The Philosophy of Food

This book explores food from a philosophical perspective, bringing together leading philosophers to consider the most basic questions about food. Each essay analyses many contemporary debates in food studies.

Author: David M. Kaplan

Publisher: Univ of California Press

ISBN: 0520269330

Category: Cooking

Page: 312

View: 992

This book explores food from a philosophical perspective, bringing together leading philosophers to consider the most basic questions about food. Each essay analyses many contemporary debates in food studies. Slow Food, sustainability, food safety, and politics, and addresses such issues as happy meat, aquaculture, veganism, and table manners.

Food for Thought

Looking at the philosophical issues raised by food this short and accessible book questions the place food should have in our individual lives. It shows how traditional philosophy and its classic texts can illuminate an everyday subject.

Author: Elizabeth Telfer

Publisher: Routledge

ISBN: 113478452X

Category: Philosophy

Page: 144

View: 482

Looking at the philosophical issues raised by food this short and accessible book questions the place food should have in our individual lives. It shows how traditional philosophy and its classic texts can illuminate an everyday subject.

Food Philosophy

On the other hand, it is hard to generalize about it given the wide range of practices and cuisines, and the even wider range of tastes. This book is an introduction to the philosophical dimensions of food.

Author: David M. Kaplan

Publisher: Columbia University Press

ISBN: 023155110X

Category: Philosophy

Page: 228

View: 576

Food is a challenging subject. There is little consensus about how and what we should produce and consume. It is not even clear what food is or whether people have similar experiences of it. On one hand, food is recognized as a basic need, if not a basic right. On the other hand, it is hard to generalize about it given the wide range of practices and cuisines, and the even wider range of tastes. This book is an introduction to the philosophical dimensions of food. David M. Kaplan examines the nature and meaning of food, how we experience it, the social role it plays, its moral and political dimensions, and how we judge it to be delicious or awful. He shows how the different branches of philosophy contribute to a broader understanding of food: what food is (metaphysics), how we experience food (epistemology), what taste in food is (aesthetics), how we should make and eat food (ethics), how governments should regulate food (political philosophy), and why food matters to us (existentialism). Kaplan embarks on a series of philosophical investigations, considering topics such as culinary identity and authenticity, tasting and food criticism, appetite and disgust, meat eating and techno-foods, and consumerism and conformity. He emphasizes how different narratives help us navigate the complex world of food and reminds us we all have responsibilities to ourselves, to others, and to animals. An original treatment of a timely subject, Food Philosophy is suitable for undergraduates while making a significant contribution to scholarly debates.

Appetites for Thought

Appetites for Thought offers up a delectable intellectual challenge: can we better understand the concepts of philosophers from their culinary choices?

Author: Michel Onfray

Publisher: Reaktion Books

ISBN: 1780234554

Category: Philosophy

Page: 128

View: 675

Appetites for Thought offers up a delectable intellectual challenge: can we better understand the concepts of philosophers from their culinary choices? Guiding us around the philosopher’s banquet table with erudition, wit, and irreverence, Michel Onfray offers surprising insights on foods ranging from fillet of cod to barley soup, from sausage to wine and coffee. Tracing the edible obsessions of philosophers from Diogenes to Sartre, Onfray considers how their ideas relate to their diets. Would Diogenes have been an opponent of civilization without his taste for raw octopus? Would Rousseau have been such a proponent of frugality if his daily menu had included something more than dairy products? Onfray offers a perfectly Kantian critique of the nose and palate, since “the idea obtained from them is more a representation of enjoyment than cognition of the external object.” He exposes Nietzsche’s grumpiness—really, Nietzsche grumpy?—about bad cooks and the retardation of human evolution, and he explores Sartre’s surrealist repulsion by shellfish because they are “food buried in an object, and you have to pry them out.” A fun romp through the culinary likes and dislikes of our most famous thinkers, Appetites for Thought will intrigue, provoke, and entertain, and it might also make you ponder a bite to eat.

Food and Philosophy

Provides a critical reflection on what and how we eat can contribute to a robust enjoyment of gastronomic pleasures A thoughtful, yet playful collection which emphasizes the importance of food as a proper object of philosophical reflection ...

