Taste, Waste and the New Materiality of Food: 1st Edition (Hardback) book cover

Taste, Waste and the New Materiality of Food

1st Edition

By Bethaney Turner

Routledge

238 pages

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Hardback: 9781472487544
pub: 2018-11-15
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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.

Table of Contents

1. Introduction

2. An Appetiser: Eating, being and playing with convivial dignity

3. Introducing Taste

4. Growing a Taste for Togetherness

5. Taste In Shopping

6. Taste in Competition

7. Introducing Waste

8. Waste in the Home

9. Composting in the Home

10. Ugly Food and Food Waste Redistribution

11. New Grammars for the Anthropocene: Playful tinkering with convivial dignity

About the Author

Bethaney Turner is an Assistant Professor in Faculty of Arts and Design at the University of Canberra. Her interdisciplinary research explores how more sustainable urban living behaviours can be developed and fostered in a time of human-induced climate change.

About the Series

Critical Food Studies

Critical Food Studies
The study of food has seldom been more pressing or prescient. From the intensifying globalization of food, a world-wide food crisis and the continuing inequalities of its production and consumption, to food's exploding media presence, and its growing re-connections to places and people through 'alternative food movements', this series promotes critical explorations of contemporary food cultures and politics. Building on previous but disparate scholarship, its overall aims are to develop innovative and theoretical lenses and empirical material in order to contribute to - but also begin to more fully delineate - the confines and confluences of an agenda of critical food research and writing. Of particular concern are original theoretical and empirical treatments of the materialisations of food politics, meanings and representations, the shifting political economies and ecologies of food production and consumption and the growing transgressions between alternative and corporatist food networks.

Learn more…

Subject Categories

BISAC Subject Codes/Headings:
SOC015000
SOCIAL SCIENCE / Human Geography