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Volume 71, issue 3
Geogr. Helv., 71, 189–197, 2016
https://doi.org/10.5194/gh-71-189-2016
© Author(s) 2016. This work is distributed under
the Creative Commons Attribution 3.0 License.

Special issue: Theorien der Praxis in der Geographie

Geogr. Helv., 71, 189–197, 2016
https://doi.org/10.5194/gh-71-189-2016
© Author(s) 2016. This work is distributed under
the Creative Commons Attribution 3.0 License.

Standard article 24 Aug 2016

Standard article | 24 Aug 2016

Mixing space: affinitive practice and the insurgent potential of food

Benjamin Coles
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Cited articles  
Bennett, J.: Edible matter, New Left Review, 45, 133–145, 2007.
Bobrow-Strain, A.: White bread: a social history of the store-bought loaf, Beacon Press, Boston, 2012.
Brown, G., Browne, K., Brown, M., Roelvink, G., Carnegie, M., and Anderson, B.: Sedgwick's geographies: Touching space, Prog. Hum. Geogr., 35, 121–131, 2011.
Bryant, R. L.: Branding natural resources: science, violence and marketing in the making of teak, T. I. Brit. Geogr., 38, 517–530, 2013.
Busch, L.: Can fairy tales come true? The surprising story of neoliberalism and world agriculture, Sociol. Ruralis, 50, 331–351, 2010.
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Short summary
This paper examines artisanal and industrial baking practices to develop the notion of affinitive practice and insurgent space – practices through which affinities can be developed resulting in spaces with the radical potential to challenge the spatial logic of neo-liberal capitalism. It argues that if agri-capitalism seeks an automated and disembodied food system, than affinities through embodied experiences and practices within food production can challenge this hegemonic trope.
This paper examines artisanal and industrial baking practices to develop the notion of...
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