Sandiford2005,Bolton 2000,Wharton,2009,Totterdell和Holman,2003)。大多数相关研究都集中在对服务业工人的定性案例研究上(Steinberg和Figart,1999)——这种方法限制了人们的推断,阻碍了人们将研究结果与社会结构联系起来。我们研究的目的是扩大这一分析领域,探索情绪管理与社会结构之间的联系。这就是为什么我们使用定量方法,为此我们建立了工作场所情绪质量指数(EQIW),使我们能够衡量西班牙工人的情绪质量,并分析他们与三个关键结构变量的关系:社会阶层;工作性别在这里,我们使用了欧洲工作条件调查(2015)的数据。结果表明,职业、社会阶层和性别在工作情绪管理方面存在显著差异,验证了EQIW与社会结构之间确实存在联系。
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引用次数: 0
València — Sustainable Food World Capital. A Social Sciences Vision 瓦伦西亚——可持续粮食世界之都。社会科学视野
IF 0.4 Q4 SOCIAL SCIENCES, INTERDISCIPLINARY Pub Date : 2021-12-28 DOI: 10.28939/iam.debats-en.2021-12
Aida Vizcaíno Estevan, Tono Vizcaíno Estevan
The declaration of València as the World Sustainable Food Capital in 2017, based on the market-gardening system of l’Horta — an area girding the city, has put key subjects such as sustainable production and healthy eating on the public agenda. The process leading up to the declaration (which is in part a heritage-based project) has been fraught with contradictions and conflicts stemming from the city’s political, economic and identity dimensions. Examining this process from a Social Sciences angle is of value not only indrawing lessons but also for spawning debating forums in which solutions can be proposed.
2017年,根据环绕城市的奥尔塔地区的市场园艺系统,宣布巴伦西亚为世界可持续粮食之都,将可持续生产和健康饮食等关键议题提上了公共议程。该宣言(在一定程度上是一个基于遗产的项目)的制定过程充满了来自该市政治、经济和身份层面的矛盾和冲突。从社会科学的角度审视这一过程,不仅有助于吸取教训,而且有助于形成可以提出解决方案的辩论论坛。
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引用次数: 0
What the #®¥§≠$@ is Creativity? 创造力是什么?
IF 0.4 Q4 SOCIAL SCIENCES, INTERDISCIPLINARY Pub Date : 2021-12-28 DOI: 10.28939/iam.debats-en.2021-9
Alger Sans Pinillos, Jordi Vallverdú
Creativity is The Holy Grail of the Cognitive Sciences and it is very important for researchers in the Computer Sciences and AI fields. Although all attempts to explain and replicate intelligence have so far failed, the quest remains a key part of their research. This paper takes two innovative approaches. First, we see cognitive processes as involving rule-followingand as flexible, even chaotic, heuristics. This first concept uses a multi-heuristic concept without any complexes as mixed-cognition. Second, we propose abduction which, though seldom employed in this specific debate, is nonetheless a good way to explore creativity. Using both strategies, along with analysis of specific human creativity cases, we suggesta new cognitive paradigm that is both more realistic and truthful than hitherto. The idea is to offer a new way to achieve more powerful, complex artificial reasoning systems.
创造力是认知科学的圣杯,对计算机科学和人工智能领域的研究人员来说非常重要。尽管迄今为止,所有解释和复制智力的尝试都失败了,但这一探索仍然是他们研究的关键部分。本文采用了两种创新的方法。首先,我们将认知过程视为涉及规则遵循和灵活甚至混乱的启发式。第一个概念使用了一个没有任何复杂的多重启发式概念作为混合认知。其次,我们提出了诱拐,尽管在这场具体的辩论中很少使用,但这是探索创造力的一个好方法。使用这两种策略,再加上对特定人类创造力案例的分析,我们提出了一种新的认知范式,它比迄今为止更现实、更真实。这个想法是为了提供一种新的方法来实现更强大、更复杂的人工推理系统。
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引用次数: 0
Emotional Confrontation and Public Deliberation on Paid Sex. The Struggle between Disgust and Shame. 关于有偿性行为的情感对抗和公众审议。厌恶与羞耻之间的斗争。
IF 0.4 Q4 SOCIAL SCIENCES, INTERDISCIPLINARY Pub Date : 2021-12-28 DOI: 10.28939/iam.debats-en.2021-5
Vanesa Saiz Echezarreta, Cristina Peñamarín
In this paper, we address affective and motivational aspects in relation to the controversy, which can be articulated around a mediatised public issue. We are interested in how emotions are a part of the experience and definition of a phenomenon that is seen as intolerable and forwhich intervention is demanded and the strategic appeal to an affective repertoire in reaching aposition on the issue. We analyse the systems of meaning and emotions mobilised in the currentcontroversy about prostitution and trafficking of persons for the purpose of sexual exploitation. The goal here is to grasp how the perspectives involved employ emotional strategies in which basic affective dispositions and transitory emotions intersect, and how this affects deliberation on the issue. Discourses and stories, as well as defining and framing the emotions of the actors in the controversy furnish emotional experiences to their publics, encouraging them to incorporatecertain rules of feeling that form part of the moral and ideological perspectives promoted. Methodologically, we use an ethnographic approach to follow the conflict and a socio-semioticdiscourse analysis. Our case study covers two linked viral campaigns in social networks (Hola Putero and Hola Abolicionista). The goal is to reflect on the way in which setting and affectivestrategies hinder resolution of the issue.
