Fritz Allhoff / Dave Monroe (eds.)

Food and Philosophy

Herausgegeben:Allhoff, Fritz; Monroe, Dave

• Broschiertes Buch

Produktbeschreibung

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.

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Insightful and zesty, this engaging volume encourages readers to sample essays that appeal to their philosophical tastes. Organized thematically like an à la carte menu, the book opens with "Food in Culture & Society," a glimpse at the inherently social and cultural aspects of food, whetting the appetite for what is to follow, including topics such as: Who decides just what constitutes quality cuisine or foul fare? Is food aesthetically important? How are food and sensuality related? Do we have an ethical responsibility to eat organic, free-range, vegetarian, or locally grown foods?

In addition to contributions by philosophers, the book also includes a rare collection of essays by culinary professionals and food critics who infuse their passion for food with philosophical flavorings. Another installment in the "Epicurean Trilogy" (together with Wine & Philosophy and Beer & Philosophy), Food & Philosophy serves up a healthy helping of timely food-oriented thinking.

Produktdetails

• Verlag: Blackwell Publishers
• 1. Auflage
• Seitenzahl: 320
• Erscheinungstermin: 1. November 2007
• Englisch
• Abmessung: 229mm x 152mm x 17mm
• Gewicht: 480g
• ISBN-13: 9781405157759
• ISBN-10: 1405157755
• Artikelnr.: 22955096

Autorenporträt

Fritz Allhoff, PhD, 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.

Inhaltsangabe

Dedication. Acknowledgements. Foreword. Introduction: Settling the Table:
An Introduction to Food and Philosophy (Fritz Allhoff, Western Michigan
University and Dave Monroe, Michigan State University). Appetizers: Food in
Culture and Society. 1. Epicurus, The Foodies' Philosopher (Michael Symons,
Marsden Fund culinary researcher). 2. Carving Values with a Spoon (Lydia
Zepeda, University of Wisconsin). 3. Should I Eat Meat?: Vegetarianism and
Dietary Choice (Jen Wrye, Carleton University). 4. Sublime Hunger: A
Consideration of Eating Disorders Beyond Beauty (Sheila Lintott, Bucknell
University). First Course: Taste and Food Criticism. 5. Taste Perception,
Scepticism, and Gastronomic Expertise (Michael Shaffer, St. Cloud State
University). 6. Who Needs a Critic?: The Standard of Taste and the Power of
Branding (Jeremy Iggers, Minneapolis Star Tribune). 7. Hungry Engrams: Food
and Non-Representational Memory (Fabio Perasecoli, New York University).
Second Course: Edible Art & Aesthetics. 8. Can a Soup Be Beautiful?: The
Rise of Gastronomy and the Aesthetics of Food (Kevin Sweeney, University of
Tampa). 9. Can Food Be Art?: The Problem of Consumption (Dave Monroe,
Michigan State University). 10. Delightful, Delicious, Disgusting (Carolyn
Korsmeyer, SUNY Buffalo). 11. Food Fetishes and Sin-Esthetics: Professor
Dewey, Please Save Me from Myself (Glenn Kuehn, Convivium). Dessert: Eating
& Ethics. 12. Eating Well: Thinking Ethically about Food (Roger King,
University of Maine)13. Picky Eating as a Moral Failing (Matt Brown, UC San
Diego). 14. Shall We Dine?: Confronting the Strange and Horrifying Story of
GMOs in Our Food (Paul Thompson, Michigan State University). 15. Taking
Stock: An Overview of Arguments for and against Hunting (Linda Jerofke,
Eastern Oregon University). Petits Fours: Compliments of the Chef. 16. Food
and Sensuality: The Perfect Pairing (Jennifer Iannolo, The Gilded Fork).
17. Duty to Cook: Exploring the Unique Intents and Ethics of Restaurant and
Home Cuisine (Christian Krautkramer, Boston University). 18. Diplomacy of
the Dish: Cultural Understanding through Taste (Mark Tafoya, ReMARKable
Palate Personal Chef Service). 19. Balancing Tastes: Inspiration, Taste,
and Aesthetics in the Kitchen (Aki Komozawa, IdeasInFood.com and Alex
Talbot, IdeasInFood.com). Afterword. 20. Thus Ate Zarathustra (Woody
Allen). Biosketches.