Affective sustainable landscapes and care ecologies: getting a real feel for alternative food communities
Affective sustainable landscapes and care ecologies: getting a real feel for alternative food communities
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DOI：
10.1007/s11625-014-0280-6
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发表时间：
2015-04-01
影响因子：
6
通讯作者：
Carolan, Michael
中科院分区：
文献类型：
--
作者：
Carolan, Michael
本文考察了支撑粮食系统的一些超越代表性的知识。如前所述，仅仅知道什么是可持续性是不够的。从字面上讲，我们必须能够感受到（照顾、品尝、实践）它。作者首先对食品科学家、食品广告商和营销人员以及食品行业的高管进行了采访。对食品制造行业的个人的采访揭示了这些参与者在试图使工业食品系统看起来没有问题，其产品令人满意时，经常遇到的许多紧张局势。当将这些数据与论文后半部分的数据进行三角分析时，这些数据的价值变得特别清晰，在论文后半部分，作者讨论了一些仍在进行的研究项目的发现——芝加哥和丹佛（美国）以食物为基础的社区活动的案例研究。这些数据共同表明，存在着一类“障碍”，这些“障碍”是文献以及许多活动家和实践者所忽视的，但如果我们希望看到食物景观的多样化，就必须克服这些障碍。这些限制特别针对的是支撑工业食品及其来源的系统的非代表性的内脏——作者称之为“情感障碍”。这篇论文认为（社会）身体需要“回归”到与（食物）现状的替代品相关的口味、关怀、质地和实践中，并提供了如何做到这一点的例子。
This paper examines some of the more-than-representational knowledge that underpins food systems. As argued, it is not enough to know what sustainability is. We have to, literally, be able to feel (care for, taste, practiceaEuro broken vertical bar) it. The author begins by drawing upon interviews with food scientists, food advertisers and marketers, and executives from the food industry. Interviews with individuals from the food manufacturing industry reveal numerous tensions routinely grappled with by those actors as they attempted to make the industrial food system appear unproblematic and its wares desirable. The value of these data becomes particularly clear when triangulated with those presented in the paper's second half, where the author discusses some of the findings of research projects still underway-case studies of food-based community activism in Chicago and Denver (USA). The data collectively suggest the existence of a class of "barriers" that the literature-and many activists and practitioners-miss but which must be overcome if we hope to see a diversification of foodscapes. These constraints speak specifically to more-than-representational visceralities that buttress industrial food and the system from whence they come-what the author calls "affective barriers". The paper argues (social) bodies need to be "retuned" to the tastes, cares, textures, and practices associated with alternatives to the (food) status quo and offers examples of how this is already being done.