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
VerfasserIn:
Place / Publishing House:Milton Park, Abingdon, Oxon : : Taylor & Francis,, 2019.
Year of Publication:2019
Language:English
Series:Critical Food Studies.
Physical Description:1 online resource (viii, 238 pages).
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spelling 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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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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