‘Eating the Ocean: how to represent a fish’
Professor Elspeth Probyn will be giving a public lecture on Thursday 11 May at 5pm in The Diamond Building, Lecture Theatre 5 as the Department of Geography’s Hart Visitor, supported by a bequest from the estate of Mrs Evelyn Hart, who graduated from the Department in 1926.
Once you begin to notice fish, you see them everywhere. Or at least that’s my case. Several years of studying fish have turned me into a hyper-observant fish. I see fish everywhere. Of course they appear in places where I seek them out – fish markets, supermarket aisles, maritime museums, ports and docks – but I also see them in other places such as in fertilizer, food supplements for humans, pigs, chicken and fish, and even in supermarket omega-3 fortified white bread. My argument is about how fish are represented. I will be asking: who represents them with what effects? Are some representations more affective and effective than others in sustaining more-than-human fish worlds? How do scientists approach cultural representations of fish, and how do social scientists and humanities scholars understand scientific and technical representations of fish? Across multiple contexts, I follow the numerous ways fish are represented in the hope of rendering the simplified cultural politics of fish more complex.
Date: 11 May 2017
Location: Diamond Building, Lecture theatre 5
About Professor Elspeth Probyn
Elspeth Probyn is Professor of Gender & Cultural Studies at the University of Sydney. She has taught media, cultural studies and sociology at universities in Canada and the USA. She is the author of several ground-breaking monographs: on subjectivity and gender in cultural studies (Sexing the Self), on queer desire and belonging (Outside Belonging), on eating and identity (Carnal Appetites) and on affect and emotion (Blush: Faces of Shame). Her current research, The Future of Food: the sustainable production and consumption of fish (funded by the Australian Research Council) analyses the sustainability of the production and consumption of fish, the results of which have recently been published as Eating the Ocean (Duke University Press, 2016).