| 书目名称 | Making Sense of ‘Food’ Animals | | 副标题 | A Critical Explorati | | 编辑 | Paula Arcari | | 视频video | | | 概述 | Extends beyond individual, rational behaviour-based analyses to look at social constitutions of meat and ‘food’ animals, and the practices they are part of..Offers a unique consideration for the role | | 图书封面 |  | | 描述 | 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. | | 出版日期 | Book 2020 | | 关键词 | Meat; Consumption; Critical Animal Studies; Foucault; Emotions; Senses; Ethico-aesthetics; Posthuman | | 版次 | 1 | | doi | https://doi.org/10.1007/978-981-13-9585-7 | | isbn_softcover | 978-981-13-9587-1 | | isbn_ebook | 978-981-13-9585-7 | | copyright | The Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Nature Singapor |
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发表于 2025-3-21 17:58:04