Author: Fritz Allhoff

Publisher: John Wiley & Sons

ISBN: 0470765763

Category: Philosophy

Page: 320

View: 239

Food & Philosophy offers a collection of essays which explore a range of philosophical topics related to food; it joins Wine & Philosophy and Beer & Philosophy in in the "Epicurean Trilogy." Essays are organized thematically and written by philosophers, food writers, and professional chefs. Provides a critical reflection on what and how we eat can contribute to a robust enjoyment of gastronomic pleasures A thoughtful, yet playful collection which emphasizes the importance of food as a proper object of philosophical reflection in its own right

Cooking Eating Thinking

Philosophy has often been criticized for privileging the abstract; this volume attempts to remedy that situation. Focusing on one of the most concrete of human concerns, food, the editors argue for the existence of a philosophy of food.

Author: Deane W. Curtin

Publisher: Indiana University Press

ISBN: 9780253207043

Category: Philosophy

Page: 386

View: 850

Philosophy has often been criticized for privileging the abstract; this volume attempts to remedy that situation. Focusing on one of the most concrete of human concerns, food, the editors argue for the existence of a philosophy of food. The collection provides various approaches to the subject matter, offering new readings of a number of texts--religious, philosophical, anthropological, culinary, poetic, and economic. Included are readings ranging from Plato's Phaedo and Verses of Sen-No-Rikyu to Peter Singer's "Becoming a Vegetarian" and Jean-François Revel's Culture and Cuisine. This reader will have particular appeal for philosophers working in social theory, feminist theory, and environmental ethics, and for those working on alternative approaches to such traditional subject areas as epistemology, aesthetics, and metaphysics.

Philosophers at Table

In fact, as Raymond D. Boisvert and Lisa Heldke show in this book, it's difficult to imagine a more philosophically charged act than eating.

Author: Raymond D. Boisvert

Publisher: Reaktion Books

ISBN: 1780235887

Category: Philosophy

Page: 197

View: 371

"One of the most important things we do every day is eat. The question of eating--what and how--may seem simple at first, but it is dense with possible interpretations, reflecting the myriad roles food plays in our lives. In fact, as Raymond D. Boisvert and Lisa Heldke show in this book, it's difficult to imagine a more philosophically charged act than eating. Philosophers at Table explores the philosophical scaffolding that supports this crucial aspect of everyday life, showing that humans are not just creatures with minds, but creatures with stomachs."--Page 4 of cover.

The Oxford Handbook of Food Ethics

The work in this Handbook draws on multiple literatures within philosophy, including practical ethics, normative ethics, and political philosophy, as well as drawing on non-philosophical work.

Author: Anne Barnhill

Publisher: Oxford University Press

ISBN: 0199372268

Category: Cooking

Page: 802

View: 383

The handbook is a partial survey of multiple areas of food ethics: conventional agriculture and alternatives to it; animals; consumption ethics; food justice; food workers; food politics and policy; gender, body image, and healthy eating; and, food, culture and identity.

Labeling Genetically Modified Food

This book surveys various labeling policies and the cases for them. It is the first comprehensive, interdisciplinary treatment of the debate about labeling genetically modified food.

Author: Paul Weirich

Publisher: Oxford University Press

ISBN: 9780198043829

Category: Philosophy

Page: 272

View: 720

Food products with genetically modified (GM) ingredients are common, yet many consumers are unaware of this. When polled, consumers say that they want to know whether their food contains GM ingredients, just as many want to know whether their food is natural or organic. Informing consumers is a major motivation for labeling. But labeling need not be mandatory. Consumers who want GM-free products will pay a premium to support voluntary labeling. Why do consumers want to know about GM ingredients? GM foods are tested to ensure safety and have been on the market for more than a decade. Still, many consumers, including some with food allergies, want to be cautious. Also, GM crops may affect neighboring plants through pollen drift. Despite tests for environmental impact, some consumers may worry that GM crops will adversely effect the environment. The study of risk and its management raises questions not settled by the life sciences alone. This book surveys various labeling policies and the cases for them. It is the first comprehensive, interdisciplinary treatment of the debate about labeling genetically modified food. The contributors include philosophers, bioethicists, food and agricultural scientists, attorneys/legal scholars, and economists.

Food Biotechnology in Ethical Perspective

When one starts with a risk- based approach to the question of food safety,
biotechnology is difficult to fault. The philosophy of food safety Once these risk-
based tests are passed, why would the safety of food biotechnology raise any
serious ...

Author: Paul B. Thompson

Publisher: Springer Science & Business Media

ISBN: 9780412783807

Category: Technology & Engineering

Page: 267

View: 840

Developments in food technology are not just the concern of scientists & manufacturers. Media attention has increased public awareness & demands for more regulations. This text covers the debate on the moral implications of developments in human food.

