Articles | Volume 71, issue 3
Geogr. Helv., 71, 189–197, 2016
https://doi.org/10.5194/gh-71-189-2016

Special issue: Theorien der Praxis in der Geographie

Geogr. Helv., 71, 189–197, 2016
https://doi.org/10.5194/gh-71-189-2016

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.