{"id":946,"date":"2016-01-08T21:07:56","date_gmt":"2016-01-08T21:07:56","guid":{"rendered":"http:\/\/nordicfoodlab.org\/charisma-and-conservation\/"},"modified":"2022-02-16T22:57:30","modified_gmt":"2022-02-16T22:57:30","slug":"charisma-and-conservation","status":"publish","type":"post","link":"https:\/\/nordicfoodlab.org\/blog\/2016\/01\/charisma-and-conservation\/","title":{"rendered":"Charisma and conservation"},"content":{"rendered":"\n

by Anna Sigrithur and Meradith Hoddinott<\/em><\/p>\n\n\n\n

In the quest to obtain sensory pleasures, the seeker sometimes puts ethics aside. This conundrum is especially true when it comes to food and eating. But what if taste could help us participate in flourishing ecologies by attuning us to when and how best to eat certain organisms? The answer is complicated, in part by our human tendency to assign value unevenly to different organisms\u2014a phenomenon aptly described as ‘non-human charisma’ (Lorimer, 2007).<\/p>\n\n\n\n

In this episode, we explore how non-human charisma colours the tension between deliciousness and conservation. Our main story takes us to the Danish island of Bornholm in the Baltic sea, the site of a troubling drama between cod, local fisherman,\u00a0a lot of worms, and an overpopulation of protected grey seals.\u00a0But first,\u00a0we take you back up into S\u00e1pmi where, for Sami reindeer herders, the endangered golden eagle is less majestic treasure, more economic hindrance\u2014and even sometimes a vital threat.<\/p>\n\n\n\n

Music in this episode from Bicycle Face<\/a>.<\/p>\n\n\n\n

References<\/strong><\/h2>\n\n\n\n

Lorimer, J. 2007. ‘Non-human charisma’. Environment and Planning <\/em>25:5, 911-932.<\/p>\n","protected":false},"excerpt":{"rendered":"

by Anna Sigrithur and Meradith Hoddinott In the quest to obtain sensory pleasures, the seeker sometimes puts ethics aside. This conundrum is especially true when it comes to food and eating. But what if taste could help us participate in flourishing ecologies by attuning us to when and how best to eat certain organisms? The answer is complicated, in part by our human tendency to assign value unevenly to different organisms\u2014a phenomenon aptly described as ‘non-human charisma’ (Lorimer, 2007). In this episode, we explore how non-human charisma colours the tension between deliciousness and conservation. Our main story takes us to the Danish island of Bornholm in the Baltic sea, the site of a troubling drama between cod, local fisherman,\u00a0a lot of worms, and an overpopulation of protected grey seals.\u00a0But first,\u00a0we take you back up into S\u00e1pmi where, for Sami reindeer herders, the endangered golden eagle is less majestic treasure, more economic … Read more<\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"featured_image_urls":{"full":"","thumbnail":"","medium":"","medium_large":"","large":"","1536x1536":"","2048x2048":""},"post_excerpt_stackable":"

by Anna Sigrithur and Meradith Hoddinott In the quest to obtain sensory pleasures, the seeker sometimes puts ethics aside. This conundrum is especially true when it comes to food and eating. But what if taste could help us participate in flourishing ecologies by attuning us to when and how best to eat certain organisms? The answer is complicated, in part by our human tendency to assign value unevenly to different organisms\u2014a phenomenon aptly described as ‘non-human charisma’ (Lorimer, 2007). In this episode, we explore how non-human charisma colours the tension between deliciousness and conservation. Our main story takes us to the…<\/p>\n","category_list":"Uncategorized<\/a>","author_info":{"name":"Nordic Food Lab","url":"https:\/\/nordicfoodlab.org\/blog\/author\/nordic-food-lab\/"},"comments_num":"0 comments","_links":{"self":[{"href":"https:\/\/nordicfoodlab.org\/wp-json\/wp\/v2\/posts\/946"}],"collection":[{"href":"https:\/\/nordicfoodlab.org\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nordicfoodlab.org\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nordicfoodlab.org\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/nordicfoodlab.org\/wp-json\/wp\/v2\/comments?post=946"}],"version-history":[{"count":2,"href":"https:\/\/nordicfoodlab.org\/wp-json\/wp\/v2\/posts\/946\/revisions"}],"predecessor-version":[{"id":1687,"href":"https:\/\/nordicfoodlab.org\/wp-json\/wp\/v2\/posts\/946\/revisions\/1687"}],"wp:attachment":[{"href":"https:\/\/nordicfoodlab.org\/wp-json\/wp\/v2\/media?parent=946"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nordicfoodlab.org\/wp-json\/wp\/v2\/categories?post=946"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nordicfoodlab.org\/wp-json\/wp\/v2\/tags?post=946"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}