The Moral Entrepreneurship of Cooks
Location
Wedgewood Conference Center, Room 4094
Presentation Type
Presentation
Start Date
1-10-2015 7:00 PM
Description
In contemporary contestations in the field of food, chefs (professionalized cooks with public personas) have asserted a different and larger role in the field of cultural production. One critical factor is the relationship between their public moral stances and scientific and systematically acquired knowledge. Such knowledge includes agricultural facts, systematic observation and comparison, chemical and material experimentation, and repeated study and testing. For veracity and cultural power, each of these examples relies upon what Jacques Ellul called “technique,” practices related to a systematic and efficient subordination of the natural world. Dr. Julier will examine how such a concept operates in the modern world of chefs as a means of asserting power.
Recommended Citation
Julier, Alice, "The Moral Entrepreneurship of Cooks" (2015). Humanities Symposium. 11.
https://repository.belmont.edu/humanities_symposium/2015/2015/11
The Moral Entrepreneurship of Cooks
Wedgewood Conference Center, Room 4094
In contemporary contestations in the field of food, chefs (professionalized cooks with public personas) have asserted a different and larger role in the field of cultural production. One critical factor is the relationship between their public moral stances and scientific and systematically acquired knowledge. Such knowledge includes agricultural facts, systematic observation and comparison, chemical and material experimentation, and repeated study and testing. For veracity and cultural power, each of these examples relies upon what Jacques Ellul called “technique,” practices related to a systematic and efficient subordination of the natural world. Dr. Julier will examine how such a concept operates in the modern world of chefs as a means of asserting power.
Comments
Convocation Credit: Academic Lecture