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Textbook Collective Consciousness and Gender Alexandra Walker Ebook All Chapter PDF
Textbook Collective Consciousness and Gender Alexandra Walker Ebook All Chapter PDF
Alexandra Walker
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COLLECTIVE CONSCIOUSNESS & GENDER
Alexandra Walker
Collective Consciousness and Gender
Alexandra Walker
Collective
Consciousness and
Gender
Alexandra Walker
Centre for Social Impact
UNSW Australia
Sydney, NSW, Australia
This Palgrave Macmillan imprint is published by the registered company Springer Nature Limited
The registered company address is: The Campus, 4 Crinan Street, London, N1 9XW, United Kingdom
This book is dedicated to my mother, Anne Walker; the wisest person I know.
Foreword
granted public sphere rights while a man’s equal right(s) to the private
sphere has not yet been fully acknowledged or articulated. Also, she takes
up issues about rape of boys and men as well as other forms of violence
against men; the drafting of boys and men into violent gangs and armies
is not properly considered in international legal discourses and laws.
Walker proposes a transformation of the language and narratives of
gender practices as well as practices in international law so as to integrate
better masculine and feminine consciousness and public and private
spheres in the global collective self and in international law. This integra-
tion can, in her view, be pursued by:
global legal community. This is because all collective selves are socially
constructed and maintained. They are characterized by conscious as
well as unconscious forms of expressions, actions, and reactions. In
any application of the framework, the key is to determine the con-
sciousness narratives of each collective self, and the unconscious
materials and mechanisms lying hidden outside of the conscious nar-
ratives. The latter refers to the nature of collective representations,
rules and institutional arrangements, and self-reflectivity, while
unconscious materials and mechanisms consist of tacit understand-
ings, automatic responses and habits, established dualities, and
archetypes in the culture such as the relationships between masculine
and feminine consciousness.
The international system of gender law and legal structures and mech-
anisms has parallels then in the ‘complex cultures’ associated with other
collectivities (‘socio-cultural populations’). For instance, societies charac-
terized by a ‘social contract,’ which is commonly recognized, reflected
upon, communicated about, referred to, and applied. (Similarly, a consti-
tution plays a similar role in a political system.) In addition to the explicit,
possibly formalized ‘social contract,’ there are also tacit rules, rules about
‘exceptions’ and ‘special’ interpretations and applications, part of a vast
underworld that constrains, biases, and distorts people’s ‘rational’
cognitive-normative world.
Her arguments and intuitions provide a platform for pursuing radical
changes; widespread consciousness raising and mobilization of people
would be essential factors in any such transformation. She writes, ‘It is
now time to withdraw the boundaries that prevented men and women
from accessing either masculine or feminine consciousness.’ Of course,
institutional arrangements and power relationships will have to be trans-
formed or, at least, countervailed.
Future work will need to discuss what social and political conditions it
would take to bring about some of these changes; the power or authority
conditions and the potential opposition as well as possible unintended
consequences will provide a deeper and more complete understanding of
the policy changes to be accomplished.
In sum, Walker has very much extended the sociological and social
psychology theory of consciousness in her application of it for the first
xiv Foreword
time to international law. She also extended its theoretical base by incor-
porating Jungian analytic psychology—and the concept of the uncon-
scious and its constraining impact on conscious thinking and behavior.
She also contributed with a feminist critique of international gender law.
The book brings an original voice to feminist theory in international law,
by including men in the gender narrative, and re-valuing the private
sphere for men, women, and the global collective self. Alexandra Walker’s
theoretical framework of a global collective self (or selves) with conscious-
ness—applied to international law on gender—entails a new way of theo-
rizing about international law (as well as other legal systems) as conscious
as well as unconscious processes of a global collective self.
xv
Contents
xvii
xviii Contents
14 Final Observations 291
Bibliography 293
Index 351
List of Figures
xix
List of Tables
xxi
1
I Versus We: Introduction to Collective
Consciousness
Example 1:
Example 2:
and discussions, and political discourse and are central to critical and
transformative processes’ (Burns & Engdahl, 1998a, p. 70).
Like nested dolls, small and large collective selves are all versions of the
same fundamental model, ultimately enclosed within one global collec-
tive: ‘the world’ or humanity. It is argued that the same laws can be
applied universally to all collective forms because ‘all functioning groups
and organizations with shared rule regimes and communications exhibit
collective consciousness (and unconsciousness)’ (Burns & Engdahl,
1998a, 1998b). Throughout human history, aided by technology, differ-
ent types of collective selves have connected to form a global collective self
using increasingly homogenous modes of communication, finance, trans-
port, and law. The global collective self is commonly referred to as the
global or international community. The narrative and language of public
international law is a reflection of both the collective consciousness and
unconscious material in the global collective. In turn, the global collec-
tive self is influenced and transformed by the events of international law.
