By Jane Dixon
Poultry meat is one among Australia's most well liked and cheap meals, however it was once never hence. The altering chook offers a special view of meals structures and tradition via an exam of our altering attitudes to chook meat.
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Extra resources for The Changing Chicken: Chooks, Cooks and Culinary Culture
The negotiation of regulatory regimes and the adoption of particular capital accumulation strategies raises questions about the nature of power wielded by agrifood producers. Just as the power of consumers was shown in the previous section to be contingent on numerous factors, so economic geographers have been revealing the constraints on productive capital and corporate power. I describe how economic geography factors combine with features of the system of regulation to create ‘uneven development’.
He argues that man cannot live without a minimum variety, which entails juggling survival with eating a range of potentially risky foods. This gives rise to a situation called omnivore’s paradox, in which: … each act of incorporation implies not only a risk but also a chance and a hope — of becoming more what one is, or what one would like to be. Food makes the eater: it is therefore natural that the eater should try to make himself by eating. From this principle of the making of the eater by his food stems the vital necessity of identifying foods, again in both literal and figurative senses.
Falk’s theory of consumption is based on evidence of a shift in the hierarchy between two oralities: speaking and eating. He identifies the United States at the turn of the 20th century as being the home of the ‘modern oralities’, and of fostering the decline of the ritual meal taken in company and in silence. Since then, the meal has been displaced by individual acts of feeding and even when food is eaten in company, the act of eating is dominated by talking. Evidence of changing food practices has prompted others to proselytise the power of consumers.