The Construction of Memory Through Food: The Studies of Memory, Space, and Senses

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Putthida Kijdumnern


This article presents a study method that uses food as cultural material to construct both individual and collective memories in society. The main purpose is to review concepts, theories, and case studies for understanding the process of constructing memory that can be changed or provoked by food. This article applies memory as a starting point of food meaning’s construction, particularly the perspective that employs food as a center of study to describe social structure and culture. This is an explanation of the relationship between food and memory related to the concept in anthropology of food that illustrates the development of food studies over different periods of time. Furthermore, it reviews the process of constructing memories through sensory perception, such as taste and smell, are important perspectives for studying food. Lastly, this article is trying to connect the importance of space in constructing memory that link with food, memory, and particular places. Thus, this article offers the origins of the memory construction through food and demonstrates an alternative method of study for comprehending and exploring a new area of food study that has not received much attention.


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Kijdumnern, P. . (2024). The Construction of Memory Through Food: The Studies of Memory, Space, and Senses. Journal of Social Sciences Naresuan University, 20(1), 263–283.
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