The Philosophy of Food

Published by University of California Press 2012

The Philosophy of Food

Edited by: David M. Kaplan

Volume 39 in the series California Studies in Food and Culture

https://doi.org/10.1525/9780520951976

Overview
Contents

About this book

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 for 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.

Author / Editor information

Kaplan David M. :

David M. Kaplan is Associate Professor of Philosophy at the University of North Texas.

Topics

General Interest

Frontmatter Publicly Available Download PDF	i
Table of Contents Publicly Available Download PDF	vii
Introduction: The Philosophy of Food David M. Kaplan Requires Authentication Unlicensed Licensed Download PDF	1
1. Real Men Have Manners Roger Scruton Requires Authentication Unlicensed Licensed Download PDF	24
2. Down-Home Global Cooking: A Third Option between Cosmopolitanism and Localism Lisa Heldke Requires Authentication Unlicensed Licensed Download PDF	33
3. Hunger Is the Best Sauce: Th e Aesthetics of Food Kevin W. Sweeney Requires Authentication Unlicensed Licensed Download PDF	52
4. Smells, Tastes, and Everyday Aesthetics Emily Brady Requires Authentication Unlicensed Licensed Download PDF	69
5. Ethical Gourmandism Carolyn Korsmeyer Requires Authentication Unlicensed Licensed Download PDF	87
6. Two Evils in Food Country: Hunger and Lack of Representation Michiel Korthals Requires Authentication Unlicensed Licensed Download PDF	103
7. Ethics and Genetically Modified Food Gary Comstock Requires Authentication Unlicensed Licensed Download PDF	122
8. The Ethics of Food Safety in the Twenty-First Century: Who Keeps the Public Good? Jeffrey Burkhardt Requires Authentication Unlicensed Licensed Download PDF	140
9. The Myth of Happy Meat Richard P. Haynes Requires Authentication Unlicensed Licensed Download PDF	161
10. Animal Welfare, Happy Meat, and Veganism as the Moral Baseline Gary L. Francione Requires Authentication Unlicensed Licensed Download PDF	169
11. Animal Ethics and Food Production in the Twenty-First Century David Fraser Requires Authentication Unlicensed Licensed Download PDF	190
12. Nature Politics and the Philosophy of Agriculture Paul B. Thompson Requires Authentication Unlicensed Licensed Download PDF	214
13. The Ethics and Sustainability of Aquaculture Matthias Kaiser Requires Authentication Unlicensed Licensed Download PDF	233
14. Scenarios for Food Security David Castle, Keith Culver and William Hannah Requires Authentication Unlicensed Licensed Download PDF	250
15. Nutritionism and Functional Foods Gyorgy Scrinis Requires Authentication Unlicensed Licensed Download PDF	269
16. In Vitro Meat: What Are the Moral Issues? Stellan Welin, Julie Gold and Johanna Berlin Requires Authentication Unlicensed Licensed Download PDF	292
Contributors Requires Authentication Unlicensed Licensed Download PDF	305
Index Requires Authentication Unlicensed Licensed Download PDF	307

Language: English
Publisher: University of California Press
Pages
- Main content: 320

eBook

Published: February 1, 2012
ISBN: 9780520951976