It is argued that although each collective self is a conscious and dynamic
entity in its own right, all collective selves ultimately culminate in the
emergent, evolving global collective self, which is the focus of this book.
The global collective self is directly shaped by all of the individuals in the
international community who participate in institutions and processes at
the global level. These institutions include nation-states; international
organisations, for example, the UN; international courts such as the
International Court of Justice (‘the ICJ’) and the International Criminal
Court (‘the ICC’); non-governmental organisations (‘NGOs’); universi-
ties; policy institutes; and various media outlets.
Collectives also have life cycles. They are created, they transform, they
have triumphs and challenges, and they may perish. Collective selves
exist in an interdependent relationship with the people that form the col-
lective. On the one hand, collective selves would not exist if individuals
did not exist; collectives have little meaning outside of the individuals
that comprise them. For example, if Australia, Indonesia, and Japan were
all suddenly devoid of citizens, their collective selves would be suspended.
On the other hand, collective selves can become more than just a
collection of individuals, and under certain conditions they transcend the
sum of their parts. For example, a family endures even after some of its
I Versus We: Introduction to Collective Consciousness 7
3 Terminology
In relation to the terminology adopted in this book, there is a crucial
distinction among the terms collective self, collective consciousness, and
‘collective unconscious’ or ‘deep structure.’ It is important to clarify these
terms because they will be used extensively throughout the book.
The collective self refers to the totality of all conscious and uncon-
scious processes that occur in the group.
Collective consciousness relates to the awareness and attention that
we share with others in a group. It encompasses all aspects of the collec-
tive that have been named and recognised (the aspects of which the col-
lective is aware). The collective consciousness can also be understood as
I Versus We: Introduction to Collective Consciousness 9
the collective ego. As Hall and Nordby write, ‘consciousness is the only
part of the mind that is known directly…’ (1999 [1973], p. 33).
The collective unconscious or deep structure refers to those aspects of
collective life of which the collective is unaware or unable to understand.
Until they are actively brought to consciousness, these aspects of the col-
lective self remain unnamed and unrepresented, though they impact
heavily upon collective life, for example, in the form of archetypes, resis-
tance, shadow material, unconscious narratives, and recurring negative
patterns and dualities.
Bibliography
Allott, P. (2005). Review Essay Symposium: Philip Allott’s Eunomia and The
Health of Nations, Thinking Another World: ‘This Cannot Be How the
World Was Meant To Be,’ An Event to Mark the Retirement of Professor
Philip Allott, Professor of International Public Law, University of Cambridge,
28–29 May 2004. European Journal of International Law, 16(2), 255–297.
Buckley, W. (1996). Mind, Mead, and Mental Behaviorism. In K. M. Kwan
(Ed.), Individuality and Social Control: Essays in Honor of Tamotsu Shibutani.
Greenwich: JAI Press.
Burns, T. R., Baumgartner, T., Dietz, T., & Machado, N. (2003). The Theory of
Actor-System Dynamics: Human Agency, Rule Systems, and Cultural
Evolution. In F. Parra-Luna (Ed.), Encyclopedia of Life Support Systems.
Systems Science and Cybernetics, Developed Under the Auspices of
UNESCO. Oxford: EOLSS Publishers.
Burns, T. R., & Engdahl, E. (1998a). The Social Construction of Consciousness,
Part One: Collective Consciousness and Its Socio-Cultural Foundations.
Journal of Consciousness Studies, 5(1), 67–85.
Burns, T. R., & Engdahl, E. (1998b). The Social Construction of Consciousness:
Individual Selves, Self-Awareness, and Reflectivity. Journal of Consciousness
Studies, 5(2), 166–184.
Cavalletto, G. (2007). Crossing the Psycho-Social Divide: Freud, Weber, Adorno
and Elias. Aldershot: Ashgate.
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SALAD OF MIXED SUMMER FRUITS.
Pare and slice half a dozen fine ripe peaches, arrange them in a
dish, strew them with pounded sugar, and pour over them two or
three glasses of champagne: other wine may be used, but this is
best. Persons who prefer brandy can substitute it for wine. The
quantity of sugar must be proportioned to the sweetness of the fruit.
ORANGE SALAD.
Take off the outer rinds, and then strip away entirely the white
inside skin from some fine China oranges; slice them thin, and
remove the seeds, and thick skin of the cores, as this is done; strew
over them plenty of white sifted sugar, and pour on them a glass or
more of brandy: when the sugar is dissolved serve the oranges. In
France ripe pears of superior quality are sometimes sliced up with
the oranges. Powdered sugar-candy used instead of sugar, is an
improvement to this salad; and the substitution of port, sherry, or
Madeira, for the brandy is often considered so. The fruit may be
used without being pared, and a little curaçao or any other liqueur
may be added to the brandy; or this last, when unmixed, may be
burned after it is poured on the oranges.
