What do the discourses surrounding enthusiasm for authentic barbecue, disgust at overflowing hog waste lagoons, and anxieties about xenotransplantation suggest about how “the other white meat” figures at the frontier of race, gender, medicine, and empire? Most scholarly attention on pigs has tended to focus on environmental and ethical issues involved in the raising and consumption of them as food. This presentation explores barbecue in the U.S. South, hog waste, and xenotransplantation as three sites where pigs are incorporated into human bodies, communities, and landscapes in order to show how assumptions about disability inform the persistence of violence at the frontiers of race, gender, empire, and medicine.
Kim Q. Hall is Professor of Philosophy and a faculty affiliate in the Gender, Women’s, and Sexuality Studies program at Appalachian State University. She is the editor of New Conversations in Feminist Disability Studies, a special issue of Hypatia: Journal of Feminist Philosophy and Feminist Disability Studies, published by Indiana University Press. Her recently published articles include “Cripping Sustainability, Realizing Food Justice” published in Disability Studies and the Environmental Humanities edited by Sarah Jacquette Ray and J.C. Sibara; “Toward a Queer Crip Feminist Politics of Food” published in philoSOPHIA: A Journal of Continental Feminism; and “No Failure: Climate Change, Radical Hope, and Queer Crip Eco Futures” published in Radical Philosophy Review.
This talk is sponsored by the Yale Sustainable Food Program and the James Mandelbaum and Steven Byrnes Resource Fund for LGBT Studies. Chewing the Fat is free and open to the public.
More here: http://sustainablefood.yale.edu/event/chewing-fat-kim-q-hall