{"id":1134,"date":"2020-01-14T13:29:29","date_gmt":"2020-01-14T13:29:29","guid":{"rendered":"https:\/\/www.mediterraneandietvm.com\/en\/?p=1134"},"modified":"2023-11-20T08:25:52","modified_gmt":"2023-11-20T08:25:52","slug":"marc-auge-food-and-anthropology-of-modernity","status":"publish","type":"post","link":"https:\/\/www.mediterraneandietvm.com\/en\/marc-auge-food-and-anthropology-of-modernity\/","title":{"rendered":"Marc Aug\u00e9 <br>Food and anthropology of modernity"},"content":{"rendered":"\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-4-3 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"Marc Aug\u00e9 - Cibo e antropologia del presente\" width=\"1104\" height=\"828\" src=\"https:\/\/www.youtube.com\/embed\/5wVzbmUOnVg?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n\n\n\n<p> Marc Aug\u00e9, a famous French anthropologist and ethnologist, was born on 1935. He was president of the Ecole des Hautes Etudes in Paris (EHESS)&nbsp;and director of the Office of Scientific and Technical Research Overseas (ORSTOM \u2013 now Research Institute for Development) until 1970; has developed&nbsp; missions in Africa and Latin America, writing his first essays of ethnology.<\/p>\n\n\n\n<p>He then analyzed the society&#8217;s surmodernit\u00e9 introducing the concept of <em>non-place<\/em>: namely those transition areas stereotyped anonymous and impersonal, with no traces of history, where the hectic transit is recorded and controlled (airports, malls, amusement parks).<\/p>\n\n\n\n<p>On the occasion of the event &#8220;Remote Future&#8221;, which was held at the Science City of Naples, Marc Aug\u00e9 held a meeting focused on the man of the future and the future of man.<\/p>\n\n\n\n<p> On this occasion, the anthropologist gave a short, intense interview for the Granai della Memoria recounting his food memories, including African cuisine, French cuisine and Italian cuisine \u2013 the ones he prefers. <\/p>\n\n\n\n<p>Aug\u00e9 in the event deals with important issues such as the uncertainty of the future, the human dimensions (individual, cultural, generic), mobility and social insecurities.<\/p>\n\n\n\n<p>The location of the interview (which looks like the set of docu-film Nicolas Philibert \u2018s <em>\u00catre et avoir<\/em>) is the space of the museum Science City occupied by children visiting the Museum&#8217;s scientific path; harmonics cries of lively children, broken by the metal sound flex workers in the middle of maintenance work of the same place, well describe chaotic society and buttons in which time is hectic.<br>Concept addressed by the anthropologist stating that the category of time is replacing the space, a new virtual territoriality fitting into our , &#8220;hot&#8221; society (quoting Claude L\u00e9vi-Strauss).<\/p>\n\n\n\n<font size=\"2px\">Interview by: Marino Niola\n<br>Video by: Annalisa Rascato and Davide Mancini. Editing by: Annalisa Rascato\n<br>Subtitles by: Mariangela Bianco\n<br>Document by: Annalisa Rascato\n<br>MedEatResarch &#8211; Center of Social Research on the Mediterranean Diet of the University of Naples Suor Orsola Benincasa, head by Marino Niola and Elisabetta Moro\n<br>Realized: 04-10-2012 <\/font>\n","protected":false},"excerpt":{"rendered":"<p>Marc Aug\u00e9, a famous French anthropologist and ethnologist, was born on 1935. He was president of the Ecole des Hautes Etudes in Paris (EHESS)&nbsp;and director of the Office of Scientific and Technical Research Overseas (ORSTOM \u2013 now Research Institute for Development) until 1970; has developed&nbsp; missions in Africa and Latin America, writing his first essays [&hellip;]<\/p>\n","protected":false},"author":92,"featured_media":1137,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"video","meta":{"footnotes":""},"categories":[44],"tags":[467,468,411,356,395],"class_list":["post-1134","post","type-post","status-publish","format-video","has-post-thumbnail","hentry","category-experts","tag-african-cuisine","tag-french-cuisine","tag-italian-cuisine","tag-war","tag-wine","post_format-post-format-video"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.mediterraneandietvm.com\/en\/wp-json\/wp\/v2\/posts\/1134","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.mediterraneandietvm.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.mediterraneandietvm.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.mediterraneandietvm.com\/en\/wp-json\/wp\/v2\/users\/92"}],"replies":[{"embeddable":true,"href":"https:\/\/www.mediterraneandietvm.com\/en\/wp-json\/wp\/v2\/comments?post=1134"}],"version-history":[{"count":8,"href":"https:\/\/www.mediterraneandietvm.com\/en\/wp-json\/wp\/v2\/posts\/1134\/revisions"}],"predecessor-version":[{"id":1978,"href":"https:\/\/www.mediterraneandietvm.com\/en\/wp-json\/wp\/v2\/posts\/1134\/revisions\/1978"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.mediterraneandietvm.com\/en\/wp-json\/wp\/v2\/media\/1137"}],"wp:attachment":[{"href":"https:\/\/www.mediterraneandietvm.com\/en\/wp-json\/wp\/v2\/media?parent=1134"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.mediterraneandietvm.com\/en\/wp-json\/wp\/v2\/categories?post=1134"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.mediterraneandietvm.com\/en\/wp-json\/wp\/v2\/tags?post=1134"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}