Taste, Waste and the New Materiality of Food / / Bethaney Turner.
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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Superior document: | Critical Food Studies |
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Place / Publishing House: | Milton Park, Abingdon, Oxon : : Taylor & Francis,, 2019. |
Year of Publication: | 2019 |
Language: | English |
Series: | Critical Food Studies.
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Physical Description: | 1 online resource (viii, 238 pages). |
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Turner, Bethaney, author. Taste, Waste and the New Materiality of Food / Bethaney Turner. Milton Park, Abingdon, Oxon : Taylor & Francis, 2019. 1 online resource (viii, 238 pages). text txt rdacontent computer c rdamedia online resource cr rdacarrier Critical Food Studies Description based on publisher supplied metadata and other sources. 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. English. 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. Food waste. 0-367-58307-0 Critical Food Studies. |
language |
English |
format |
eBook |
author |
Turner, Bethaney, |
spellingShingle |
Turner, Bethaney, Taste, Waste and the New Materiality of Food / Critical Food Studies 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. |
author_facet |
Turner, Bethaney, |
author_variant |
b t bt |
author_role |
VerfasserIn |
author_sort |
Turner, Bethaney, |
title |
Taste, Waste and the New Materiality of Food / |
title_full |
Taste, Waste and the New Materiality of Food / Bethaney Turner. |
title_fullStr |
Taste, Waste and the New Materiality of Food / Bethaney Turner. |
title_full_unstemmed |
Taste, Waste and the New Materiality of Food / Bethaney Turner. |
title_auth |
Taste, Waste and the New Materiality of Food / |
title_new |
Taste, Waste and the New Materiality of Food / |
title_sort |
taste, waste and the new materiality of food / |
series |
Critical Food Studies |
series2 |
Critical Food Studies |
publisher |
Taylor & Francis, |
publishDate |
2019 |
physical |
1 online resource (viii, 238 pages). |
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. |
isbn |
0-367-58307-0 |
callnumber-first |
T - Technology |
callnumber-subject |
TD - Environmental Technology |
callnumber-label |
TD804 |
callnumber-sort |
TD 3804 T876 42019 |
illustrated |
Not Illustrated |
dewey-hundreds |
300 - Social sciences |
dewey-tens |
360 - Social problems & social services |
dewey-ones |
363 - Other social problems & services |
dewey-full |
363.7288 |
dewey-sort |
3363.7288 |
dewey-raw |
363.7288 |
dewey-search |
363.7288 |
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AT turnerbethaney tastewasteandthenewmaterialityoffood |
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(CKB)5700000000300475 (NjHacI)995700000000300475 (EXLCZ)995700000000300475 |
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cr |
hierarchy_parent_title |
Critical Food Studies |
is_hierarchy_title |
Taste, Waste and the New Materiality of Food / |
container_title |
Critical Food Studies |
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