HOW TO EAT WHAT (ONE EATS)
DOI:
https://doi.org/10.12957/demetra.2015.11372Keywords:
vegetarianismo, habitus, BourdieuAbstract
BRICOLAGEM ALIMENTAR NOS ESTILOS NATURAIS
Maria Cláudia da Veiga Soares Carvalho. Rio de Janeiro: Ed.UERJ, 2013. 162p.
ISBN: 978-85-7511-294-6
In a hypothetical situation, a nutritionist with its white coat, heads to the corridor of a basic health unit and calls out loud (or the sound level you wish) the next patient. This one enters the office, sits, or maybe weight and height collection procedures are carried out before that, whatever. What interests us is that at some point of the conversation between the professional and the patient, the last one will be asked about what he eats. From that moment on, it is predictable. The professional questioning, as much as possible, about all the patient usually eats. What he ate from the time he opened his eyes until the moment before going to sleep. And from the patient’s side he will answer to all (or almost all), according to the qualified Nutritionist, who in his eagerness to cure, prevent diseases and promote health, uses his strategies to extract the truth from that person. An acknowledgment relationship in the case the nutritionist conducts it with docility, a certain empathy, or perhaps if the inquiry mode of extracting the facts is explicitly more violent, i.e., when the response elements are apparent, become obvious in subliminal symbols of questions. As a force that moves from the one that occupies a privileged place of distinction towards the subject, who may resist, accommodate, but who will always play the game in which he becomes the object. Now, when asking “What did you eat for breakfast?” already transmits itself elements of a framework that both the professional and the patient, understand, even unconsciously, leading to practical actions.
DOI: http://dx.doi.org/10.12957/demetra.2015.11372
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