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Visceral geographic insight through a ‘source to senses’ approach to food flavour

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.

Publication metadata

Author(s): Burges Watson DL, Cooper CM

Publication type: Article

Publication status: Published

Journal: Progress in Human Geography

Year: 2019

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.


DOI: 10.1177/0309132519890913


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