I Think Therefore I Eat

Martin Cohen

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"The worst thing about food science, the elephant in the room, is that it's not just the opinions that are changing—but the 'facts' themselves shift too."

Did you know that the great philosophers were the original foodies? To eat or not to eat? That’s an easy question to answer. But what to eat? That’s a deep and profoundly difficult one. Doctors and nutritionists often disagree with each other, while celebrities and scientists keep pitching us new recipes and special diets. No one thought to ask the philosophers—those rational souls devoted to truth, ethics, and reason—what they think. Until now.

Sujets

• Cuisine
• La cuisine et son histoire
• Philosophie
• Philosophie de l'esprit
• Santé et bien-être
• Diététique
• Body
• Feed
• Food
• Mind
• Philosophy
• Philosophie et théologie

Informations

• Publié par: Turner Publishing Company
• Date de parution: 13 novembre 2018
• Nombre de lectures: 0
• EAN13: 9781684422005
• Langue: English
• Poids de l'ouvrage: 1 Mo

Extrait

PRAISE FOR I THINK THEREFORE I EAT
Is it a recipe book? Is it a socio-political manifesto? Cohen sets out to uncover the truth behind food. What he has achieved is a comprehensive book on matters food, chemistry, beliefs and history, without dictating on any of these. Cohen put logicians beside chocolate cakes: a refreshingly light, yet expansive read.
- Lina Ufimtseva, Blogger, Philosophical Investigations
I Think Therefore I Eat is a journey towards self-discovery, an objective and witty analysis of historic and current food trends. In a fun and easy way to read, he helps you to understand that at the end, the only one you should listen to, is your very own body. Because it all depends, and detail matters!
- Tania Biral, Web Content editor
From Nietzsche on broth to the Marxist theory of snacks, Martin Cohen lays on a veritable banquet of thoughtful dishes for all tastes.
- Professor Constantine Sandis, philosopher and author of The Things We Do and Why We Do Them
An immensely informative and entertaining narrative about the intersection between deep thinkers of philosophy and our contemporary specialists of food and nutrition. A book for everyone who eats.
- Keith Tidman, public policy and science editor
What I loved about this book is that Martin Cohen provides much food for though via studying the thoughts and opinions of many great philosophers. He doesn t state what is the right path to follow. Rather, he provides a vast wealth of info that leads the reader to make up their own minds and create a habit of seeking out the answers for ourselves. I can t view food the same way and I consider myself better off for it.
- Charlene Martel, The Literary Word
Witty and readable, I Think Therefore I Eat will shock food experts of all kinds but the rest of us will think carefully before we eat. We ll improve our life styles and extend our life expectancy as a result.
- Colin Kirk, author of Life in Poetry
Cohen s suggestions are delicious and furiously contemporary, as the Inspectors of the Michelin Guide also once put it, writing about my own restaurant.
- Jeremy Laze, Chef at La Villa Eug ne, Caen
If you hunger for a fresh taste of food truth then you ll find Martin Cohen s I Think, Therefore I Eat will serve up an insightful culinary feast that will nourish your mind.
- Karen A. Stephenson @EdibleWildFood.com
MARTIN COHEN

