Functional foods aim to provide a positive impact on health and well-being beyond their nutritive content. As such, they are likely candidates to enhance the public health official’s tool kit. Or are they? Although a very small number of functional foods (e.g., phytosterol-enriched margarine) show such promise in improving individual health that Dutch health insurance companies reimburse their costs to consumers, one must not draw premature conclusions about functional foods as a group. A large (...) number of questions about individual products’ safety, efficacy, and affordability need to be answered before they might become an important part of the public health agenda. More importantly, though, the costs and benefits of functional foods relative to alternative mechanisms of public health improvement need to be ascertained. Alternative scenarios that warrant investigation are mainly the supply of nutraceutical ingredients in pill form targeting “at risk” groups and consumer education on diet and lifestyle. (shrink)

A “functional food” is a food-based product that provides a demonstrable physiological benefit beyond its dietary or nutritional value. This class of foods for specific health uses are designed to assist in the prevention or treatment of disease, or to enhance and improve human capacities. They include products like vitamin-fortified grains, energy bars, low-fat or low-sodium foods, and sports drinks. Three sets of concerns about functional foods deserve attention. 1) Their health benefits are greatly exaggerated (...) and, in many cases, non-existent; practical questions remain about their efficacy. 2) Their medicinal properties blur the boundaries between food and drugs; public health questions remain about their appropriate use, distribution, and regulation. 3) Their proliferation is fueled by the food industry, not by the medical profession; political questions remain about the role of market forces that too often benefit producers more than consumers. (shrink)

Trust in the "agro-food" sector has been declining in recent years reflecting a general decline of trust in traditional decision making processes. The introduction of new technologies in the production of foods re-introduces the problem of trust and highlights the parameters affecting its structure and direction. This paper discusses the issue of trust in relation to the introduction of functional foods into the market. Trust is assessed as both a philosophical and a psychological construct with particular emphasis (...) on its communication aspects. The paper ends with specific recommendations for action in the agro-food sector. (shrink)

Due to the rise of functional foods,the distinction between foods and medicines hasbecome increasingly blurred. A new EUregulation covering health claims and otherclaims on food and drink products is on thedocks. A basic motive of legal regulation oflabeling and advertising is to inform andprotect the consumer. Promotion of informedchoice and consumer protection may, however, beconflicting objectives. A further problemsprings from the fact that choice, likeconsent, is a propositional attitude andtherefore opaque. Thus it is extremelydifficult for regulators to (...) fasten onparticular formulations of claims. Despite theprofessed respect for the autonomy of theconsumer, paternalism is never far away andeasily enters in various guises. (shrink)

In the next few years, biotechnology will continue to develop a wide variety of functional foods, foods whose benefits go well beyond basic nutrition. Minors are a major potential market for bioengineered foods that are promoted not as sustaining health but rather as supporting desired lifestyles through the enhancement of physical, athletic, intellectual, or social performance. The experience of other industries suggests that such biomarketing is likely to create a variety of highly public ethical controversies. After (...) a discussion of some of these potential issues, suggestions on how companies and industries can work with marketing ethicists and child advocates to limitnegative impacts on children and youth are presented. That discussion includes a preliminarily analysis of some of the considerations that should be involved in the initial development of a model of biomarketing ethics and in the use of that model to prevent ethical abuses. (shrink)

