In this paper we provide a framework for studying the ways in which food endures the passage of time. Central to our inquiry is the following Duration Question: when is it that the predicate-schema “Is an X-Food,” where “X-Food” stands for a certain type of food (e.g., Champagne, yoghurt) ceases to apply to an entity? We show that the answer depends on two independent theoretical aspects: the underlying conception of food and the kinds of change (...) that a specific food can undergo. We then argue that specific answers to the duration question should take the form of conceptual rethinking among different stakeholders (e.g., producers, consumers, institutions), where philosophers would feature among the experts guiding the negotiation. (shrink)

Journal Name: Semiotica Issue: Ahead of print.

Food has a crucial role in human culture and social interaction. Food is vital in various traditional ceremonies and rituals, especially in Javanese culture. Saparan Bekakak is a Javanese tradition that uses food or offerings as a ritual symbol. Food communication is a field of study that studies how food functions as a medium of communication in social and cultural contexts. This study explores the food communication model in strengthening the cultural identity of (...) Saparan Bekakak as a noble tradition of the Indonesian nation. This research uses a constructivist paradigm with a qualitative research design for the type of case study. The subjects in this study consisted of nine participants, including community leaders (kamituwo, dukuh, bekakak bride makers, cooks, and offerings), local communities, and visitors to the Saparan Bekakak traditional ceremony. The data collection techniques in this study consist of interviews, observations, and documentation. Data analysis in the study consists of several steps (i.e., data reduction, data presentation, and conclusion drawn) as well as source triangulation and triangulation techniques to ensure the validity of the research data. This study finds a food communication model that strengthens the cultural identity of Saparan Bekakak as a noble tradition of the Indonesian nation. Food in the tradition of saparan bekakak is interpreted as a form of gratitude blessings, a medium of communication with ancestors for safety, cultural enlightenment, and strengthening solidarity/togetherness. There are variations and shifts in the meaning of food in the Saparan Bekakak tradition, encouraging the negotiation of meaning, which catalyses the renewal and strengthening of identity. Culture. This research's implications or theoretical impact are in the form of theoretical contributions about food communication that can construct and strengthen cultural identity and practically in the form of food communication models that can be applied to enhance cultural identity, especially in the Saparan Bekakak tradition. (shrink)

The article aims to analyze the relationship between food and identity from an aesthetic and ethical perspective. New media and technology are seen as a tool for constructing and demonstrating identity. Eating practices and the understanding of food in the modern world are explored from the perspective of symbolic meanings. The analysis focuses on the concept of identity in social networks and popular culture. The methodology is textual and visual content analysis in new media. The (...) text distinguishes between the traditional approach to food with a central concept of 'taste' and the new media context where the approach focuses on 'image'. From an ethical point of view, the relationship between the (non) consumption of meat and animal products and the identity that is widely advocated in the modern lifestyle culture is analyzed. (shrink)

This article examines the nutritional and cultural meaning underlying the list of foods mentioned in the claims of the Israelites in Numbers 11:4–6. The foods eaten by the Israelites in Egypt express stability and a familiar routine, whilst the foods of Eretz Israel, although depicted as choicer, express uncertainty. The list of foods has a literary role on several spheres: (1) The foods are elements distinguishing the agricultural practices in Eretz Israel and Egypt. (2) Fish and vegetables are an indicator (...) of the low class of the Israelites – eating fish reflects the practice of obtaining protein from small animals available to the poor. In Egypt, vegetables were more readily available and were a more prominent ingredient in the diet of the poor and slaves. (3) The food is an indicator of the Egyptian cultural identity of the Israelites – the Bible identifies the longing for the fish and vegetables characteristic of their Egyptian diet as a sign of the Israelites’ cultural and mental affiliation with Egypt. Although they left Egypt physically, they remained affiliated with Egyptian culture and identity. Contribution: This article contributes to the understanding of the biblical story of the ‘desirers’ (Nm 11:4–6) from a multidisplinary perspective. It combines the fields of ancient Egyptian agriculture, nutrition, culture and research on features of immigrants’ foods. (shrink)

Eastern Market in Detroit is one of the oldest, continuously working public markets in the United States. Starting in 2006, the management changed and the market underwent a round of renovations. Since then, the Eastern Market Corporation has worked to increase the number of stands selling value-added food at the market. Following the EMC’s lead, the new vendors sell their fare in boutique style, putting specific care in the setup of the stands and in the visual and oral narratives (...) they use. Their presentation of food quality emphasizes craftsmanship and cultural values more than affordability or provenance. The interplay between these vendors and the EMC management point to two worlds identified by convention theory: domestic and market. The work of boutique food producers at Eastern Market manifests a composite arrangement between the domestic and market worlds where the authenticity of the products and regard for the customers are composite principles that solidify the compromise. (shrink)

