MEATigation: Meat in Norwegian Food Practices: Eating

• Finstad, Terje (2022). "Å sette maten i banken." Momenter fra fryseboksanleggenes historie. I Finstad, Terje; Kvaal, Stig; Stokland, Håkon B. & Østby, Per (Red.), Matens meglere: Kontroll, kvalitet og kunnskap i den industrielle matens tid. Cappelen Damm Akademisk. ISSN 978-82-02-65233-3. s. 161–189. doi: https%3A/doi.org/10.23865/noasp.155.
• Efstathiou, Sophia (2021). Meat we don’t greet: How ‘sausages’ can save pigs or how effacing livestock makes room for emancipation. I Hansen, Arve & Syse, Karen Lykke (Red.), Changing Meat Cultures: Food Practices, Global Capitalism, and the Consumption of Animals. Rowman & Littlefield Publishers. ISSN 978-1-5381-4265-3. s. 102–112.
• Volden, Johannes & Wethal, Ulrikke Bryn (2021). What Happens When Cultured Meat Meets Meat Culture? (Un)Naturalness And (Un)Familiarity In The Meat Of Today And Tomorrow. I Hansen, Arve & Syse, Karen Lykke (Red.), Changing Meat Cultures: Food Practices, Global Capitalism, and the Consumption of Animals. Rowman & Littlefield Publishers. ISSN 978-1-5381-4265-3. s. 185–206.
• Hansen, Arve (2021). Eating a Capitalist Transformation: Economic Development, Culinary Hybridization, and Changing Meat Cultures In Vietnam. I Hansen, Arve & Syse, Karen Lykke (Red.), Changing Meat Cultures: Food Practices, Global Capitalism, and the Consumption of Animals. Rowman & Littlefield Publishers. ISSN 978-1-5381-4265-3. s. 99–120.
• Hansen, Arve; Jakobsen, Jostein & Wethal, Ulrikke Bryn (2021). New Geographies of Global Meatification: The BRICS in the Industrial Meat Complex. I Hansen, Arve & Syse, Karen Lykke (Red.), Changing Meat Cultures: Food Practices, Global Capitalism, and the Consumption of Animals. Rowman & Littlefield Publishers. ISSN 978-1-5381-4265-3. s. 35–58.
• Hansen, Arve & Syse, Karen Lykke (2021). New Meat Engagements: Cultures, Geographies, Economies. I Hansen, Arve & Syse, Karen Lykke (Red.), Changing Meat Cultures: Food Practices, Global Capitalism, and the Consumption of Animals. Rowman & Littlefield Publishers. ISSN 978-1-5381-4265-3. s. 1–16.
• Morris, Carol; Kaljonen, Minna; Aavik, Kadri; Balázs, Bálint; Cole, Matthew & Coles, Ben [Vis alle 30 forfattere av denne artikkelen] (2021). Priorities for social science and humanities research on the challenges of moving beyond animal-based food systems. Humanities & Social Sciences Communications. ISSN 2662-9992. 8:38, s. 1–12. doi: 10.1057/s41599-021-00714-z. Fulltekst i vitenarkiv

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• Volden, Johannes (2022). Doing (food) without meat? The role of meat substitutes in the food practices of meat lovers, meat reducers, and meat avoiders .
• Korsnes, Marius (2022). Kva skal vi ete i framtida? Plantar, dyr eller insekt?
• Hansen, Arve (2022). (Un)sustainable consumption and everyday life.
• Hansen, Arve (2022). The geographies of everyday meat consumption in Norway: Stubborn food practices and meat-intensive foodscapes.
• Korsnes, Marius & Loeng, Martin (2022). How have animals become embedded in Norwegian foodways?
• Efstathiou, Sophia & Papalexandri-Alexandri, Marianthi (2022). Sounding Secrets.
• Efstathiou, Sophia (2022). Meat without meat: The found science of meat and contemporary vegan biotech .
• Efstathiou, Sophia (2022). Interdisciplinarity and transdisciplinarity in action.
• Efstathiou, Sophia (2022). Considering meat replacements as drag.
• Efstathiou, Sophia (2022). Meat we don't greet: How industrialisation facilitates the end of meat.
• Efstathiou, Sophia & Loeng, Martin (2022). MEATigation presents: Eat Like your Grandparents -Reducing meat the old way.
• Efstathiou, Sophia (2022). The found science of meat alternatives-How food biotech is creating new meat concepts . Vis sammendrag