The social and scientific debate overfunctional foods has two focal points: one isthe issue of the reliability andtrustworthiness of the claims connected withfunctional foods. You don't have to be asuspicious person to be skeptical vis-à-visthe rather exorbitant claims of most functionalfoods. They promise prevention against allkinds of illnesses and enhancement ofachievements like memory and vision, withouthaving been tested adequately. The second issueis the issue of the socio-cultural dimension offunctional foods and their so calleddetrimental effect on the social (...) and normativemeanings of food, with possibly the effect thatfood in general will be treated like amedicine, with radical individualizing effects.Finally, individuals would only be allowed toeat what their gene-profile prescribes them. Inthis paper, it is argued that food is anon-neutral public good that contributesinherently to the identity of vulnerableindividuals. It should be treated in anon-neutral, but impartial way. Therefore,politics need to intervene in food markets froma justice and ethical point of view with twoaims in mind. The first aim (as an implicationof justice considerations) should be toestablish safety conditions, and to identifyand monitor food safety standards in anobjective and impartial way. Preventive medicalclaims of foods should be allowed on the basisof appropriate and objective testing methods.The second aim (as an implication of ethicalconsiderations) should be to shape conditionsfor a cohabitation of various food styles,including that of functional foods. Moreover,the cultural and symbolic meaning of food in apluralistic society requires that the differentfood styles find some modus of living andinteracting together. As long as functionalfoods comply with safety standards and respectother food styles, they should be allowed onthe market, just like any other food product. (shrink)

Functional foods are a challenge tofood health policies, since they questioncentral ideas in the way that food healthpolicies have been developed over the lastdecades. Driven by market actors instead ofpublic authorities and focusing on the role ofsingle foods and single constituents in foodsfor health, they contrast traditional wisdombehind nutrition policies that emphasize therole of the diet as a whole for health.Sociological literature about food in everydaylife shows that technical rationality co-existswith other food related rationalities, such aspractical and (...) economic rationalities, socialand relational rationalities, and symbolicrationalities that influence citizens' ordinaryeating habits. An examination of lay views onexpert knowledge about food and health showthat skepticism exists with respect to thebasis of and balance of expert advice. Critical points with respect to how functionalfoods may influence routines in the populationswith relevance for public health include thefact, that they promote a way of thinking offood and health that is in conflict withwell-established practical ways of ensuring abalanced diet. (shrink)

In the cities of industrialized countries, the sudden keen interest in urban agriculture has resulted, inter alia, in the growth of the number and diversity of urban collective gardens. While the multifunctionality of collective gardens is well known, individual gardeners’ motivations have still not been thoroughly investigated. The aim of this article is to explore the role, for the gardeners, of the food function as one of the functions of gardens, and to establish whether and how this function is a (...) motivating factor for them. We draw on a set of data from semi-structured interviews with 39 gardeners in 12 collective gardens in Paris and Montreal, as well as from a survey on 98 gardeners and from field observations of the gardeners’ practices. In the first part we present the nature and diversity of garden produce, and the gardeners’ assessment thereof. In the second part we describe the seven other functions mentioned by the gardeners, which enables us to situate the food function in relation to them. We conclude that the food function is the most significant function of the gardens, and discuss the implications for practitioners and policy makers. (shrink)

Works of culinary expertise are not typically regarded as works of "fine" art, in the way that, say, paintings, etchings, symphonies and sculptures are. I argue, however, that any form of creativity embodied in a perceptible work reflecting it is a subject about which we might exercise "aesthetic judgments" that do not differ fundamentally from the sorts typical with regard to the usual "fine" arts. To reserve a special notion for marking off the latter simply disguises the fact that it (...) is properly a value judgment that one is making. Otherwise it might seem a simple matter of fact that certain works are not works of fine art. I deal with this issue in Chapters Three and Four, in connection with traditional attempts to distinguish art from mere "craft" and more recent efforts to account for a certain "openness" in the concept of art. In Chapter One I consider the work of art as an "aesthetic object" combining sensory qualities into a complex whole, and specific objections against the possibility of composing or constructing, according to artistic principles, complexes of tastes . In Chapter Two the notion of "function" is introduced, since it might be thought that food is too obviously functional, in the face of the apparent irrelevance of functional considerations in artistic appraisal. ;Throughout, the emphasis is on food as specifically edible. In Chapter Two I argue, however, that other aspects of food besides its taste and smell might also be considered as part of that specific emphasis. Even to consider the visual qualities of a dish, for example, does not necessarily reduce it to a case of sculpture or visual design. Rather, I argue, cooking is an art which, in some of its forms, simply happens also to be an art of sculpting or visual design. I make a related point in Chapter Five about works in which food is at most one ingredient, e.g., performances, services or ceremonies. In cases where the whole work actually utilizes potentialities of food in an essential way, I argue that it is at least not clear why we should not regard the work as one of the culinary art that also happens to take the form, say, of dramatic or pictorial art. ;The first two chapters primarily aim to remove objections to regarding food works as art. This of course does not show that any particular food creation ever does in fact reach the level demanded for proper inclusion as "art." However, my more general discussion in Chapters Three and Four are aimed at generating some sympathy for an approach that would simply undercut the feeling that there is any such "level" to be reached in the first place. At best we are dealing with degrees of artistic value. Why not simply grant, then, that creatively produced taste complexes are works of art, and reserve whatever valuations we might come to make for the judgements we make concerning how good any particular work of food art is? In Chapter Five I emphasize the extent to which food works may in fact embody artistic dimensions, specifically with respect to the creative combination of expressive and symbolic elements. This allows for a kind of "composition" involving those elements, over and above the potentialities inherent in taste and smell as such. As for whether such compositions then ever reach a level of excellence sufficiently high for genuine "art"--I try to argue that this is a question that we simply should not ask. (shrink)