We use Marya Schechtman’s Narrative Self-Constitution View to support the widespread idea that food can contribute to the construction and expression of our identities and be used to understand others. What foods we consume can be one such way to construct our identities as food itself can have different values: ethically sourced, healthy, culturally significant, etc. However, the ability to constitute one’s own identity in this way depends on the ability to autonomously choose what we consume. We (...) argue that most consumers have much less control over their own consumption habits than is typically assumed (indeed, much of the literature on food and identity relies on the assumption) and thus consumers have diminished autonomy with respect to identity-constitution. We focus on the effects of three such autonomy compromising practices: food impositions, which are social pressures on food choice; manipulative marketing; and impediments to access. Together these practices diminish second-order endorsement of food-related values, generate false beliefs about what one is eating, and create social, economic, or physical barriers which limit access to desired foods. There are, however, spaces where consumers are fighting back against cultural norms and agribusiness and changing their own relationship(s) with consumption, thereby exercising increased autonomy over their food and their identity. (shrink)

The consumption of halal food may be seen as an expression of the Muslim identity. Within Islam, different interpretations of ‘halal’ exist and the pluralistic Muslim community requests diverse halal standards. Therefore, adaptive governance arrangements are needed in the halal food market. Globalization and industrialization have complicated the governance of halal food. A complex network of halal governors has developed from the local to the global level. In this paper, we analyze to what extent halal certification (...) bodies in the Netherlands address the needs of the Muslim community and how they are influenced by international halal governance. The Netherlands serves as a case study with its growing Muslim community and its central position in international trade. The data comes from literature review and eleven qualitative semi-structured interviews with the most prominent actors in the Dutch halal governance system. Our analysis shows that the halal governance system in the Netherlands is weakly institutionalized and hardly adaptive to the needs of a heterogeneous Muslim community. Improvements are needed concerning stakeholder engagement, transparency, accessibility, impartiality and efficiency. (shrink)

The halal food markets, catering to the dietary concerns of Muslims, have grown worldwide. Literature has discussed growing halal markets, particularly meat, and competing forms of certification to address quality and other concerns of Muslim consumers. Yet, discussions about genetically engineered (GE) food in the Muslim world are comparatively new. The GE debates also do not address diversity of opinions in the Islamic world about the halal status of GE food despite efforts to reach a consensus. This (...) paper integrates debates on GE food and halal certification. It focuses on three major issues: The factors that affect the growth of halal markets, different interpretations of GE food in the Islamic world, and the reasons for lack of consensus on the halal status of GE food through a case study of Turkey. It argues that fragmented halal markets, in which diverse actors from the state to the industry have different interests, and the complexity of GE food make it difficult to reach a consensus on the halal status of GE food. Divergence on the halal status of GE food presents further challenges for Muslim consumers who desire to access healthy and religiously proper food in global agri-food systems. (shrink)

Adults with dysphagia experience difficulties swallowing food and fluids with potentially harmful health and psychosocial consequences. Speech pathologists who manage patients with dysphagia are frequently required to address ethical issues when patients' food culture and/ or preferences are inconsistent with recommended diets. These issues incorporate complex links between food, identity and social participation. A composite case has been developed to reflect ethical issues identified by practising speech pathologists for the purposes of illustrating ethical concerns in dysphagia (...) management. The case examines a speech pathologist's role in supporting patient autonomy when patients and carers express different goals and values. The case presents a 68-year-old man of Australian/Italian heritage with severe swallowing impairment and strong values attached to food preferences. The case is examined through application of the dysphagia algorithm, a tool for shared decision-making when patients refuse dietary modifications. Case analysis revealed the benefits and challenges of shared decision-making processes in dysphagia management. Four health professional skills and attributes were identified as synonymous with shared decision making: communication, imagination, courage and reflection. (shrink)

Food is a challenging subject. There is little consensus about how and what we should produce and consume. It is not even clear what food is or whether people have similar experiences of it. On one hand, food is recognized as a basic need, if not a basic right. On the other hand, it is hard to generalize about it given the wide range of practices and cuisines, and the even wider range of tastes. This book is (...) an introduction to the philosophical dimensions of food. David M. Kaplan examines the nature and meaning of food, how we experience it, the social role it plays, its moral and political dimensions, and how we judge it to be delicious or awful. He shows how the different branches of philosophy contribute to a broader understanding of food: what food is (metaphysics), how we experience food (epistemology), what taste in food is (aesthetics), how we should make and eat food (ethics), how governments should regulate food (political philosophy), and why food matters to us (existentialism). Kaplan embarks on a series of philosophical investigations, considering topics such as culinary identity and authenticity, tasting and food criticism, appetite and disgust, meat eating and techno-foods, and consumerism and conformity. He emphasizes how different narratives help us navigate the complex world of food -- yet we all have responsibilities to ourselves, to others, and to animals. An original treatment of a timely subject, Food Philosophy is suitable for undergraduates while making a significant contribution to scholarly debates. (shrink)