TANGERINE ORANGES.
(Rotterdam Receipt.)
Let the cherries be ripe, freshly gathered, and the finest that can
be had; cut off half the length of the stalks, and drop them gently into
clean dry quart bottles with wide necks; leave in each sufficient
space for four ounces of pounded white sugar-candy (or of brown, if
better liked); fill them up entirely with the best French brandy, and
cork them closely: the fruit will not shrivel if thus prepared. A few
cherry, or apricot kernels, or a small portion of cinnamon, can be
added when they are considered an improvement.
BAKED COMPÔTE OF APPLES.
The Norfolk biffin is a hard and very red apple, the flesh of the true
kind being partially red as well as the skin. It is most excellent when
carefully dried; and much finer we should say when left more juicy
and but partly flattened, than it is when prepared for sale. Wipe the
apples, arrange them an inch or two apart, and place them in a very
gentle oven until they become so much softened as to yield easily to
sufficient pressure to give them the form of small cakes of less than
an inch thick. They must be set several times into the oven to
produce this effect, as they must be gradually flattened, and must
not be allowed to burst: a cool brick oven is best suited to them.
NORMANDY PIPPINS.
To one pound of the apples, put one quart of water and six ounces
of sugar; let them simmer gently for three hours, or more should they
not be perfectly tender. A few strips of fresh lemon-peel and a very
few cloves are by some persons considered agreeable additions to
the syrup.
Dried Normandy pippins, 1 lb.; water, 1 quart; sugar, 6 oz.; 3 to 4
hours.
Obs.—These pippins, if stewed with care, will be converted into a
rich confection: but they will be very good and more refreshing with
less sugar. They are now exceedingly cheap, and may be converted
into excellent second course dishes at small expense. Half a pound,
as they are light and swell much in the stewing, will be sufficient to
serve at once. Rinse them quickly with cold water, and then soak
them for an hour in the pan in which they are to be stewed, in a quart
of fresh water; place them by the side of the stove to heat gradually,
and when they begin to soften add as much sugar as will sweeten
them to the taste: they require but a small portion. Lemon-rind can
be added to them at pleasure. We have many receipts for other
ways of preparing them, to which we cannot now give place here. It
answers well to bake them slowly in a covered jar. They may be
served hot in a border of rice.
STEWED PRUNEAUX DE TOURS, OR TOURS DRIED PLUMS.
Wipe some large sound iron pears, arrange them on a dish with
the stalk end upwards, put them into the oven after the bread is
withdrawn, and let them remain all night. If well baked, they will be
excellent, very sweet, and juicy, and much finer in flavour than those
which are stewed or baked with sugar: the bon chrétien pear also is
delicious baked thus.
STEWED PEARS.
Pare, cut in halves, and core a dozen fine pears, put them into a
close shutting stewpan with some thin strips of lemon-rind, half a
pound of sugar in lumps, as much water as will nearly cover them,
and should a very bright colour be desired, a dozen grains of
cochineal, bruised, and tied in a muslin; stew the fruit as gently as
possible, four or five hours, or longer should it not be perfectly
tender. Wine is sometimes added both to stewed pears and to baked
ones. If put into a covered jar, well tied down and baked for some
hours, with a proper quantity of liquid and sugar, they will be very
good.
BOILED CHESTNUTS.
These are made with the same preparation of egg and sugar as
the almond-shamrocks, and may be flavoured and coloured in the
same way. The icing must be sufficiently firm to roll into balls
scarcely larger than a nut: a little sifted sugar should be dusted on
the fingers in making them, but it must not remain on the surface of
the soufflés. They are baked usually in very small round paper
cases, plaited with the edge of a knife, and to give them brilliancy,
the tops are slightly moistened before they are set into the oven, by
passing the finger, or a paste-brush, just dipped in cold water, lightly
over them. Look at them in about a quarter of an hour, and should
they be quite firm to the touch in every part, draw them out; but if not
let them remain longer. They may be baked on sheets of paper, but
will not preserve their form so well.
For 1 white of egg, whisked to a very firm froth, 8 to 10 oz. of sifted
sugar, or more: soufflés, baked in extremely gentle oven, 16 to 30
minutes, or longer if needful.
Obs.—We have confined our receipts here to the most simple
preparations suited to desserts. All the confectionary of the
preceding chapter being appropriate to them (with the exception of
the toffie), as well as various compôtes, clear jellies, and gateaux of
fruit turned from the moulds; and we have already enumerated the
many other dishes of which they may be composed.
ICES.