Despite the practical knowledge throughout the nineteenth century that citrus fruit cured scurvy, and that rickets and beriberi were diseases caused by poor diet, it was not until 1901 that animal feeding experiments led one investigator to propose the existence of 'accessory food factors,' a lack of which was determined to be the cause of some illnesses (Hopkins, 1949. In Joseph Needham and E. Baldwin (eds.), Hopkins and Biochemistry, 1861-1947: Papers Concerning Sir Frederick Gowland Hopkins, O.M., P.R.S., with a Selection (...) of His Addresses and a Bibliography of His Publications. Cambridge: W. Heifer and Sons Ltd). The discovery of vitamins has long been considered as a delayed discovery. This delay has been attributed to the power of the germ theory in physiology at the time. While the germ theory and theories of autointoxication certainly played a role in delaying the discovery of vitamins, I argue further that it is important to consider the difference made to physiology by understanding the vitamins’ catalytic function. The profound difference made to physiology by the vitamins’ catalytic function suggests that a vitamin concept had previously been systematically inaccessible to researchers working within the conceptual framework of Bernardian physiology. (shrink)

The food sector and health sector become more and more intertwined. This raises many possibilities, but also questions. One of them is the question of what the implication is for public trust in food and health issues. In this article, I argue that the products on the interface between food and health entails some serious questions of trust. Trust in food products and medical products is often based upon a long history of rather clear patterns of mutual expectations, yet these (...) expectations are not similar in both sectors. As long as the food sector and health sector remain distinct, these differences will not lead to problems of trust, yet when new products are introduced, like functional foods or personalized dietary advices, trust can be threatened. To prevent this, we need clarity with regard to what we can expect of these new products and of whom to expect what in this situation. This requires not␣only adequate information on operating procedures, but also a profound debate␣on responsibilities and the explication and interpretation of moral values and norms. (shrink)

