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

Abstract

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.