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.
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