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
Tabella dei contenuti
Foreword viii
Odessa Piper
Acknowledgments x
Setting the Table: An Introduction to Food & Philosophy 1
Fritz Allhoff and Dave Monroe
Appetizers: Food in Culture & Society 11
1 Epicurus, the Foodies’ Philosopher 13
Michael Symons
2 Carving Values with a Spoon 31
Lydia Zepeda
3 Should I Eat Meat? Vegetarianism and Dietary Choice 45
Jen Wrye
4 Sublime Hunger: A Consideration of Eating Disorders Beyond Beauty 58
Sheila Lintott
First Course: Taste & Food Criticism 71
5 Taste, Gastronomic Expertise, and Objectivity 73
Michael Shaffer
6 Who Needs a Critic? The Standard of Taste and the Power of Branding 88
Jeremy Iggers
7 Hungry Engrams: Food and Non-Representational Memory 102
Fabio Parasecoli
Second Course: Edible Art & Aesthetics 115
8 Can a Soup Be Beautiful? The Rise of Gastronomy and the Aesthetics of Food 117
Kevin W. Sweeney
9 Can Food Be Art? The Problem of Consumption 133
Dave Monroe
10 Delightful, Delicious, Disgusting 145
Carolyn Korsmeyer
11 Food Fetishes and Sin-Aesthetics: Professor Dewey, Please Save Me From Myself 162
Glenn Kuehn
Dessert: Eating & Ethics 175
12 Eating Well: Thinking Ethically About Food 177
Roger J. H. King
13 Picky Eating is a Moral Failing 192
Matthew Brown
14 Shall We Dine? Confronting the Strange and Horrifying Story of GMOs in Our Food 208
Paul B. Thompson
15 Taking Stock: An Overview of Arguments For and Against Hunting 221
Linda Jerofke
Petits Fours: Compliments of the Chef 237
16 Food and Sensuality: A Perfect Pairing 239
Jennifer L. Iannolo
17 Duty to Cook: Exploring the Intents and Ethics of Home and Restaurant Cuisine 250
Christian J. Krautkramer
18 Diplomacy of the Dish: Cultural Understanding Through Taste 264
Mark Tafoya
19 Balancing Tastes: Inspiration, Taste, and Aesthetics in the Kitchen 276
Aki Kamozawa and H. Alexander Talbot
Afterword 287
20 Thus Ate Zarathustra 289
Woody Allen
Notes on Contributors 293
Index 299
Circa l’autore
Fritz Allhoff, Ph D, is an assistant professor of philosophy
at Western Michigan University. His research areas are in ethical
theory, applied ethics, and philosophy of biology/science. He is
the editor of Wine & Philosophy (Blackwell 2007).
Dave Monroe was an accomplished chef, restaurant
consultant, and caterer prior to pursuing academic philosophy. He
is an adjunct instructor at the Applied Ethics Institute of St.
Petersburg College.
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