Food for Thought
Food, Embodiment, and Knowledge
Bibliographic Data
| ID | 23025354 |
|---|---|
| Authors | Edward Whittall (York University), Wiktor Kulinski (York University) |
| Year | 2018 |
| Publication date | 2018-04-01 |
| Peer Reviewed | Yes |
| Open Access | No |
| Type | ARTICLE |
| Venue | InTensions (JOURNAL) |
| Journal identifiers | ISSN: 1913-5874 • E-ISSN: 1913-5874 |
| Publisher | York University Libraries (PUBLISHER • CA) |
| DOI | 10.25071/1913-5874/37400 |
| OpenAlex | W4301455123 |
| Language | EN |
| References cited | 6 |
The paradox of studying food is that scholars necessarily rely on the very instruments of discourse that reify a hierarchy of the senses designed to render food unworthy of serious thought: Images and texts appeal to the “higher” sense of sight; they “figure the material as intellectual, imaginative, symbolic, aesthetic,” Priscilla Parkhurst Ferguson claims (2004, 17). Reason cannot be found in the “lower” senses while eating reminds us too much of our body’s needs. But Krishnendu Ray reminds us that “much of the sociology of the body continues to be devoted to theoretical argumentation focussed on gender, sexuality, and disease, belying the sense that all social action {...} is always embodied” (2016, 26).
Action (physics) · Aesthetics · Appeal · Embodied cognition · Epistemology · Food studies · Hierarchy · Sight · Sociology · Anthropology · Culinary Culture and Tourism · Geographies of human-animal interactions · Philosophy
| Citation velocity | historical |
|---|---|
| Highly cited | No |