ABSTRACT
This chapter draws upon written auto/biographical narratives from 75 respondents who engaged in asynchronous online interviews on the topic of food over the lifecourse. These narratives of relational affectation demonstrate how food preferences are embedded, produced, reproduced and maintained through the practice of doing ‘taste’ over and over again. They are affective practices because they are ongoing, emotional, socially constructed, embodied and situated practices, exemplified through visceral reflections on everyday foodways past and present. These food memories bind together the gustatory experiences of taste, smell, touch, sight and sound, whilst providing a significant commentary on contemporary foodscapes and changing tastes.
