Precarious Provisioning

Three Explorations of Food after Progress

Bibliographic Data

ID15445182
AuthorsPatrick McEvoy (0000-0002-0332-2879, Macquarie University, corresponding author)
Year2017
Volume12
Issue2
Pages181-188
Publication date2017-06-01
Peer ReviewedYes
Open AccessNo
TypeARTICLE
VenueNature and Culture (JOURNAL)
Journal identifiersISSN: 1558-6073 • E-ISSN: 1558-5468
PublisherBerghahn Books (PUBLISHER • GB)
DOI10.3167/nc.2017.120205
OpenAlexW2738569199
LanguageEN
Citations received1
References cited8

Studying the socio-ecological systems which produce food highlights the entangled nature of humans, other species and ecosystems near and far. The three texts discussed in this essay have this awareness in the foreground. Participants in the solidarity economy and artisan cheesemakers know this, and the three authors do as well, demonstrating an integration of ecological awareness in their research and the pursuit of new knowledge. Cristina Grasseni, Heather Paxson and Anna Tsing trace connections and describe flows of organisms, food, skills and ideas, from the microbial community on the surface of a maturing cheese to global trade networks shaping mushrooms, mushroom pickers and forests. Each demonstrates the tight synergies of human culture and more-than-human nature that shape ecosystems and produce food beyond increasingly fragile capitalist industrial food production systems

Biology · Business · Economics · Ecosystem · Environmental ethics · Environmental resource management · Food processing · Political science · Politics · Provisioning · Solidarity · Agriculture, Land Use, Rural Development · Engineering · Global trade, sustainability, and social impact · Organic Food and Agriculture · Ecology

Tools

Open DOISci-Hub