Making Sense of ‘Food’ Animals A Critical Exploration of the Persistence of ‘Meat’
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- Hardcover ausgewählt
- Taschenbuch
- eBook
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Sprache:Englisch
Fr. 107.00
inkl. gesetzl. MwSt.,
Beschreibung
Produktdetails
Einband
Gebundene Ausgabe
Erscheinungsdatum
19.09.2019
Abbildungen
XIX, 4 illus., schwarz-weiss Illustrationen
Verlag
Springer SingaporeSeitenzahl
356
Maße (L/B/H)
21.6/15.3/2.5 cm
Gewicht
598 g
Auflage
1st ed. 2020
Sprache
Englisch
ISBN
978-981-13-9584-0
This book addresses the persistence of meat consumption and the use of animals as food in spite of significant challenges to their environmental and ethical legitimacy. Drawing on Foucault’s regime of power/knowledge/pleasure, and theorizations of the gaze, it identifies what contributes to the persistent edibility of ‘food’ animals even, and particularly, as this edibility is increasingly critiqued. Beginning with the question of how animals, and their bodies, are variously mapped by humans according to their use value, it gradually unpacks the roots of our domination of ‘food’ animals – a domination distinguished by the literal embodiment of the ‘other’. The logics of this embodied domination are approached in three inter-related parts that explore, respectively, how knowledge, sensory and emotional associations, and visibility work together to render animal’s bodies as edible flesh. The book concludes by exploring how to more effectively challenge the ‘entitled gaze’ that maintains‘food’ animals as persistently edible.
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