在本文中,我们讨论了与争议相关的情感和动机方面,这些争议可以围绕一个调解的公共问题进行阐述。我们感兴趣的是情绪是如何成为一种现象的经验和定义的一部分,这种现象被认为是不可容忍的,需要干预,以及在达成立场时对情感库的战略呼吁。我们分析了在当前关于卖淫和以性剥削为目的的人口贩运的争议中动员的意义和情感系统。这里的目标是掌握所涉及的观点如何运用基本情感倾向和短暂情绪相交的情感策略,以及这如何影响对问题的审议。话语和故事,以及对争议中演员情感的定义和框架,为公众提供了情感体验,鼓励他们将某些情感规则纳入其中,这些规则构成了所提倡的道德和意识形态观点的一部分。在方法上,我们使用人种学方法来跟踪冲突和社会符号学话语分析。我们的案例研究涵盖了社交网络中两个相互关联的病毒式传播活动(Hola Putero和Hola Abolicionista)。目标是反思环境和有效策略阻碍问题解决的方式。
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引用次数: 0
La funció del disseny en els processos d'innovació
IF 0.4 Q4 SOCIAL SCIENCES, INTERDISCIPLINARY Pub Date : 2021-11-29 DOI: 10.28939/iam.debats-135-2.4
Anna Estany, Rosa M. Herrera
HHi ha paraules que, en un moment determinat, emergeixen com a catalitzadores d'idees que prèviament havien tingut altres sentits. Entre elles estan «innovació» i «disseny». La innovació ha estat tradicionalment associada a la ciència aplicada, especialment a la tecnologia, mentre que els canvis en les ciències pures se solien catalogar com a descobriments, invencions o creacions sense més ni més. No obstant això, des de fa unes dècades, la innovació s'ha endinsat en tots els àmbits del coneixement científic, tant en les ciències pures com en les aplicades. També el disseny ha eixit del nínxol on havia romàs durant dècadesi fins i tot centúries, almenys pel que fa a la història de la filosofia i de la ciència. De fet, a mesura que s'ha anat introduint en el món acadèmic ha estat molt lligat a l'art i aplicat a entorns de la nostra vida quotidiana. L'objectiu d'aquest article és analitzar els processos d'innovació en les ciències pures i aplicades, veient fins a quin punt les teories de disseny sorgides en les últimes dècades han influït en la innovació de camps com l'epistemologia i la tecnologia. Ens centrarem en l'epistemologia de disseny i en la innovació metodològica, en concret en la simulació i els models metodològics de disseny. Prendrem com a referència tant les ciències pures o descriptives com les aplicades o de disseny, a més de la tecnologia subjacent a ambdóscamps i amb un paper molt rellevant en els processos d'innovació.
