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正常的食品实践:谈判规范,实践和食品环境之间的相互作用
Christopher Mayes1, Jane Williams2, Angie Sassano3
1School of Humanities and Social Sciences, Deakin University, Geelong, Australia.
概括
正常的饮食习惯是动态的,不断地被我们的环境塑造和塑造. 日常行动不断重塑食品规范,为食品参与创造新的伦理和政治可能性.
科学领域:
- 食品研究 食品研究
- 社会科学 社会科学 社会科学
- 食品的社会学 食品的社会学
背景情况:
- 现有的研究往往将食品实践视为被规范被动塑造的.
- 乔治·坎吉勒姆的生命规范理论和社会实践理论为理解规范性提供了框架.
- "正常食品实践"的概念需要对其与环境的动态相互作用进行更深入的研究.
研究的目的:
- 检查规范,实践和食品环境之间的动态相互作用.
- 区分食品实践的描述性,评估性和创造性维度.
- 探索食品实践如何积极地产生新规范,以应对不断变化的条件.
主要方法:
- 理论上的参与与重要规范和社会实践理论.
- 三个实证案例研究的开发.
- 分析不同食品环境中的规范谈判和转变.
主要成果:
- 食品实践不仅被规范塑造,而且还积极产生新的规范.
- 案例研究说明了在酒店检疫,脱殖民时期的粮食种植和自动化食品系统中的规范谈判.
- 食品实践调解代理,归属和健康,挑战生物政治治理模式.
结论:
- 正常的食物做法不是固定的,而是不断制定和重塑的.
- 每天的食物行动为道德和政治参与提供了新的可能性.
- 了解正常的食物做法对于应对当代食物挑战至关重要.
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