In this article, I analyze discourse and identity relations within so-called ‘conventional’ agri-food networks as well as how the conventional sphere perceives, constructs and responds to alternative food movements in Canada. The paper is structured around three primary research questions: How are conventional actors understanding conditions, changes, and challenges within conventional networks? How do conventional actors apply this understanding in advancing conventional interests and discourses, and defending conventional networks? How do conventional actors and discourse construct AFMs? For (...) this research, I draw from survey, focus group, and in-depth interview data alongside text analysis from online sources. I elucidate the interests and motivations behind the identities, stories and messages emerging from the conventional sphere. I conclude that relationship building and communication between diverse agri-food actors may help to expand the range of agricultural knowledge, philosophies and solutions available to farmers, especially those whom are currently quite divided. (shrink)

In hyper-modern society, food has become a source of endemic discontent. Many food products are seen as ‘tainted’; literally, figuratively or both. A psychoanalytic approach, I will argue, may help us to come to terms with our alimentary predicaments. What I envision is a ‘depth ethics’ focusing on some of the latent tensions, conflicts and ambiguities at work in the current food debate. First, I will outline some promising leads provided by two prominent psychoanalytic authors, namely Sigmund (...) Freud and Jacques Lacan. Subsequently, I will elucidate why our chronic dependency on high-tech food production apparently fails to meet consumer needs, focusing on some scenarios of escape, such as anorexia, cultured meat and ersatz food. And I will use ‘genres of the imagination’ to flesh out how food consumption has become a podium for enacting cultural symptoms, moral outcries, provocative identities and practices of the Self. Notably, I will discuss a story by Franz Kafka, a painting by Pablo Picasso and a food novel by Margaret Atwood. (shrink)

By looking at human practices around food, the paper brings novel evidence linking the social constructionist and the naturalist theories of gender, race, and the family, evidence that is based on the analysis of developmental trajectories. The argument rests on two main theoretical claims: unlike evolutionary explanations, developmental trajectories can play a decisive role in exhibiting the biological underpinnings of kinds related to gender, race, and family; food constitutes a point of convergence between constructionist and naturalist perspectives because (...) it embeds practices of particular significance for establishing identities of gender, race, and family that, at the same time, are rooted on skills and habits acquired through specific developmental patterns. The paper illustrates and via two case studies involving women hunters and the diet of the Obamas. The latter also suggests that kinds associated to gender, race, and family are entangled. (shrink)

This article examines the significance of cultural practices related to food and women's role in the formation and continuance of these practices in Gullah communities in the Sea Islands of Georgia and South Carolina. I argue that although food preparation, under pressure of dominant cultural practices, may be viewed as a measure of gender inequality and women's subordination in the household, analysis of the relationship between women and food preparation practices can broaden understanding of the construction and (...) maintenance of tradition in marginalized cultural groups, a neglected aspect of the study of social organization within sociology. The study uses ethnographic data based on field observations and semistructured interviews with 22 women over several visits made between 1989 and 1992. (shrink)

Abstract“Scaling-up” is the next hurdle facing the local food movement. In order to effect broader systemic impacts, local food systems (LFS) will have to grow, and engage either more or larger consumers and producers. Encouraging the involvement of mid-sized farms looks to be an elegant solution, by broadening the accessibility of local food while providing alternative revenue streams for troubled family farms. Logistical, structural and regulatory barriers to increased scale in LFS are well known. Less is understood (...) about the way in which scale developments affect the perception and legitimacy of LFS. This value-added opportunity begs the question: Is the value that adheres to local food scalable? Many familiar with local food discourse might suggest that important pieces of added value within LFS are generated by the reconnection of producer and consumer, the direct exchange through which this occurs, and the shared goals and values that provide the basis for reconnection. However, these assertions are based on tenuous assumptions about how interactions within the direct exchange produce value, and how LFS are governed. Examination shows that existing assumptions do not properly acknowledge the hybridity, diversity, and flexibility inherent in LFS. A clear analysis of the potential of scale in LFS will depend on understanding both how value is determined within LFS, and the processes through which these systems are governed. Such an analysis shows that, while scaled-up LFS will be challenged to maintain legitimacy and an identity as “alternative”, the establishment of an open governance process—based on a “negotiation of accommodations”—is likely to enhance their viability. (shrink)

Food security, health, decent livelihoods, gender equity, safe working conditions, cultural identity and participation in cultural life are basic human rights that can be achieved at least in part through the food system. But current trends in the US prevent full realization of these economic, social, and cultural rights (ESCR) for residents, farmers, and wageworkers in the food system. Supply chains that strive to meet the goals of social justice, economic equity, and environmental quality better than (...) the dominant globalized food value networks are gaining popularity in the US. However, achieving important human rights has become conflated with other goals of food system reform over the past decade, such as being “community-based,” local, and sustainable. This conflation confuses means, ends, and complementary goals; and it may lead activists trying to help communities to regain control of their food system choices into less productive strategies. This paper introduces a new concept, rights-based food systems (RBFS), and explores its connection with localization and sustainability. The core criteria of RBFS are democratic participation in food system choices affecting more than one sector; fair, transparent access by producers to all necessary resources for food production and marketing; multiple independent buyers; absence of human exploitation; absence of resource exploitation; and no impingement on the ability of people in other locales to meet this set of criteria. Localization and a community base can help achieve RBFS by facilitating food democracy and reducing environmental exploitation, primarily by lowering environmental costs due to long-distance transportation. Sustainability per se is an empty goal for food system reform, unless what will be sustained and for whom are specified. The RBFS concept helps to clarify what is worth sustaining and who is most susceptible to neglect in attempts to reform food systems. Localization can be a means toward sustainability if local food systems are also RBFS. (shrink)

