Noa Berger's guest appearances

Noa Berger

Keys To The Shop : Equipping Coffee Retail Professionals

Boss Barista

Rain or Shine Coffee

Reggie Elliott

James Hoffmann

Becca Woodard

Jen Apodaca

Ben Fischer

Nigel Price

Candice Madison

Julien Langevin

Mihaela Iordache

Morgan Eckroth

Sahra Nguyen

Erica Escalante

Adam JacksonBey

Suneal Pabari

Andrea Hoban

OwlTail

Bonjour et bienvenue sur Rain or Shine, le coffee shop virtuel et vertueux qui sera toujours ouvert, qu'il pleuve ou qu'il vente ! Lundi 15 Juin, Noa Berger est venue parler de la culture du café vue à travers les prismes de la sociologie et de l'anthropologie. Bonne écoute ! Et n'oubliez pas que tout ce qu'il se passera sur Rain or Shine sera retransmis sur ce podcast et sur notre chaîne Youtube. Si vous aimez Rain or Shine, soutenez nous en passant le mot autour de vous, de vive voix comme sur les réseaux sociaux. Pour nous soutenir financièrement, choisissez le plan qui vous convient le mieux sur notre page Patreon. Grâce à vous Rain or Shine restera bien ouvert, qu'il pleuve ou qu'il vente ! Suivez et partager: Instagram Facebook

Bonjour et bienvenue sur Rain or Shine, le coffee shop virtuel et vertueux qui sera toujours ouvert, qu'il pleuve ou qu'il vente ! Lundi 15 Juin, Noa Berger est venue parler de la culture du café vue à travers les prismes de la sociologie et de l'anthropologie. Bonne écoute ! Et n'oubliez pas que tout ce qu'il se passera sur Rain or Shine sera retransmis sur ce podcast et sur notre chaîne <a href="https://www.youtube.com/channel/UCL5pJbExRKgxhmZsoAUltUA" rel="nofollow" target="_blank">Youtube</a>. Si vous aimez Rain or Shine, soutenez nous en passant le mot autour de vous, de vive voix comme sur les réseaux sociaux. Pour nous soutenir financièrement, choisissez le plan qui vous convient le mieux sur notre page <a href="https://www.patreon.com/bePatron?u=32823515" rel="nofollow" target="_blank">Patreon</a>. Grâce à vous Rain or Shine restera bien ouvert, qu'il pleuve ou qu'il vente ! Suivez et partager: <a href="https://www.instagram.com/rainorshinecoffee/" rel="nofollow" target="_blank">Instagram</a> <a href="https://www.facebook.com/rainorshinecoffee/" rel="nofollow" target="_blank">Facebook</a>

"La culture du café à travers l'anthropologie et la sociologie", avec Noa Berger [FRA]

The cafe is an institution of our social lives. More than just a spot to grab a quick coffee, the coffee shop is a place that carries with it a host of different sociological and emotional implications for the customer, the local and global community, and the ones who work within its walls. Having a grasp on these ideas is critical and today we are diving into the social intricacies of the coffee bar with sociologist, Noa Berger!  Noa is a PhD candidate at the EHESS (School of Advanced Studies in the Social Sciences) studying specialty coffee in Brazil and France   Her research is part of the PSL project "Emodities: How Emotions Become Commodities" directed by Prof. Eva Illouz, a theme explored in her PhD and in the seminars she teaches (on consumption and authenticity).  In addition to her studies, she teaches Sociology at both Graduate (EHESS) and Undergraduate (NEOMA) level and write for magazines (25 Magazine, Standart) and newspapers (Le Monde, Ha'aretz).  Her professional experience has revolved around studying and "doing" culture. Alongside research, she has gained extensive experience working in communications, event production and journalism in the cultural and culinary fields, experiences she now mobilizes in her research into the sociology of consumption and the anthropology of food. We will be discussing many things today including what do we mean by "authentic"? What is emotional labor and how does it apply to both cafes and farmers? What does the design of our cafe say about our values? The benefit of understanding our messaging to customers, and how to ask questions like a sociologist.  I love the rabbit holes and layers of thought we go down in this conversation and am so thrilled to be presenting it to you.  Enjoy!   Links: Noa on Instagram Stimuli Project IG   Related Episodes: The Evolution of the Cafe w/ Prof. Jonathan Morris  Designing the Guest Experience w/ Dr. Lisa Waxman   The BEST in commercial coffee equipment www.prima-coffee.com/keys   Want the best plant based beverage for your coffee drinks?  www.pacificfoods.com/food-service