在某个时刻,有些词会成为以前有其他含义的想法的催化剂。其中包括创新和设计。传统上,创新与应用科学,特别是技术联系在一起,而纯科学的变化过去不再被归类为发现、发明或创造。然而,几十年来,无论是在纯科学领域还是在应用科学领域,创新都在科学知识的各个领域走得更远。这种设计也源于罗马存在了几十年甚至几个世纪的忍者,至少在哲学和科学史上是这样。事实上,随着它被引入学术界,它与艺术有着密切的联系,并被应用于我们日常生活中的环境中。本文的目的是分析纯科学和应用科学的创新过程,看看近几十年来出现的设计理论在多大程度上影响了认识论和技术等领域的创新。我们将专注于设计认识论和方法论创新,特别是模拟和方法论设计模型。除了基于这两个样本并在创新过程中发挥重要作用的技术外,我们还将参考纯粹科学或描述性科学,如应用科学或设计科学。
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引用次数: 0
Mètodes naturalistes de la sociologia de la creativitat: Contra el reduccionisme 创造性社会学的自然方法:反对还原主义
IF 0.4 Q4 SOCIAL SCIENCES, INTERDISCIPLINARY Pub Date : 2021-11-29 DOI: 10.28939/iam.debats-135-2.2
Dafne Muntanyola
En el context canviant dels consensos bàsics que constitueixen la cultura legítima i les definicions de creativitat, la sociologia dela cultura hi juga un paper important. Nombrosos estudis en ciències socials i cognitives ho demostren empíricament (Bourdieu,1979; Becker, 1982; 2002; Sennett, 2012; Muntanyola-Saura, 2012; 2014; 2016). La creativitat com a forma de cognició socialforma part d'un context institucional. No obstant això, la influent branca culturalista de la sociologia cognitiva (CCS) redueix lacreativitat a un nivell psicològic cognitivista (Lizardo i Strand, 2010). Partim aquí de la conjectura que és possible per a la sociologiade la cultura aprofitar el paradigma naturalista de la cognició per explicar la creativitat sense caure en postures reduccionistesni atomistes. Per tant, el cos de l'article és una revisió bibliogràfica que sense tenir la ambició de ser exhaustiva sí que ofereixuna mirada completa sobre uns models pragmàtics i integrats de creativitat. Es té en compte la diversitat de propostes teòricoempíriques que existeixen, per tal d'identificar els postulats de partida dels autors que centralitzen el debat tant a nivell macrocom a nivell micro. Els estudis analitzats presenten processos intersubjectius de creació i transmissió de criteris més o menyslegítims de consum cultural, com ara categoritzacions, avaluacions i judicis estètics. La conclusió és que la perspectiva sociològicapot reforçar críticament la creativitat
在改变构成合法文化和创造力定义的基本共识的背景下,文化社会学也发挥着重要作用。社会和认知科学的许多研究实证证明了这一点(Bourdieu,1979;贝克尔,1982年;2002年;Sennett,2012年;Muntanyola-Saura,2012;2014;2016)。创造力作为一种社会认知形式,构成了制度环境的一部分。然而,有影响力的认知社会学文化分支将创造力降低到了认知心理层面(Lizardo和Strand,2010)。我们从这样一个假设开始,即文化社会学有可能利用自然主义的认知范式来解释创造力,而不会陷入还原论和原子论的立场。因此,这篇文章的正文是一篇文献综述,虽然没有详尽无遗的野心,但它确实提供了对务实和综合的创造力模式的完整审视。它考虑到了现有的理论实证建议的多样性,以确定作者的出发立场,这些立场集中了宏观和微观层面的辩论。这些研究分析了目前创造和传递或多或少合法的文化消费标准的主体间过程,如分类、评估和审美判断。结论是,社会学的视角可以批判性地增强创造力
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引用次数: 0
Creativity, humor and cognition 创造力、幽默与认知
IF 0.4 Q4 SOCIAL SCIENCES, INTERDISCIPLINARY Pub Date : 2021-11-29 DOI: 10.28939/iam.debats-135-2.1
Mario Gensollen, Marc Jiménez-Rolland
In this paper we explore some aspects of the scientific study of creativity, by focusing on intentional attempts to create instances of linguistic humor. We argue that this sort of creativity can be accounted for within the framework of an influential cognitive approach, but this framework does not provide a recipe for producing novel instances of humor; in fact, it may even preclude humoristic effects. We start by identifying three great puzzles that arise in attempting to naturalize some core traits of creativity, and some ways they have been addressed by cognitive studies. We then consider what we call ‘creative humor’, which exhibits the core features of creativity previously identified. We then explore how an important (class of) cognitive approach(es) to human communication can account for creative humor. We conclude by drawing some morals and pointing out some limitations for cognitive approaches to creativity.
在本文中,我们探讨了创造性科学研究的一些方面,重点是有意创造语言幽默的例子。我们认为,这种创造力可以在一种有影响力的认知方法的框架内解释,但这种框架并不能提供产生新颖幽默实例的配方;事实上,它甚至可能排除幽默效果。我们首先确定了在试图自然化创造力的一些核心特征时出现的三大难题,以及认知研究解决这些难题的一些方法。然后我们考虑我们所说的“创造性幽默”,它展示了先前确定的创造力的核心特征。然后,我们探讨了一种重要的人类交流认知方法如何解释创造性幽默。最后,我们提出了一些道德准则,并指出了创造性认知方法的一些局限性。
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引用次数: 0
Què #®¥§≠$@ és la creativitat? 什么#®¥§≠$@是创造力吗?
