Chapter 7 homes in on instances where participants’ emotional associations are intense enough to disrupt their meaty practices to greater and lesser degrees. With reference to certain ‘emotions of distinction’, identified as a second Foucauldian mechanism of power, it first explores when meat and food animals transgress emotional boundaries to become inedible, how ‘proper’ emotions are re-associated, and how potentially transgressive emotional trajectories are continually policed. It then focuses on the opposite transgression—where ‘bad’ or unethical meat and food animals become edible. Both transgressive cases foreground the power exercised through the normalised, multi-sensory, and embodied nexus of edible orders, whereby animals are persistently constrained within anthroparchal cartographies of meat. They also reveal a third mechanism of power supporting animals’ domination, defined as an ethico-aesthetic.
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Implicit in these discourses is the idea that the ‘normal’ manner of their death in slaughterhouses is otherwise sporting and what the majority of the non-heroes deserve.
These are, of course, not discrete bundles of practices with their own associated systems of knowledge and emotional rules. That is not how social practices operate (Shove et al. 2012) and so there are inevitable overlaps and synergies between them.
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Arcari, P. (2020). Feelings of Meat. In: Making Sense of ‘Food’ Animals. Palgrave Macmillan, Singapore. https://doi.org/10.1007/978-981-13-9585-7_7
Publisher Name: Palgrave Macmillan, Singapore
Print ISBN: 978-981-13-9584-0
Online ISBN: 978-981-13-9585-7