This paper explores the interrelationship between maize farming, the discourse of modernity, and the performance of a modern farmer in southern Zambia. The post-colonial Zambian government discursively constructed maize as a vehicle for expanding economic modernization into rural Zambia and undoing the colonial government’s urban modernization bias. The pressures of neo-liberal reform have changed this discursive construction in ways that constitute maize as an obstacle to sustained food security in southern Zambia. Despite this discursive change, maize continues to occupy (...) a central position in the farming systems of the region. I argue that the continued prevalence of maize in southern Zambia can be understood as a performance that allows farmers to maintain their identities as modern rural subjects. The paper concludes with the policy implications of the field of performance on two contemporary debates in Zambian food security: the use of GMO crops and the promotion of cassava as a drought tolerant alternative to maize. (shrink)

Like the subtitle says, this is an intro to food ethics that also collects writings on food ethics by others. Topics include: animals, consumption, farming, identity, justice, paternalism, religion, and workers.

As a group, LGBTQ+ people experience food insecurity at a disproportionately high rate, yet food security scholars and practitioners are only beginning to uncover patterns in how food insecurity varies by subgroups of this diverse community. In this paper, we use data from the U.S. Census Bureau’s Household Pulse Survey—which added measures of gender identity and sexuality for the first time in 2021—to analyze New Englanders’ food insufficiency rates by gender, sexuality, race, and ethnicity. We (...) find that (1) in the past seven days, 13.0 percent of LGB + (lesbian, gay, bisexual, and other non-heterosexual) New Englanders experience food insufficiency—which is nearly twice the rate of heterosexual people—and 19.8 percent of transgender+ (transgender, genderqueer, gender non-binary, and other non-cisgender people) New Englanders experience food insufficiency—which is two to three times the rate of cisgender men and women. (2) Whereas cisgender New Englanders experience food insufficiency at a _lower_ rate than their counterparts in the rest of the nation (about two percentage points lower for both cisgender men and women), transgender+ New Englanders experience no such New England advantage compared to transgender+ people in the country as a whole. (3) LGBTQ+ New Englanders of color experience devastatingly high rates of food insufficiency, with, for example, one in three Black transgender+ New Englanders not having enough food to eat in the past seven days. These findings suggest that addressing food insecurity in New England demands approaching the problem with an intersectional queer lens, with attention to the ways in which racism, cissexism, and heterosexism are creating a systemic, ongoing food crisis for LGBTQ+ New Englanders, especially those who are transgender+ and/or people of color. (shrink)

Labeling of food consumption is related to food safety, food quality, environmental, safety, and social concerns. Future politics of food will be based on a redefinition of commodity food consumption as an expression of citizenship. “Citizen-consumers” realize that they could use their buying power in order to develop a new terrain of social agency and political action. It takes for granted kinds of moral selfhood in which human responsibility is bound into human agency based on (...) knowledge and recognition. This requires new kinds of food labeling practices. Existing research on consumer’s preferences often fails to recognize the full complexity of the motivations and intentions through which the identity of the moral self is built up in relation to food consumption practices. For citizens, not only food production practices matter but also the impact of what we eat on who we are and the ecological foot print of our food stuff. Two major drivers for this are the idea that we ourselves have to take care of our own bodies (“We are what we eat”) and that we are responsible for Planet Earth. Since both obesity and climate change have become major public concerns, also governments develop an increasing interest in defining how citizens ought to behave as consumers and how retailers and producers should facilitate such responsible behavior. Since they are supposed to defend the “bonum commune,” e.g., the public health of their citizens and a sound common future for all, a new consensus on “appropriate” consumption choices has to be found, balancing beneficence and autonomy. (shrink)

