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Embodiment and reflexivity: gaining insight into food lifeways through the Chili Cook-off in Ajijic, Mexico

Fisher, E., Arce, A. and Díaz Copado, V. (2017) Embodiment and reflexivity: gaining insight into food lifeways through the Chili Cook-off in Ajijic, Mexico. In: Sherwood, S., Arce, A. and Paredes, M. (eds.) Food, Agriculture and Social Change: The Everyday Vitality of Latin America. Routledge. ISBN 9781138214972

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Abstract/Summary

In this chapter we focus on the embodiment of food within lived experience by taking the case of the Mexican National Chili Cook-off competition in Ajijic, Jalisco State in Mexico. Through this example we demonstrate how a food-affect-resonance becomes apparent within “food lifeways", giving expression to ways of being in the world that focus on the interactions between people and things through the medium of food. Here bodies and material things align with people’s sense of dwelling in a locality and their commitment to charitable aims through a public event.

Item Type:Book or Report Section
Refereed:Yes
Divisions:Faculty of Life Sciences > School of Agriculture, Policy and Development > Economic and Social Sciences Division > Livelihoods Research
ID Code:68407
Publisher:Routledge

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