The Ethics of What We Eat

Front Cover
Text Publishing Company, May 16, 2006 - Philosophy - 320 pages
Peter Singer and Jim Mason take a meal enjoyed by three different families and trace its ingredients back through the production process to see what ethical issues arise.

The Hillard-Nierstheimer family exemplifies the standard meat-and-potatoes diet: they shop at the local supermarket, occasionally eat fast food, and enjoy their meat, Coke and beer. The Masarech-Motavalli family is concerned about its health and generally buys fresh, locally grown vegetables. They call themselves 'caring carnivores'-they'll only eat meat from animals raised to humane standards. The Farb family is vegan: nothing they eat comes from an animal, and wherever possible they buy organic.

What Singer and Mason discover about food choices and their links to human health, animal suffering and environmental degradation will shock and challenge you. Containing essential information on ethical but practical shopping and dining, The Ethics of What We Eat will forever change the way you look at food.

'An absolutely indispensable book for anyone who thinks about what they eat. I cannot recommend it highly enough.' Jeffrey Masson

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About the author (2006)

Peter Singer is Professor of Bioethics at Princeton University and Laureate Professor at the Centre for Applied Philosophy and Public Ethics at the University of Melbourne. He went to Princeton in 1999 after spending most of his life in Australia. Author or editor of over 25 books on ethics, Singer is best known for Animal Liberation, widely credited with starting the animal rights movement. The New Yorker has said: 'Peter Singer may be the most controversial philosopher alive; he is certainly among the most influential.'

Jim Mason grew up on a farm in Missouri -- the fifth generation in a family of farmers. He is an author, lecturer, journalist, environmentalist and lawyer who specialises in human/animal concerns. He is best known for his book Animal Factories, also written with Peter Singer.

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