The Atkins Diet and Philosophy

Cooking, Eating, Thinking: Transformative Philosophies of Food. Bloomington:
Indiana University Press, 1992. GEORGE, KATHRYN PAXTON. Animal,
Vegetable or Woman: A Feminist Critique of Ethical Vegetarianism. Stony Brook:
State ...

Author: Lisa Heldke

Publisher: Open Court

ISBN: 0812698118

Category: Philosophy

Page: 288

View: 256

The Atkins diet has transformed the lives of millions of people, revolutionizing grocery store shelves, restaurant menus, and dinner-table conversations. But there are questions beyond its efficacy and longevity. Is the Atkins diet a new wrinkle in capitalist exploitation or a twisted expression of negative body images? Is it a symbol of super-masculinity? Has the Atkins diet really been around for centuries under other names? Can it increase intelligence, or cause global warming and melt the polar ice caps? How does Atkins fit into Kant’s conception of the moral life, or Rousseau’s vision of a kinder, gentler human society? The Atkins Diet and Philosophy wittily explores these and other pressing questions in sixteen entertaining essays. Following the same fun, readable approach as earlier volumes in this series, this book uses philosophy to put the Atkins diet under the microscope, and uses the Atkins diet to teach vital philosophical lessons for life.

The Philosophy of Natural History

Prepared on the Plan, and Retaining Portions, of the Work of William Smellie
John Ware. PHILOSOPHY OF NATURAL HISTORY . CHAPTER I . FOOD ,
DIGESTION , AND BLOOD OF ANIMALS . ( p . 137 . ) What is said of the
correspondence ...

Author: John Ware

Publisher:

ISBN:

Category:

Page:

View: 120


The Ethics of Food

This comprehensive collection addresses a broad range of subjects, including the meaning of food, moral analyses of vegetarianism and starvation, the safety and environmental risks of genetically modified food, issues of global food ...

Author: Gregory E. Pence

Publisher: Rowman & Littlefield

ISBN: 9780742513341

Category: Philosophy

Page: 287

View: 340

In The Ethics of Food, Gregory E. Pence brings together a collection of voices who share the view that the ethics of genetically modified food is among the most pressing societal questions of our time. This comprehensive collection addresses a broad range of subjects, including the meaning of food, moral analyses of vegetarianism and starvation, the safety and environmental risks of genetically modified food, issues of global food politics and the food industry, and the relationships among food, evolution, and human history.

A Companion to the Philosophy of Technology

DAVID M. KAPLAN Food ethics is a branch of applied ethics that deals with a
wide range of issues related to the production, distribution and consumption of
food. In addition to providing nourishment, food has relevance for the moral
character ...

Author: Jan Kyrre Berg Olsen

Publisher: John Wiley & Sons

ISBN: 1118394232

Category: Science

Page: 550

View: 259

Drawing on essays from leading international and multi-disciplinary scholars, A Companion to the Philosophy of Technology is the first comprehensive and authoritative reference source to cover the key issues of technology’s impact on society and our lives. Presents the first complete, authoritative reference work in the field Organized thematically for use both as a full introduction to the field or an encyclopedic reference Draws on original essays from leading interdisciplinary scholars Features the most up-to-date and cutting edge research in the interdisciplinary fields of philosophy, technology, and their broader intellectual environments

Food for Thought

Martin Versveld was a man of many parts and philosopher of renown and, in this work he provides stimulation and, quite literally, food for thought.

Author: Marthinus Versfeld

Publisher: Juta and Company Ltd

ISBN: 9781919930947

Category: Cooking

Page: 160

View: 772

A reissue of a classic South African cookbook, which is at the same time a book of profound wisdom and great delight. Martin Versveld was a man of many parts and philosopher of renown and, in this work he provides stimulation and, quite literally, food for thought. If it offers new insights into what may be termed the semiotics of gastronomy, it also transcends our customary systems of thought to become an inquiry into human values."

Food and Drink in Antiquity A Sourcebook

“Dinner at Seneca's Table: The Philosophy of Food.” Greece and Rome 56: 71–
96. Sedley, D. N. 2003. Cambridge Companion to Greek and Roman Philosophy.
Cambridge. Sherratt, S. 2004. “Feasting in Homeric Epic.” Hesperia 73: 301–37.

