The Re-enchantment of Food
An Introduction
Bibliographic Data
| ID | 2392290 |
|---|---|
| Authors | John Coveney (0000-0001-8237-0248, Flinders University, corresponding author) |
| Year | 2023 |
| Volume | 28 |
| Issue | 4 |
| Pages | 988-994 |
| Publication date | 2023-12-01 |
| Peer Reviewed | Yes |
| Open Access | Yes |
| Type | ARTICLE |
| Venue | Sociological Research Online (JOURNAL) |
| Journal identifiers | ISSN: 1360-7804 • E-ISSN: 1360-7804 |
| Publisher | SAGE Publications Inc (PUBLISHER) |
| DOI | 10.1177/13607804221128028 |
| OpenAlex | W4321108093 |
| Language | EN |
| Citations received | 2 |
| References cited | 7 |
To say that humans have a profound relationship with the food they produce and eat is a mere truism. What is new derives from the recognition that in Western cultures, over time, our deep relationship with food has been replaced by a scientistic version of what we eat, and what we should eat. In many ways, this has dis-enchanted our relationship with food, in that it has rendered food as the sum total of a calculus based on vitamins, minerals, and energy content. The movements that are now growing around food - ethical, plant based, provenance aware - speak to new understandings of food which acknowledge that food is actually more than its sum of parts. These new movements share a common goal and that is to seek a re-enchantment with food. This article, which speaks very much from an anglo-tradition, discusses this ways in which dis- and re-enchantment of food has developed
Aesthetics · Environmental ethics · Food studies · Social science · Sociology · Agriculture Sustainability and Environmental Impact · Anthropology · Culinary Culture and Tourism · Food Waste Reduction and Sustainability · Philosophy
| Unique citing works | 2 |
|---|---|
| Citations per year | 2 |
| Citation span | 2026 - 2026 (1) |
| Citation velocity | current |
| Highly cited | No |
| Citation types | Neutral: 2 |