Food Senses and the City

<p>This work explores diverse cultural understandings of food practices in cities through the senses, drawing on case studies in the Americas, Asia, Australia, and Europe.</p><p>The volume includes the senses within the popular field of urban food studies to explore new understandings of how people live in cities and how we can understand cities through food. It reveals how the senses can provide unique insight into how the city and its dwellers are being reshaped and understood. Recognising cities as diverse and dynamic places, the book provides a wide range of case studies from food production to preparation and mediatisation through to consumption. These relationships are interrogated through themes of belonging and homemaking to discuss how food, memory, and materiality connect and disrupt past, present, and future imaginaries. As cities become larger, busier, and more crowded, this volume contributes to actual and potential ways that the senses can generate new understandings of how people live together in cities.</p><p>This book will be of great interest to students and scholars of critical food studies, urban studies, and socio-cultural anthropology.</p> <p>1. The ‘food, senses, and the city’ nexus <b>PART I The city and its other </b>2. Digging into soil, the senses, and society in Utrecht 3. Food activism and sensuous human activity in Cagliari, Italy 4. Humming along: heightening the senses between urban honeybees and humans 5. Sensing vernacular Chennai, not Madras – a photo-essay <b>PART II Past in the present: memory and food </b>6. The sensorial life of <i>amba</i>: taste, smell, and culinary nostalgia for Iraqi Jews in London and Israel 7. Thuringian festive cakes: women’s labour of love and the taste of <i>Heimat </i>8. The taste of home: migrant foodscapes in marketplaces in Shantou, China 9. Sourcing, sensing, and sharing Bengali cuisine on the Gold Coast 10. Transmitting traditions: digital food haunts of Nepalis in the UK <b>PART III Disrupting and re-imagining </b>11. A taste for <i>tapatío </i>things: changing city, changing palate 12. The foodie <i>flâneur </i>and the periphery of taste in Bucharest’s street food scene 13. Michelin stars and <i>pintxo </i>bars in Donostia: taste, touch, and food tourism in contemporary urban Basque Country 14. Source and supply: situating food and cultural capital in rural–urban interactions in Vietnam 15. Preparing <i>Uchu Jaku</i>: the politics of care in a traditional Andean recipe 16. Future directions for food, senses, and the city </p>