This participatory storytelling project invites participants in Mesa, Arizona, to share their feelings of belonging-or the lack thereof—through their experiences with the taste and smell of food. I begin each conversation by sharing my story to build trust, then invite participants to share theirs. With their consent, I documented their stories using their preferred format: audio, photo, video, or note-taking.

My story was accompanied by three smell samples of context-specific olfactory memories pivotal in my life, presented in glass jars. The samples included: 1) Penne rigate and grated Parmesan cheese—a dish my grandmother used to make that made me feel I belonged. 2) A five-spice mix, ground peanuts, and chili powder (a peanut-free version was available for participants with allergies)—representing Hủ Tiếu Sa Tế Bò (satay beef noodle soup), my first warm meal after moving to Paris as a young adult migrant starting a new life. 3) Mustard seeds, cumin seeds, cloves, and cardamom—my standard Indian spice mix. The sizzling smells of these spices contributed to my sense of belonging.

Elements of the collected stories have been inscribed onto conveyor belts as part of Atmospheres of Belonging (2023), presented at the Media and Immersive eXperience (MIX) Center, Arizona State University (ASU), Mesa, Arizona, from November 2024 to January 2025.

Credits
Artist: Lauryn Mannigel
Photography/video: Lauryn Mannigel
Image license: CC BY-NC-ND 4.0
Partner: Mesa Public Library
Supported by: Leonardo-ISAST at Arizona State University (ASU), Julie Ann Wrigley Global Futures Laboratory (ASU), Herberger Institute of Design and the Arts (ASU)
Special thanks to: Johanna Richards, Jennifer Strickland
Venue: Mesa Public Libraries