  This paper explores how emerging food biotech is transforming concepts of meat. One of my recent culinary fascinations comes in the form of Beyond Sausage– a sausage made of plants. With a capped super-cow as its logo, Beyond Meat claim: “We started with simple questions. Why do you need an animal to create meat? Why can’t you build meat directly from plants? That’s our company’s mission. We hope our plant-based meats allow you and your family to eat more, not less, of the traditional dishes you love. Together, we can truly bring exciting change to the plate -and beyond. GO BEYOND!” (Beyond Sausage packaging.) Philosophy of science has been increasingly engaging with applied science and technoscience fields, including agricultural and food research. This is because scientific work itself is changing, responding to calls for societal impact, addressing grand societal challenges, and achieving sustainable development goals. One key field of action -scientific and societal- is transforming the global food system. In the last fifty years, per capita meat consumption has, on average, across the world, doubled, while the earth’s population itself doubled (Weis 2013). This quadrupling of meat consumption has relied on the technological intensification of livestock production and of systems of provision: leaving a significant ecological ‘hoofprint’ on the planet’s air, lands and waters, and on other life, or biodiversity. Reducing the consumption of intensively farmed animals is thus key for reducing climate emissions. This paper explores how technoscientific work on ‘alternative proteins’ is changing ideas about meat as exclusively animal-based. I have previously argued that everyday ideas can get transfigured into new scientific concepts, by being founded in scientific knowledge-making practices. These new founded concepts often keep their everyday names but work as scientific ideas sustaining and generating more science. For example, when economists measure ‘wellbeing’, they are not using some everyday idea of wellbeing to do this, but found a common idea in an epistemic-metaphysical-social context of economics, and articulate it as a new, founded, economics concept that they can operationalise and measure (Efstathiou 2016). But can founded concepts jump back to everyday life and how? This talk explores how founded concepts travel back to everyday life by examining meat and meat concepts. I propose that this type of creative meaning-making is happening with ideas of ‘meat’ (and ‘burger’, ‘mince’, etc.) within food science and technology practices. Companies like Impossible Burger, Beyond Meat or, cultured meat company, GOOD Meat are founding everyday ideas of meat into novel plant- or cell-based food biotechnology contexts creating new founded, meat concepts. They do this through activities ranging from imitating the molecular properties of (animal-based) meat or growing tissue in a lab, to vision-statements and marketing matching the “good stuffs” of meat (Sexton 2016). Though the result here is not, or not only, found science but found meat. This paper shows how meat is founded in science but also re-entering the culinary practices of everyday life, bringing ‘meat’ back to the plate in new forms.

• Hansen, Arve; Korsnes, Marius; Sundet, Øyvind; Volden, Johannes R. & Wethal, Ulrikke Bryn (2021). Kjøttkutt krever politisk styring! Klassekampen. ISSN 0805-3839.
• Hansen, Arve; Korsnes, Marius; Sundet, Øyvind; Volden, Johannes R. & Wethal, Ulrikke Bryn (2021). Holdningsendring alene gir ikke kjøttkutt. SUM-bloggen.
• Volden, Johannes R. (2021). Mat, helse og bærekraft: Hvilken rolle spiller mat for bærekraftig utvikling? Mat og helse i skolen. ISSN 1890-3193. s. 28–34. Vis sammendrag

  Tilgjengelig online: https://www.sum.uio.no/forskning/publikasjoner/2021/mat-helse-og-barekraft.pdf

• Efstathiou, Sophia (2021). UPCYCLED Cookbook -Having a brainstorm.
• Efstathiou, Sophia (2021). WP1: Founding meat in Norwegian food practices – Challenges and Proud Moments.
• Efstathiou, Sophia (2021). Meat we don’t greet.
• Efstathiou, Sophia (2021). How intensifying meat production is facilitating the end of meat.
• Volden, Johannes Rudjord (2021). The quest for sustainable protein: Introduction. Matlære.
• Volden, Johannes (2021). The quest for sustainable protein: Meat from plants? Matlære.
• Korsnes, Marius (2021). Matters of Concern in the Norwegian Sustainability Transition.
• Efstathiou, Sophia (2021). Tavros – On animal resistance. Vis sammendrag

  This essay is inspired by the resistance of a bull (tavros in Gr.) in Hassen Ferhani’s film, Roundabout in my Head (2015). I argue that witnessing moments of animal resistance matters because it allows us to encounter animals as morally significant others. Resistance punctuates procedures already underway, making visible all the work that goes into keeping things ‘running’, ‘smoothly’, ‘calmly’. Witnessing others’ resistance can be difficult: but it can also do very important work. It can move us. It can break routine (our own resistance) and offer an opportunity to face each other (human and nonhuman) as morally significant others. To articulate these ideas I build on the work of philosophers Cora Diamond and Emmanuel Levinas.

