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Food and Philosophy

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