Eating beside ourselves : thresholds of foods and bodies

Contributor(s):

Publication details: Durham : Duke University Press, 2022.Description: 1 online resource (233 pages)Content type:

Media type:

Carrier type:

ISBN:

1478093110

Subject(s):

Food habits -- Social aspects

Additional physical formats: No titleDDC classification:

394.12 23

Online resources:

Click here to access online

Contents:

Eating beside ourselves / Heather Paxson Sweetness across thresholds at the edge of the sea / Amy Moran-Thomas The food of our food : medicated feed and the industrialization of metabolism / Hannah Landecker Intercalary Exchange: Processing / Hannah Landecker and Alex Blanchette The politics of palatability : hog viscera, pet food, and the trade in industrial sense impressions / Alex Blanchette Intercalary Exchange: (In)edibility / Alex Blanchette and Marianne Elisabeth Lien Becoming food : edibility as threshold in Arctic Norway / Marianne Elisabeth Lien Intercalary Exchange: Giving / Marianne Elisabeth Lien and Harris Solomon On life support / Harris Solomon Intercalary Exchange: Transgression / Harris Solomon and Emily Yates-Doerr The placenta : an ethnographic account of feeding relations / Emily Yates-Doerr Intercalary Exchange: Nourishment / Emily Yates-Doerr and Deborah Heath Between sky and earth : biodynamic viticulture's slow science / Deborah Heath.

Summary: "Eating Beside Ourselves expands the work of food studies by approaching eating and feeding as sites of transformation across a diversity of bodies and selves. In turning organic substance into food, acts of eating create webs of relations, interconnected and organized by relative conditions of edibility, through which eaters may in turn become eaten. Focusing on such relations, this volume explores how eating and feeding mediate thresholds between different conditions or states of being (e.g., living/dying; edible/inedible); between organisms of different species; and between living beings and their surrounding environment. The volume is organized around the analytic of the "threshold," which the contributors mobilize to think about how food serves as a threshold for human and inhuman relations. In addition to the single-authored chapters, the volume contains five conversational exchanges, which offers contributors the opportunity to discuss their work and the themes of the volume"-- Provided by publisher.

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	EBook	Online Resource		EBook - click link in record to access							Available online

"Eating Beside Ourselves expands the work of food studies by approaching eating and feeding as sites of transformation across a diversity of bodies and selves. In turning organic substance into food, acts of eating create webs of relations, interconnected and organized by relative conditions of edibility, through which eaters may in turn become eaten. Focusing on such relations, this volume explores how eating and feeding mediate thresholds between different conditions or states of being (e.g., living/dying; edible/inedible); between organisms of different species; and between living beings and their surrounding environment. The volume is organized around the analytic of the "threshold," which the contributors mobilize to think about how food serves as a threshold for human and inhuman relations. In addition to the single-authored chapters, the volume contains five conversational exchanges, which offers contributors the opportunity to discuss their work and the themes of the volume"-- Provided by publisher.

funded by Duke University

This eBook is made available Open Access under a CC BY-NC-ND 4.0 license:

https://creativecommons.org/licenses/by-nc-nd/4.0

Heather Paxson is William R. Kenan, Jr. Professor of Anthropology at the Massachusetts Institute of Technology and author of The Life of Cheese: Crafting Food and Value in America and Making Modern Mothers: Ethics and Family Planning in Urban Greece.

In English.

Description based on online resource; title from PDF title page (Duke University Press, viewed May 26, 2023).

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