Author: John F. Donahue

Publisher: Bloomsbury Publishing

ISBN: 1441130985

Category: History

Page: 360

View: 536

Interest in food and drink as an academic discipline has been growing significantly in recent years. This sourcebook is a unique asset to many courses on food as it offers a thematic approach to eating and drinking in antiquity. For classics courses focusing on ancient social history to introductory courses on the history of food and drink, as well as those offerings with a strong sociological or anthropological approach this volume provides an unparalleled compilation of essential source material. The chronological scope of the excerpts extends from Homer in the Eighth Century BCE to the Roman emperor Constantine in the Fourth Century CE. Each thematic chapter consists of an introduction along with a bibliography of suggested readings. Translated excerpts are then presented accompanied by an explanatory background paragraph identifying the author and context of each passage. Most of the evidence is literary, but additional sources - inscriptional, legal and religious - are also included.

Exotic Appetites

... Association for the Study of Food and Society ( ASFS ) and the Agriculture ,
Food and Human Values Society feature papers from a host of disciplinary
perspectives , including literature , cultural studies , history , and yes , even
philosophy .

Author: Lisa Maree Heldke

Publisher: Psychology Press

ISBN: 9780415943857

Category: Philosophy

Page: 266

View: 217

Exotic Appetites is a far-reaching exploration of what Lisa Heldke calls "food adventuring": the passion, fashion and pursuit of experimentation with ethnic foods. The aim of Heldke's critique is to expose and explore the colonialist attitudes embedded in our everyday relationship and approach to foreign foods. Exotic Appetites brings to the table the critical literatures in postcolonialism, critical race theory, and feminism in a provocative and lively discussion of eating and "ethnic" cuisine. Chapters look closely at the meanings and implications involved in the quest for unusual restaurants and exotic dishes, related restaurant reviews and dining guides, and ethnic cookbooks.

Climate change and sustainable development

Food. as. art: poiēsis. and. the. importance. of. soft. impacts. J. Hymers
Philosophy Department, Wister Hall, 235 La ... a general philosophy of food
production, this paper discusses food production as a dialecticbetween
technology and art, ...

Author: Thomas Potthast

Publisher: Springer Science & Business Media

ISBN: 9086867537

Category: Science

Page: 526

View: 226

Climate change is a major framing condition for sustainable development of agriculture and food. Global food production is a major contributor to global greenhouse gas emissions and at the same time it is among the sectors worst affected by climate change. This book brings together a multidisciplinary group of authors exploring the ethical dimensions of climate change and food. Conceptual clarifications provide a necessary basis for putting sustainable development into practice. Adaptation and mitigation demand altering both agricultural and consumption practices. Intensive vs. extensive production is reassessed with regard to animal welfare, efficiency and environmental implications. Property rights pay an ever-increasing role, as do shifting land-use practices, agro-energy, biotechnology, food policy to green consumerism. And, last but not least, tools are suggested for teaching agricultural and food ethics. Notwithstanding the plurality of ethical analyses and their outcome, it becomes apparent that governance of agri-food is faced by new needs and new approaches of bringing in the value dimension much more explicitly. This book is intended to serve as a stimulating collection that will contribute to debate and reflection on the sustainable future of agriculture and food production in the face of global change.

Just Food

This is a collection of thirteen new philosophical essays exploring the inequities in our contemporary food system.

Author: Jill Marie Dieterle

Publisher:

ISBN: 9781783483860

Category: Philosophy

Page: 250

View: 514

This is a collection of thirteen new philosophical essays exploring the inequities in our contemporary food system. The book addresses topics including food and property, food insecurity, food deserts, food sovereignty, the gendered aspects of food injustice, food and race, and locavorism.

Food Aid and the Developing World

Food aid has seen many changes since 1954 when the United States began
systematically to export food on concessional terms as ... However, this chapter is
concerned less with the philosophy of food aid than with its size and distribution.

Author: Christopher Stevens

Publisher: Routledge

ISBN: 1136891692

Category: Business & Economics

Page: 228

View: 481

Food aid is a controversial form of development assistance and this book, first published in 1979, seeks to counter allegations from critics by taking account of both direct and indirect affects. Based on field research in Tunisia, Botswana, Upper Volta and Lesotho, it considers aid from the UK, EEC, USAID, the World Food Programme, Canada and France, and draws a number of policy-orientated conclusions about the impact of food aid on nutrition, consumer prices and agricultural production. In the light of the evidence from field studies it is shown that many of the claims advanced by food aid supporters and by critics cannot be sustained, and that the real impact of food aid is rather different from that assumed by the conventional wisdom on the subject.