Richard Wilk


Richard Wilk

Indiana University Bloomington
Prix et valeur

VC Salle B

Centre de la Vieille-Charité - Salle B

Centre de la Vieille Charité
2 rue de la Charité
13002 Marseille

Friday, February 23 2018| 2:00pm to 5:00pm

Miriam Teschl: miriam.teschl[at]
Valeria Siniscalchi: valeria.siniscalchi[at]


Débat avec Frédéric Aprahamian (Université de Toulon, AMSE), Alan Kirman (EHESS, CAMS) et Valeria Siniscalchi (EHESS, CNE).

Beyond Demand: What Determines the value of a Fish? Millions of pounds of fish are regularly killed and thrown away as “by-catch” in commercial fisheries because there is “no market” for them. Why would perfectly edible fish be rejected? If markets and prices are driven by demand, what determines demand, and the preferences that determine the elasticities of demand? Just as important is the question of how preferences and demand change over time. Taste is an embodied form of preference, and this presentation uses the history of changing tastes in fish to illustrate how tastes have a political and cultural dimension. Something edible can quickly become inedible, and vice versa. This talk will seek some historical and anthropological answers, and discuss both successful and failed attempts to get people to eat things once considered inedible.

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Professor d’Anthropologie et spécialiste reconnu d’anthropologie économique, Richard Wilk est actuellement enseignant invité à l’EHESS (Marseille). Ses travaux portent sur les pratiques et les institutions économiques (Economies and Cultures. Foundations of Economic Anthropology, 1996), les politiques de l’alimentation et l’anthropologie de l’environnement (The Environnement in Anthropology, 2005, avec Nora Haen). Il a conduit ses travaux de terrain principalement au Belize, d’abord sur les relations entre agriculture, écologie et organisation domestique (Hausehold Ecology : Economic Change and Domestic Life among the Kekchi Maya of Belize, 1991), puis sur le rapport à l’environnement et à la consommation (Home Cooking in the Global Village : Caribbean Food from Buccaneers to Ecotourists, 2006). Parmi ses travaux plus recents, Time, consumption and everyday life: practice, materiality and culture. Berg Publishers (2009, avec Elizabeth Shove et Frank Trentmann).