Edible zombis: fresh fish and the industry of cosmetic corpses
Edible zombis: fresh fish and the industry of cosmetic corpses
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DOI：
10.1111/1467-9655.13709
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发表时间：
2022-03
影响因子：
1.2
通讯作者：
J. Baptista;M. Truninger
中科院分区：
文献类型：
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作者：
J. Baptista;M. Truninger
在葡萄牙对fiShery大宗商品进行研究后，我们发现了一个谜团：一件死了的fish要想成为壁画(新鲜的)，它必须是活的。这一悖论在流行、商业和法律层面上都有体现。它意味着商品形式中的死亡和活着之间的区别被打断。我们建议，在葡萄牙，PIXE Fresco(Freshfish)的商业化是基于可食用的僵尸的生产和消费：通过技术和象征性地制作成不死的海鲜身体。“可食用僵尸”是一个开放的概念，是一个实验性词汇的一部分，该词汇突出了海鲜经济复合体中生物和商业永生的生产机构。它涉及到以商品为基础的世界中的通灵术的常见做法。可食用僵尸是一种商品拜物教，迷恋他们的生产者和消费者，将他们从他们生活的资本主义制度中暂停下来。
Doing research on fishery commodities in Portugal led us to an enigma: for a dead fish to be fresco (fresh) it must be alive. This paradox manifests at a popular, commercial, and legal level. It denotes the interruption of the difference between being dead and being alive in the commodity form. In Portugal, we suggest, the commercialization of peixe fresco (fresh fish) is based on the production and consumption of edible ‘zombis’: seafood corpses technologically and symbolically crafted as undead. An open concept, ‘edible zombis’ is part of an experimental vocabulary that foregrounds the productive agency of undeadness, both biological and commercial, in the seafood economic complex. It relates to the ordinary practice of necromancy in the commodity-based world. Edible zombis are commodity fetishes that fetishize their producers and consumers, suspending them from the capitalist system in which they live.