Over the past years, various accounts of ethical consumption have been produced which identify certain concepts as central to mediating the ethical relationship between the consumer and the consumed. Scholars across disciplinary fields have explored how individuals construe their ethical consumption responsibilities and commitments through the notions of identity, taking care and doing good, proximity and distance, suggesting the centrality of these themes to consumer engagement in ethical practices. This paper contributes to the body of research concerned with unravelling (...) consumers’ conceptually mediated relationship to moral and ethical issues in the sphere of consumption by revealing a new set of ideas through which people interpret and relate to consumption ethics. Drawing upon findings from an empirical study on self-perceived ethical food consumers, I demonstrate that people’s perceptions and views of ethical problems around consumption are bound up with notions of vulnerability, suffering, and harm, and that these notions permeate and impact all aspects of ethical consumer behaviour. The paper concludes by arguing that we need to further explore the conceptual underpinnings of ethical consumer commitments and practices, and expand the conceptual toolkit of research on ethical consumption to account for a wider range of ideas and notions that shape individual as well as collective motivations, intentions, and actions throughout the process of becoming and being an ethical consumer. Finally, the paper suggests a specific analytical framework to facilitate such research. (shrink)

As Brillant-Savarin remarked in 1825 in his classic text Physiologie du Goût, “Tell me what you eat, and I will tell you who you are.” Philosophers and political theorists have only recently begun to pay attention to food as a critical domain of human activity and social justice. Too often these discussions treat food as a commodity and eating as a matter of individual choice. Policies that address the global obesity crisis by focusing on individual responsibility and medical (...) interventions ignore the dependency of human agency on a culture of possibilities. -/- The essays collected here address this lack in philosophy and political theory by appreciating food as an origin of human culture and a network of social relations. They show how an approach to the current global obesity epidemic through individual choice deflects the structural change that is necessary to create a culture of healthy eating. Analyzing the contemporary food crises of obesity, malnutrition, environmental degradation, and cultural displacement as global issues of public policy and social justice, these essays display the essential interconnections among issues of social inequity, animal rights, environmental ethics, and cultural identity. They call for new solidarities and new public policies to ensure the sustainable practices necessary to the production and distribution of wholesome and satisfying food. -/- Lévi-Strauss located the origin of ethics in table manners. By learning what and how to eat, humans learned respect for others, for the earth, and for the other forms of life that sustain human existence. Lévi-Strauss fears that in our time this “lesson in humility” coursing throughout the mythologies of “savage peoples” may have been forgotten, so that the world is treated as a thing to be appropriated and the extinction of species and cultures as an inevitable result of the ascendancy of global capital. This volume makes clear the need to change the way we eat, if we are to live on the earth together with what Lévi-Strauss calls “decency and discretion.”. (shrink)

In this article, I aim to contribute to the remedy of the current under-theorization of discourse on food ethics and politics from the perspective of the Islamic food tradition by proposing a formulation of an Islamic conception of food justice that extends the religious discourse on food beyond that of dietary laws. The conception of Islamic food justice that I propose makes explicit the connections between the religious, ethical, and political discourses on food. First, (...) I argue that the similarity between the central question of the secular approach to food ethics and that of the modern interpretation of the religious approach to food is best understood as a consequence of the shared assumption of the modern concept of subjectivity. Second, I argue that problematizing the concept of subjectivity that underlies both the secular and the religious approaches to food ethics is key to challenging the boundaries of the current disciplinary-bound discourses as it would allow for a reformulation of the central question beyond that of individual identity and extend the religious discourse on food to the realm on politics. (shrink)

Attempts to democratize the food system and make it more equitable through food sovereignty take many forms across space. In Cuba, food sovereignty is perceived as the promotion of small-scale farming methods informed by agroecology and permaculture. However, these practices are mediated by discourses of self-sufficiency in the context of the US blockade. Simultaneously, in Basque country, Spain, food sovereignty shapes community-supported agriculture initiatives, farmer union and cooperative-based work, and a deep appreciation for regional foods. In (...) this context, food sovereignty is perceived as part of the struggle to maintain Basque identity and autonomy. In this paper, I discuss how food sovereignty is defined and understood by outside actors who traveled to either Cuba or Basque country to understand how food sovereignty is being practiced in place. As educators, farmers, students, retirees, farmworker organizers, and activists meet in these spaces, I ask how do definitions of food sovereignty differ? I argue that food sovereignty ‘sits in places’ and travelers have difficulty discerning what food sovereignty is when confronted with unfamiliar practices. Findings suggest that such educational tourism is an attempt to create a meaningful space for dialogue about food sovereignty and as a touchstone it offers opportunities for participant discussions, however, understandings of food sovereignty are subject to confusion and alternate conceptions and thus, do not always travel well. (shrink)

Food behaviors, both private and public, are deeply affected by gender norms concerning both masculinity and femininity. In some ways, food-centered activities constitute gender relations and identities across cultures. This entry provides a non-exhaustive overview of how gender norms bear on food behaviors broadly construed, focusing on three categories: food production, food preparation, and food consumption.

