cover of book
 

Eating in Theory
by Annemarie Mol
Duke University Press, 2021
Paper: 978-1-4780-1141-5 | Cloth: 978-1-4780-1037-1 | eISBN: 978-1-4780-1292-4
Library of Congress Classification TX357.M653 2021

ABOUT THIS BOOK | AUTHOR BIOGRAPHY | REVIEWS | TOC | REQUEST ACCESSIBLE FILE
ABOUT THIS BOOK
As we taste, chew, swallow, digest, and excrete, our foods transform us, while our eating, in its turn, affects the wider earthly environment. In Eating in Theory Annemarie Mol takes inspiration from these transformative entanglements to rethink what it is to be human. Drawing on fieldwork at food conferences, research labs, health care facilities, restaurants, and her own kitchen table, Mol reassesses the work of authors such as Hannah Arendt, Maurice Merleau-Ponty, Hans Jonas, and Emmanuel Levinas. They celebrated the allegedly unique capability of humans to rise above their immediate bodily needs. Mol, by contrast, appreciates that as humans we share our fleshy substance with other living beings, whom we cultivate, cut into pieces, transport, prepare, and incorporate—and to whom we leave our excesses. This has far-reaching philosophical consequences. Taking human eating seriously suggests a reappraisal of being as transformative, knowing as entangling, doing as dispersed, and relating as a matter of inescapable dependence.

See other books on: Agriculture & Food | Agriculture & Food Policy | Food | Food habits | Netherlands
See other titles from Duke University Press
Nearby on shelf for Home economics / Nutrition. Foods and food supply: