FRONTEIRAS ENTRE SUBJETIVIDADE E ALIMENTAÇÃO: UMA REVISÃO DE ESCOPO
Barra lateral del artículo
Contenido principal del artículo
Resumen
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.
Detalles del artículo
Esta obra está bajo una licencia internacional Creative Commons Atribución 4.0.
Copyright (c). Boletim de Coyuntura (BOCA)
Este obra está bajo una licencia de Creative Commons Reconocimiento 4.0 Internacional.
Citas
ABOU-RIZK, Z.; RAIL, G. “Judging a Body by Its Cover: Young Lebanese-Canadian Women’s Discursive Constructions of the ‘Healthy’ Body and ‘Health’ Practices”. Journal of Immigrant and Minority Health, vol. 16, n. 1, 2014.
ANDERSON, P. “Introduction: Hunger in the Event of Subjectivity”. In: ANDERSON, P. So Much Wasted: Hunger, Performance, and the Morbidity of Resistance. Durham: Duke University Press, 2010.
ANDRADE, D. C. T. “Informality and Subjectivity: an analysis from the perspective of the informal worker in the food sector”. Revista de Empreendedorismo e Gestão de Micro e Pequenas Empresas, vol. 6, n. 01, 2021.
BARGU, B. “Odysseus Unbound: sovereignty and sacrifice in hunger and the dialectic of enlightenment”. Angelaki: Journal of Theoretical Humanities, vol. 19, n. 4, 2014.
BARGU, B. “The Silent Exception: Hunger Striking and Lip-Sewing”. Law, Culture and the Humanities, vol. 18, n. 2, 2017.
BARRON, J. “Community gardening: cultivating subjectivities, space, and justice”. Local Environment, vol. 22, n. 9, 2017.
BERMÚDEZ, H. L. “El voice picking: una organización del trabajo que atenta contra la subjetividad del trabajador. El caso de una cadena de comercio de la alimentación al detal”. Innovar: Revista de Ciencias Administrativas y Sociales, vol. 30, n. 76, 2020.
BRANDÃO, M. D. A.; DANTAS, J. L.; ZAMBON, M. P. “Prevalência e Fatores de Risco para Obesidade Infantil: Revisão Sistemática e Meta-Análise”. Boletim de Conjuntura (BOCA), vol. 13, n. 38, 2023.
BUTLER, J. A vida psíquica do poder: teorias da sujeição. Belo Horizonte: Editora Autêntica, 2017.
CARVALHO, A. M. D. et al. “Measuring sustainable food systems in Brazil: A framework and multidimensional index to evaluate socioeconomic, nutritional, and environmental aspects”. World Development, vol. 143, 2021.
CARVALHO, M. C. V. S.; LUZ, M. T.; PRADO, S. D. “Eating, nourishment and nutrition: instrumental analytic categories in the scientific research field”. Ciência e Saúde Coletiva, vol. 16, n. 1, 2011.
CFS - Comittee on World Food Security. “Coming to Terms with Terminology”. Comittee on World Food Security [2012]. Available at: . Accessed: 01/09/2023.
CLARIVATE. EndNote Web ™. Harrisburg: Clarivate, 2023.
CODY, K. “Community gardens and the making of organic subjects: a case study from the Peruvian Andes”. Agriculture and Human Values, vol. 36, n. 1, 2019.
CONTRERAS, J.; GRACIA, M. Alimentação, sociedade e cultura. Rio de Janeiro: Editora Fiocruz, 2015.
CRAVEIRO, C. C. “(R)existências alimentares: Investigando modos de produção de subjetividade através das práticas alimentares na cidade contemporânea”. Geografares, n. 25, 2018.
CRONIN, J.; HOPKINSON, G. “Bodysnatching in the marketplace: Market-focused health activism and compelling narratives of dys-appearance”. Marketing Theory, vol. 18, n. 3, 2018.
DREW, D. L.; GORE, J. M. “Measuring up? The discursive construction of student subjectivities in the Global Children’s Challenge”. Sport, Education and Society, vol. 21, n. 3, 2016.
DRIVER, M. “Every bite you take . . . food and the struggles of embodied subjectivity in organizations”. Human Relations, vol. 61, n. 7, 2008.
DU, Y. “Remote Sensing, Land Quotas and Mass Relocation: China’s Governance of Farmland”. Development and Change, vol. 52, n. 1, 2021.
ERIKSEN, S. H. et al. “Can Climate Interventions Open Up Space for Transformation? Examining the Case of Climate-Smart Agriculture (CSA) in Uganda”. Frontiers in Sustainable Food Systems, vol. 3, 2019.
FAIZAN AFZAL, M. et al. “Concept of Food Security and Its Overview”. Intech Open [2023]. Available at: . Accessed: 01/09/2023
FIGUEIREDO, L. C. Matrizes do pensamento psicológico. Rio de Janeiro: Editora Petrópolis, 2022.
