Eating beside Ourselves
Name
9781478093114.pdf
Size
18.57 MB
Format
Adobe PDF
Checksum (MD5)
01f36f85e7bf8a52cfb27c4d53d38427
Author(s)
Paxson, Heather
Alternative Title
Thresholds of Foods and Bodies
Date Issued
February 3, 2023
Publisher
Duke University Press
Citation
Paxson, Heather. 2023. "Eating beside Ourselves."
Version
Final published version
Abstract
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
Contributors. Alex Blanchette, Deborah Heath, Hannah Landecker, Marianne Elisabeth Lien, Amy Moran-Thomas, Heather Paxson, Harris Solomon, Emily Yates-Doerr, Wim Van Daele
MIT Department
Massachusetts Institute of Technology. Department of Anthropology
Terms of Use
Creative Commons Attribution-Noncommercial-NoDerivatives
Persistent DSpace Link
DOI of Published Version
https://doi.org/10.1215/9781478024064
