Lookup NU author(s): Dr Duika Burges Watson,
Dr Chris Cooper
This is the authors' accepted manuscript of an article that has been published in its final definitive form by Sage Publications Ltd., 2019.
For re-use rights please refer to the publisher's terms and conditions.
This article examines the experience of eating and changes to the vital materiality of food through the lens of flavour. A trans-disciplinary approach is used to gain insight from gastronomy and the neurobiology of flavour perception. Technological shifts in processing food and beverages are highlighted which show complex influences on flavour. We demonstrate the value of broadening visceral geographic understanding of the biosocial nature of flavour and the senses to answer questions about the need for new methods in visceral geographic enquiry and the role of AFNs. We propose a ‘source to senses’ approach to the visceral geographies of food.
Author(s): Burges Watson DL, Cooper CM
Publication type: Article
Publication status: Published
Journal: Progress in Human Geography
Pages: ePub ahead of print
Print publication date: 06/12/2019
Online publication date: 06/12/2019
Acceptance date: 16/11/2019
Date deposited: 18/12/2019
ISSN (print): 0309-1325
ISSN (electronic): 1477-0288
Publisher: Sage Publications Ltd.
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