Taste, Waste and the New Materiality of Food
Anthropocentric thinking produces fractured ecological perspectives that can perpetuate destructive, wasteful behaviours. Learning to recognise the entangled nature of our everyday relationships with food can encourage ethical ecological thinking and lay the foundations for more sustainable lifestyl...
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| Format: | Online |
| Sprache: | Englisch |
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Taylor & Francis
2022
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| Online-Zugang: | OCN: 1076945801 |
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| _version_ | 1869528406576594944 |
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| author | Turner, Bethaney |
| author_browse | Turner, Bethaney |
| author_facet | Turner, Bethaney |
| author_sort | Turner, Bethaney |
| collection | Directory of Open Access Books |
| description | Anthropocentric thinking produces fractured ecological perspectives that can perpetuate destructive, wasteful behaviours. Learning to recognise the entangled nature of our everyday relationships with food can encourage ethical ecological thinking and lay the foundations for more sustainable lifestyles.
This book analyses ethnographic data gathered from participants in Alternative Food Networks from farmers’ markets to community gardens, agricultural shows and food redistribution services. Drawing on theoretical insights from political ecology, eco-feminism, ecological humanities, human geography and critical food studies, the author demonstrates the sticky and enduring nature of anthropocentric discourses. Chapters in this book experiment with alternative grammars to support and amplify ecologically attuned practices of human and more-than-human togetherness. In times of increasing climate variability, this book calls for alternative ontologies and world-making practices centred on food which encourage agility and adaptability and are shown to be enacted through playful tinkering guided by an ethic of convivial dignity.
This innovative book offers a valuable insight into food networks and sustainability which will be useful core reading for courses focusing on critical food studies, food ecology and environmental studies. |
| format | Online |
| id | doab-20.500.12854ir-93733 |
| institution | Directory of Open Access Books |
| language | eng |
| publishDate | 2022 |
| publishDateRange | 2022 |
| publishDateSort | 2022 |
| publisher | Taylor & Francis |
| publisherStr | Taylor & Francis |
| record_format | ojs |
| spelling | doab-20.500.12854ir-937332025-07-31T06:38:14Z Taste, Waste and the New Materiality of Food Turner, Bethaney Environmental science, engineering and technology;Geography;Human geography;Cultural studies: food and society;Food and beverage technology thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes::TQ Environmental science, engineering and technology thema EDItEUR::R Earth Sciences, Geography, Environment, Planning::RG Geography thema EDItEUR::R Earth Sciences, Geography, Environment, Planning::RG Geography::RGC Human geography thema EDItEUR::J Society and Social Sciences::JB Society and culture: general::JBC Cultural and media studies::JBCC Cultural studies::JBCC4 Cultural studies: food and society thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes::TD Industrial chemistry and manufacturing technologies::TDC Industrial chemistry and chemical engineering::TDCT Food and beverage technology Anthropocentric thinking produces fractured ecological perspectives that can perpetuate destructive, wasteful behaviours. Learning to recognise the entangled nature of our everyday relationships with food can encourage ethical ecological thinking and lay the foundations for more sustainable lifestyles. This book analyses ethnographic data gathered from participants in Alternative Food Networks from farmers’ markets to community gardens, agricultural shows and food redistribution services. Drawing on theoretical insights from political ecology, eco-feminism, ecological humanities, human geography and critical food studies, the author demonstrates the sticky and enduring nature of anthropocentric discourses. Chapters in this book experiment with alternative grammars to support and amplify ecologically attuned practices of human and more-than-human togetherness. In times of increasing climate variability, this book calls for alternative ontologies and world-making practices centred on food which encourage agility and adaptability and are shown to be enacted through playful tinkering guided by an ethic of convivial dignity. This innovative book offers a valuable insight into food networks and sustainability which will be useful core reading for courses focusing on critical food studies, food ecology and environmental studies. 