Making Sense of 'Food' Animals: A Critical Exploration of the Persistence Of 'Meat'

Abstract

Intro -- Preface -- References -- Acknowledgements -- Contents -- List of Figures -- List of Tables -- 1: Introduction -- 1 Animal Mapping, Practices, and Power -- 2 The Aim of This Book -- 3 Book Outline -- 4 Exclusions and Limitations -- References -- Part I: Background -- 2: The Problem with 'Food' Animals -- 1 Meat, Animals, Environment, and Ethics -- 2 The Persistence of Meat -- 2.1 'Genuinely' Ethical and Sustainable Meat -- 3 Respecting 'Our' Resources -- References -- 3: Theoretical Framework: Advancing and Enacting a Critical Posthumanism -- 1 A More Robust Tool -- 2 An Obstinate Duality -- 3 A Foucauldian Lens -- 4 Research Design and Methodology -- 4.1 The Participants -- References -- Part II: Categories and Boundaries -- Introduction to Part II -- References -- 4: Animal Categories and the Maintenance of Order -- 1 Taking Note of Categories -- 1.1 Animal Categories in Practice -- 1.2 The Human-Animal (Dis)continuity -- 2 Stable and Unstable 'Food' Animals -- 3 How Discourse Can Inform Practice -- 3.1 Validating Discourse No. 1: The Value of Contingent Life -- 3.2 Naturalised Discourses -- 3.3 Validating Discourse No. 2: Invoking a Better, More Ethical 'Nature' -- 3.4 Validating Discourse No. 3: The Benevolence of the 'Natural' Contract -- 4 Conclusion -- References -- 5: Negotiating Edibility -- 1 Separating the 'Bad' from the 'Good' -- 1.1 Instrumental 'Meat' Categories -- 1.2 Bad Meat: Factory Farmed Animals and Their Flesh -- 1.3 Animal Flesh from the Supermarket -- 1.4 (De)Constructing Distaste -- 2 Making It All 'Better' -- 2.1 Cows and Sheep Versus Pigs and Chickens -- 2.2 'Local' -- 2.3 Wild 'Meat' -- 2.4 Knowing -- 3 Kill-Ability and 'Better' Killing -- 4 Conclusion -- References -- Part III: The (Dis)Pleasure of Knowing (About Animals and Meat) -- Introduction to Part III -- References.

Other Versions:

Book(electronic)#12020

Making Sense of 'Food' Animals: A Critical Exploration of the Persistence of 'Meat'

In: Springer eBooks

In: Social Sciences

Arcari, Paula

Arcari, Paula

Abstract

Part I -- 1. Introduction -- Part II: Background -- 2. The Problem with 'food' animals -- 3. Theoretical Framwork: Advancing and Enacting a Critical Posthumanism -- Part III: Categories and Boundaries -- 4. Animal Categories and the Maintenance of Order -- 5. Negotiating Edibility -- Part IV: The (Dis)Pleasure of Knowing (about Animals & Meat) -- 6. Sensory Connections and Emotional Knowledge -- 7. Feelings of Meat -- Part V: The Power of Transparency -- 8. Entitlement -- 9. Visibility: Inviting an Untroubled Gaze -- Part VI: Conclusion -- 10. Undoing Cartographies of Meat

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