In the public debate concerning novel foods, someconsumer groups claim a consumer right to have accessto certain kinds of food in the market. To discusssuch statements, the paper identifies the reasons thatmay justify liberal states to regulate food. Althoughit defends certain paternalistic activities, itfavours an autonomy-centred food policy. Autonomy andconsumer sovereignty require that certain conditionsare fulfilled. It may be argued that one suchcondition is that the consumer should have choices.Against this position, the paper defends the view thatliberty (...) rights to choose are limited to areas whichare of great importance for personal identity and thegood life. Local decisions in the area of foodconsumption do not have such importance, though globalones may have it. But even if this were true,government activity to protect such liberties shouldbe limited to the guarantee of formal conditions forthe good life of persons. It is not a legitimate taskof the government to safeguard specific conceptions ofthe good life. (shrink)

This article questions whether food is replacing sex as the ground of identity negotiation. Examining several food sites, and following Foucault's suggestive remarks about the Greek dietetic regimen, I argue that food can be seen as a line that intersects with sexuality. Rather than privileging either, an alternative ethics can be glimpsed in the doubling of food and sex.

This discourse analytic study integrates theories of stance and membership categorization to investigate one online discussion thread initiated by a woman who asks for diet and health advice on behalf of her boyfriend, an interactive move we term ‘asking for another’. Posters to the thread, in relatively explicit ways, construe the original poster as a ‘nag’ and ‘mother-figure’ and her boyfriend as a ‘victim of nagging’ and ‘childish’. Our analysis illuminates how two features of the asking-for-another post evoke these identities: (...) extreme case formulations, created via adjectives and adverbs, lead others to view the woman as inappropriately involved and controlling and her boyfriend as immature, and details about the boyfriend’s diet, provided via nouns and adjectives, index cultural ideologies of food and identity. This study illuminates the ambiguity and polysemy of the move of asking for another, contributing to research on identity construction and health-related advice-seeking online. (shrink)

Regional food is grounded in local practices and heritage. With industrialization and post-green revolution threat to food produced within specific region and the associated knowledge has become imminent. Scholars have analyzed the revival of regional foods in different parts of the world. However, there have been limited studies focusing on the revival of regional food from the perspective of food as commons. The paper fills this gap by analyzing the efforts of Morarka-GDC Foundation along with farmers (...) collective in Nawalgarh, India. Employing the framework of commons, we examine how the foundation along with the collective is reviving Shekhawati region’s foods. We used primary and secondary sources to capture the social activities undertaken to sustain the commons. It was found that adopting organic agricultural practices helped in reviving the regional foods by creating and using stock of local resources. Further, social dilemma associated with culinary commons was avoided by creating networks between producers and consumers through _Shekhawati_ festival and Morarka Organics. These practices have resulted in rebuilding the local food system, local tourism, and intergenerational transmission strengthening the local gastronomic identity. However, linking regional food with gastronomic tourism can threaten the local gastronomic culture and survival of authentic regional food. We also find that for a sustained management of the regional foods, scaling-up plays an essential role which has further limitations. (shrink)

Labeling of food consumption is related to food safety, food quality, environmental, safety, and social concerns. Future politics of food will be based on a redefinition of commodity food consumption as an expression of citizenship. “Citizen-consumers” realize that they could use their buying power in order to develop a new terrain of social agency and political action. It takes for granted kinds of moral selfhood in which human responsibility is bound into human agency based on (...) knowledge and recognition. This requires new kinds of food labeling practices. Existing research on consumer’s preferences often fails to recognize the full complexity of the motivations and intentions through which the identity of the moral self is built up in relation to food consumption practices. For citizens, not only food production practices matter but also the impact of what we eat on who we are and the ecological foot print of our food stuff. Two major drivers for this are the idea that we ourselves have to take care of our own bodies (“We are what we eat”) and that we are responsible for Planet Earth. Since both obesity and climate change have become major public concerns, also governments develop an increasing interest in defining how citizens ought to behave as consumers and how retailers and producers should facilitate such responsible behavior. Since they are supposed to defend the “bonum commune,” e.g., the public health of their citizens and a sound common future for all, a new consensus on “appropriate” consumption choices has to be found, balancing beneficence and autonomy. (shrink)

The handbook is a partial survey of multiple areas of food ethics: conventional agriculture and alternatives to it; animals; consumption ethics; food justice; food workers; food politics and policy; gender, body image, and healthy eating; and, food, culture and identity. -/- Food ethics, as an academic pursuit, is vast, incorporating work from philosophy as well as anthropology, economics, environmental sciences and other natural sciences, geography, law, and sociology. This Handbook provides a sample of (...) recent philosophical work in food ethics. This philosophical work addresses ethical issues with agricultural production, the structure of the global food system, the ethics of personal food consumption, the ethics of food policy, and cultural understandings of food and eating, among other issues. The work in this Handbook draws on multiple literatures within philosophy, including practical ethics, normative ethics, and political philosophy, as well as drawing on non-philosophical work. Part I considers ethical issues concerning the industrial model of farming that dominates in developed countries, looking most closely at industrial crop farming and its environmental effects. Part II concerns the ethics of animal agriculture. Part III concerns the ethics of consumption: is it morally permissible to consume various products? Part IV concerns justice—including racial, social, and economic justice—in the food system. Part V discusses some ethical and legal issues with specific kinds of food policies, including healthy eating policies, food labeling, and agricultural guest worker programs. Part VI includes four essays taking a critical eye to our public discourse about, and personal experiences of, dieting, healthy eating, and obesity prevention. Lastly, the essays in Part VII concern the personal, social, and moral significance of food. (shrink)

