Get Why We Eat, How We Eat: Contemporary Encounters Between PDF

By Emma-Jayne Abbots, Anna Lavis

Why We devour, How We consume maps new terrains in considering kin among our bodies and meals. With the principal premise that foodstuff is either symbolic and fabric, the amount explores the intersections of present severe debates concerning how participants consume and why they consume. via a wide-ranging sequence of case reports it examines how meals and our bodies either haphazardly come upon, and actively have interaction with, each other in ways in which are concurrently fabric, social, and political. the purpose and forte of this quantity is for that reason the construction of a multidisciplinary discussion during which to provide new understandings of those encounters which may be invisible to extra confirmed paradigms. In so doing, Why We consume, How We consume concomitantly employs consuming as a device - a singular means of taking a look - whereas additionally drawing recognition to the time period 'eating' itself, and to the a number of ways that it may be constituted. the amount asks what consuming is - what it plays and silences, what it produces and destroys, and what it makes current and absent. It thereby lines the webs of family and a number of scales during which consuming our bodies are entangled; in different and leading edge methods, members show that consuming attracts into relationships humans, areas and gadgets that could by no means tangibly meet, and convey how those kin are made and unmade with each mouthful. via illuminating those modern encounters, Why We devour, How We devour bargains an empirically grounded richness that extends earlier techniques to meals and our bodies.

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Extra info for Why We Eat, How We Eat: Contemporary Encounters Between Foods and Bodies

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For the export market, nori is processed according to differing national tastes. Teriyaki steak-flavoured nori is very popular in America, while in Korea the favourite flavours for nori are sesame and kim chee (the spicy pickled cabbage considered one of Korea’s national foods). Currently, the range of edible nori products for the home export markets includes the following: The main form is nori sheets and strips – roasted, plain or seasoned – in various grades and sizes, organic and non-organic, used for rice balls 24 Why We Eat, How We Eat (musube/onigiri), nori-maki zushi or rolled sushi, nigiri-sushi and temaki wraps, or eaten alone, as a snack.

If harvesting cannot be controlled at sea, the alternative is to start at the other end of the chain. Realizing that consumption and demand are dictated by culture, numerous initiatives have been launched, often with the aid of celebrity chefs and supermarket chains, which aim to preserve fish stocks by changing the way people think about and eat fish. Examples of these in the UK include Marks & Spencer’s ‘Forever Fish’ and Sainsbury’s ‘Switch the Fish’ campaigns, and the ‘Fish Fight’ initiative led by the British celebrity chef and food writer Hugh Fearnley-Whittingstall.

O’Connor, K. 2013. The English Breakfast: the Biography of a National Meal,with Recipes. London: Bloomsbury. Okazaki, A. 1971. Seaweeds and Their Uses in Japan. Japan: Tokai University Press. Rupp, K. 2003. Gift Giving in Japan. Palo Alto: Stanford University Press. Sahlins, M. 1976. Culture and Practical Reason. Chicago: University of Chicago Press. Smithers, R. 2011. Sales of sustainable fish soar in UK supermarkets. The Guardian [Online: 17th January 2011]. guardian. uk/environment/2011/jan/17/sustainable-seafood-supermarkets-fish-fight [accessed: 10 May 2012].

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