Being Eaten
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Autor:in (Körperschaft)
Publikationsdatum
2022
Typ der Arbeit
Studiengang
Typ
06 - Präsentation
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Übergeordnetes Werk
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Zusammenfassung
Of the concerns of the project of Western, modern design, archi-
tecture and culture, procuring food for ourselves and keeping
ourselves from becoming food for other creatures, is central
amongst them. How we eat and avoid being eaten, keeping our-
selves on top of the food chain(s), constitutes metabolic anthro-
pocentrism, or metabolic privilege, that also clouds and trauma-
tizes the communal act of consume(ation). Yet the acts of eating
and being eaten can help understand life «as in circulation, as a
gift from a community of ancestors... flowing on into an ecological
and ancestral community of origins» (Val Plumwood). The whole
planet is conceived as a giant stomach, pre-preparing photosyn-
thetic energies and unpalatable materialities so they can be ab-
sorbed into our digestive system, our bloodstreams, our organs
and neural tissues. «Plants and the space they occupy are just as
much a part of man as his mouth, his teeth or his stomach... The
whole globe in splendid flight around the sun is a part, an organ,
of every individual human» (Silvio Gesell)
As ecologically related and embodied beings, we also exist as
food for other beings, even as «the human supremacist culture
of the West makes a strong effort to deny [...] that we humans can
be positioned in the food chain in the same way as other animals.»
(Val Plumwood) Thinking and connecting anew with our own eco-
logical intimacy couples the «gut-level intimacy» human beings
have with deep-time planetary processes and with the globally
systematized, mediated, infrastructural existence. These are
imaginaries with potentials, as Huiying Ng writes, to «metabolize
hope».
Schlagwörter
food, Anthropocene, ecology
Fachgebiet (DDC)
Veranstaltung
CoCreate 2022
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Sprache
Englisch
Während FHNW Zugehörigkeit erstellt
Ja
Zukunftsfelder FHNW
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Begutachtung
Keine Begutachtung
Open Access-Status
Lizenz
Zitation
Allen, J. (2022). Being Eaten. CoCreate 2022. https://irf.fhnw.ch/handle/11654/34448