Matière à manger
This article examines food/human relationships from the perspective of sensitivity (smell and taste). It has an epistemological aim, since it proposes an analytical framework within which to consider the continuum between a phenomenological and contingent relationship to food on the one hand, and an...
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| Format: | Article |
| Language: | fra |
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Société d'Anthropologie des Connaissances
2018-09-01
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| Series: | Revue d'anthropologie des connaissances |
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| Online Access: | https://journals.openedition.org/rac/640 |
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| author | Leo Mariani |
| author_facet | Leo Mariani |
| author_sort | Leo Mariani |
| collection | DOAJ |
| description | This article examines food/human relationships from the perspective of sensitivity (smell and taste). It has an epistemological aim, since it proposes an analytical framework within which to consider the continuum between a phenomenological and contingent relationship to food on the one hand, and an abstract relationship to them on the other hand. To achieve this, the article uses two original approaches to the relationship to the environment and the material world, which it aims to reconcile: Francisco Varela’s theory of enaction and Tim Ingold’s critique of the notion of materiality. We use this reconciliation to posit that the modes of subjectivation of tastes and smells are fundamentally a matter of positioning the bodies in relation to foods with which they are intimately linked, depending on whether humans seek to clarify the relationship or on the contrary to explore a mixture of possibilities (“to inhabit it”). Reality most often sits in between, somewhere on the axis of a continuum that this paper attempts to characterize. This anthropological reflection is supported by first-hand historical and ethnographic data from surveys carried out in Southeast Asia on a fruit with a highly contrasting reputation: the durian. |
| format | Article |
| id | doaj-art-bf2f744c818d44099a7e6a12c82c7181 |
| institution | DOAJ |
| issn | 1760-5393 |
| language | fra |
| publishDate | 2018-09-01 |
| publisher | Société d'Anthropologie des Connaissances |
| record_format | Article |
| series | Revue d'anthropologie des connaissances |
| spelling | doaj-art-bf2f744c818d44099a7e6a12c82c71812025-08-20T03:10:42ZfraSociété d'Anthropologie des ConnaissancesRevue d'anthropologie des connaissances1760-53932018-09-0112310.3917/rac.040.0429Matière à mangerLeo MarianiThis article examines food/human relationships from the perspective of sensitivity (smell and taste). It has an epistemological aim, since it proposes an analytical framework within which to consider the continuum between a phenomenological and contingent relationship to food on the one hand, and an abstract relationship to them on the other hand. To achieve this, the article uses two original approaches to the relationship to the environment and the material world, which it aims to reconcile: Francisco Varela’s theory of enaction and Tim Ingold’s critique of the notion of materiality. We use this reconciliation to posit that the modes of subjectivation of tastes and smells are fundamentally a matter of positioning the bodies in relation to foods with which they are intimately linked, depending on whether humans seek to clarify the relationship or on the contrary to explore a mixture of possibilities (“to inhabit it”). Reality most often sits in between, somewhere on the axis of a continuum that this paper attempts to characterize. This anthropological reflection is supported by first-hand historical and ethnographic data from surveys carried out in Southeast Asia on a fruit with a highly contrasting reputation: the durian.https://journals.openedition.org/rac/640materialityanthropologyenactiontastesmellfood |
| spellingShingle | Leo Mariani Matière à manger Revue d'anthropologie des connaissances materiality anthropology enaction taste smell food |
| title | Matière à manger |
| title_full | Matière à manger |
| title_fullStr | Matière à manger |
| title_full_unstemmed | Matière à manger |
| title_short | Matière à manger |
| title_sort | matiere a manger |
| topic | materiality anthropology enaction taste smell food |
| url | https://journals.openedition.org/rac/640 |
| work_keys_str_mv | AT leomariani matiereamanger |