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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...