GALLOWAY, C. et al. “Procurement from local producers for food service in primary and secondary school settings: A scoping review”.Health Promotion Journal of Australia, vol. 34, n.2, 2023.
GINGRAS, J. “The passion and melancholia of performing dietitian”. Journal of Sociology, vol. 46, n. 4, 2010.
GINGRAS, J.; TIRO, L. “Mandarin Peelings and Lola’s Tinola Exploring Subjectivity and Belonging through Cultural Food Narratives”. Food, Culture, and Society, vol. 11, n. 3, 2008.
GONZÁLEZ REY, F. “A new path for the discussion of Social Representations: Advancing the topic of subjectivity from a cultural-historical standpoint”. Theory and Psychology, vol. 25, n. 4, 2015.
GONZÁLEZ REY, F. “La Subjetividad en Psicología: su importancia para una psicoogía crítica”. In: GONZÁLEZ REY, F. Caminando por las veredas de la psicología. Colombia: Universidad Icesi, 2022.
GONZÁLEZ REY, F. “Methodological and epistemological demands in advancing the study of subjectivity from a cultural-historical standpoint”. Culture and Psychology, vol. 26, n. 3, 2020.
GONZÁLEZ REY, F. “The topic of subjectivity in psychology: contradictions, paths and new alternatives”. Journal for the Theory of Social Behavior, vol. 47, n. 4, 2017.
GONZÁLEZ REY, F.; MITJÁNS MARTÍNEZ, A. “The Constructive-Interpretative Methodological Approach: orienting reearch and practice on the basis of subjectivity”. In: GONZÁLEZ REY, F. Subjectivity Within Cultural-Historical Approach: Theory, Methodology and Research. London: Springer, 2019.
GONZÁLEZ REY, F.; MITJÁNS MARTÍNEZ, A. Subjetividade: teoria, epistemologia e método. Campinas: Editora Alínea, 2017.
GONZÁLEZ-REY, F.; MITJÁNS MARTÍNEZ, A. “Una epistemología para el estudio de la subjetividad: Sus implicaciones metodológicas”. Psicoperspectivas, vol. 15, n. 1, 2016.
GRISOLIA, F. S.; CASTRO, L. R. D. “The standardization of fast-food and its effects in the subjectivity of the young worker”. Gerais: Revista Interinstitucional de Psicologia, vol. 9, n. 2, 2016.
HAYASHI, D. et al. “Methods to Assess Ambivalence Towards Food and Diet: A Scoping Review”. Journal of Human Nutrition and Dietetics, 2023.
HIETANEN, J.; SIHVONEN, A. “Catering to Otherness: Levinasian Consumer Ethics at Restaurant Day”. Journal of Business Ethics, vol. 168, n. 2, 2021.
HLPE - High Level Panel of Experts on Food Security and Nutrition. Nutrition and food systems: A report by the High Level Panel of Experts on Food Security and Nutrition of the Committee on World Food Security. Rome: Committee on World Food Security, 2017.
HOLT, L. “Food, feeding and the material everyday geographies of infants: possibilities and potentials”. Social and Cultural Geography, vol. 18, n. 4, 2017.
LAZOROSKA, D. “Eating bodies, growing selves in a Brazilian favela”. Identities, vol. 28, n. 3, 2021.
LUPTON, D. “Infant embodiment and interembodiment: A review of sociocultural perspectives”. Childhood, vol. 20, n. 1, 2012.
LUPTON, D. “Theoretical Perspectives on Food and Eating”. In: LUPTON, D. Food, The Body and The Self. London: Sage Publications, 1996.
MAGNONE, S. “Bien Manger, Bien Mange: Edible Reciprocity in Jean de Léry’s Histoire d’un voyage faict en la terre du Brésil”. Journal for Early Modern Cultural Studies, vol. 14, n. 3, 2014.
MALDONADO-TORRES, N. “Sobre la decolonialidade del ser: contribuciones al desarrollo de un concepto”. In: CASTRO-GÓMEZ, S.; GROSFOGUEL, R. (eds.). El giro decolonial: reflexiones para una diversidad epistémica más allá del capitalismo global. Bogotá: Instituto Pensar, 2007.
MARCH, S.; FLEER, M. “The role of imagination and anticipation in children’s emotional development”. In: FLEER, M. Perezhivanie, Emotions and subjectivity: advancing Vygotsky’s legacy. London: Springer, 2017.
MENOZZI, G. “Food and Subjectivity in Clara Sereni’s Casalinghitudine”. Italica, vol. 71, n. 2, 1994.
NAESS, C. R.; KOLNES, L. J. “A preliminary exploration of experiences of integrating the body in the self in two women with anorexia nervosa in view of phenomenological conceptualisations”. Journal of Eating Disorders, vol. 10, n. 1, 2022.
NORMAN, M. E. “Dere’s Not Just One Kind of Fat: Embodying the ‘Skinny’ - Self Through Constructions of the Fat Masculine Other”. Men and Masculinities, vol. 16, n. 4, 2013.
