Feeling Slow Food: Visceral fieldwork and empathetic research relations in the alternative food movement |
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| Authors: | Allison Hayes-Conroy |
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| Institution: | Clark University Geography Department, 950 Main Street, Worcester, MA 01610, USA |
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| Abstract: | This paper details the author’s experiments with accessing the visceral realm in research on the food-based social movement, Slow Food (SF). “Visceral” is defined as the bodily realm where feelings, sensations, moods and so on are experienced. Fieldwork methods aimed at participatory co-creation of data through verbal communications in the form of in-depth conversations and group discussions, as well as non-verbal communications in the form of “intentionally designed experiences” and other forms of sensory involvement. Communications centered on understanding how foods and food-based settings elicit feelings and sensations that move and power bodies differently, and specifically how SF guides bodies to be affected by specific foods and environments. The paper details how data were created and recorded, specifically exploring how sensory-based research events were translated to data through the creation of imagined bodily empathies. The paper also discusses the emergence of change-oriented communications that pushed for transformation in SF’s (in)attention to visceral differences, thus demonstrating how visceral research can challenge researchers and participants to critically reflect upon, and perhaps transform, how their own bodies feel (and respond to) the world. |
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| Keywords: | Qualitative methods Visceral Affect Body Food Participatory research |
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