Food and Philosophy: Eat, Think, and Be Merry

by Editor: Fritz Allhoff (Western Michigan Univ., The Nanoethics Group, USA); Editor: Dave Monroe (Michigan State University, USA)

• ISBN13: 9780470765760
• ISBN10: 0470765763
• Format: eBook
• Copyright: 2009-02-01
• Publisher: Wiley-Blackwell

Summary

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

Table of Contents

Dedication

Acknowledgements

Foreword

Introduction: Settling the Table: An Introduction to Food and Philosophy

Appetizers: Food in Culture and Society.

Epicurus, The Foodies' Philosopher

Carving Values with a Spoon

Should I Eat Meat?: Vegetarianism and Dietary Choice

Sublime Hunger: A Consideration of Eating Disorders Beyond Beauty

First Course: Taste and Food Criticism

Taste Perception, Scepticism, and Gastronomic Expertise

Who Needs a Critic?: The Standard of Taste and the Power of Branding

Hungry Engrams: Food and Non-Representational Memory

Second Course: Edible Art & Aesthetics.

Can a Soup Be Beautiful?: The Rise of Gastronomy and the Aesthetics of Food

Can Food Be Art?: The Problem of Consumption

Delightful, Delicious, Disgusting

Food Fetishes and Sin-Esthetics: Professor Dewey, Please Save Me from Myself

Dessert: Eating & Ethics

Eating Well: Thinking Ethically about Food

Picky Eating as a Moral Failing

Shall We Dine?: Confronting the Strange and Horrifying Story of GMOs in Our Food

Taking Stock: An Overview of Arguments for and against Hunting

Petits Fours: Compliments of the Chef

Food and Sensuality: The Perfect Pairing

Duty to Cook: Exploring the Unique Intents and Ethics of Restaurant and Home Cuisine

Diplomacy of the Dish: Cultural Understanding through Taste

Balancing Tastes: Inspiration, Taste, and Aesthetics in the Kitchen

Afterword

Thus Ate Zarathustra

Biosketches

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