抄録
Food is at the heart of sociality. It is imbued with emotion, feeling and affect. However, for people with food allergies, food and social situations are negotiated in complex ways. Ingesting a food allergen can lead to anaphylaxis: a rapid immunological response that can result in death. Eating out with food allergies consequently entails both risk perception and management. I argue that risk perception in the context of food allergies is not just about the embodied feelings and reasoning of the person ‘assessing’ the risk. It emerges in spaces between bodies as well as within bodies. Responses to eating out, to food allergies, to risk, emerge out of a ‘meshwork’ of particular ‘domains of entanglement’ (Ingold 2011) and through somatic modes of attention (Csordas 1993) that happen through a process of affective practice and co-ordination (Dumouchel 2008) between embodied (and inter-embodied) subjects, involving emotions, senses, memory, affect, materiality, and environment.