2022-11-17T04:07:38Z 2022-11-17T04:07:38Z 2022-11-16T13:33:35Z 2019 book OCN: 1076945801 https://library.oapen.org/handle/20.500.12657/59261 9780429755200 9781472487544 9780367583071 https://directory.doabooks.org/handle/20.500.12854/93733 eng Critical Food Studies open access image/jpeg image/jpeg image/jpeg image/jpeg image/jpeg Attribution-NonCommercial-NoDerivatives 4.0 International Attribution-NonCommercial-NoDerivatives 4.0 International Attribution-NonCommercial-NoDerivatives 4.0 International Attribution-NonCommercial-NoDerivatives 4.0 International Attribution-NonCommercial-NoDerivatives 4.0 International https://library.oapen.org/bitstream/20.500.12657/59261/1/9780429755200.pdf https://library.oapen.org/bitstream/20.500.12657/59261/1/9780429755200.pdf https://library.oapen.org/bitstream/20.500.12657/59261/1/9780429755200.pdf https://library.oapen.org/bitstream/20.500.12657/59261/1/9780429755200.pdf https://library.oapen.org/bitstream/20.500.12657/59261/1/9780429755200.pdf Taylor & Francis Routledge 10.4324/9780429424502 10.4324/9780429424502 fa69b019-f4ee-4979-8d42-c6b6c476b5f0 9780429755200 9781472487544 9780367583071 Knowledge Unlatched (KU) KU Select 2022: HSS Frontlist Routledge 247 open access |
| spellingShingle | Environmental science, engineering and technology;Geography;Human geography;Cultural studies: food and society;Food and beverage technology thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes::TQ Environmental science, engineering and technology thema EDItEUR::R Earth Sciences, Geography, Environment, Planning::RG Geography thema EDItEUR::R Earth Sciences, Geography, Environment, Planning::RG Geography::RGC Human geography thema EDItEUR::J Society and Social Sciences::JB Society and culture: general::JBC Cultural and media studies::JBCC Cultural studies::JBCC4 Cultural studies: food and society thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes::TD Industrial chemistry and manufacturing technologies::TDC Industrial chemistry and chemical engineering::TDCT Food and beverage technology Turner, Bethaney Taste, Waste and the New Materiality of Food |
| title | Taste, Waste and the New Materiality of Food |
| title_full | Taste, Waste and the New Materiality of Food |
| title_fullStr | Taste, Waste and the New Materiality of Food |
| title_full_unstemmed | Taste, Waste and the New Materiality of Food |
| title_short | Taste, Waste and the New Materiality of Food |
| title_sort | taste waste and the new materiality of food |
| topic | Environmental science, engineering and technology;Geography;Human geography;Cultural studies: food and society;Food and beverage technology thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes::TQ Environmental science, engineering and technology thema EDItEUR::R Earth Sciences, Geography, Environment, Planning::RG Geography thema EDItEUR::R Earth Sciences, Geography, Environment, Planning::RG Geography::RGC Human geography thema EDItEUR::J Society and Social Sciences::JB Society and culture: general::JBC Cultural and media studies::JBCC Cultural studies::JBCC4 Cultural studies: food and society thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes::TD Industrial chemistry and manufacturing technologies::TDC Industrial chemistry and chemical engineering::TDCT Food and beverage technology |
| topic_facet | Environmental science, engineering and technology;Geography;Human geography;Cultural studies: food and society;Food and beverage technology thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes::TQ Environmental science, engineering and technology thema EDItEUR::R Earth Sciences, Geography, Environment, Planning::RG Geography thema EDItEUR::R Earth Sciences, Geography, Environment, Planning::RG Geography::RGC Human geography thema EDItEUR::J Society and Social Sciences::JB Society and culture: general::JBC Cultural and media studies::JBCC Cultural studies::JBCC4 Cultural studies: food and society thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes::TD Industrial chemistry and manufacturing technologies::TDC Industrial chemistry and chemical engineering::TDCT Food and beverage technology |
| url | OCN: 1076945801 |
| work_keys_str_mv | AT turnerbethaney tastewasteandthenewmaterialityoffood |