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

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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)

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.

Suggested Citation

  • Pierre Stassart & Sarah J Whatmore, 2003. "Metabolising Risk: Food Scares and the Un/Re-Making of Belgian Beef," Environment and Planning A, , vol. 35(3), pages 449-462, March.
    • Handle: RePEc:sae:envira:v:35:y:2003:i:3:p:449-462
    DOI: 10.1068/a3513
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    References listed on IDEAS

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    1. Friedland,William H. & Barton,Amy E. & Thomas,Robert J., 1981. "Manufacturing Green Gold," Cambridge Books, Cambridge University Press, number 9780521285841.
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    Cited by:

    1. Susana Narotzky, 2012. "Provisioning," Chapters, in: James G. Carrier (ed.), A Handbook of Economic Anthropology, Second Edition, chapter 5, Edward Elgar Publishing.
    2. Heide K. Bruckner & Annalisa Colombino & Ulrich Ermann, 2019. "Naturecultures and the affective (dis)entanglements of happy meat," Agriculture and Human Values, Springer;The Agriculture, Food, & Human Values Society (AFHVS), vol. 36(1), pages 35-47, March.

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