Advertisement

Food, Technology, and Identity

  • Soraj Hongladarom
Chapter
Part of the The International Library of Environmental, Agricultural and Food Ethics book series (LEAF, volume 27)

Abstract

Technology has become indispensable in all the processes of food and agriculture, whether we like it or not. This has created a tension between what we would like as ‘being natural’ and the reality of technology. Furthermore, food is intimately connected with identity; thus when technology comes in to play its role in changing the sense of identity with regards to food is an interesting phenomenon. I argue that technology does not have to destroy food identity as some scholars have claimed. On the contrary we can use technology even to enhance our identity, but there are many necessary conditions that have to be met before that can become a reality.

Keywords

Food Identity Asia Eating Culture Technology 

Notes

Acknowledgments

This paper was first presented at the International Conference on “Food Ethics in East Asian Perspective,” National Taiwan University, October 23–25, 2015. I would like to thank Prof. Kirill Thompson for inviting me to the conference. Research for this article is partially supported by a grant from Chulalongkorn University, through the Project on Creating an Environment for Open Science.

References

  1. Bray, F. 2014. Rice as self: Food, history and nation-building in Japan and Malaysia. Goody Lecture 2014. Max Planck Institute for Social Anthropology, Department ‘Resilience and Transformation in Eurasia.’ Available at https://www.eth.mpg.de/3790223/Goody_Lecture_2014.pdf. Retrieved 22 Feb 2016.
  2. Douglas, M. 1966. Purity and danger. London: Routledge.CrossRefGoogle Scholar
  3. Ellul, J. 1964. The technological society. New York: Vintage Books.Google Scholar
  4. Feenberg, A. 1999. Questioning technology. London: Routledge.Google Scholar
  5. ———. 2002. Transforming technology: A critical theory revisited. New York: Oxford University Press.Google Scholar
  6. Fischler, C. 1979. Gastro-nomie et gastro-anomie. Communications 31: 189–210.CrossRefGoogle Scholar
  7. ———. 1983. Le ketchup et la pilule — nourritures futuristes et imaginaire contemporain. Prospective et santé 25 (printemps): 110–119.Google Scholar
  8. ———. 1985. La formation des gouts alimentaires chez l’enfant et l’adolescent. Paris: Ministère de la Recherche (DRGST, décision d’aide n°81G0556).Google Scholar
  9. ———. 1988. Food, self and identity. Social Science Information 27: 275–292.CrossRefGoogle Scholar
  10. Hongladarom, S. 2004. Growing science in Thai soil: Culture and development of scientific and technological capabilities in Thailand. Science, Technology & Society 9: 51–73.CrossRefGoogle Scholar
  11. Marcuse, H. 1964. One dimensional man. Boston: Beacon.Google Scholar
  12. Ohnuki-Tierney, E. 1993. Rice as self: Japanese identities through time. Princeton: Princeton University Press.Google Scholar
  13. Pollan, M. 2006. The omnivore’s dilemma: A natural history of four meals. New York: Penguin.Google Scholar

Copyright information

© Springer International Publishing AG, part of Springer Nature 2018

Authors and Affiliations

  • Soraj Hongladarom
    • 1
  1. 1.Chulalongkorn UniversityBangkokThailand

Personalised recommendations