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

Pierre Stassart and Sarah J Whatmore
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Pierre Stassart: SEED (Socio-Economie Environnement Développement), Fondation Universitaire Luxembourgeoise, Avenue de Longwy 185, 6700 Arlon, Belgium
Sarah J Whatmore: Geography Discipline, The Open University, Walton Hall, Milton Keynes MK7 6AA, England

Environment and Planning A, 2003, vol. 35, issue 3, 449-462

Abstract: In this paper we explore the event of foodscares as an example of what Callon calls ‘hot situations’, in which the landscape of competing knowledge claims is at its most molten, and alternative production and consumption practices galvanise new modes of sense-making against the market and state-sanctioned rationalities of industrialisation. Through a case study of the Belgian cooperative Coprosain and its meat products, we examine the ‘stuff’ of food as a ready messenger of connectedness and affectivity in which ‘risk’ is transacted as a property both of the growing distance between the spaces of production and consumption and of the enduring metabolic intimacies between human and nonhuman bodies.

Date: 2003
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Persistent link: https://EconPapers.repec.org/RePEc:sae:envira:v:35:y:2003:i:3:p:449-462

DOI: 10.1068/a3513

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