The cafe is an institution of our social lives. More than just a spot to grab a quick coffee, the coffee shop is a place that carries with it a host of different sociological and emotional implications for the customer, the local and global community, and the ones who work within its walls. Having a grasp on these ideas is critical and today we are diving into the social intricacies of the coffee bar with sociologist, Noa Berger!  Noa is a PhD candidate at the EHESS (School of Advanced Studies in the Social Sciences) studying specialty coffee in Brazil and France  Her research is part of the PSL project "Emodities: How Emotions Become Commodities" directed by Prof. Eva Illouz, a theme explored in her PhD and in the seminars she teaches (on consumption and authenticity). In addition to her studies, she teaches Sociology at both Graduate (EHESS) and Undergraduate (NEOMA) level and write for magazines (25 Magazine, Standart) and newspapers (Le Monde, Ha'aretz). Her professional experience has revolved around studying and "doing" culture. Alongside research, she has gained extensive experience working in communications, event production and journalism in the cultural and culinary fields, experiences she now mobilizes in her research into the sociology of consumption and the anthropology of food. We will be discussing many things today including what do we mean by "authentic"? What is emotional labor and how does it apply to both cafes and farmers? What does the design of our cafe say about our values? The benefit of understanding our messaging to customers, and how to ask questions like a sociologist.  I love the rabbit holes and layers of thought we go down in this conversation and am so thrilled to be presenting it to you.  Enjoy! Links: <a href="https://www.instagram.com/noa__berger/" rel="nofollow" target="_blank">Noa on Instagram</a> <a href="https://www.instagram.com/the_stimuli_project/" rel="nofollow" target="_blank">Stimuli Project IG</a> Related Episodes: <a href="http://keystotheshop.com/evolutionofcafe/" rel="nofollow" target="_blank">The Evolution of the Cafe w/ Prof. Jonathan Morris</a> <a href="http://keystotheshop.com/169-designing-the-guest-experience-w-dr-lisa-waxman/" rel="nofollow" target="_blank"> Designing the Guest Experience w/ Dr. Lisa Waxman</a> The BEST in commercial coffee equipment <a href="http://www.prima-coffee.com/keys" rel="nofollow" target="_blank">www.prima-coffee.com/keys</a> Want the best plant based beverage for your coffee drinks?  <a href="http://www.pacificfoods.com/food-service" rel="nofollow" target="_blank">www.pacificfoods.com/food-service</a>

206 : The Emotional and Social Impact of the Cafe Space w/ Noa Berger

I studied Sociology in college. Sociology is basically just a fun way to say I studied people and why social structures exist. And the biggest thing I learned is that nothing is pre-ordained. Everything in the world is based on complex social structures, but none of them are necessarily good or bad—they’re good or bad based on the meaning we assign them.  This mode of thinking would sometimes get me in a rabbit hole of nihilist thinking—if nothing matters then what’s the point of anything, really—but it also helped me realize that we have an immense amount of control of the world around us. Not always, and not over everything, but if there’s a system in place that we’re unhappy with, we can work to dismantle it. There’s nothing that says this system has to be the one we use—especially if it’s broken.  Dismantling existing systems is an interesting idea, and something the coffee world has been talking a lot about, especially in light of the coffee price crisis. So I decided to talk to a sociologist, Noa Berger, to see what she thought about the structures and systems that we use to understand coffee. I met Noa at Re:co, which is a lecture series that focuses on big problems in the coffee industry, and while I was traveling in Paris, I got a chance to learn more about her work and how she takes her sociological lens and applies it to the world of coffee. 

I studied Sociology in college. Sociology is basically just a fun way to say I studied people and why social structures exist. And the biggest thing I learned is that nothing is pre-ordained. Everything in the world is based on complex social structures, but none of them are necessarily good or bad—they’re good or bad based on the meaning we assign them.  This mode of thinking would sometimes get me in a rabbit hole of nihilist thinking—if nothing matters then what’s the point of anything, really—but it also helped me realize that we have an immense amount of control of the world around us. Not always, and not over everything, but if there’s a system in place that we’re unhappy with, we can work to dismantle it. There’s nothing that says this system has to be the one we use—especially if it’s broken.  Dismantling existing systems is an interesting idea, and something the coffee world has been talking a lot about, especially in light of the coffee price crisis. So I decided to talk to a sociologist, Noa Berger, to see what she thought about the structures and systems that we use to understand coffee. I met Noa at Re:co, which is a lecture series that focuses on big problems in the coffee industry, and while I was traveling in Paris, I got a chance to learn more about her work and how she takes her sociological lens and applies it to the world of coffee.

Noa Berger Finds The Sociologist In All of Us [085]