Drug recalls and lawsuits against pharmaceutical manufacturers are accompanied by announcements emphasizing harmful drug side-effects. Those with elevated health anxiety may be more reactive to such announcements. We evaluated whether health anxiety and financial incentives affect subjective symptom endorsement, and objective outcomes of cognitive and physiological functioning during a mock drug recall. Hundred and sixty-one participants reported use of over-the-counter pain medications and presented with a fictitious medication recall via a mock Food and Drug Administration website. The opportunity to join (...) a class-action lawsuit was manipulated. We assessed health anxiety, recalled drug usage, blood pressure, heart rate, and performance on a computerized Trail Making Test. Symptom endorsement was strongly predicted by health anxiety. When combined, three health anxiety measures explained 28.5% variance. These effects remain strong after controlling for depression and anxiety. Litigation condition did not predict symptom endorsement. Blood pressure and heart rate were modestly predicted by health anxiety, but not by litigation condition. TMT performance was consistently predicted by health anxiety, with higher scores associated with poorer performance. Although there were no main effects for litigation, interactions consistently emerged for the TMT, with generally poorer performance for those with higher health anxiety in the non-litigation condition; whereas health anxiety was unrelated to performance for the litigation condition. All but one participant joined the litigation when given the opportunity, despite a healthy sample and minimal use of pain medication. Subsequent data from 67 individuals with no mention of the FDA scenario or litigation showed that health anxiety still significantly predicts symptom endorsement, but the explained variance is less than half that obtained in the FDA scenario. The findings suggest that health anxiety plays a significant role in adverse symptom reporting, beyond anxiety or depression, and this effect is independent of the presence of the FDA recall. The lack of differences for health anxiety and symptom endorsement between litigation and non-litigation conditions rules out malingering. Although it is general practice in drug recalls to list potential adverse side effects caused by medications, this may elicit unintended symptom experiences and health anxious individuals may be more susceptible. (shrink)

In this paper I claim that Allen Carlson’s object-centered model for the aesthetic appreciation of nature could be extended to food. The application of an object-centered model to food requires the identification of appropriate foci of appreciative attention. I claim that knowledge about food function and history is relevant to its appreciation, as is the interplay between the resources of a territory and the way in which these are used by its inhabitants. After having offered a brief application of the (...) model to a traditional English recipe, the Cornish pasty, I will discuss the way in which my model meets the desiderata I outline in the first part of the paper. (shrink)

This chapter contains sections titled: Food Safety Food Processing Genetically Modified Food Functional Food Food Nanotechnology.

ObjectiveBulimia nervosa and binge eating disorder are eating disorders characterized by recurrent binge eating episodes. Overlap exists between ED diagnostic groups, with BE episodes presenting one clinical feature that occurs transdiagnostically. Neuroimaging of the responses of those with BN and BED to disorder-specific stimuli, such as food, is not extensively investigated. Furthermore, to our knowledge, there have been no previous published studies examining the neural response of individuals currently experiencing binge eating, to low energy foods. Our objective was to (...) examine the neural responses to both low energy and high energy food images in three emotive categories in BN and BED participants.MethodsNineteen females with BN or BED, comprising the binge eating group, and 19 age-matched healthy control ’s completed thorough clinical assessment prior to functional MRI. Neural response to low energy and high energy foods and non-food images was compared between groups using whole-brain exploratory analyses, from which six regions of interest were then selected: frontal, occipital, temporal, and parietal lobes; insula and cingulate.ResultsIn response to low energy food images, the BEG demonstrated differential neural responses to all three low energy foods categories compared to HCs. Correlational analyses found a significant association between frequency of binge episodes and diminished temporal lobe and greater occipital lobe response. In response to high energy food images, compared to HC’s, the BEG demonstrated significantly decreased neural activity in response to all high energy food images. The HC’s had significantly greater neural activity in the limbic system, occipital lobe, temporal lobe, frontal lobe, and limbic system in response to high energy food images.ConclusionResults in the low energy food condition indicate that binge frequency may be related to increased aberrant neural responding. Furthermore, differences were found between groups in all ROI’s except the insula. The neural response seen in the BEG to disgust food images may indicate disengagement with this particular stimuli. In the high energy food condition, results demonstrate that neural activity in BN and BED patients may decrease in response to high energy foods, suggesting disengagement with foods that may be more consistent with those consumed during a binge eating episode. (shrink)

