The Oxford Handbook of Food Ethics

by Barnhill, Anne; Budolfson, Mark; Doggett, Tyler

• ISBN13: 9780197508732
• ISBN10: 0197508731
• Edition: 1st
• Format: Paperback
• Copyright: 2020-02-28
• Publisher: Oxford University Press

Author Biography

Anne Barnhill is Research Scholar at the Berman Institute of Bioethics at Johns Hopkins. Her work centers on ethical issues of practical importance related to food, agriculture, and public health.

Mark Budolfson is Assistant Professor of Philosophy and food systems faculty at the University of Vermont. He works on interdisciplinary issues at the interface of ethics and public policy, especially in connection with collective action problems, common resources, and public goods.

Tyler Doggett is Professor of Philosophy at the University of Vermont. He works in ethics and the philosophy of the mind. With Anne Barnhill and Mark Budolfson, he is co-author and co-editor of Food, Ethics, and Society (OUP 2016).

Table of Contents

1. Introduction
Anne Barnhill, Mark Budolfson, Tyler Doggett

Part One: Conventional Agriculture and Alternatives
2. Sustainable Agriculture, Environmental Philosophy, and the Ethics of Food Clark Wolf
3. Farming, the Virtues and Agrarian Philosophy Paul Thompson
4. Food, the Environment, and Global Justice Mark Budolfson
5. Genetically-Modified food: Fostering Better Dialogue About What Counts as 'Good' Food Rachel Ankeny and Heather Bray
6. Local Food Movements: Differing Conceptions of Food, People, and Change Samantha Noll and Ian Werkheise

Part Two: Animals
7. Concerning Cattle: Behavioral and Neuroscientific Evidence for Pain, Desire, and Self-Consciousness Gary Comstock
8. The New Hunter and Local Food Charles List
9. Ethics for Fish Eliot Michaelson and Andrew Reisner

Part Three: Consumption
10. The Ethical Basis for Veganism Tristram McPherson
11. Arguments for Consuming Animal Products Bob Fischer
12. Consumer Choice and Collective Impact Julia Nefsky
13. Religion, Fasting, Efficacy, Hope Andrew Chignell
14. The Clean Plate Club? Food Waste and Individual Responsibility Erich and Jaclyn Hatala Matthes

Part Four: Food Justice and Social Justice
15. Racial Imperialism and Food Traditions Lee McBride
16. Food Sovereignty, Justice and Indigenous Peoples: An Essay on Settler Colonialism and Collective Continuance Kyle Powys Whyte
17. Food, Fairness, and Global Markets Madison Powers
18. Multi-Issue Food Activism: The Ethics of Pursuing Unity, Solidarity, and Mutual Understanding across Food Movements Jeff Sebo

Part Five: Ethics and Politics of Food Policy
19. Public Justification and the Politics of Agriculture Danny Shahar
20. Paternalism, Food, and Personal Freedom Sarah Conly
21. Deceptive Advertising and Taking Responsibility for Others Seana Shiffrin
22. Food Labor Ethics Tyler Doggett and Seth Holmes
23. The Moral Burdens of Temporary Farmwork Sabine Tsuruda

Part Six: Gender, Body Image and "Healthy" Eating
24. Orthorexia: Eat Y'Self Fitter: Orthorexia, Health, and Gender Christina van Dyke
25. Food Insecurity: Dieting as Ideology, as Oppression, and as Privilege Tracy Isaacs
26. Shame, Seduction, and Character in Food Messaging Rebecca Kukla
27. Obesity and Responsibility Beth Dixon

Part Seven: Food and Social Identities, Cultural Practices and Values
28. I Eat, Therefore I Am: Disgust and the Intersection of Food and Identity Dan Kelly and Nicolae Morar
29. Morality and Aesthetics of Food Sam Liao and Aaron Meskin
30. Food Choices & Moral Character Kate Nolfi
31. The Etiquette of Eating Karen Stohr
32. The Ethics of Being a Foodie Susan Wolf

Part Eight: History of Philosophy and Food Ethics
33. Who You Are Is What You Eat: Food in Ancient Thought Katja Vogt
34. Food Ethics in the Middle Ages Henrik Lagerlund
35. You Are What You Eat, But Should You Eat What You Are? Modern Philosophical Dietetics John Grey and Aaron Garrett