ONYISHI, C. N. “Evaluation of Psychological and Nutritional Interventions for Eating Disorders in Nigeria: A Scoping Review”. International Journal of Home Economics, Hospitality and Allied Research, vol. 2, n. 1, 2023.
PETERS, M. D. J. et al. “Guidance for conducting systematic scoping reviews”. JBI Evidence Implementation, vol. 13, n. 3, 2015.
PETERS, M. D. J. et al. “Scoping reviews: reinforcing and advancing the methodology and application”. Systematic Review, vol. 10, n. 1, 2021.
PIAN, L. “‘Emboldened bodies’: social class, school health policy and obesity discourse”. Discourse, vol. 33, n. 5, 2012.
PRISMA. “Prisma for Scoping Reviews 2023”. Prisma [2023]. Available at: . Accessed: 04/19/2023.
PROTSCHKY, S. “The flavour of history: Food, family and subjectivity in two Indo-European women’s memoirs”. The History of the Family, vol. 14, n. 4, 2009.
PUURONEN, A. “Understanding anorexia: an hermeneutic approach as a methodological alternative for the field of contemporary anorexia research”. Scripta Instituti Donneriani Aboensis, vol. 17, n. 2, 1999.
RIGOLOT, C. “Magic and Muck: On Chicken and Egg Problems When Framing Organic Conversions as Transformations, and the Importance of the Personal Sphere”. Society and Natural Resources, vol. 33, n. 5, 2020.
SKINNER, D. “Foucault, subjectivity and ethics: towards a self-forming subject”. Organization, vol. 20, n. 6, 2013.
SPANNRING, R. “Ecological Citizenship Education and the Consumption of Animal Subjectivity”. Education Sciences, vol. 9, n. 1, 2019.
STONEMAN, S. “Learning to learn from the food crisis: Consumer sovereignty and the restructuring of subjectivity”. Politics and Culture, n. 2, 2009.
STRATHERN, M. “Eating (and Feeding)”. Cambridge Anthropology, vol. 30, n. 2, 2012.
SUBERO, D.; ESTEBAN-GUITART, M. “Understanding and Developing Vygotsky’s Legacy Through the Work of González Rey”. In: GOULART, D. M. Theory of Subjectivity from a Cultural-Historical Standpoint. London: Springer, 2021.
SUN, P.; CHEN, J. Y. “Platform Labour and Contingent Agency in China”. China Perspectives, vol. 1, n. 124, 2021.
TANKE, J. J. “The Care of the Self and Environmental Politics: Towards a Foucaultian Account of Dietary Practice”. Ethics and the Environment, vol. 12, n. 1, 2007.
TELES, S. M.; ROSSATO, M. O. “Estágio Supervisionado como Espaço de Produção de Significados sobre a Profissão Docente”. Boletim de Conjuntura (BOCA), vol. 15, n. 44, 2023.
THROOP, C. J. “Intermediary Varieties of Experience”. Ethnos, vol. 74, n. 4, 2009.
TIMAR, E. “Eating Autonomy”. Parallax, vol. 19, n. 1, 2013.
TIUSANEN, K. “Fulfilling the self through food in wellness blogs: Governing the healthy subject”. European Journal of Cultural Studies, vol. 24, n. 6, 2021.
TOMOKO, A. “Literary Daughters’ Recipes: Food and Female Subjectivity in the Writings of Mori Mari and Koda Aya”. Japanstudien, vol. 12, n. 1, 2001.
TRICCO, A. C. et al. “PRISMA extension for scoping reviews (PRISMA-ScR): checklist and explanation”. Annals of Internal Medicine, vol. 169, n. 7, 2018.
VON BRAUN, J. et al. “Food Systems – Definition, Concept and Application for the UN Food Systems Summit”. United Nations Food Systems Summit 2021 Scientific Group [2020]. Available at: . Accessed: 01/09/2023.
WALL, G. “Foodways, Campervans and the Terms of Mobility: Transnational Belonging, Home, and Heritage in the Narrative of ‘Sud Italia’”. Humanities, vol. 5, n. 2, 2016.
WILLIAMS, L. A. Unsettling appetites: Asian American women writing food and subjectivity (Doctoral Thesis in Philosophy). Indiana: Purdue University, 2010.
WING CHAN, K.; MILLER, B. “Capitalist pigs: Governmentality, subjectivities, and the regulation of pig farming in colonial Hong Kong, 1950-1970”. Environment and Planning D: Society and Space, vol. 33, n. 6, 2015.
WOOLHOUSE, M. et al. “Cos girls aren’t supposed to eat like pigs are they? Young women negotiating gendered discursive constructions of food and eating”. Journal of Health Psychology, vol. 17, n. 1, 2012.
YAN LI, J. T. “Food, Body and Female Subjectivity Reading between Western and Chinese Perspectives”. In: TAM, K.; YIP, T. S. (eds.). Gender, Discourse and the Self in the Literature: Issues in Mainland China, Taiwan, and Hong Kong. Hong Kong: The Chinese University of Hong Kong Press, 2009.