18: Food and the Senses

In this episode of EPFV special feature on “Culinary Heritage and Culinary Kinship”, graduate students Marissa Bond, Fernanda Estrada and Tony Diaz discuss how the senses not only relate to the consumption of food but to the relationships, spaces and experiences that come from eating. This talk offers a window into personal stories that encompass a variety of sensorial experiences–from cooking with our hands, to dining alone, to even growing and feeding others. Utilizing key scholarship from food philosophers, Marissa, Fernanda and Tony dive deeply into intellectualizing the body’s relationship with food as well as how certain emotions like disgust and hunger play a role in our lives. 

 

 

Works mentioned in the episode are:

Abarca, Meredith E.  & Colby, Joshua R. Food memories seasoning the narratives of our lives. Food and Foodways. 2016. DOI: 10.1080/07409710.2016.1150101.

“Yolanda Leyva: ‘Ancestral Foods.’” YouTube, September 30, 2019. https://www.youtube.com/watch?v=e8HUqD9CNdc&t=3s

 Korsmeyer, Carolyn. Savoring disgust: The foul and the fair in aesthetics. Oxford England: Oxford University Press. 2011.

 Mylod, Mark . The Menu. Searchlight Pictures. 2022.

 Wood, Machelle R., "Interview no. 1727" . Public Kitchens. 7.2019.

https://scholarworks.utep.edu/ep_public/7

Young, A.M. & Eckstein, J. Terroir and topoi of the low country. In Conley, D., & Eckstein, J. (Eds.), Cookery: food rhetorics and social production (pp. 43-60). University of Alabama Press. 2020.