Space, Taste and Affect
Atmospheres that shape how we eat
Routledge – 2018
Routledge – 2018
The experience of taste is significantly shaped by complex combinations of material, sensual and symbolic atmospheres and situations. This book provides an international exploration of how the temporal and sensual nature of space, place and mobility affects taste – how design, association, light and dark, sound, weather and temperature intersect with embodied social histories to inform the experience of taste. It also considers how the experience of taste can change throughout the life course, drawing on psycho-social histories of nostalgia, embodied memories of childhood, migration, trauma and displacement. This book moves beyond the psychological and neuroscience conceptualizations of taste and sensual practices of consumption, to allow to deep-rooted social dimensions of class, value and distinction is intrinsically linked to the experience of taste in complex ways.
Section 1: Moving tastes: mobility, displacement and belonging 1. Food Memories in the Liminal Space of Australian Migrant Hostels Rachel A. Ankeny and Karen Agutter 2. Culinary History through the Streets of New York: Tasting the Immigrant Narrative on New York City Food Tours Laura K Hahn 3. Eating "Eurokrem", remembering Macedonia and Yugoslavia: remembered tastes of Macedonian immigrants in Austria Katerina Nussdorfer 4. ‘A Tealess, Beerless, Beefless Land: Sensing and Tasting Spain in Late 18th- and Early 19th-Century Travelogues Beth M. Forrest Section 2: Distinctive tastes: Class, consumption and Distaste 5. ‘All that gas and fizz?! No thanks!’: Beer consumption, embodied distaste and anti-corporate consumer identities Thomas Thurnell-Read 6. Matters of Fat: distaste, gut feelings and fatty materialities Louise MacAllister and Suzanne Hocknell 7. Penang hawker food: preserving taste, affirming local ‘distinction’? Khoo Gaik Cheng 8. Performing taste and educating the public: the profession of sommelier Giolo Fele and Pier Paolo Giglioli Section 3: Taste and intention: Designing taste through affective atmospheres 9. Curating pop-up street food markets in London Paz Concha 10. Changing Tastes, Changing Relations - love, space and identity Mukta Das and Celia Plender 11. Making Taste, Making Place: Towards and Affective Political Economy Benjamin Coles Section 4: Taste, Affect and the Life course 12. Taste and ageing: Loss of taste or taste of loss? Demet Guzey 13. Tastes of reflection, food memories and the temporal affects of sedimented personal histories on everyday foodways Julie Parsons 14. Like a kid again: Fine Dining and Childhood Nostalgia Joshua Abrams 15. Our daily bread and onions: Acquiring tastes in family mealtime interaction Sally Wiggins and Eric Laurier Section 5: Science of taste: Creative affects and collective impacts 16. Blackout: exploring the blurred boundaries between taste, hearing, vision and smell Nina Morris ,Vania Ling, and Ericka Duffy 17. The Taste of Objectivity Christy Spackman and Jake Lahne 18. Putting the place into taste: reconciling terroir and affect in wine making Christopher Kaplonski Section 6: Expanding tastes: Affects beyond the tongue 19. Cultural artefacts, gender performance, and celebrity chefs: Case study of Nigella Lawson Kate Sang and Rebecca Finkel 20. ‘It all comes together to make an experience’ Or: How interior designers ‘make taste’ for luxury spaces Mona Sloane 21. The Taste of Literature Kim Salmons 22. Gastric Criticism: Digesting Naked Lunch Rona Cran
Dr Emily Falconer is a lecturer in Sociology at the University of Westminster, London UK. Emily’s research focuses on the politics of affect, emotion and embodied encounters in everyday life, incorporating theories from across the disciplines of sociology and human geography.