FRONTEIRAS ENTRE SUBJETIVIDADE E ALIMENTAÇÃO: UMA REVISÃO DE ESCOPO

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Elaine Martins Pasquim
Maristela Rossato

Resumo

A alimentação é um campo de conhecimento complexo que conecta a subjetividade, a sociedade e o indivíduo. Além disso, subjetividade é um conceito que tem sido compreendido de forma diferente ao longo do tempo e em cada campo científico. Esta revisão de escopo pretende mapear as diversas formas como a subjetividade foi conceituada nos estudos sobre alimentação, bem como as limitações envolvidas nos mesmos. A estratégia de busca gerou um total de 416 resultados, dos quais 45 estudos foram incluídos na revisão final. A maioria dos artigos baseou-se em estudos pós-estruturalistas para conceituar a subjetividade. O referencial teórico comumente utilizado foi Foucault. Foram identificadas duas categorias principais: a primeira em que o conceito remete à ideia de corporificação ou incorporação; a segunda se refere às interações sociais, incluindo a formação da identidade e a capacidade (ou não) de agir. Os achados revelaram que o caráter gerador da subjetividade ora se apresenta de forma contraditória, ora entendida como exigindo mediação, imposição, ou mesmo entendida como uma interiorização de algo fora de si. Propõe-se que a trama singular da configuração subjetiva do indivíduo é uma abordagem a ser estimulada a fim de se avançar na compreensão da subjetividade.

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Como Citar
PASQUIM, E. M.; ROSSATO, M. FRONTEIRAS ENTRE SUBJETIVIDADE E ALIMENTAÇÃO: UMA REVISÃO DE ESCOPO. Boletim de Conjuntura (BOCA), Boa Vista, v. 15, n. 45, p. 310–333, 2023. DOI: 10.5281/zenodo.8343003. Disponível em: https://revista.ioles.com.br/boca/index.php/revista/article/view/2091. Acesso em: 21 fev. 2024.
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Artigos

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