From the risk society to risk practice: organic food, embodiment and modernity in Sicily

References

• Abbots, Emma-Jayne, and Benjamin Coles. 2013. “Horsemeat-Gate.” Food, Culture & Society 16 (4): 535–550. doi:10.2752/175174413X13758634981976.
   Web of Science ®Google Scholar
• Abbots, Emma-Jayne, and Anna Lavis, eds. 2013. Why We Eat, How We Eat: Contemporary Encounters between Foods and Bodies. Farnham: Ashgate.
   Google Scholar
• Adam, Barbara, and Joost van Loon. 2000. “Introduction: Repositioning Risk; the Challenge for Social Theory.” In The Risk Society and Beyond: Critical Issues for Social Theory, edited by Barbara Adam, Ulrich Beck and Joost van Loon, 1–31. London: Sage. doi: 10.4135/9781446219539.
   Google Scholar
• Alkon, Alison H., and Julian Agyeman, eds. 2011. Cultivating Food Justice: Race, Class and Sustainability. Cambridge, MA: MIT Press.
   Google Scholar
• Beck, Ulrich. 1992. Risk Society: Towards a New Modernity. London: Sage.
   Google Scholar
• Belasco, Warren J. 2007. Appetite for Change: How the Counterculture Took on the Food Industry. Ithaca: Cornell University Press.
   Google Scholar
• Black, Rachel. 2012. Porta Palazzo. The Anthropology of an Italian Market. Philadelphia, PA: University of Pennsylvania Press. doi: 10.9783/9780812205794.
   Google Scholar
• Blay-Palmer, Alison. 2008. Food Fears: From Industrial to Sustainable Food Systems. Farnham: Ashgate.
   Google Scholar
• Bourdieu, Pierre. 1990. The Logic of Practice. Cambridge: Polity Press.
   Google Scholar
• Brunori, Gianluca, Vanessa Malandrin, and Adanella Rossi. 2013. “Trade-Off or Convergence? The Role of Food Security in the Evolution of Food Discourse in Italy.” Journal of Rural Studies 29: 19–29. doi:10.1016/j.jrurstud.2012.01.013.
   Web of Science ®Google Scholar
• Caldwell, Melissa L. 2006. “Tasting the Worlds of Yesterday and Today: Culinary Tourism and Nostalgia Foods in Post-Soviet Russia.” In Fast Food/Slow Food: The Cultural Economy of the Global Food System, edited by Richard Wilk, 97–112. Lanham: Altamira Press.
   Google Scholar
• Caplan, Pat. 2000. “Introduction: Risk Revisited.” In Risk Revisited, edited by Pat Caplan, 1–28. London: Pluto Press.
   Google Scholar
• Carolan, Michael S. 2011. Embodied Food Politics. Farnham: Ashgate.
   Google Scholar
• Carrier, James G., and Peter G. Luetchford, eds. 2012. Ethical Consumption: Social Value and Economic Practice. Oxford: Berghahn.
   Google Scholar
• Cole, Jeffrey. 2007. “In Pursuit of ‘Green Gold’: Immigration and the Fortunes of a Sicilian Greenhouse District.” Journal of Modern Italian Studies 12 (4): 387–396. doi:10.1080/13545710701640673.
   Web of Science ®Google Scholar
• Coles, Benjamin. 2015. “Placing Security: Food, Geographical Knowledge(s) and the Reproduction of Place(less-ness).” In Careful Eating: Bodies, Food and Care, edited by Emma-Jayne Abbots, Anna Lavis and Luci Attala, 151–172. Farnham: Ashgate.
   Google Scholar
• Conti, Paolo C. 2007. La leggenda del buon cibo italiano e altri miti alimentari contemporanei [The Legend of Italian Good Food and Other Contemporary Culinary Myths]. Roma: Fazi Editore.
   Google Scholar
• Counihan, Carole. 2004. Around the Tuscan Table: Food, Family and Gender in Twentieth-century Florence. London: Routledge.
   Google Scholar
• Counihan, Carole, and Valeria Siniscalchi, eds. 2014. Food Activism: Agency, Democracy and Economy. London: Bloomsbury.
   Google Scholar
• Crossley, Nick. 2006. Reflexive Embodiment in Contemporary Society. Maidenhead: Open University Press.
   Google Scholar
• Csordas, Thomas J. 1993. “Somatic Modes of Attention.” Cultural Anthropology 8: 135–156.10.1525/can.1993.8.2.02a00010
   Web of Science ®Google Scholar
• Dickie, John. 2007. Delizia! The Epic History of Italians and Their Food. London: Hodder & Stoughton.
