Taste, Waste and the New Materiality of Food

Research output: Book/ReportBook

Abstract

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
Original languageEnglish
PublisherRoutledge
Number of pages238
ISBN (Print)9781472487544
Publication statusPublished - 2018

Publication series

NameCritical Food Series

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TURNER, B. (2018). Taste, Waste and the New Materiality of Food. (Critical Food Series). Routledge.