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Lookup NU author(s): Dr Suzanne HocknellORCiD
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This chapter draws on empirical work with eaters to analyse their experience of distaste, placing it within their classed habitus and their articulations and experiences of otherness. Focussing on edible fats, we show that the visceral sensations of fat against lips and tongue are not in themselves sufficient to engender distaste. Distaste is shaped by the interplay of multiple material, sensory and symbolic factors. Visceral encounters influence tastes, but so do fatty knowledges, beliefs and framings. For example, certain fats are often linked in media and policy documents to laziness, obesity, and working class bodies (Guthman 2011), and so become discursively associated with such meanings. Drawing on Bourdieu’s (1984) work on the habitus, Probyn’s (2000) exploration of disgust as a pushing-away of the unwelcome other, and Ahmed’s (2013) investigations of stickiness, we demonstrate that accounting for distaste can help better understand and theorise fatty eating practices and the performance of belonging.
Author(s): Hocknell S, MacAllister L
Editor(s): Falconer E
Series Editor(s): Anderson, J.
Publication type: Book Chapter
Publication status: Published
Book Title: Space, Taste and Affect: Atmospheres That Shape the Way We Eat
Year: 2020
Print publication date: 01/09/2020
Acceptance date: 29/06/2017
Series Title: Routledge Research in Culture, Space and Identity
Publisher: Routledge
Place Published: London
Notes: Publication due: 30 November 2018
Library holdings: Search Newcastle University Library for this item
ISBN: 9781138234260