Abstract.In Canada, food assistance is provided through a widespread network of extra-governmental, community-based, charitable programs, popularly termed “food banks”. Most of the food they distribute has been donated by food producers, processors, and retailers or collected through appeals to the public. Some industry donations are of market quality, but many donations are “surplus” food that cannot be retailed. Drawing on insights from an ethnographic study of food bank work in southern Ontario, we examined how the structure and function of food (...) banks operate to facilitate the distribution of foods not marketed through the retail system. Our findings indicate that the handling of industry donations of unsaleable products is a labor-intensive activity, made possible by the surfeit of unpaid labor in food banks, the neediness of food bank clients, and clients’ lack of rights in this system. The marshalling of volunteer labor to serve a corporate need might be construed as a “win-win” situation because the work of salvaging edible foodstuffs from among industry “surplus” helps to “feed the hungry” while also diminishing the amount of refuse deposited in landfill sites, sparing corporations disposal costs and landfill tipping fees, and helping them forge an image of good corporate citizenship. However, the reliance of food banks on industry donations means that food assistance becomes defined as that which the corporate sector cannot retail. Moreover, the intertwining of food bank work with corporate needs may function to further entrench this ad hoc secondary food system and mitigate against initiatives to develop more effective responses to problems of hunger and food insecurity in our communities. (shrink)

In response to the obesity epidemic, much discussion in the public health and child advocacy communities has centered on restricting food and beverage marketing practices directed at children. A common retort to appeals for government regulation is that such advertising and marketing constitutes protected commercial speech under the First Amendment. This perception has allowed the industry to function largely unregulated since the Federal Trade Commission 's foray into the topic, termed KidVid, was terminated by an act of Congress in 1981. (...) The FTC has since focused on self-regulation as a potential solution to such concerns. However, this method of control has proven ineffective to protect children, and has led to growing recognition that federal regulation may be necessary.Since KidVid, the evidence has only mounted that children are uniquely vulnerable to the effects of advertising. Over the same time period, the exposition of commercial speech jurisprudence has plateaued, as the Supreme Court has not decided a pure commercial speech case since 2002. (shrink)

In three studies, we examined food as an elicitor of nostalgia. Study 1 participants visualised eating either a nostalgic or regularly consumed food. Study 2 participants visualised consuming 12 foods. Study 3 participants consumed 12 flavour samples. Following their food experiences, all participants responded to questions regarding the profile of food-evoked nostalgia (i.e. autobiographical relevance, arousal, familiarity, positive and negative emotions) and several psychological functions (i.e. positive affect, self-esteem, social connectedness, meaning in life). Study 2 and 3 participants also (...) reported their state nostalgia. Results revealed that food is a powerful elicitor of nostalgia. Food-evoked nostalgia has a similar contextual profile to previously examined elicitors, but is a predominantly positive emotional experience. Food-evoked nostalgia served multiple psychological functions and predicted greater state nostalgia. (shrink)

Integrative explanations of why obesity is more prevalent in some sectors of the human population than others are lacking. Here, we outline and evaluate one candidate explanation, the insurance hypothesis. The IH is rooted in adaptive evolutionary thinking: The function of storing fat is to provide a buffer against shortfall in the food supply. Thus, individuals should store more fat when they receive cues that access to food is uncertain. Applied to humans, this implies that an important proximate driver of (...) obesity should be food insecurity rather than food abundance per se. We integrate several distinct lines of theory and evidence that bear on this hypothesis. We present a theoretical model that shows it is optimal to store more fat when food access is uncertain, and we review the experimental literature from non-human animals showing that fat reserves increase when access to food is restricted. We provide a meta-analysis of 125 epidemiological studies of the association between perceived food insecurity and high body weight in humans. There is a robust positive association, but it is restricted to adult women in high-income countries. We explore why this could be in light of the IH and our theoretical model. We conclude that although the IH alone cannot explain the distribution of obesity in the human population, it may represent a very important component of a pluralistic explanation. We also discuss insights it may offer into the developmental origins of obesity, dieting-induced weight gain, and anorexia nervosa. (shrink)

