Gå til hovedindhold
Eating in Theory
Kun hos Saxo DK

Eating in Theory

Vi har samlet 2 aktuelle varer med samme produktnavn hos Saxo DK på én side.

Pris fra

229,95 kr

Se alle muligheder

Denne side samler varer efter forhandler og produktnavn. Det betyder ikke nødvendigvis, at varerne er officielle varianter af samme produkt.

Muligheder hos forhandleren

Vi kan ikke med sikkerhed afgøre, om varerne er varianter eller separate produkter. Sammenlign detaljerne før du går videre.

ProduktVarenr.PrisHandling
Eating in Theory9781478011415229,95 krTil butik
Eating in Theory9781478011415229,95 krTil butik

Produktdetaljer

Eating in Theory

Eating in Theory

Annemarie MolBog

229,95 kr

Til butik
Varenr.:
9781478011415

As we taste, chew, swallow, digest, and excrete, our foods transform us, while our eating, in its turn, affects the wider earthly environment. In Eating in Theory Annemarie Mol takes inspiration from these transformative entanglements to rethink what it is to be human. Drawing on fieldwork at food conferences, research labs, health care facilities, restaurants, and her own kitchen table, Mol reassesses the work of authors such as Hannah Arendt, Maurice Merleau-Ponty, Hans Jonas, and Emmanuel Levinas. They celebrated the allegedly unique capability of humans to rise above their immediate bodily needs. Mol, by contrast, appreciates that as humans we share our fleshy substance with other living beings, whom we cultivate, cut into pieces, transport, prepare, and incorporate-and to whom we leave our excesses. This has far-reaching philosophical consequences. Taking human eating seriously suggests a reappraisal of being as transformative, knowing as entangling, doing as dispersed, and relating as a matter of inescapable dependence.

Læs mere hos Saxo DK
Eating in Theory

Eating in Theory

Annemarie MolSamfund og samfundsvidenskab

229,95 kr

Til butik
Varenr.:
9781478011415

As we taste, chew, swallow, digest, and excrete, our foods transform us, while our eating, in its turn, affects the wider earthly environment. In Eating in Theory Annemarie Mol takes inspiration from these transformative entanglements to rethink what it is to be human. Drawing on fieldwork at food conferences, research labs, health care facilities, restaurants, and her own kitchen table, Mol reassesses the work of authors such as Hannah Arendt, Maurice Merleau-Ponty, Hans Jonas, and Emmanuel Levinas. They celebrated the allegedly unique capability of humans to rise above their immediate bodily needs. Mol, by contrast, appreciates that as humans we share our fleshy substance with other living beings, whom we cultivate, cut into pieces, transport, prepare, and incorporate-and to whom we leave our excesses. This has far-reaching philosophical consequences. Taking human eating seriously suggests a reappraisal of being as transformative, knowing as entangling, doing as dispersed, and relating as a matter of inescapable dependence.

Læs mere hos Saxo DK

Oplysningerne kommer fra Saxo DKs aktuelle produktdata.