The Philosophy of Food

1. Auflage 2012
ISBN: 978-0-520-26933-0
Verlag: University of California Press

Buch, Englisch, 320 Seiten, Cloth Over Boards, Format (B × H): 237 mm x 160 mm, Gewicht: 634 g

Reihe: California Studies in Food and Culture

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.

Autoren/Hrsg.

Kaplan, David M.

Fachgebiete

• Geisteswissenschaften Philosophie Geschichte der Westlichen Philosophie Westliche Philosophie: 20./21. Jahrhundert
• Geisteswissenschaften Philosophie Philosophie: Allgemeines, Methoden
• Interdisziplinäres Wissenschaften Wissenschaften Interdisziplinär Ökotrophologie (Ernährungs- und Haushaltswissenschaften)
• Geisteswissenschaften Philosophie Angewandte Ethik & Soziale Verantwortung

Inhaltsverzeichnis

Introduction: The Philosophy of Food
David M. Kaplan

1. Real Men Have Manners

Roger Scruton

2. Down-Home Global Cooking: A Third Option between Cosmopolitanism and Localism

Lisa Heldke

3. Hunger Is the Best Sauce

Kevin Sweeney

4. Tastes, Smells, and Everyday Aesthetics

Emily Brady

5. Ethical Gourmandism

Carolyn Korsmeyer

6. Two Evils in Food Country: Hunger and Lack of Representation

Michiel Korthals

7. Ethics and Genetically Modified Food

Gary Comstock

8. The Ethics of Food Safety in the Twenty-First Century: Who Keeps the Public Good?

Jeffrey Burkhardt

9. The Myth of Happy Meat

Richard P. Haynes

10. The Problem of Happy Meat and the Importance of Vegan Education

Gary Francione

11. Animal Ethics and Food Production in the Twenty-First Century

David Fraser

12. Nature Politics and the Philosophy of Agriculture

Paul B. Thompson

13. The Ethics and Sustainability of Aquaculture

Matthias Kaiser

14. Scenarios for Food Security

David Castle, Keith Culver, and William Hannah

15. Nutritionism and Functional Foods

Gyorgy Scrinis

16. In Vitro Meat: What Are the Moral Issues?

Stellan Welin, Julie Gold, and Johanna Berlin

Index

Über Autor(innen)

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