   Google Scholar
• Dioguardi, Vanessa. 2014. Cibo e mass media: analisi delle rappresentazioni del cibo da agricoltura biologica [Food and Mass Media: An Analysis of Organic Food’s Representations]. Milan: Franco Angeli.
   Google Scholar
• Domaneschi, Lorenzo. 2012. “Food Social Practices: Theory of Practice and the New Battlefield of Food Quality.” Journal of Consumer Culture 12 (3): 306–322. doi:10.1177/1469540512456919.
   Web of Science ®Google Scholar
• Domingos, Nuno, José Manuel Sobral, and Harry G. West, eds. 2014. Food Between the Country and the City: Ethnographies of a Changing Global Foodscape. London: Bloomsbury.
   Google Scholar
• Douglas, Mary, and Aaron Wildavsky. 1983. Risk and Culture: An Essay on the Selection of Technological and Environmental Dangers. Berkeley: University of California Press.
   Google Scholar
• Dunn, Elizabeth C. 2008. “Postsocialist Spores: Disease, Bodies, and the State in the Republic of Georgia.” American Ethnologist 35 (2): 243–258. doi:10.1111/j.1548-1425.2008.00032.x.
   Web of Science ®Google Scholar
• Farquhar, Judith B. 2002. Appetites: Food and Sex in Postsocialist China. Durham: Duke University Press.10.1215/9780822383451
   Google Scholar
• Fernandez, James. 1986. Persuasions and Performances: The Play of Tropes in Culture. Bloomington: Indiana University Press.
   Google Scholar
• Finucane, Melissa L., and Joan L. Holup. 2005. “Psychosocial and Cultural Factors Affecting the Perceived Risk of Genetically Modified Food: An Overview of the Literature.” Social Science & Medicine 60: 1603–1612. doi:10.1016/j.socscimed.2004.08.007.
   PubMed Web of Science ®Google Scholar
• Fuentes, Maria, and Christian Fuentes. 2015. “Risk Stories in the Media.” Food, Culture & Society 18 (1): 71–87. doi:10.2752/175174415X14101814953882.
   Web of Science ®Google Scholar
• Giddens, Anthony. 1984. The Constitution of Society: Outline of the Theory of Structuration. Cambridge: Polity Press.
   Google Scholar
• Ginsborg, Paul. 2003. Italy and its Discontents: Family, Civil Society, State (1980–2001). New York: Palgrave.10.1007/978-1-137-11741-0
   Google Scholar
• Grasseni, Cristina, and Heather Paxson, eds. 2014. “The Reinvention of Food: Connections and Mediations.” Gastronomica 14 (4): 1–80.
   Google Scholar
• Green, Judith, Alizon Draper, and Elizabeth Dowler. 2003. “Short Cuts to Safety: Risk and ‘Rules of Thumb’ in Accounts of Food Choice.” Health, Risk & Society 5 (1): 33–52. doi:10.1080/1369857031000065998.
   Web of Science ®Google Scholar
• Halkier, Bente. 2010. Consumption Challenged: Food in Medialised Everyday Life. London: Routledge.
   Google Scholar
• Heller, Chaia. 2013. Food, Farms and Solidarity: French Farmers Challenge Industrial Agriculture and Genetically Modified Crops. Durham: Duke University Press.
   Google Scholar
• Helstosky, Carol. 2004. Garlic & Oil: Politics and Food in Italy. Oxford: Berg.
   Google Scholar
• Hier, Sean P. 2003. “Risk and Panic in Late Modernity: Implications of the Converging Sites of Social Anxiety.” British Journal of Sociology 54: 3–20. doi:10.1080/0007131032000045879.
   Google Scholar
• Hinrichs, Claire C., and Thomas A. Lyson, eds. 2007. Remaking the North American Food System. Strategies for Sustainability. Lincoln, NE: University of Nebraska Press.
   Google Scholar
• IFOAM (International Federation of Organic Agriculture Movements). 2016. Organic in Europe: Prospects and Developments 2016. Brussels: IFOAM.
   Google Scholar
• Isenhour, Cindy. 2010. “Building Sustainable Societies: A Swedish Case Study on the Limits of Reflexive Modernization.” American Ethnologist 37 (3): 511–525. doi:10.1111/j.1548-1425.2010.01269.x.
   Web of Science ®Google Scholar
• ISMEA (Istituto di Servizi per il Mercato Agricolo Alimentare). 2016. Biologico italiano: un focus su consumi e prezzi nel mercato nazionale [Italian Organic: A Study of Consumer Trends and Prices in the National Market]. Rome: ISMEA.