This paper offers one explanation for the institutional basis of food insecurity in Australia, and argues that while alternative food networks and the food sovereignty movement perform a valuable function in building forms of social solidarity between urban consumers and rural producers, they currently make only a minor contribution to Australia’s food and nutrition security. The paper begins by identifying two key drivers of food security: household incomes (on the demand side) and nutrition-sensitive, ‘fair food’ agriculture (on the supply side). (...) We focus on this second driver and argue that healthy populations require an agricultural sector that delivers dietary diversity via a fair and sustainable food system. In order to understand why nutrition-sensitive, fair food agriculture is not flourishing in Australia we introduce the development economics theory of urban bias. According to this theory, governments support capital intensive rather than labour intensive agriculture in order to deliver cheap food alongside the transfer of public revenues gained from rural agriculture to urban infrastructure, where the majority of the voting public resides. We chart the unfolding of the Urban Bias across the twentieth century and its consolidation through neo-liberal orthodoxy, and argue that agricultural policies do little to sustain, let alone revitalize, rural and regional Australia. We conclude that by observing food system dynamics through a re-spatialized lens, Urban Bias Theory is valuable in highlighting rural–urban socio-economic and political economy tensions, particularly regarding food system sustainability. It also sheds light on the cultural economy tensions for alternative food networks as they move beyond niche markets to simultaneously support urban food security and sustainable rural livelihoods. (shrink)

In the developmentalist era,industrialization has simultaneously transformedagriculture and degraded its natural and culturalbase. Food production and consumption embodies thecontradictory aspects of this transformation. Thispaper argues that the crisis of development hasgenerated two basic responses: (1) the attempt toredefine development as a global project, includingharnessing biotechnology to resolve the food securityquestion, and (2) a series of countermovementsattempting to simultaneously reassert the value oflocal, organic foods, and challenge the attempt on thepart of food corporations and national and globalinstitutions to subject the (...) food question to marketsolutions. It is proposed that the power of food liesin its material and symbolic functions of linkingnature, human survival, health, culture and livelihoodas a focus of resistance to corporate takeover of lifeitself. (shrink)

This edited volume provides a biosemiotic analysis of the ecological relationship between food and medicine. Drawing on the origins of semiotics in medicine, this collection proposes innovative ways of considering aliments and treatments. Considering the ever-evolving character of our understanding of meaning-making in biology, and considering the keen popular interest in issues relating to food and medicines - fueled by an increasing body of interdisciplinary knowledge - the contributions here provide diverse insights and arguments into the larger ecology of organisms’ (...) engagement with and transformation through taking in matter. Bodies interpret molecules, enzymes, and alkaloids they intentionally and unintentionally come in contact with according to their pre-existing receptors. But their receptors are also changed by the experience. Once the body has identified a particular substance, it responds by initiating semiotic sequences and negotiations that fulfill vital functions for the organism at macro-, meso-, and micro-scales. -/- Human abilities to distill and extract the living world into highly refined foods and medicines, however, have created substances far more potent than their counterparts in our historical evolution. Many of these substances also lack certain accompanying proteins, enzymes, and alkaloids that otherwise aid digestion or protect against side-effects in active extracted chemicals. Human biology has yet to catch up with human inventions such as supernormal foods and medicines that may flood receptors, overwhelming the body’s normal satiation mechanisms. This volume discusses how biosemioticians can come to terms with these networks of meaning, providing a valuable and provocative compendium for semioticians, medical researchers and practitioners, sociologists, cultural theorists, bioethicists and scholars investigating the interdisciplinary questions stemming from food and medicine. (shrink)

