‘Healthy’ for whom? ‘Healthy’ food’s effectivities, avocados, and the production of differentiated bodies

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Current ‘healthy’ food knowledge revolves around characterizing food by its purported direct, causal effects on the body that ingests it, following a biomedical approach informed by nutritionism (Scrinis, Nutritionism: the science and politics of dietary advice. Columbia University Press, New York, 2013). 

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