Ethical perception involves seeing what is ethically salient about the particular details of the world. This kind of seeing is like informed judgment. It can be shaped by what we know and what we come to learn about, and by the development of moral virtue. I argue here that we can learn to see food justice, and I describe some ways to do so using three narrative case studies. The mechanism for acquiring this kind of vision is a “ (...) class='Hi'>food justice narrative” that is particular and concrete. These kinds of stories are counter narratives to a popular and dominant “script” about food that disguises the identity of people who eat, and obscures how constraints on free choice are created by particular lived circumstances. Food justice narratives specify the social and political location of individual people who are trying to nourish themselves. Once this contextual surround is included we are in a position to ask why this person, in this set of circumstances, is impeded in their access to nutritious food. This is not a question we are likely to consider if we leave out the identity of food consumers. Food justice narratives are forward looking as well because they bring into clearer focus what actions and kinds of social activism are appropriate responses to constraints on free choice. (shrink)

This paper explores conceptual and practical linkages between women and food, and argues that food security cannot be realized until women are centrally included in policy discussions about food. Women's special relationship with food is culturally constructed and not a natural division of labor. Women's identity and sense of self is often based on their ability to feed their families and others; food insecurity denies them this right. Thus the interpretation of food as (...) a human right requires that food issues be analyzed from a gender perspective. For example, the paper asks how the rights to food intersect with the rights of women and other human rights; what the policy implications of these intersecting rights are; and how their integration will contribute to the effort to view all human rights as mutually reinforcing, universal, and indivisible. The second half of the paper speculates on the significance of distinctions between the right to be fed, the right to food, and the right to feed for understanding the relation between gender and food. (shrink)

This is a book about food, philosophy, and intellectual property rights. Taken separately, these are three well-known subjects; but it is uncommon to consider them together. Delivering a rich field of disputes, the book is comprised of 50 case studies, organized around eight themes: images; genericity and descriptiveness; language traps; procedures; menus, recipes, and creativity; boundaries; biotech; and empowerment. The introductory chapter frames the selection of cases and encourages readers to look beyond them, envisaging new lenses to look at (...) food vis-à-vis intellectual property. The terrain encompassed is wide-ranging and reaches out to fine-grained aspects of food products, recipes, and cooking. Conceived for a wide scope of readers, the volume ultimately interrogates the links between food and cultural identity, bringing to the fore the ethical, political, aesthetic worth of culinary arts and gastronomic experiences. This accessible book will be of value to scholars, students, practitioners and others with interests in the areas of intellectual property, food law and food studies. (shrink)

Food trade is of economic importance for both developed and developing countries. Food, however, is a special commodity. Firstly, the lack of food -- hunger, under-nourishment, and starvation -- is one of the world's pressing moral problems. But food is not only special because it is necessary for our survival; food is also special because it is strongly related to our social and cultural identity. Two recent transatlantic trade conflicts over food -- over (...) the use of artificial growth hormones in beef production and over the use of biotechnology in food production -- show that food is a specific commodity. In these trade-conflicts, the obligations flowing from free-trade treaties collide with the cultural and social meanings of food. Current international trade agreements neglect this point and force countries to fight their case in the field of food safety science. This causes a bias in the discussion. Europe's resistance towards artificial growth hormones and GM-food is not strictly science based; it is also culture based. For a fair resolution of trade-conflicts, this needs to be accommodated in international trade legislation. With the help of the notion of public reason I defend that precaution with regard to scientific uncertainty, and the possibility for compulsory labelling with regard to sensitive non-nutritional properties of foodstuffs, need to be incorporated in international food trade regulations. (shrink)

Development projects in Sub-Saharan Africa propose to alleviate hunger in rural areas by introducing new agricultural practices and technologies, yet there is limited empirical evidence of how an agricultural intervention can lead farming households to transition to food security. Research on food security pathways considers agricultural interventions that increase farmers’ income to be particularly effective for reducing food insecurity. Consistent with this stance, Malawian agricultural policy aims to address hunger by encouraging smallholder farmers to intensify and commercialize (...) maize production. This paper explores if smallholders’ market and livelihood orientations do indeed lead them to favor an income pathway to food security. Qualitative analysis of 60 smallholder farmer interviews in Malawi found that, upon achieving improvements in production yields and diversity, rather than commercialize, many farmers re-organized their production and consumption to reduce market dependency. Farmers deployed this strategy to increase their food security, explaining that the choice to self-provision food and farming inputs was both an expression of farming identity and a lived understanding of their marginal position in commodity markets. The author finds that, in failing to consider how production relations affect food access, scholarship inadequately theorizes farm-level food security transitions and reproduces discursive framings of hunger. Food sovereignty narratives more accurately captured what mattered for Malawian smallholders’ food security, suggesting that engagement with this concept could improve scientific understandings of food security transitions. (shrink)

