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Blanchette, Alex [Contributor]; Daele, Wim Van [Contributor]; Heath, Deborah [Contributor]; Landecker, Hannah [Contributor]; Lien, Marianne Elisabeth [Contributor]; Moran-Thomas, Amy [Contributor]; Paxson, Heather [Contributor]; Paxson, Heather [Editor]; Solomon, Harris [Contributor]; Yates-Doerr, Emily [Contributor] ; Duke University

Eating beside Ourselves

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  • Media type: E-Book
  • Title: Eating beside Ourselves : Thresholds of Foods and Bodies
  • Contains: Frontmatter
    contents
    foreword
    acknowledgments
    Introduction eating beside ourselves
    Chapter one Sweetness across Thresholds at the Edge of the Sea
    Chapter two The Food of Our Food medicated feed and the industrialization of metabolism
    Chapter three The Politics of Palatability hog viscera, pet food, and the trade in industrial sense impressions
    Chapter four Becoming Food edibility as threshold in arctic norway marianne
    Chapter five On Life Support
    Chapter six The Placenta an ethnographic account of feeding relations
    Chapter seven Between Sky and Earth biodynamic viticulture's slow science
    contributors
    index
  • Contributor: Blanchette, Alex [Contributor]; Daele, Wim Van [Contributor]; Heath, Deborah [Contributor]; Landecker, Hannah [Contributor]; Lien, Marianne Elisabeth [Contributor]; Moran-Thomas, Amy [Contributor]; Paxson, Heather [Contributor]; Paxson, Heather [Editor]; Solomon, Harris [Contributor]; Yates-Doerr, Emily [Contributor]
  • Corporation: Duke University
  • Published: Durham: Duke University Press, [2023]
  • Extent: 1 Online-Ressource (245 p.)
  • Language: English
  • DOI: 10.1515/9781478093114
  • ISBN: 9781478093114
  • Identifier:
  • Keywords: Food habits Social aspects ; Food Social aspects ; Nutrition policy ; SOCIAL SCIENCE/ Anthropology / Cultural & Social
  • Origination:
  • Footnote: In English
  • Description: 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
  • Access State: Open Access
  • Rights information: Attribution - Non Commercial - No Derivs (CC BY-NC-ND)