Although there is increasing public criticism of intensive livestock production, the market share of meat with an animal welfare standard exceeding legal requirements remains small. Food retailers, in their role as gatekeepers, can influence changes in production and consumption patterns. Their strategic role between farmers and consumers allows them to control commodity, information and value flow and therefore places them into a key position when it comes to the distribution of meat with a higher animal welfare standard. The aim of (...) this explorative study is to identify factors which motivate food retailers to take on the marketing of products of increased animal welfare standards, in this case, pasture-based beef. Nine in depth-interviews were conducted with representatives of the food retail industry. The interviews took place in June 2018, followed a structured guideline and were transcribed verbatim. The transcripts were categorized and evaluated using qualitative content analysis. Results showed that food retailers are driven by both extrinsic and intrinsic motives. The main extrinsic motive is the perceived customer demand. Consciousness for animal welfare and the regional production cycles, including close connection between farmers and retailers are inherently intrinsic motives. Interestingly, the interviewed retailers show a high personal interest and moral obligation with regard to sourcing and marketing pasture-based beef. As such, this research finds innovative retailers, who take on a new role in sustainable food systems which exceed classical distribution functions and may have a considerable effect in transforming the food system. (shrink)

Plants are permanently impacted by their environments, and their abilities to tolerate multiple fluctuating environmental conditions vary as a function of several genetic and natural factors. Over the past decades, scientific innovations and applications of the knowledge derived from biotechnological investigations to agriculture caused a substantial increase of the yields of many crops. However, due to exacerbating effects of climate change and a growing human population, a crisis of malnutrition may arise in the upcoming decades in some places in the (...) world. So, effective, ethical and managerial regulations and fair policies should be set up and applied at the local and global levels so that Earth may fairly provide the food and living accommodation needed by its inhabitants. To save some energy consumption, electric devices should be manufactured to work with solar energy, whenever available, particularly in sunny countries where sun is available most of the time. Such characteristic will save energy and make solar energy-based smartphones and laptops less cumbersome in terms of chargers and plugging issues. (shrink)

Recent food emergencies throughout the world have raised some serious ethical and legal concerns for nations and health organizations. While the legal regulations addressing food risks and foodborne illnesses are considerably varied and variously effective, less is known about the ethical treatment of the subject. The purpose of this article is to discuss the roles, justifications, and limits of ethics of food safety as part of public health ethics and to argue for the development of this timely and emergent field (...) of ethics. The article is divided into three parts. After a short introduction on public health ethics, all levels of food safety processes are described and the role that ethics play in each of these levels is then analyzed. In the second part, different models describing the function of food law are examined. The relationship between these models and the role of ethics of food safety is assessed and discussed in the final part, leading to some relevant comments on the limits of the role and effect of ethics of food safety. (shrink)

This article is concerned with an analysis of semantics and the normativity of evaluative judgments, in which “aesthetic concepts” and “predicates of personal taste” are used in the context of the evaluation of selected cultural forms. Qualitative data obtained through semi-structured interviews with representatives in four categories of actors in the cultural field are analyzed. In the light of the findings, theories of aesthetic judgment are critically assessed, which on the one hand, postulate the categorical semantic and normative difference between (...) aesthetic concepts and predicates of personal taste and, on the other hand, conceive aesthetic disputes from an epistemological point of view and do not sufficiently take into account their pragmatic context. In conclusion, a functional analysis of the semantics and normativity of evaluative judgments is presented, in which the speakers use terms from the field of aesthetics. (shrink)

"Marin's admiration (in both seventeenth-century senses) for the word made flesh, and hence the word made power, is what makes this book both fascinating and disturbing." -- Times Literary Supplement A wicked queen orders the palace cook to kill her grandchildren and serve them up for dinner -- "in a sauce Robert." But as any good cook knows, this sauce is properly served with game, not domestic animals. Does the ogress transgress? Perhaps, but the cook breaks the rules as well. (...) Deceiving his mistress, he rescues the children and instead serves goat and lamb. In this provocative volume, Louis Marin treats a subject to which some of the most exciting literary criticism has been devoted: the body as represented in text and image. From fairy tales to biblical narrative, from the divine body in the eucharist to the body of Louis XIV as described in his physicians' journals, Marin focuses on the peculiar relationship between verbal and oral functions--speaking and eating, boasting and gluttony, lying and cannibalism. Drawing on the methodologies of semiology, philosophy of language, and literary and art criticism, Marin explores works by Rabelais, La Fontaine, Perrault, and the Logic of Port-Royal. Throughout, he is concerned with the conceptualization of desire and pleasure, justice and force, natural violence and political power -- and questions their ideological as well as their symbolic bases. (shrink)

