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Dead meatcompeting vitalities, cultivated meat imaginaries and Anthropocene diets /

Record Type:	Electronic resources : Monograph/item
Title/Author:	Dead meatby Elisabeth Abergel.
Reminder of title:	competing vitalities, cultivated meat imaginaries and Anthropocene diets /
Author:	Abergel, Elisabeth.
Published:	Singapore :Springer Nature Singapore :2024.
Description:	x, 379 p. :ill., digital ;24 cm.
Contained By:	Springer Nature eBook
Subject:	Meat.
Online resource:	https://doi.org/10.1007/978-981-97-9049-4
ISBN:	9789819790494$q(electronic bk.)

Dead meatcompeting vitalities, cultivated meat imaginaries and Anthropocene diets /
Abergel, Elisabeth.

Dead meatcompeting vitalities, cultivated meat imaginaries and Anthropocene diets /[electronic resource] :by Elisabeth Abergel. - Singapore :Springer Nature Singapore :2024. - x, 379 p. :ill., digital ;24 cm.

Introduction -- Animal Agriculture and the Anthropocene -- Cultivating Meat from Cells -- Cellular Economies and Meat as Technologies -- Making and Eating Meat in/for/against the Anthropocene -- Mapping Meat Technologies: Biosocialities and Geosocialities of Cellular Meat -- The Biopolitics of Cr/Edibility: The Construction of Taste -- Erasing the Body -- Techno-utopian Imaginaries and Anthropocene Narratives -- Phenomenology of Repair: Negotiating the Social Order in the Anthropocene -- Competing Vitalities: Separating the Real from the Fake in the Search for Authenticity -- Conclusion.

Elisabeth Abergel is a professor in the sociology department and at the Institute for Environmental Science at the Université du Québec à Montréal (UQAM). She teaches environmental sociology and the sociology of science and technology. Elisabeth Abergel is an expert in the sociology of biotechnology and food systems, this book draws on decades of research in the field of environmental change and technoscientific transformation in the life sciences. As we confront the environmental challenges of the Anthropocene, cellular agriculture has emerged as a revolutionary technology promising to reshape global food systems. Dead Meat offers a critical examination of this biotechnological shift, exploring how cultivated meat production reconfigures the relationship between life, death, and food in the context of competing ecological, social, and ethical imperatives. Elisabeth Abergel provides a compelling analysis of cultivated meat through the lens of "competing vitalities," questioning how these new forms of food production are narrated and imagined in the Anthropocene. She delves into the sociotechnical imaginaries that promise sustainability, animal welfare, and climate resilience, while probing the tensions between these narratives and the political economy of industrial food production. Drawing on interdisciplinary perspectives from the environmental humanities, science and technology studies, political economy, and political ecology, Abergel critiques the idea that cultivated meat is a simple technological fix to the climate crisis. Instead, she exposes how these innovations both challenge and reinforce capitalist logics that dominate agricultural systems. Dead Meat is essential reading for scholars and students in environmental sociology, food politics, science and technology studies, environmental humanities, and political economy, as well as for activists and policymakers interested in sustainable food futures and planetary health.

ISBN: 9789819790494$q(electronic bk.)

Standard No.: 10.1007/978-981-97-9049-4doiSubjects--Topical Terms:

301996
Meat.

LC Class. No.: GT2868.5

Dewey Class. No.: 394.12

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505 0 $a Introduction -- Animal Agriculture and the Anthropocene -- Cultivating Meat from Cells -- Cellular Economies and Meat as Technologies -- Making and Eating Meat in/for/against the Anthropocene -- Mapping Meat Technologies: Biosocialities and Geosocialities of Cellular Meat -- The Biopolitics of Cr/Edibility: The Construction of Taste -- Erasing the Body -- Techno-utopian Imaginaries and Anthropocene Narratives -- Phenomenology of Repair: Negotiating the Social Order in the Anthropocene -- Competing Vitalities: Separating the Real from the Fake in the Search for Authenticity -- Conclusion.
520 $a Elisabeth Abergel is a professor in the sociology department and at the Institute for Environmental Science at the Université du Québec à Montréal (UQAM). She teaches environmental sociology and the sociology of science and technology. Elisabeth Abergel is an expert in the sociology of biotechnology and food systems, this book draws on decades of research in the field of environmental change and technoscientific transformation in the life sciences. As we confront the environmental challenges of the Anthropocene, cellular agriculture has emerged as a revolutionary technology promising to reshape global food systems. Dead Meat offers a critical examination of this biotechnological shift, exploring how cultivated meat production reconfigures the relationship between life, death, and food in the context of competing ecological, social, and ethical imperatives. Elisabeth Abergel provides a compelling analysis of cultivated meat through the lens of "competing vitalities," questioning how these new forms of food production are narrated and imagined in the Anthropocene. She delves into the sociotechnical imaginaries that promise sustainability, animal welfare, and climate resilience, while probing the tensions between these narratives and the political economy of industrial food production. Drawing on interdisciplinary perspectives from the environmental humanities, science and technology studies, political economy, and political ecology, Abergel critiques the idea that cultivated meat is a simple technological fix to the climate crisis. Instead, she exposes how these innovations both challenge and reinforce capitalist logics that dominate agricultural systems. Dead Meat is essential reading for scholars and students in environmental sociology, food politics, science and technology studies, environmental humanities, and political economy, as well as for activists and policymakers interested in sustainable food futures and planetary health.
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