With a focus on the materialities and immaterialities of bodies and food, this article explores (not) eating practices among individuals with anorexia. Through these it asks two key questions: How might an attention to material encounters between bodies and food offer insights into key aspects of the experience of anorexia? And, in turn, how does tracing these encounters within the specific context of anorexia enhance critical understandings of eating?
About Claire Shalinsky
Everlasting Gobstoppers, Scarlet Scorchdroppers, and Glumptious Globgobblers were not the only things sugarcoated in Roald Dahl’s “Charlie and the Chocolate Factory.” There may have been more beneath the sweet exterior of this classic children’s book.
Did you take the Word Salad Challenge quiz in the latest issue of Gastronomica? Check your answers with the answer key.
Since 2014, Gastronomica has partnered with University of London’s SOAS Food Studies Centre to co-sponsor a Distinguished Lecture Series for leading scholars, students, journalists, practitioners and members of the public to engage in critical conversations about the nature of food. In advance of the next event on March 16th, UC Press author and distinguished anthropologist David E. Sutton gives readers a taste of his upcoming lecture, “‘Let Them Eat Stuffed Peppers’: An Argument of Images on the role of Food in Understanding Neoliberal Austerity in Greece.”
Crop wild relatives, the progenitors and kin of domesticated crop species, promise breeders a potent weapon against climate change. Having evolved outside the pampered environs of farms, wild relatives tend to be more rugged to survive temperature, salt, floods, and drought—all the extremes characteristic of a warming planet. But who will benefit from re-wilded crops? What kinds of agricultural systems will they tend to support? And can wild relatives be protected before they are lost under pavement, desertification, and expanding industrial farms?
As the holidays approach, we wanted to share the Gastronomica feast. So for a limited time only, we’re unwrapping some notable articles from 2015. This year, you can share the feast as well! Give the gift of Gastronomica to a friend (or yourself!) and enter code HOLIDAY15 at checkout to receive 25% off the annual subscription rate.
This Thanksgiving doesn’t need to be fixed or found; it can materialize in a pile of crabs, a quick curry, or a box of Chinese take-out. It can be prefabricated or made-from-scratch. It can feature a goose or a turkey or a slab of tofu. Being able to eat, and to do so with those you love, is enough.