• Efstathiou, Sophia (2021). Meat we don’t greet: How ‘sausages’ can save pigs or how effacing livestock makes room for emancipation.
• Efstathiou, Sophia (2021). Meat we don't Greet: How ‘sausages’ can save pigs or how effacing livestock makes room for emancipation.
• Efstathiou, Sophia (2021). Design and Technologies of Effacement.
• Efstathiou, Sophia (2021). Technologies of Effacement in Meat Production.
• Efstathiou, Sophia; Murray-Leslie, Alexandra Nicki; Duch, Michael Francis; Logan, Melissa. E. & Ocher, Mary (2021). Meet me over Meat. Vis sammendrag

  Documentation of the performance of 'Meet me over Meat' -- A spoken word improvisation that was part of the Chicks on Speed session "Uploading the Human", October 19th 9-10pm, Dokkhuset, at the Artistic Research Autumn Forum 2021 in Trondheim #ARF2021 #meatigation -- with Mary Ocher, in Berlin, on piano, Michael Francis Duch on double bass, Melissa E. Logan on saxophone, and Sophia Efstathiou on voice and text. Chicks on Speed “Uploading the Human” with collaborating artists: Unnur Andrea, Tina Frank, Panja Göbel, Josiah Zayner, Thies Mynther, Sophia Efstathiou, Øyvind Brandtsegg, Jeremiah Day, Michael Duch, Liesel Dom, Joshua Dekia, Yinlin Kong, Adam Zaretsky, Mary Ocher, Amalia Wiatr Lewis, Mohammad Bayesteh, Kolbeinn Hugi, FRZNTE, Srinavin Kumar Raja. Penguin Orchestra; Mia Bongo Norvoll, Anders Johnsen, Okujagu Diepiriye, Oceané Dubois, Yanping Yin, Yuqing Li, Shudi Han, Xinyu Zhang, Huilan Zheng, Ekaterina Fleitas, Qilang Feng. Costumes by Kathi Glas, Chicks on Speed songs produced by Christopher Just, live video editing by Joen Vedel. Kindly supported by DIKU and Trondheim Academy of Fine Art, Norwegian University of Science and Technology. Chicks on Speed are Melissa E. Logan and Alex Murray-Leslie. Costumes by Kathi Glas, teleprovisation enabled through the researchcatalogue.org, live editing by Joen Vedel. Kindly supported by The Directorate for Higher Education and Skills and Trondheim Academy of Fine Art, Norwegian University of Science and Technology. DIKI RTAI grant project managed by Prof. Dr. Alexandra Murray-Leslie

• Efstathiou, Sophia & Engvik, Inga Vinje (2021). «Misbruk av dyr er noe som i stor grad tas for gitt og ikke stilles spørsmål ved». [Tidsskrift]. Kultur Plot .
• Efstathiou, Sophia (2020). Meat without meat.
• Efstathiou, Sophia & Stubberud, Elisabeth (2020). WP1: Founding meat in Norwegian food practices.
• Efstathiou, Sophia (2020). Responding to challenge-driven calls as humanists- Experiences with MEATigation.
• Dumitriu, Anna; Musiol, Hanna; Hessler, Stefanie; Muenster, Ursula; Jørgensen, Dolly & Efstathiou, Sophia [Vis alle 7 forfattere av denne artikkelen] (2020). “BioArt, Research, and the Pandemic: Uncertain Histories and Unstable Futures in the Art of Anna Dumitriu,” a conversation with Anna Dumitriu and guests. NTNU ARTEC Seminar Series.
• Efstathiou, Sophia (2020). Deep Playing: Art-based approaches to responsible research.
• Efstathiou, Sophia (2013). Ideobics - Exercising in Ideas.

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