EXCERPT Graham Harman’s claim that praxis distorts ‘ontology’ as much as theory does, is an insight that has long been missing in cookery praxis and theory. Ontology, for Harman, refers to a description of the basic structural features shared by all entities. Cookery, for our purposes, will be considered to refer to all forms of cooking, including what happens in our home kitchens. Many times cookery praxis is something we take part in by consuming the practice of professionals. But whether we cook or not, from the gathering of ingredients to the eating of meals to the metabolic emergence of nutrients in our bodies, the feedback systems used to engage in complex analyses of factors in human life such as hunger, nutrition and environment are likely to be lost in the immediate experience of food or the larger narratives in which food participates…