   Google Scholar
• Jackson, Peter. 2015. Anxious Appetites: Food and Consumer Culture. London: Bloomsbury.10.5040/9781474255240
   Google Scholar
• Jung, Yuson, Jakob A. Klein, and Melissa L. Caldwell, eds. 2014. Ethical Eating in the Postsocialist and Socialist World. Berkeley: University of California Press.
   Google Scholar
• Kaltoft, Pernille. 2001. “Organic Farming in Late Modernity: At the Frontier of Modernity or Opposing Modernity?.” Sociologia Ruralis 41 (1): 146–158. doi:10.1111/1467-9523.00174.
   Web of Science ®Google Scholar
• Lash, Scott. 2000. “Risk Culture.” In The Risk Society and Beyond: Critical Issues for Social Theory, edited by Barbara Adam, Ulrich Beck and Joost van Loon, 47–62. London: Sage. doi: 10.4135/9781446219539.
   Google Scholar
• Latour, Bruno. 2004. “How to Talk About the Body? The Normative Dimension of Science Studies.” Body and Society 10 (2–3): 205–229.10.1177/1357034X04042943
   Google Scholar
• Leitch, Alison. 2003. “Slow Food and the Politics of Pork Fat: Italian Food and European Identity.” Ethnos 68 (4): 437–462. doi:10.1080/0014184032000160514.
   Web of Science ®Google Scholar
• Lien, Marianne E. 2004. “The Politics of Food: An Introduction.” In The Politics of Food, edited by Marianne E. Lien and Brigitte Nerlich, 1–18. Oxford: Berg. doi: 10.5040/9781350044906.
   Google Scholar
• Lindsay, Jo. 2010. “Healthy Living Guidelines and the Disconnect with Everyday Life.” Critical Public Health 20 (4): 475–487. doi: 10.1080/09581596.2010.505977.
   Web of Science ®Google Scholar
• Lorello, Massimo. 2007. “The Water is No Longer Drinkable But the Municipality Does Not Tell You.” [L’acqua non è più potabile ma il Comune non lo dice.] La Repubblica, March 13. http://ricerca.repubblica.it/repubblica/archivio/repubblica/2007/03/13/acqua-non-piu-potabile-ma-il.html.
   Google Scholar
• MacKendrick, Norah A. 2010. “Media Framing of Body Burdens: Precautionary Consumption and the Individualization of Risk.” Sociological Inquiry 80 (1): 126–149. doi:10.1111/j.1475-682X.2009.00319.x.
   Web of Science ®Google Scholar
• Meah, Angela. 2014. “Still Blaming the Consumer? Geographies of Responsibility in Domestic Food Safety Practices.” Critical Public Health 24: 88–103. doi:10.1080/09581596.2013.791387.
   Google Scholar
• Meah, Angela, and Matt Watson. 2013. “Cooking up Consumer Anxieties about “Provenance” and “Ethics”.” Food, Culture & Society 16 (3): 495–512. doi:10.2752/175174413X13673466712001.
   Web of Science ®Google Scholar
• Micheletti, Michele. 2004. “Why More Women?” In Politics, Products, and Markets. Exploring Political Consumerism Past and Present, edited by Michele Micheletti, Andreas Follesdal, and Dietlind Stolle, 245–264. New Brunswick: Transaction Publishers.
   Google Scholar
• Miller, Daniel. 2001. The Dialectics of Shopping. Chicago, IL: University of Chicago Press.
   Google Scholar
• Mintz, Sidney. 1996. Tasting Food, Tasting Freedom: Excursions into Eating, Culture, and the Past. Boston, MA: Beacon Press.
   Google Scholar
• Nerlich, Brigitte. 2004. “Risk, Blame and Culture: Foot and Mouth Disease and the Debate about Cheap Food.” In The Politics of Food, edited by Marianne E. Lien and Brigitte Nerlich, 39–58. Oxford: Berg.
   Google Scholar
• Nugent, Stephen. 2000. “Good Risk, Bad Risk: Reflexive Modernisation and Amazonia.” In Risk Revisited, edited by Pat Caplan, 226–248. London: Pluto Press.
   Google Scholar
• Orlando, Giovanni. 2011. “Sustainable Food vs. Unsustainable Politics in the City of Palermo: The Case of an Organic Farmer’s Market.” In Sustainability in the City: Ethnographic Approaches, edited by Melissa Checker, Cindy Isenhour, and Gary McDonogh, 173–191. City & Society 23 (2). doi: 10.1111/j.1548-744X.2011.01061.x.
   Google Scholar
• Orlando, Giovanni. 2012. “Critical Consumption in Palermo: Imagined Society, Class and Fractured Locality.” In Ethical Consumption: Social Value and Economic Practice, edited by James C. Carrier and Peter G. Luetchford, 203–233. Oxford: Berghahn.
