Body05
Tracking changes in the city through food and the senses [P+W]

Convenors:
Roos Gerritsen
Ferne Edwards (RMIT Europe)
Stream:
Body, Affects, Senses, Emotions
Format:
Workshops
Location:
Aula 2
Start time:
16 April, 2019 at 9:00
Session slots:
3

Short abstract:

The panel and workshop aim to explore the relationship between food and the senses in urban and peri-urban contexts, with a particular focus on how these food practices and senses have been reshaped in recent years through an increasing mobility of both people and produce.

Long abstract:

Food settles in cities in novel ways that include gardens, health food shops and freegan movements to street food, food trucks and food delivery. These changes do not only produce new social configurations, they also affect sensorial experience of food and urban space. This panel aims to explore the relationship between changing urban food practices and the senses. We ask how city and food practices co-produce each other. How are social relations and distinctions reproduced and reshaped through introduced and diverse cooking styles? What role do the senses play in the production, preparation, and consumption of food as our cities evolve? How do particular foods evoke memories of home for new arrivals or provide a means of understanding 'the other' for people who stay put? How do sensorial aspects from community gardens, shared meals or ritual feasts foster new communities? In times of change, what food practices stay, go, or return revised and how are these remembered? How do smells and tastes of food accompany life and urban transitions? Recognising the physicality of food, senses and space, the workshop takes to the streets on a walking tour to explore how food is being sensed in Santiago, visiting locations such as open air markets, cultural food stalls, and urban agricultural plots. Techniques of audio, photos and mapping will be employed to interrogate these connections to bring together afterwards as a collaborative media display in the form of a sensory mapping and 'cookbook.' Maximum participants: 15