Schmidt, Mario (2020). Being one while being many - social and culinary parts and wholes in Western Kenya. Food Cult. Soc., 23 (4). S. 472 - 489. ABINGDON: ROUTLEDGE JOURNALS, TAYLOR & FRANCIS LTD. ISSN 1751-7443
Full text not available from this repository.Abstract
Culinary and social practices revolve around the same mereological question: How to make wholes out of parts? In the case of food, actors combine ingredients to form meals; in the case of fellow social actors, they decide with whom to form bonds. Following Levi-Strauss' interest in what I call culinary mereology, this article explores structural similarities between how the inhabitants of a Western Kenyan market place cook and how they treat each other as social beings in polygamous and monogamous homesteads. In-depth discussions of ethnographic data combined with a re-reading of Levi-Strauss' will help to understand that in Western Kenya cooking as well as establishing and maintaining social relations in homesteads through serving food rely upon mereological practices that obviate the distinction between continuous and discrete wholes in order to uphold the potential of change.
| Item Type: | Journal Article | ||||||||
| Creators: |
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| URN: | urn:nbn:de:hbz:38-323757 | ||||||||
| DOI: | 10.1080/15528014.2020.1775410 | ||||||||
| Journal or Publication Title: | Food Cult. Soc. | ||||||||
| Volume: | 23 | ||||||||
| Number: | 4 | ||||||||
| Page Range: | S. 472 - 489 | ||||||||
| Date: | 2020 | ||||||||
| Publisher: | ROUTLEDGE JOURNALS, TAYLOR & FRANCIS LTD | ||||||||
| Place of Publication: | ABINGDON | ||||||||
| ISSN: | 1751-7443 | ||||||||
| Language: | English | ||||||||
| Faculty: | Unspecified | ||||||||
| Divisions: | Unspecified | ||||||||
| Subjects: | no entry | ||||||||
| Uncontrolled Keywords: |
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| URI: | http://kups.ub.uni-koeln.de/id/eprint/32375 |
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