Eating in Theory (Paperback)

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.

General

Imprint:	Duke University Press
Country of origin:	United States
Series:	Experimental Futures
Release date:	April 2021
First published:	2021
Authors:	Annemarie Mol
Dimensions:	235 x 156 x 20mm (L x W x T)
Format:	Paperback - Trade
Pages:	208
ISBN-13:	978-1-4780-1141-5
Categories:	Books > Reference & Interdisciplinary > Interdisciplinary studies > Cultural studies > General Books > Social sciences > Sociology, social studies > Gender studies > Women's studies > Feminism Books > Social sciences > Sociology, social studies > Anthropology > Social & cultural anthropology > General Promotions
LSN:	1-4780-1141-6
Barcode:	9781478011415

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