Annemarie Mol, "Eating in Theory" (Duke UP, 2021)
New Books in Food
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Understanding Eating and Smelling
Eating provides an image where knowing is not distal, but when knowing is transforming the object and being transformed by it. If one swallows and doesn't just taste but really swallows the tasting transfer the eating transforms the body. And that gives a different image of what knowing could be. It's a type of knowing where the subject does not stay the same, but is transformed by the object that it knows. You cannot no longer know it because I have changed it. It is no longer visible. It is still active in my body to make me perky and allow me to go for my walk. The idea was perception could really be done through seeing and hearing while smelling and tasting
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