amuse gueule 'Bon Appetit'

Turner, Lynn and Kelley, Lindsay. 2013. amuse gueule 'Bon Appetit'. Parallax, 19(1), pp. 1-2. ISSN 1353-4645 [Article]

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In this issue of parallax we join with MccGwire's heavy feathered eruption in re-describing the limits of food and eating, and confronting boundaries between food and filth, self and other. At the time of writing escalating food costs – especially as linked to climate change – provoke daily crises, demonstrating the urgency of a wholesale rethinking of the matter of what, how and who we eat. The essays in bon appétit engage different strategies and target different aspects of this erstwhile basic need. Our kitchen stocks familiar and unfamiliar ingredients: ‘disembodied livestock’, cookies and candy, bioluminescent rabbits, insects, bovine udders, jellyfish, jam, peas, the gut bacteria that make digestion possible. These ingredients provoke investigations of the overlapping politics, ethics and poetics of what we – who we? – do when we eat.

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Visual Cultures



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Date Deposited:

21 Mar 2016 14:40

Last Modified:

07 Jul 2017 15:20

Peer Reviewed:

Yes, this version has been peer-reviewed.


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