Things Becoming Food and the Embodied, Material Practices of an Organic Food Consumer
Things Becoming Food and the Embodied, Material Practices of an Organic Food Consumer
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事物变成食物以及有机食品消费者的具体物质实践
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发表时间：
2006
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通讯作者：
E. Roe
中科院分区：
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作者：
E. Roe
研究消费的具体、实际经验的挑战正在吸引越来越多的农业食品研究的兴趣（Lockie 2002）。本文主张将注意力转向动物，植物和人类的身体，通过农业食品网络的物质连接，使消费的具体的，实际的经验的研究。本文通过应用“关系唯物主义”（Thrift，1999年）的方法，从农业食品网络的两个经验性例子中理解人类和非人类之间的关系。这种方法是通过借鉴“启示”（吉布森1979; 1982）和“身体间性”（韦斯1999）的概念以及通过引入“事物成为食物”的概念来实现的。寿司制作的现场艺术表演进行了讨论，以展示体现实践如何将鱼从生产到消费转化为寿司。通过一位有机食品消费者的视频日记和他的谈话的摘录，探讨了土豆和人类之间吃或不吃的做法。这些发现有助于对非人类方法论、具体消费实践、食物质量以及进食的身体与被进食的身体之间的亲密物质联系进行辩论。
The challenge to study the embodied, practical experience of consumption is attracting increasing interest in agro-food studies (Lockie 2002). This paper argues for attention to be turned towards the bodies of animals, plants and humans, materially connected through the agro-food network, to enable a study of the embodied, practical experience of consumption. This paper apprehends the relationship between humans and nonhumans in two empirical examples from the agro-food network through applying a `relational materialist' (Thrift 1999) approach. This approach is worked through by drawing upon the concepts of `affordances' (Gibson 1979; 1982) and `intercorporeality' (Weiss 1999) and through introducing the concept of `things becoming food'. A live art performance of sushi being made is discussed to show how embodied practices materially transform the fish into sushi, from production to consumption. Excerpts from the video diary of an organic food consumer and his talk are compared to explore the practice of eating or not eating between potato and human. The findings contribute to debates on nonhuman methodologies, embodied consumption practices, food quality and the intimate material connections between bodies that eat and bodies that are eaten.