Edibility and in Vitro Meat - Ethical Considerations

This book considers the arguments for and against the implementation of in vitro meat technology. Rachel Robison-Greene argues that in light of emerging technology, we should rethink the ethical dimensions of what makes something "edible."

List of contents

Chapter 1: In Vitro Meat: A Moral Revolution?
Chapter 2: Can They Suffer? Utilitarian Considerations
Chapter 3: Why Not In Vitro Meat?
Chapter 4: Subjects of Lives and Inherent Value
Chapter 5: Non-Ideal Theory and Paradigm Shifts
Chapter 6: The "Yuck" Factor, Aesthetics, and Cognitive Bias
Chapter 7: Edibility and Eating Others
Chapter 8: Beings and Bodies
Chapter 9: Pandemics and Animal Exploitation

About the author

Rachel Robison-Greene is assistant professor of philosophy at Utah State University.

Summary

This book considers the arguments for and against the implementation of in vitro meat technology. Rachel Robison-Greene argues that in light of emerging technology, we should rethink the ethical dimensions of what makes something “edible.”

Product details

• Authors: Rachel Robison-Greene, Robison-Greene Rachel
• Publisher: Lexington Books
• Languages: English
• Product format: Hardback
• Released: 30.11.2022
• EAN: 9781793614667
• ISBN: 978-1-79361-466-7
• No. of pages: 160
• Subjects: Guides > Nature; Humanities, art, music > Philosophy > General, dictionaries; Non-fiction book > Philosophy, religion > Philosophy: general, reference works; NATURE / Animal Rights, PHILOSOPHY / Ethics & Moral Philosophy, PHILOSOPHY / Aesthetics, Ethics & moral philosophy, Animals & society, Philosophy: aesthetics, Ethics and moral philosophy, Animals and society / Animal rights - issues and debates