I THINK,
THEREFORE
I EAT
Turner Publishing Company
Turner Publishing Company
Nashville, Tennessee
New York, New York
www.turnerpublishing.com
Copyright 2018 Martin Cohen
I Think Therefore I Eat: The World s Greatest Minds Tackle the Food Question
No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording, scanning, or otherwise, except as permitted under Sections 107 or 108 of the 1976 United States Copyright Act, without either the prior written permission of the Publisher, or authorization through payment of the appropriate per-copy fee to the Copyright Clearance Center, 222 Rosewood Drive, Danvers, MA 01923, [phone], fax [phone]. Requests to the Publisher for permission should be addressed to Turner Publishing Company, 4507 Charlotte Avenue, Suite 100, Nashville, Tennessee, [phone], fax [phone], E-mail: [e-mail] .
Limit of Liability/Disclaimer of Warranty: While the publisher and the author have used their best efforts in preparing this book, they make no representations or warranties with respect to the accuracy or completeness of the contents of this book and specifically disclaim any implied warranties of merchantability or fitness for a particular purpose. No warranty may be created or extended by sales representatives or written sales materials. The advice and strategies contained herein may not be suitable for your situation. You should consult with a professional where appropriate. Neither the publisher nor the author shall be liable for any loss of profit or any other commercial damages, including but not limited to special, incidental, consequential, or other damages.
Cover design: TK
Book design: David Reed
Library of Congress Cataloging-in-Publication Data
Names: Cohen, Martin, 1964- author.
Title: I think therefore I eat : the world s greatest minds tackle the food question / by Martin Cohen.
Description: Nashville, Tennessee : Turner Publishing Company, [2018] | Includes bibliographical references and index. |
Identifiers: LCCN 2018014598 (print) | LCCN 2018016655 (ebook) | ISBN 9781684422005 (ebook) | ISBN 9781684421985 (pbk. : alk. paper) | ISBN 9781684421992 (hardcover : alk. paper)
Subjects: LCSH: Food--Philosophy. | Food preferences. | Food--Psychological aspects. | Nutrition. | Health behavior.
Classification: LCC B105.F66 (ebook) | LCC B105.F66 C64 2018 (print) | DDC 641.3001--dc23
LC record available at https://lccn.loc.gov/2018014598
Printed in the United States of America
17 18 19 20 10 9 8 7 6 5 4 3 2 1
But perhaps the real reason why relatively few philosophers analyze food is because it s too difficult. Food is vexing. It is not even clear what it is. It belongs simultaneously to the worlds of economics, ecology, and culture. It involves vegetables, chemists, and wholesalers; livestock, refrigerators, and cooks; fertilizer, fish, and grocers . It is much easier to treat food as a mere case study of applied ethics than to analyze it as something that poses unique philosophical challenges.
-From The Philosophy of Food , ed. David M. Kaplan
Contents
Introduction: The Crystal Vase
Separating Food Fact from Food Fiction
Searching Out Imitation Foods
Don t Forget to Check What s Not in the Ingredients
Eat Like a Horse
The Caveman Diet
The Energy Balance
The Salt Paradox
Philosophical Eating Strategies
Nietzsche on the Nutritional Excellence of Industrial Meat Brothe
Blessed Are the Cheese-makers
The Paracelsus Principle: Eat Fat to Get Thin
Banquet Like a Pythagorean
Jean-Jacques Rousseau and the Importance of Eating Fruits in Season
Philosophers Still Arguing over the Veggies
Food Myths and Legends
Sugar is Good
Drink More Water
In Praise of Not Eating
Eat Dirty
Eat Something While It Is Still Alive
The Economics of Eating
The Marxist Theory of Snacks
The Ethics of the Dinner Plate
The Economics of Obesity
Eat All Your Meals Out and Only Nibble Snacks at Home
Mindful Eating
Food Myth: Eat More Fiber
Futurist Eating
Inventing a New Cuisine
Back to the Future with the Slow-Food Movement
Counter-Revolutionary Eating
Food Myth: There is a Pill for That
Living in an Obesogenic Environment
The Future of Food Is Vegetables
Food Myth: Sugar is Bad, Chemicals are Good!
Secrets of the Chocolate Tree
A Believer s History of Chocolate
Chocolate Lovers
Chocolate for Stimulation and Reassurance
Food Therapy
Indulge Yourself
Chocolate Money Really Does Grow on Trees
Darker Chocolate
From Death by Chocolate to Survival by K Rations
Letting Logic Choose the Menu
The Method of Doubt
Correlation Is Not Causation
Afterword: Existential Reflections in a Fast-Food Restaurant
Biographical Notes
Appendices
Like Cures Like ? Foods That Give Clues to Their Health Properties
10 Snack-Busting Foods
A Selection of Traditional Health Claims Made for Chocolate
How to Make a Chocolate Cake
Further Reading
Notes and Sources
About the Author
Introduction: The Crystal Vase
In 1881, in search of better conditions, not only for his stomach but for his thinking, the strange German philosopher Friedrich Nietzsche traveled to Lake Sils in the shadow of the Alps. Here, he would rise at 5:00 a.m., wash his whole body in cold water, and then meditate for an hour. Breakfast would be two raw eggs with bread rolls and aniseed rusks, washed down with tea. The morning would be spent walking and thinking, and lunch would be steak and macaroni, washed down with beer.
Where his illustrious predecessor, Immanuel Kant, had insisted that company was essential for the enjoyment of food, Nietzsche detested such chatter and insisted on eating alone. More walking and philosophizing in the afternoon were followed by similar food to what he had eaten at breakfast, with the addition of polenta , the local delicacy. Polenta is a Central European dish made by boiling cornmeal into a thick, solidified porridge, and eaten baked, fried, or grilled. Healthy? I wouldn t think so. Even more ominously, his regimen included no fruit or vegetables. Nietzsche called Sils his rescue place. His bodily ailments became worse, if anything, but (for the first time in many years) Nietzsche felt calm and contented.
The story illustrates three important things: One is that food shapes us and defines us, both in terms of what we eat and how we eat it. The second, perhaps less appreciated, is that we are almost uniquely passive in our acceptance of other people s judgments about food. And the final, third thing is that philosophers are the original food gurus.
Surprised? You shouldn t be. Philosophy is a subject with an unparalleled tradition of trying to get body and mind in harmony-and of tackling insoluble questions. Plus, as anyone who s tried a diet or consulted a nutritionist will know, the question of what to eat really is a deep one.
Mind you, if you went by TV and the newspapers, you could be forgiven for thinking that celebrities, be they chefs or models, have more of a handle on the key food issues than qualified doctors and nutritionists-let alone philosophers. And you might well be right. Because the worst thing about food science, the elephant in the room, is that it s not just the opinions that are changing-the facts themselves shift too. That s why, for thirty years, snacking on sugar was supposed to be the way to lose weight, and that s why millions of people are even now on low-cholesterol diets that fail t