Reviving embodied food cultures for a visceral agroecology: The case of the Granville Community Kitchen (GCK) in London

One of agroecology's ten core interdependent principles is “culture and food traditions”; however, a lack of understanding of how these intersect with the field of agroecology is a re‐surfacing systemic concern (Morgan & Trubek, 2020). Contemporary food cultures are complex, diverse and ever‐changing as they evolve in in relation to globalisation and migration patterns. The challenge therefore lies in conceptualising food culture as being an inherently agroecological affair that is crucial for building localised regenerative food systems. A point of entry into this research via visceral methods, which are also under‐researched in agroecology, presents a promising angle to uncover embodied knowledge around food culture. In the context of the UK, where over 13.5% of households are currently reported to be experiencing moderate to severe food insecurity (Barber, 2022), an intriguing phenomenon involving one particular type of social eating space – community kitchens – is increasingly visible. This research looks at a case study in London and examines how it serves as conduit for knowledge‐making around food culture at the crossroads of a crisis‐stricken, historically imperial nation.