   Google Scholar
• Orlando, Giovanni. 2017. “Spazio, inquinamento e trasgressioni alimentari: il consumo di cibo biologico a Palermo.” [Space, Pollution and Food Transgression: Organic Food Consumption in Palermo.] Rivista Geografica Italiana 125 (2): 139–153.
   Google Scholar
• Ortner, Sherry B. 2006. Anthropology and Social Theory: Culture, Power, and the Acting Subject. Durham: Duke University Press. doi: 10.1215/9780822388456.
   Google Scholar
• Paddock, Jessica. 2016. “Positioning Food Cultures: ‘Alternative’ Food as Distinctive Consumer Practice.” Sociology 50 (6): 1039–1055. doi:10.1177/0038038515585474.
   PubMedGoogle Scholar
• Paxson, Heather. 2012. The Life of Cheese: Crafting Food and Value in America. Berkeley: University of California Press.10.1525/california/9780520270176.001.0001
   Google Scholar
• Power, Elaine M. 2003. “De-Centering the Text: Exploring the Potential for Visual Methods in the Sociology of Food.” Journal for the Study of Food and Society 6 (2): 9–20. doi: 10.2752/152897903786769670.
   Google Scholar
• Pratt, Jeff, and Pete Luetchford, eds. 2014. Food for Change: The Politics and Values of Social Movements. London: Pluto Press.
   Google Scholar
• RASFF (Rapid Alert System for Food and Feed). 2014. “Shigatoxin-Producing Escherichia Coli in Vacuum Packed Sliced Salami from Italy.” https://webgate.ec.europa.eu/rasff-window/portal/index.cfm?event=notificationDetail&NOTIF_REFERENCE=2014.0237.
   Google Scholar
• Reckwitz, Andreas. 2002. “Toward a Theory of Social Practices: A Development in Culturalist Theorizing.” European Journal of Social Theory 5: 243–263. doi: 10.1177/13684310222225432.
   Google Scholar
• Reno, Joshua. 2011. “Beyond Risk: Emplacement and the Production of Environmental Evidence.” American Ethnologist 38 (3): 516–530. doi:10.1111/j.1548-1425.2011.01320.x.
   Google Scholar
• Scarpellini, Emanuela. 2014. A tavola! Gli italiani in 7 pranzi. Bari: Editori Laterza.
   Google Scholar
• Schatzki, Theodore. 1996. Social Practices: A Wittgensteinian Approach to Human Activity and the Social. Cambridge: Cambridge University Press. doi: 10.1017/CBO9780511527470.
   Google Scholar
• Schatzki, Theodore, Karin Knorr Cetina, and Eike von Savigny, eds. 2001. The Practice Turn in Contemporary Theory. London: Routledge.
   Google Scholar
• Schneider, Jane, and Peter Schneider. 1976. Culture and Political Economy in Western Sicily. New York: Academic Press.
   Google Scholar
• Seremetakis, Nadia C., ed. 1994. The Senses Still: Perception and Memory as Material Culture in Modernity. Chicago, IL: University of Chicago Press.
   Google Scholar
• Sternsdorff-Cisterna, Nicolas. 2015. “Food after Fukushima: Risk and Scientific Citizenship in Japan.” American Anthropologist 117 (3): 455–467. doi:10.1111/aman.12294.
   Google Scholar
• Sutton, David, E. 2001. Remembrance of Repasts: An Anthropology of Food and Memory. Oxford: Berg.10.5040/9781350044883
   Google Scholar
• Sutton, David, E. 2014. Secrets from the Greek Kitchen: Cooking, Skill, and Everyday Life on an Aegean Island. Berkeley: University of California Press.10.1525/california/9780520280540.001.0001.
   Google Scholar
• Warde, Alan. 2016. The Practice of Eating. Cambridge: Polity Press.
   Google Scholar
• Watson, Matt, and Angela Meah. 2013. “Food, Waste and Safety: Negotiating Conflicting Social Anxieties into the Practices of Domestic Provisioning.” The Sociological Review 60 (S2): 102–120. doi:10.1111/1467-954X.12040.
   Google Scholar
• Watts, David C. H., Brian Ilbery, and Damian Maye. 2005. “Making Reconnections in Agro-Food Geography: Alternative Systems of Food Provision.” Progress in Human Geography 29 (1): 22–40. doi:10.1191/0309132505ph526oa.
   Web of Science ®Google Scholar
• Wiskerke, Johannes S. C. 2009. “On Places Lost and Places Regained: Reflections on the Alternative Food Geography and Sustainable Regional Development.” International Planning Studies 14 (4): 369–387. doi:10.1080/13563471003642803.
   Google Scholar