Format:
1 Online-Ressource (199 Seiten).
ISBN:
1-4780-1292-7
,
978-1-4780-1292-4
Series Statement:
Experimental futures: technological lives, scientific arts, anthropological voices
Content:
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
Additional Edition:
Erscheint auch als Druck-Ausgabe, Hardcover ISBN 978-1-4780-1037-1
Additional Edition:
Erscheint auch als Druck-Ausgabe, Paperback ISBN 978-1-4780-1141-5
Language:
English
Subjects:
Ethnology
Keywords:
Mensch
;
Nahrungsaufnahme
;
Ess- und Trinksitte
;
Philosophie
;
Feldforschung
DOI:
10.1215/9781478012924
DOI:
10.1515/9781478012924
URL:
Volltext
(URL des Erstveröffentlichers)
URL:
Volltext
(URL des Erstveröffentlichers)
URL:
Volltext
(URL des Erstveröffentlichers)
URL:
Volltext
(URL des Erstveröffentlichers)
Author information:
Mol, Annemarie 1958-