Cultural identity of rural areas is discussed with some basic concepts such as culture, territory, contemporary globalization, and individuation processes. This case study of cultural identity in the Slovenian countryside focuses on its spiritual culture, of which several components are presented in detail: the language of rural areas, (handy)crafts, nutrition and food culture, co-operation and mutual help among rural residents at work and in leisure, and the art products of Slovenian farmers. In discussing the present status and (...) the future of rural cultural identity, the danger of idolizing (romanticizing) traditions for the sake of selling them to tourists is pointed out and the necessity of traditions being part of everyday life of rural residents stressed. As a part of work and leisure life of rural residents, traditions are constantly changing due to local as well as to international socio-economic processes, to inner and outer stimuli to keep existing traditions and to create new ones. (shrink)

This chapter examines the role of narratives in our understanding of the relationship between food, agriculture, and the environment. Narratives are the most comprehensive way of representing things that have a historical dimension. They are crucial for putting events into context, portraying characters, and depicting scenarios. The chapter argues that environmental ethics needs to embrace the “narrative turn” in order to account for the diversity of ethical issues surrounding food, agriculture, and the environment, as well as to connect (...) overarching stories about food systems to our everyday lives. It identities several narratives commonly seen in the United States that frame the way we understand food and environmental issues. A narrative approach provides an alternative to theory-driven environmental ethics toward practical, non-academic focus on actual problems and solutions. (shrink)

Although “you are what you eat” is a well-worn cliché, personal identity does not figure prominently in many debates about the ethics of eating interventions. This paper contributes to a growing philosophical literature theorizing the connection between eating and identity and exploring its implications for eating interventions. I explore how “identity-policing,” a key mechanism for the social constitution and maintenance of identity, applies to eating and trace its ethical implications for eating interventions. I argue that (...) class='Hi'>identity policing can be harmful and that eating interventions can subject people to these harms by invoking identity policing qua intervention strategy or by encouraging people to eat in ways that subject them to policing from others. While these harms may be outweighed by the benefits of the intervention being promoted, they should nonetheless be acknowledged and accounted for. To aid in these evaluations, I consider factors that modulate the presence and severity of identity-policing and discuss strategies for developing less harmful eating interventions. I conclude by considering the relationship between identity-policing and identity loss caused by long-term diet change. This paper contributes to the centering of identity in food ethics and to a more comprehensive picture of identity’s ethical importance for eating interventions. (shrink)

A recent empirical study on food shortage in South African urban townships indicates thatfood shortage embodies multi-faceted aspects with broader social implications, such as thesense of personal dignity, the ability to openly associate with others and a loss of self-identity.It is argued that the parables of Jesus, when read as symbols of social transformation, providea critique on food insecurity systems in urban townships. It is proposed that the parables ofJesus serve as the conduits for a societal and (...) perhaps ecclesial reorientation with regard to theconditions of hunger, in the light of the vision and values of the kingdom of God. (shrink)

This book explores the philosophical thought and praxis of Paul B. Thompson, who planted some of the first seeds of philosophy of agriculture and whose work inspires interdisciplinary scholarship in food ethics, biotechnology, and environmental philosophy. Landmark texts such as The Spirit of the Soil, The Agrarian Vision, and From Field to Fork revealed the fertility of food systems for inspiring reflection on our relationships to technology, the land, and one another. Rooted in philosophical traditions ranging from pragmatism (...) to post-phenomenology, Thompson’s work nourishes projects in ethics, epistemology, philosophy of science, and social and political theory, not only in academic philosophy departments but also in the social and natural sciences. This volume collects this diversity of thought in a tour of the many fields of food systems; from theorizing the sustainability of agroecological systems, to appreciating the quotidian practice of agrarian communities, to anticipating the impacts of emerging biotechnology, and to savoring the roles that food plays in forming our identities. Composed by an international crop of scholars working on the future of food ethics, the volume is a vital contribution to scholars and practitioners thinking through our relationships to the food systems that sustain us. (shrink)

Religious dietary practices foster a sense of communal identity, certainly, but traditionally they are also regarded as pleasing to God (or the gods, or the ancestors) and spiritually beneficial. In other words, for many religious people, the effects of fasting go well beyond what is immediately observed or empirically measurable, and that is a large part of what motivates participation in the practice. The goal of this chapter is to develop that religious way of thinking into a response to (...) a motivational problem that arises from our awareness of the insensitivity of contemporary food supply chains. If someone can have faith, or at least tenacious hope, that the significance of her food choices goes well beyond what is immediately observed or empirically measurable, then she may be less demoralized by the apparent inefficacy of those choices. The chapter concludes by considering a way in which this broadly religious way of thinking might be available to secular people as well. (shrink)