![]() In The Oxford handbook of food ethics, ed. I eat, therefore I am: Disgust and the intersection of food and identity. Proceedings of the American Catholic Philosophical Association 81: 291–302. Free will: New directions for an ancient problem: A reply to Allen and Rogers. Winifred Curran and Trina Hamilton, 92–106. In Just green enough: urban development and environmental gentrification, ed. Alternative food and gentrification: Farmers’ markets, community gardens, and the transformation of urban neighborhoods. Joassart-Marcelli, Pascale, and Fernando J. Bringing good food to others: investigating the subjects of alternative food practice. Weighing in: obesity, food justice, and the limits of capitalism. Consumption Markets & Culture 12 (1): 27–46. Performing identity: an analysis of gender expression at the Whitby Goth Festival. Journal of Philosophy 68 (1): 5–20.įreegan Info. Freedom of the will and the concept of a person. Social Science Information 27: 275–293.įrankfurt, Harry. Policy Department for Citizens’ rights and constitutional affairs, Directorate General for Internal Policies of the Union. In The Routledge handbook of food ethics, 27–37. Metaphoric determinants of food and identity. Agency and autonomy in food choice: can we really vote with our forks? Journal of Agricultural and Environmental Ethics 35(5).Įrskine, Kendall J. Feminist Philosophy Quarterly 7 (3): 1–32.ĭieterle, J. Eating as a self-shaping activity: the case of young women’s vegetarianism and eating disorders. Consumption Markets & Culture 17 (1): 2–28.ĭean, Megan A. Covert distinction: how hipsters practice food-based resistance strategies in the production of identity. Accessed 5 July 2022.Ĭronin, James M., Mary B. Sistah vegan: black women speak on food, identity, health, and society. Journal of Agricultural and Environmental Ethics 28: 1053–1073.īreeze, Harper A. Closer to nature? A critical discussion of the marketing of “ethical” animal products. Kennedy Institute of Ethics Journal 24 (3): 187–214.īorghini, Andrea, Nicola Piras, and Beatrice Serini. The value of unhealthy eating and the ethics of healthy eating policies. Hypatia 22 (2): 39–59.īarnhill, Anne, Katherine F. We are what we eat: Feminist vegetarianism and the reproduction of racial identity. Whiteness and farmers markets: Performances, perpetuations… contestations? Antipode 43 (4): 937–959.īailey, Cathryn. New York: Continuum.Īlkon, Alison Hope, and Christie Grace McCullen. The sexual politics of meat: a feminist-vegetarian critical theory (tenth anniversary edition). There are, however, spaces where consumers are fighting back against cultural norms and agribusiness and changing their own relationship(s) with consumption, thereby exercising increased autonomy over their food and their identity.Īdams, Carol. Together these practices diminish second-order endorsement of food-related values, generate false beliefs about what one is eating, and create social, economic, or physical barriers which limit access to desired foods. We focus on the effects of three such autonomy compromising practices: food impositions, which are social pressures on food choice manipulative marketing and impediments to access. We argue that most consumers have much less control over their own consumption habits than is typically assumed (indeed, much of the literature on food and identity relies on the assumption) and thus consumers have diminished autonomy with respect to identity-constitution. However, the ability to constitute one’s own identity in this way depends on the ability to autonomously choose what we consume. What foods we consume can be one such way to construct our identities as food itself can have different values: ethically sourced, healthy, culturally significant, etc. We use Marya Schechtman’s Narrative Self-Constitution View to support the widespread idea that food can contribute to the construction and expression of our identities and be used to understand others.
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