Food and Philosophy - Eat, Think, and be Merry

Informationen zum Autor 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. Klappentext 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. Zusammenfassung 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. Inhaltsverzeichnis Foreword viii Odessa Piper Acknowledgments x Setting the Table: An Introduction to Food & Philosophy 1 Fritz Allhoff and Dave Monroe Appetizers: Food in Culture & Society 11 1 Epicurus, the Foodies' Philosopher 13 Michael Symons 2 Carving Values with a Spoon 31 Lydia Zepeda 3 Should I Eat Meat? Vegetarianism and Dietary Choice 45 Jen Wrye 4 Sublime Hunger: A Consideration of Eating Disorders Beyond Beauty 58 Sheila Lintott First Course: Taste & Food Criticism 71 5 Taste, Gastronomic Expertise, and Objectivity 73 Michael Shaffer 6 Who Needs a Critic? The Standard of Taste and the Power of Branding 88 Jeremy Iggers 7 Hungry Engrams: Food and Non-Representational Memory 102 Fabio Parasecoli Second Course: Edible Art & Aesthetics 115 8 Can a Soup Be Beautiful? The Rise of Gastronomy and the Aesthetics of Food 117 Kevin W. Sweeney 9 Can Food Be Art? The Problem of Consumption 133 Dave Monroe 10 Delightful, Delicious, Disgusting 145 Carolyn Korsmeyer 11 Food Fetishes and Sin-Aesthetics: Professor Dewey, Please Save Me From Myself 162 Glenn Kuehn Dessert: Eating & Ethics 175 12 Eating Well: Thinking Ethically About Food 177 Roger J. H. King 13 Picky Eating is a Moral Failing 192 Matthew Brown 14 Shall We Dine? Confronting the Strange and Horrifying Story of GMOs in Our Food 208 Paul B. Thompson 15 Taking Stock: An Overview of Arguments For and Against Hunting 221 Linda Jerofke Petits Fours: Compliments of the Chef 237 16 Food and Sensuality: A Perfect Pairing 239 Jennifer L. Iannolo 17 Duty to Cook: Exploring the Intents and Ethics of Home and Restaurant Cuisine 250 Christian J. Krautkramer 18 Diplomacy of the Dish: Cultural Understanding Through Taste 264 Mark Tafoya 19 Balancing Tastes: Inspiration, Taste, and Aesthetic...

List of contents

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.

Report

"It turns out that not only have reputable psychologists at well-respected institutions done experimental studies on this effect, but it also serves as a kind of foul point for various philosophical questions. The works set out to address the intersection between philosophy and areas of everyday general concern: food, wine, and beer. In addition to straightforward philosophical discussions, the volumes include historical discussions, legal questions, some personal reflections." ( Gastronomica , Fall 2008)

"A truly well rounded view...and a critical reflection on what and how we eat can contribute to a robust enjoyment of gastronomic pleasures." ( Gourmet Retailer )

Product details

• Authors: Allhoff, Monroe
• Assisted by: Frit Allhoff (Editor), Fritz Allhoff (Editor), Allhoff Fritz (Editor), Monroe (Editor), Monroe (Editor), Dave Monroe (Editor), Monroe Dave (Editor)
• Publisher: Blackwell Scientific Publishers Ltd
• Languages: English
• Product format: Paperback / Softback
• Released: 01.11.2007
• EAN: 9781405157759
• ISBN: 978-1-4051-5775-9
• Subjects: Guides > Food & drink; Humanities, art, music > Philosophy > General, dictionaries; Non-fiction book > Philosophy, religion > Philosophy: general, reference works; Philosophie, Lebensmittel, Philosophy, Food Science & Technology, Lebensmittelforschung u. -technologie, Allg. Philosophie, Allg. Lebensmittelforschung u. -technologie, Philosopher, food, taste, aesthetics, ethics