Flowing Edible Mushrooms: What Makes Place Possible?

Sociologists study 'place' as it affects social interaction, identity, and memory (Gieryn, 2000; Jeffrey, 2013; Lobao, 1994; Bernardo & Palma-Oliveira, 2016). Place is seen as a social construct in spatial sociology, traditionally linked to security, stability, and belonging (Hay, 1998; Tuan, 1975; Guthey, Whiteman & Elmes, 2014). Globalization and technological advances have changed perceptions of space and time, altering the academic view of 'place'. David Harvey notes a shift from static geographical entities to dynamic, globally connected nodes due to time-space compression (Harvey, 2001). Doreen Massey's 'global sense of place' highlights place's openness and dynamism (Massey, 1994), but her theory also has limitations. The debate on 'place' continues, focusing on its possibility, understanding, and necessity. Previous studies on 'place' have been theoretical or applied Western theories to China. Spatial sociology, however, suggests a relational perspective on spatial phenomena. This study aims to explore the applicability of Western place theories to China's social reality by examining the Z edible mushroom trading center in L city, Zhejiang, China. We will analyze the spatial processes and social relations that shape the place through the flow of mushrooms and discuss the nature of place constructed by these interactions. This empirical research will engage with place theories to answer 'how place is possible'.