Metabolising Risk: Food Scares and the Un/Re-Making of Belgian Beef

Stassart, Pierre M; Whatmore, Sarah

doi:10.1068/a3513

Cited by 91 publications

(64 citation statements)

References 13 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…While work on food products has attended to their specific material affordances (e.g. Stassart and Whatmore, 2003), the product is rarely materially unravelled or recombined. Looking at the back-end of the value chain and at commodities of rubbish value does not merely extend the following of things over more of their social and economic lives.…”

mentioning

confidence: 99%

Following things of rubbish value: End-of-life ships, ‘chock-chocky’ furniture and the Bangladeshi middle class consumer

et al. 2010

View full text Add to dashboard Cite

Publisher's copyright statement: NOTICE: this is the author's version of a work that was accepted for publication in Geoforum. Changes resulting from the publishing process, such as peer review, editing, corrections, structural formatting, and other quality control mechanisms may not be re ected in this document. Changes may have been made to this work since it was submitted for publication. A de nitive version was subsequently published in Geoforum, 41, 6, November 2010, 10.1016/j.geoforum.2010.05.007. Additional information:Use policyThe full-text may be used and/or reproduced, and given to third parties in any format or medium, without prior permission or charge, for personal research or study, educational, or not-for-pro t purposes provided that:• a full bibliographic reference is made to the original source • a link is made to the metadata record in DRO • the full-text is not changed in any way The full-text must not be sold in any format or medium without the formal permission of the copyright holders.Please consult the full DRO policy for further details.

show abstract

mentioning

confidence: 99%

Following things of rubbish value: End-of-life ships, ‘chock-chocky’ furniture and the Bangladeshi middle class consumer

et al. 2010

View full text Add to dashboard Cite

show abstract

“…Cette trajectoire va être coordonnée par une nouvelle organisation fondée en 1973, le herdbook du Blanc Bleu Belge qui avalise et privilégie l'orientation cularde. La même année, le Ministère des Affaires Economiques reconnait la découpe anatomique comme un des éléments qui fonde le calcul de la taxation forfaitaire des bouchers (STASSART, 2005). L'option culard va ensuite profiter dans les années quatre-vingt du mouvement de spécialisation viandeuse qu'induit l'instauration des quotas laitiers.…”

Section: Verrouillages Socio-techniquesunclassified

Agriculture biologique et verrouillage des systèmes de connaissances Conventionalisation des filières agroalimentaire bio

Stassart¹,

Jamar²

2012

Desenvolv. Meio Ambiente

View full text Add to dashboard Cite

La question de la co-existence entre deux systèmes bio, l’un porté par les acteurs historiques, l’autre par les nouveaux acteurs agroindustriels, selon un modèle de bifurcation, est traitée à travers l’hypothèse de conventionalisation. Nous utilisons le cas du système Blanc Bleu Belge et de l’élevage bovin bio belge pour montrer que le problème de la co-existence de ces deux systèmes est à la fois une question empirique et une question théorique. Notre argument est que le concept de « référentiel » (au sens de Jobert et Muller, 1987) est non seulement supérieur d’un point de vue théorique mais qu’il ouvre d’intéressantes perspectives pratiques et ceci pour deux raisons. D’abord parce qu’il permet de comprendre la question et l’enjeu de la co-existence de deux systèmes de connaissances différents, l’un alternatif et l’autre conventionnel. Ensuite parce qu’il permet de comprendre les effets d’irréversibilité qui rendent les systèmes conventionnel et biologique incompatibles l’un avec l’autre.

show abstract

“…Anxieties about eating disorders such as bulimia and anorexia occupy an intermediate position, with both a personal, biographical dimension as well as clear evidence of wide cultural variability in their incidence (as discussed by Giddens, 2006). In some cases, then, food-related anxieties are contained at an individual level, while in others (such as BSE) they extend from specific health concerns to wider debates about environment and society (cf Stassart and Whatmore, 2003). Similarly, when`food scares' lead supermarkets to withdraw goods from the shelves, consumers are implicated in the social condition of anxiety whether or not they are personally anxious.…”

Section: Anxiety As a Social Conditionmentioning

confidence: 99%

Anxiety as Social Practice

Jackson

Everts

2010

Environ Plan A

View full text Add to dashboard Cite

IntroductionWhile some anxieties may be experienced on a personal level, we want to consider the broader sociological, historical, and geographical dimensions of anxiety, including how anxieties are framed, mediated, and institutionalised, how they spread and are contained, and how they shift between social fields and vary across space and time.Despite frequent claims about its centrality as a defining feature of modern life, the concept of anxiety has received relatively little attention compared with related concepts such as risk, trust, or fear. (1) As others have noted, there is surprisingly little discussion of anxiety among the founding fathers of social theory (cf May, 1950;Wilkinson, 2001). Marx wrote about alienation, Durkheim about anomie, and Weber about disenchantment but none of them spoke at any length about anxiety. It was only with the rise of Freudian psychoanalysis that there is any sustained treatment of anxiety as a psychosocial phenomenon. For Freud anxiety was a normal fact of everyday life rather than a peculiar individual affliction. He saw the increase of anxiety as an inevitable response to the evolution of civilisation which had been achieved through the``sublimation of instinct'' (1930, page 63). In his later work, Freud (1936) debated whether anxiety was a cause or a result of repression.

show abstract

Metabolising Risk: Food Scares and the Un/Re-Making of Belgian Beef

Cited by 91 publications

References 13 publications

Following things of rubbish value: End-of-life ships, ‘chock-chocky’ furniture and the Bangladeshi middle class consumer

Following things of rubbish value: End-of-life ships, ‘chock-chocky’ furniture and the Bangladeshi middle class consumer

Agriculture biologique et verrouillage des systèmes de connaissances Conventionalisation des filières agroalimentaire bio

Anxiety as Social Practice

Contact Info

Product

Resources

About