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Sinopsis
Eating beside Ourselves examines eating as a site of transfer and transformation across bodies and selves. The contributors show that by turning organic substance into food, acts of eating create interconnected food webs organized by relative conditions of edibility through which eaters may in turn become eaten. In case studies ranging from nineteenth- and twentieth-century industrial animal husbandry in the United States, biodynamic winemaking in Aotearoa New Zealand, and reindeer herding in Arctic Norway to the creation of taste sensation in pet food and the entanglement of sugar and diabetes in the Caribbean, the contributors explore how food and eating create thresholds for human and nonhuman relations. These thresholds mediate different conditions and states of being: between living and dying, between the edible and the inedible, and the relationship between living organisms and their surrounding environment. In this way, acts of eating and the process of metabolism partake in the making and unmaking of multispecies ontologies, taxonomies, and ecologies.Contributors. Alex Blanchette, Deborah Heath, Hannah Landecker, Marianne Elisabeth Lien, Amy Moran-Thomas, Heather Paxson, Harris Solomon, Emily Yates-Doerr, Wim Van Daele
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Acerca del autor
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.
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Eating Beside Ourselves : Thresholds of Foods and Bodies
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Duke University Press, 2023
ISBN 10: 1478019433
ISBN 13: 9781478019435
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Eating Beside Ourselves (Paperback)
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Duke University Press, North Carolina, 2023
ISBN 10: 1478019433
ISBN 13: 9781478019435
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Paperback. Condición: new. Paperback. Eating beside Ourselves examines eating as a site of transfer and transformation across bodies and selves. The contributors show that by turning organic substance into food, acts of eating create interconnected food webs organized by relative conditions of edibility through which eaters may in turn become eaten. In case studies ranging from nineteenth- and twentieth-century industrial animal husbandry in the United States, biodynamic winemaking in Aotearoa New Zealand, and reindeer herding in Arctic Norway to the creation of taste sensation in pet food and the entanglement of sugar and diabetes in the Caribbean, the contributors explore how food and eating create thresholds for human and nonhuman relations. These thresholds mediate different conditions and states of being: between living and dying, between the edible and the inedible, and the relationship between living organisms and their surrounding environment. In this way, acts of eating and the process of metabolism partake in the making and unmaking of multispecies ontologies, taxonomies, and ecologies. Contributors. Alex Blanchette, Deborah Heath, Hannah Landecker, Marianne Elisabeth Lien, Amy Moran-Thomas, Heather Paxson, Harris Solomon, Emily Yates-Doerr, Wim Van Daele The contributors to Eating beside Ourselves examine eating as a site of transfer and transformation that create thresholds for human and nonhuman relations. These thresholds mediate different conditions and states of being: between living and dying, between the edible and the inedible, and the relationship between living organisms and their surrounding environment. Shipping may be from multiple locations in the US or from the UK, depending on stock availability. Nº de ref. del artículo: 9781478019435
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Eating Beside Ourselves
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Eating Beside Ourselves
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Duke University Press, US, 2023
ISBN 10: 1478019433
ISBN 13: 9781478019435
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Paperback. Condición: New. Eating beside Ourselves examines eating as a site of transfer and transformation across bodies and selves. The contributors show that by turning organic substance into food, acts of eating create interconnected food webs organized by relative conditions of edibility through which eaters may in turn become eaten. In case studies ranging from nineteenth- and twentieth-century industrial animal husbandry in the United States, biodynamic winemaking in Aotearoa New Zealand, and reindeer herding in Arctic Norway to the creation of taste sensation in pet food and the entanglement of sugar and diabetes in the Caribbean, the contributors explore how food and eating create thresholds for human and nonhuman relations. These thresholds mediate different conditions and states of being: between living and dying, between the edible and the inedible, and the relationship between living organisms and their surrounding environment. In this way, acts of eating and the process of metabolism partake in the making and unmaking of multispecies ontologies, taxonomies, and ecologies. Contributors. Alex Blanchette, Deborah Heath, Hannah Landecker, Marianne Elisabeth Lien, Amy Moran-Thomas, Heather Paxson, Harris Solomon, Emily Yates-Doerr, Wim Van Daele. Nº de ref. del artículo: LU-9781478019435
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Eating Beside Ourselves : Thresholds of Foods and Bodies
Publicado por
Duke University Press, 2023
ISBN 10: 1478019433
ISBN 13: 9781478019435
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Eating beside Ourselves: Thresholds of Foods and Bodies (eng)
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Duke University Press Books, 2023
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ISBN 13: 9781478019435
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Eating beside Ourselves
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Duke University Press, 2023
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ISBN 13: 9781478019435
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Eating beside Ourselves Thresholds of Foods and Bodies
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Paperback. Condición: Brand New. 233 pages. 8.75x5.75x0.50 inches. In Stock. This item is printed on demand. Nº de ref. del artículo: __1478019433
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Eating beside Ourselves: Thresholds of Foods and Bodies
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Duke University Press, 2023
ISBN 10: 1478019433
ISBN 13: 9781478019435
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Eating Beside Ourselves
Publicado por
Duke University Press, US, 2023
ISBN 10: 1478019433
ISBN 13: 9781478019435
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Librería: Rarewaves USA, HEBRON, KY, Estados Unidos de America
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Paperback. Condición: New. Eating beside Ourselves examines eating as a site of transfer and transformation across bodies and selves. The contributors show that by turning organic substance into food, acts of eating create interconnected food webs organized by relative conditions of edibility through which eaters may in turn become eaten. In case studies ranging from nineteenth- and twentieth-century industrial animal husbandry in the United States, biodynamic winemaking in Aotearoa New Zealand, and reindeer herding in Arctic Norway to the creation of taste sensation in pet food and the entanglement of sugar and diabetes in the Caribbean, the contributors explore how food and eating create thresholds for human and nonhuman relations. These thresholds mediate different conditions and states of being: between living and dying, between the edible and the inedible, and the relationship between living organisms and their surrounding environment. In this way, acts of eating and the process of metabolism partake in the making and unmaking of multispecies ontologies, taxonomies, and ecologies. Contributors. Alex Blanchette, Deborah Heath, Hannah Landecker, Marianne Elisabeth Lien, Amy Moran-Thomas, Heather Paxson, Harris Solomon, Emily Yates-Doerr, Wim Van Daele. Nº de ref. del artículo: LU-9781478019435
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