Embodied geographies of kangaroo meat



Publication Details

Waitt, G. (2014). Embodied geographies of kangaroo meat. Social and Cultural Geography, 15 (4), 406-426.


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.

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