Food turns out to be not only the nutrient supplier for our body but also a carrier of regulatory information. Interestingly, a recent study made the discovery that some plant/food‐derived microRNAs (miRNAs) accumulate in the serum of humans or plant‐feeding animals, and regulate mammalian gene expression in a sequence‐specific manner. The authors provided striking evidence that miRNAs could function as active signaling molecules to transport information across distinct species or even kingdoms. Although the mechanism of how miRNAs are shuttled between (...) different organisms is still not well characterized, initial results point to the involvement of microvesicles and specific RNA‐transporter‐like proteins. These findings raise both speculation about the potential impact that plants may have on animal physiology at the molecular level, and an appealing possibility that food‐derived miRNAs may offer us another means to deliver necessary nutrients or therapeutics to our bodies. (shrink)

This article explores the cannibalistic dimensions of racial disgust and desire in Michel Houellebecq’s Submission. Situated within broader discourses of French déclinisme, Submis- sion offers a melancholic portrait of white nostalgia. Through the tastes and consumptive practices of his characters, Houellebecq depicts white identification as dependent on an ambivalent relationship to corporeal difference. Paying close attention to the mouth’s dual function as a site of ontological triage (sorting out the human from the non-human, the edible from the inedible) and ontological (...) transformation (converting dead matter into living flesh), I argue that cannibalist desire is integral to white nationalist anxiety. (shrink)

This essay explores ‘design for sustainability’ in terms of two aspects of Slavoj Žižek’s thinking that are intricately interwoven, namely his thinking on ideology, as that which regulates the relationship between the visible and the invisible, and ecology, as that which must nullify the usual conceptions of nature in order to function. In so doing, and with reference to key texts on ecologically intentional design, I aim to set out the three key co-ordinates within which designing for sustainability functions as (...) an ideological category. The first two of these co-ordinates, I argue, are untenable. The third, however, may be taken as the central point of departure for rethinking the place of design within debates around ecology. (shrink)

This paper evaluates Kuipers' account of functional explanation in biology in view of an example of such an explanation taken from real biology. The example is the explanation of why electric fishes swim backwards (Lannoo and Lannoo 1993). Kuipers' account depicts the answer to a request for functional explanation as consisting only of statements that articulate a certain kind of consequence. It is argued that such an account fails to do justice to the main insight provided by the (...) example explanation, namely the insight into why backwards swimming is needed by fishes that locate their food by means of an electric radar. The paper sketches an improved account that does justice to this kind of insight. It is argued that this account is consistent with and complementary to Kuipers' insight that function attributions are established by means of a process of hypothetico-deductive reasoning guided by a heuristic principle. (shrink)

This volume offers new insights into food and culture. Food habits, preferences, and taboos are partially regulated by ecological and material factors - in other words, all food systems are structured and given particular functioning mechanisms by specific societies and cultures, either according to totemic, sacrificial, hygienic-rationalist, aesthetic, or other symbolic logics. This provides much “food for thought”. The famous expression has never been so appropriate: not only do cultures develop unique practices for the production, treatment and consumption of food, (...) but such practices inevitably end up affecting food-related aspects and spheres that are generally perceived as objectively and materially defined. This book explores such dynamics drawing on various theoretical approaches and analytical methodologies, thus enhancing the cultural reflection on food and, at the same time, helping us see how the study of food itself can help us understand better what we call “culture”. It will be of interest to anthropologists, philosophers, semioticians and historians of food. (shrink)

A prime example of metaphor use is to denigrate marginalized populations as a means of supporting adverse social policies against group members. This article describes the use of organism, object, natural catastrophe/war and animal metaphors in the immigration restriction debate of the early 1900s. In addition to describing linguistic metaphors that served to dehumanize immigrants or portray them as a threat to social functioning, more global conceptual metaphors will also be discussed.