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As the multisensory enters the mainstream, going from ASMR videos on Youtube to major advertising campaigns, awareness of the role our senses play in how we interact with the world has never been so high. Eating is of course a multisensory experience, as we engage with the visual, olfactory, haptic, taste and even auditory aspects of what we consume and produce. Explore some of our content that opens up discussion about the senses, and what that means for how we eat.
Does food have an aesthetic, and can it even be an aesthetic object? Explore with Jakob Wenzer in Food Words how, in the history of the hierarchy of the senses, visual and auditory are at the top while taste and smell have traditionally been relegated to the bottom. Food has been endlessly scrutinized in relation to its symbolic, visual powers in art history. But can the academic study of food extend to an appreciation of the other senses?
You may be familiar with Marcel Proust’s story of eating a madeleine and its evocative taste triggering an essential memory of times past. Work along with David Sutton in Remembrance of Repasts to learn how food has long featured in anthropological work as a means to create commensality, and how this links to taste and memory.
Would you eat jellied eel? How about fermented cabbage? Maybe those foods elicit feelings of disgust, as one person’s luxury is another person’s turn-off. But how does taste become enshrined within culture? This key question is one that is posed in the introduction to Making Taste Public: Ethnographies of Food and the Senses and scrutinised in the case studies that follow. The chapters consider taste as a social construct, and challenge the idea of taste as an elitist subject for discussion.
We often pride ourselves for having ‘good’ taste whether that be in food, art, fashion or other social aspects of life but what does that really mean? In The Invention of Taste, Luca Vercelloni explores the history of taste from Renaissance Italy through to modern day, tracking its transformation from a simple biological sense to an expression of sensibility.
Join Alex Rhys-Taylor as he takes a sensory tour of East London in Food and Multiculture, and explores the material culture of the city. Rhys-Taylor shows how a multi-media ethnographic approach to his research opens up the multi-sensory, and argues that it is through smells and flavours that a new space comes to feel like home, and helps different immigrant population to shape their cultural identities.
With a new year comes the desire to start afresh: be healthier, more mindful, do your bit for a greener planet, and what better way to turn over a new leaf than by changing your diet? Vegetarianism and veganism have never been more popular as the economical, ethical, and environmental implications of eating meat and dairy become increasingly pressing.
Discussions around diet are rarely neutral affairs - with a certain amount of stigma attached to what people eat and with motivations for eating a certain way linked to cultural norms and religious morality. Learn about the Biblical roots for vegetarianism and whether Jesus was a vegetarian. Also, explore with Christophe Robert how refraining from eating meat can be considered life-affirming and nourishing due to the imperative to not kill during his time in Vietnam where Buddhist thinking is prevalent.
The philosopher Descartes argued animals could not feel pain, and that therefore killing them to eat was not problematic. More recent philosophy has moved away from this perspective. Read with Nigel Pleasants about the parallels of animal treatment and perceptions of slavery, and how nowadays the choice to give up meat is a much easier one.
Read why Carol J. Adams sees real issues with continuing to eat meat while attempting to challenge the patriarchy, arguing that our food choices either re-affirm or knock away at established hierarchies. Develop an understanding of the key tenets of both a feminist and vegan ethic of care, and how women and animals are aligned in marketing, advertising and language. Going meat-free may be even more political than you realise!
Plenty of research has shown that going vegan would lessen the impact of greenhouse gases on the environment. Kerry Walter notes that in the US, 400 million beef cattle are killed per year. These animals are well fed, and produce corresponding quantities of waste, which pollute the water and atmosphere around them. If we want to preserve our environment, is it necessary to stop buying in to the cattle and dairy markets?
Explore the “cannibal-savage” film genre with Erin E. Wiegand. This entire genre of horror films has been categorised around the killing and consumption of animals, and its parallels with killing and consuming humans. Shockingly, some films in this tradition feature real scenes of animals being killed. This genre addresses anxieties about our humanity, and the violence required to consume flesh from animals.
The idea that food and identity are connected is by no means a revolutionary one. Scientists and researchers have long studied the role of gastronomy in cultural identity to find that the story of a nation’s diet is the story of a nation itself. Discover more about the ways in which food can construct, invent and sustain identity on a national level.
Accounts of food riots frequently mention that the protests are centred on one food item, usually a staple or key ingredient integral to the culture’s cuisine. In Reading Food Riots: Scarcity, Abundance and National Identity, Amy Bentley sets out to discover how food riots play into national identity and if we can gain increased understanding by paying attention to the one item that is held up as a symbol?
There is always one national dish which is eaten more by tourists than the people who live there. In Roatán, this is seafood. Despite eating less seafood than ever before the people there still use seafood memories to create their national identity. Heather J. Sawyer explores the notion of seafood narratives as a valuable way to gain insights about food culture in Tourism, Seafood Memories, and Identity.
Tomato Sauce, Spaghetti, Bolognese, these are all very typical ‘Italian’ foods. However, ‘Italian’ food was actually invented by Italian-American immigrants to such a great degree that it has had a boomerang effect on the cultural identity of Italy itself. Find out more in Semiotics of Sauce by Maryann Tebben.
Food and Cultural Heritage: Preserving, Reinventing, and Exposing Food Cultures looks at the ways food is used to create identity claims as cultural heritage. On a national and international level, Elisa Ascione analyses the ways in which UNESCO has institutionally designated the food and cuisines of several countries as “intangible cultural heritage”.
Hainanese Chicken Rice is considered one of Singapore's national dishes and is a ubiquitous sight throughout the country however a debate has raged on for decades as to who actually invented the recipe. Malaysia and Singapore, once part of Malaya before they split, both lay claim to the dish and pay little mind to their shared heritage and culture instead using the dish as a power symbol of their singular identities. Join Cynthia Chou as she unpacks the much contested debate in How Chicken Rice Informs about Identity.
Images above are courtesy of Getty Images.
