Embodied geographies of kangaroo meat

A growing body of work in social and cultural geography is concerned with examining food to explore ethical, civic and social concerns. I build on the critiques by engaging with the visceral. Drawing on the theoretical work of Elspeth Probyn, I argue that eating reveals the fundamental ambiguity of embodiment, allowing us to attend to visceralities of difference as understood within the context of power geometries that shape and reshape food politics. This analysis is promoted by the Australian Commonwealth Government's endorsement of suggestions by environmental scientists that households' meals should substitute kangaroo for farmed livestock to lower greenhouse gas emissions. I investigate appetites for kangaroo as discussed while plating-up, and sometimes digested, by white bodies in kitchens and dining rooms within thirty households in Wollongong, New South Wales. To explain where kangaroo is rendered inedible, or edible, I use the recognition that the visceral realm—narrated through the aromas, tastes and touch—offers insights to place, subjectivity, embodied skills and food politics.     

Bodies that sweat: the affective responses of young women in Wollongong,New South Wales,Australia

I argue that people's bodily sensations of sweat – smell, touch and sight – can provide insights to the relations between subjectivity and space. I draw on feminist ideas of the body as a physiological, psychological and sociological assemblage out of which spatially situated knowledge, ethics, subjectivities and social relations are forged. Empirical evidence is drawn from self-reflexive accounts of 21 young women living in Wollongong, New South Wales, Australia. Their narratives convey how sweat and sweatiness are integral to negotiating everyday life. First, participants' narratives illustrate the way the sweaty body-as-seen is bound up with gendered identities and self-disgust. Second, visceral experiences of the materialities of sweat and sweatiness often give rise to a heightened sense of bodily awareness, self and spatial marginalisation in the course of everyday lives. Third, participants' narratives highlight the tensions of spatial experience of sweat and sweatiness that simultaneously attract and repel bodies. Visceral experiences of sweat and sweatiness are central to better understanding of the spatiality of subjectivity.     

Home sounds: experiential practices and performativities of hearing and listening

We argue that a closer attention to the everyday visceral experiences of hearing and listening offers new insights into geographies of home and practices of sustainability. We suggest that this approach is significant to understanding how sound helps to assemble and reassemble the relationships that comprise home. We concentrate on a group of 10 amenity-led migrants in their ‘new coastal home’ in Bermagui, New South Wales, Australia. Each participant recorded a sound diary composed of their everyday sounds. Our interpretation explores the visceral connections in the processes of making bodies feel ‘at home’. First, we discuss how the rhythmic affordances of both human and non-human sounds help configure and reconfigure the spatiality and temporality of home. Second, our interpretation explores how sound is bound up with sustainability politics of homemaking. We investigate experiential practices and performativities of listening and hearing that may help constitute and reconstitute ‘a’ subject. This approach extends current thinking that encourages engagement with the corporeal, affective and emotional dimensions of home.     

Food waste and domestic refrigeration: a visceral and material approach

In this paper, we offer an embodied and material exploration of food waste arising from practices of food refrigeration and disposal. Inspired by geographers working with a visceral approach and calls within the discipline to evaluate the productive agency of materials, our framing brings materiality and embodiment to the fore in accounting for refrigerated food items recategorised and discarded as waste. Drawing on research conducted with 28 households in Wollongong (Australia), our analysis of refrigerating and ridding food orients around three emergent activities: placing, rotating, and assessing. Each section provides illustration of different ways in which affective social relations and subjectivities co-constitute embodied understandings and materialities of foods-becoming-waste. To conclude, we articulate the implications of a visceral and material approach for rethinking and addressing food waste.