The multiple ontologies of freshness in the UK and Portuguese agri‐food sectors
Autor(a) principal: | |
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Data de Publicação: | 2018 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10451/35138 |
Resumo: | This paper adopts a material‐semiotic approach to explore the multiple ontologies of “freshness” as a quality of food. The analysis is based on fieldwork in the UKand Portugal, with particular emphasis on fish, poultry, and fruit and vegetables. Using evidence from archival research, ethnographic observation and interviews with food businesses (including major retailers and their suppliers) plus qualitative household‐level research with consumers, the paper unsettles the conventionalview of freshness as a single, stable quality of food. Rather than approaching the multiplicity of freshness as a series of social constructions (different perspectives on essentially the same thing), we identify its multiple ontologies. The analysis explores their enactment as uniform and consistent, local and seasonal, natural and authentic, and sentient and lively. The paper traces the effects of these enactments across the food system, drawing out the significance of our approach forcurrent and future geographical studies of food. |
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The multiple ontologies of freshness in the UK and Portuguese agri‐food sectorsAgri-food studiesFreshnessMaterial semioticsMultiple ontologiesPortugalUKThis paper adopts a material‐semiotic approach to explore the multiple ontologies of “freshness” as a quality of food. The analysis is based on fieldwork in the UKand Portugal, with particular emphasis on fish, poultry, and fruit and vegetables. Using evidence from archival research, ethnographic observation and interviews with food businesses (including major retailers and their suppliers) plus qualitative household‐level research with consumers, the paper unsettles the conventionalview of freshness as a single, stable quality of food. Rather than approaching the multiplicity of freshness as a series of social constructions (different perspectives on essentially the same thing), we identify its multiple ontologies. The analysis explores their enactment as uniform and consistent, local and seasonal, natural and authentic, and sentient and lively. The paper traces the effects of these enactments across the food system, drawing out the significance of our approach forcurrent and future geographical studies of food.WileyRepositório da Universidade de LisboaJackson, PeterEvans, David M.Truninger, MónicaMeah, AngelaGoncalves Marinho Valente Baptista, Joao Afonso2018-10-17T15:55:25Z20192019-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10451/35138engJackson, P., Evans, D. M., Truninger, M., Meah, A., Baptista, J. A. (2018). The multiple ontologies of freshness in the UK and Portuguese agri‐food sectors. Transactions of the Institute of British Geographers, 44(1), 79-93. Published Online 30 July 20180020-275410.1111/tran.12260info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-11-08T16:30:57Zoai:repositorio.ul.pt:10451/35138Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T21:49:41.706433Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
The multiple ontologies of freshness in the UK and Portuguese agri‐food sectors |
title |
The multiple ontologies of freshness in the UK and Portuguese agri‐food sectors |
spellingShingle |
The multiple ontologies of freshness in the UK and Portuguese agri‐food sectors Jackson, Peter Agri-food studies Freshness Material semiotics Multiple ontologies Portugal UK |
title_short |
The multiple ontologies of freshness in the UK and Portuguese agri‐food sectors |
title_full |
The multiple ontologies of freshness in the UK and Portuguese agri‐food sectors |
title_fullStr |
The multiple ontologies of freshness in the UK and Portuguese agri‐food sectors |
title_full_unstemmed |
The multiple ontologies of freshness in the UK and Portuguese agri‐food sectors |
title_sort |
The multiple ontologies of freshness in the UK and Portuguese agri‐food sectors |
author |
Jackson, Peter |
author_facet |
Jackson, Peter Evans, David M. Truninger, Mónica Meah, Angela Goncalves Marinho Valente Baptista, Joao Afonso |
author_role |
author |
author2 |
Evans, David M. Truninger, Mónica Meah, Angela Goncalves Marinho Valente Baptista, Joao Afonso |
author2_role |
author author author author |
dc.contributor.none.fl_str_mv |
Repositório da Universidade de Lisboa |
dc.contributor.author.fl_str_mv |
Jackson, Peter Evans, David M. Truninger, Mónica Meah, Angela Goncalves Marinho Valente Baptista, Joao Afonso |
dc.subject.por.fl_str_mv |
Agri-food studies Freshness Material semiotics Multiple ontologies Portugal UK |
topic |
Agri-food studies Freshness Material semiotics Multiple ontologies Portugal UK |
description |
This paper adopts a material‐semiotic approach to explore the multiple ontologies of “freshness” as a quality of food. The analysis is based on fieldwork in the UKand Portugal, with particular emphasis on fish, poultry, and fruit and vegetables. Using evidence from archival research, ethnographic observation and interviews with food businesses (including major retailers and their suppliers) plus qualitative household‐level research with consumers, the paper unsettles the conventionalview of freshness as a single, stable quality of food. Rather than approaching the multiplicity of freshness as a series of social constructions (different perspectives on essentially the same thing), we identify its multiple ontologies. The analysis explores their enactment as uniform and consistent, local and seasonal, natural and authentic, and sentient and lively. The paper traces the effects of these enactments across the food system, drawing out the significance of our approach forcurrent and future geographical studies of food. |
publishDate |
2018 |
dc.date.none.fl_str_mv |
2018-10-17T15:55:25Z 2019 2019-01-01T00:00:00Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10451/35138 |
url |
http://hdl.handle.net/10451/35138 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Jackson, P., Evans, D. M., Truninger, M., Meah, A., Baptista, J. A. (2018). The multiple ontologies of freshness in the UK and Portuguese agri‐food sectors. Transactions of the Institute of British Geographers, 44(1), 79-93. Published Online 30 July 2018 0020-2754 10.1111/tran.12260 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Wiley |
publisher.none.fl_str_mv |
Wiley |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
instacron_str |
RCAAP |
institution |
RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository.name.fl_str_mv |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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1799134429742891009 |