IF 0.4 Q4 SOCIAL SCIENCES, INTERDISCIPLINARY Pub Date : 2021-11-29 DOI: 10.28939/iam.debats-135-2.3
Alger Sans Pinillos, J. Vallverdú
La creativitat és el sant grial de les ciències cognitives i té especial importància per als investigadors de les ciències de la computació i la intel·ligència artificial. És obvi que la creativitat forma part essencial de la intel·ligència, tot i que la majoria d’estudis que intenten explicar-la o fins i tot replicar-la han fallit. En el present article proposem dues aproximacions innovadores: d’una banda, entendre els processos cognitius com a seguidors de regles o heurístiques, tot i que d’una manera flexible o fins i tot contradictòria o caòtica, però que ens mena en qualsevol dels casos a un context d’ús desacomplexat de multiheurístiques, que és el que hem denominat la «cognició mixta»; d’altra banda, proposem un mecanisme poc explorat de forma general en la literatura acadèmica cognitiva per tal de servir de punt de fulcre entre els models antics i una visió alternativa: l’abducció. Mitjançant aquestes dues estratègies, alhora que analitzant casos específics relacionats amb la capacitat creativa dels éssers humans, podem albirar un nou paradigmacognitiu més realista i sincer amb les capacitats humanes, fet que permetrà en un futur no gaire llunyà el disseny de sistemes de raonament artificials més potents i complexos.
创造力是认知科学的灰色圣人,对计算机科学和人工智能的研究人员来说尤为重要。创造力显然是智力的重要组成部分,尽管大多数试图解释甚至复制创造力的研究都失败了。在这篇文章中,我们提出了两种创新的方法:一方面,将认知过程理解为规则或启发式的追随者,尽管是以一种灵活甚至矛盾或混乱的方式,但它在任何情况下都会将我们引向多元启发式的简单使用环境,这就是我们所说的“混合认知”;另一方面,我们提出了一种在认知学术文献中通常没有探讨的机制,作为旧模型和替代愿景之间的焦点:诱拐。通过这两种策略,在分析与人类创造能力相关的具体案例的同时,我们可以接受一种新的范式认知,即对人类能力更现实、更真诚,这将允许在不久的将来设计出更强大、更复杂的人工推理系统。
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引用次数: 0
Models cognitius per a la creació i la innovació en gastronomia 美食中创造力和创新的认知模型
IF 0.4 Q4 SOCIAL SCIENCES, INTERDISCIPLINARY Pub Date : 2021-11-29 DOI: 10.28939/iam.debats-135-2.5
David Casacuberta Sevilla
A partir de la reflexió feta per Ferran Adrià i el seu equip d'El Bulli, aquest article explora de quina forma certs mecanismes, tècniques i procediments creatius entorn de l’anomenada «gastronomia d’avantguarda» poden analitzar-se des d’un modelenactivista de la cognició per tal d’entendre la creativitat en la cuina i caracteritzar els processos d’innovació. També s'intentarà establir si alguns d’aquests processos són suficientment generals com per a reutilitzar-los en altres disciplines i afavoriraixí la nostra comprensió teòrica dels processos i mecanismes de creació i innovació. Presentem així aquells trets que són específics de la gastronomia com a procés creatiu per destriar aquells fenòmens que són prou genèrics com per considerarlosconstituents de la gran família dels processos creatius. D’aquesta manera l’article cerca presentar noves perspectives pera entendre el fet genèric de crear versus la creació específica en processos gastronòmics.
基于Ferran Adrià和他的El Bulli团队的反思,本文探讨了如何从认知活动家模型中分析围绕所谓“前卫美食”的某些创新机制、技术和程序,以理解厨房中的创造力并表征创新过程。它还将试图确定这些过程中的一些是否足够通用,可以在其他学科中重复使用,从而促进我们对创造和创新的过程和机制的理论理解。因此,我们提出了美食特有的特征,这是一个创造性的过程,以破坏那些普遍的现象,将其视为创造性过程大家庭的组成部分。通过这种方式,本文试图提供新的视角来理解美食过程中创造与特定创造的一般事实。
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引用次数: 0
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Debats-Revista de Cultura Poder i Societat
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