Visceral geographic insight through a 'source to senses' approach to food flavour

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.

Automated summary

This article explores the experience of eating and changes to the vital materiality of food through the lens of flavor, using insights from gastronomy and the neurobiology of flavor perception. It also highlights technological shifts in food processing and the complex influences on flavor. The value of broadening understanding of the biosocial nature of flavor and the senses is demonstrated, while proposing a 'source to senses' approach to the visceral geographies of food.