More New and Used
from Private Sellers
Note: Supplemental materials are not guaranteed with Rental or Used book purchases.
Questions About This Book?
Why should I rent this book?
Renting is easy, fast, and cheap! Renting from eCampus.com can save you hundreds of dollars compared to the cost of new or used books each semester. At the end of the semester, simply ship the book back to us with a free UPS shipping label! No need to worry about selling it back.
How do rental returns work?
Returning books is as easy as possible. As your rental due date approaches, we will email you several courtesy reminders. When you are ready to return, you can print a free UPS shipping label from our website at any time. Then, just return the book to your UPS driver or any staffed UPS location. You can even use the same box we shipped it in!
What version or edition is this?
This is the edition with a publication date of 2/1/2012.
What is included with this book?
- The Rental copy of this book is not guaranteed to include any supplemental materials. You may receive a brand new copy, but typically, only the book itself.
This book explores food from a philosophical perspective, bringing together sixteen leading philosophers to consider the most basic questions about food: What is it exactly? What should we eat? How do we know it is safe? How should food be distributed? What is good food? David M. Kaplan's erudite and informative introduction grounds the discussion, showing how philosophers since Plato have taken up questions about food, diet, agriculture, and animals. However, until recently, few have considered food a standard subject fir serious philosophical debate. Each of the essays in this book brings in-depth analysis to 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. The result is an extraordinary resource that guides readers to think more clearly and responsibly about what we consume and how we provide for ourselves, and illuminates the reasons why we act as we do.
David M. Kaplan is Associate Professor of Philosophy at the University of North Texas.
Table of Contents
|Introduction: The Philosophy of Food||p. 1|
|Real Men have Manners||p. 24|
|Down-Home Global Cooking: A Third Option between Cosmopolitanism and Localism||p. 33|
|Hunger is the Best Sauce: The Aesthetics of Food||p. 52|
|Smells, Tastes, and Everyday Aesthetics||p. 69|
|Ethical Gourmandism||p. 87|
|Two Evils in Food Country: Hunger and Lack of Representation||p. 103|
|Ethics and Genetically Modified Food||p. 122|
|The Ethics of Food Safety in the Twenty-First Century: Who Keeps the Public Good?||p. 140|
|The Myth of Happy Meat||p. 161|
|Animal Welfare, Happy Meat, and Veganism as the Moral Baseline||p. 169|
|Animal Ethics and Food Production in the Twenty-First Century||p. 190|
|Nature Politics and the Philosophy of Agriculture||p. 214|
|The Ethics and Sustainability of Aquaculture||p. 233|
|Scenarios for Food Security||p. 250|
|Nutritionism and Functional Foods||p. 269|
|In Vitro Meat: What are the Moral Issues?||p. 292|
|Table of Contents provided by Ingram. All Rights Reserved.|