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Liquid Materialities: A History of Milk, Science and the Law by Peter Atkins

By Peter Atkins

As a foodstuff, milk has been respected and overlooked, revered and feared. within the face of its 'material resistance', makes an attempt have been made to purify it of airborne dirt and dust and sickness, and to standardize its fats content material. it is a heritage of the fight to deliver milk less than keep an eye on, to govern its evidently variable composition and, hence, to redraw the limits among nature and society. Peter Atkins follows centuries of dynamic and fascinating nutrients heritage, laying off gentle at the resistance of average items to the ordering of technology. After this examine the stuff in foodstuffs, it truly is most unlikely to work out the fashionable vitamin within the similar approach back.

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Extra resources for Liquid Materialities: A History of Milk, Science and the Law

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See, for instance, the discussion of ‘bodies that eat’ in Probyn 2000. 43 Van Vliet et al. 2005, Shove et al. 2007, Hand and Shove 2007. 20 Liquid Materialities Following Heidegger’s tool analysis, Shove argues that a hammer has no essential characteristics that can be said to define it and its kind; and when it is picked up and used for hammering, it is the practice that tells us more than the implement. 45 Her focus groups discussed understandings of the food that they had bought and prepared, and individually they then made video diaries in the kitchen.

12 Klein and Lefèvre’s ‘thing history’, then, is the contextual history of material taxonomies. Stuart Elden provides further clarification of the concept of historical ontology through a reading of Foucault. He traces the roots of Foucault’s thinking to Nietzsche, where a version of the genealogical method is to be found. But this does not amount to a type of history. 13 The histories and geographies that arise from this are the result of a rejection by him of the need to seek metaphysical universals.

For a debate about Callon’s recent work, see Miller 2002, Fine 2003, and Callon 2005b. 35 Barry and Slater 2002. 36 For a review of progress in dairy chemistry in the first half of the twentieth century, see Jenness 1956. 37 Walstra et al. 1999: 6. 38 Walstra et al. 1999: 50, Fox 1995. 39 The minerals (sometimes called ash in analyses of milk) are various salts of potassium, sodium, calcium, magnesium, iron, sulphur, phosphorus and chlorine. There is also a spectrum of vitamins and trace elements.

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