{"title":"作为认识论的食物实践","authors":"W. Whit, Judy D. Whipps","doi":"10.2752/152897900786732790","DOIUrl":null,"url":null,"abstract":"Food practice and epistemology seem logically contradictory. Food practice involves doing. Epistemology, as it is usually conceived, is the theory of how we know what we (think) we know. How then should action and thinking be reconciled? And how can abstract theories about the process of knowing be applied to the very concrete study of food? Likewise, can studying food reveal anything new about how we know?","PeriodicalId":285878,"journal":{"name":"Journal for the Study of Food and Society","volume":"38 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"2000-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"2","resultStr":"{\"title\":\"Food Practice as Epistemology\",\"authors\":\"W. Whit, Judy D. Whipps\",\"doi\":\"10.2752/152897900786732790\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"Food practice and epistemology seem logically contradictory. Food practice involves doing. Epistemology, as it is usually conceived, is the theory of how we know what we (think) we know. How then should action and thinking be reconciled? And how can abstract theories about the process of knowing be applied to the very concrete study of food? Likewise, can studying food reveal anything new about how we know?\",\"PeriodicalId\":285878,\"journal\":{\"name\":\"Journal for the Study of Food and Society\",\"volume\":\"38 1\",\"pages\":\"0\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2000-09-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"2\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal for the Study of Food and Society\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.2752/152897900786732790\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal for the Study of Food and Society","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.2752/152897900786732790","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
Food practice and epistemology seem logically contradictory. Food practice involves doing. Epistemology, as it is usually conceived, is the theory of how we know what we (think) we know. How then should action and thinking be reconciled? And how can abstract theories about the process of knowing be applied to the very concrete study of food? Likewise, can studying food reveal anything new about how we know?
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