Food and Philosophy: Eat, Think, and Be MerryFritz Allhoff, Dave Monroe 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.
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Contents
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Appetizers Food in Culture Society | 11 |
1 Epicurus the Foodies Philosopher Michael Symons | 13 |
2 Carving Values with a Spoon Lydia Zepeda | 31 |
3 Should I Eat Meat? Vegetarianism and Dietary Choice Jen Wrye | 45 |
A Consideration of Eating Disorders Beyond Beauty Sheila Lintott | 58 |
First Course Taste Food Criticism | 71 |
5 Taste Gastronomic Expertise and Objectivity Michael Shaffer | 73 |
Dessert Eating Ethics | 175 |
Thinking Ethically About Food Roger J H King | 177 |
13 Picky Eating is a Moral Failing Matthew Brown | 192 |
14 Shall We Dine? Confronting the Strange and Horrifying Story of GMOs in Our Food Paul B Thompson | 208 |
An Overview of Arguments For and Against Hunting Linda Jerofke | 221 |
Petits Fours Compliments of the Chef | 237 |
A Perfect Pairing Jennifer L Iannolo | 239 |
Exploring the Intents and Ethics of Home and Restaurant Cuisine Christian J Krautkramer | 250 |
6 Who Needs a Critic? The Standard of Taste and the Power of Branding Jeremy Iggers | 88 |
Food and NonRepresentational Memory Fabio Parasecoli | 102 |
Second Course Edible Art Aesthetics | 115 |
8 Can a Soup Be Beautiful? The Rise of Gastronomy and the Aesthetics of Food Kevin W Sweeney | 117 |
9 Can Food Be Art? The Problem of Consumption Dave Monroe | 133 |
10 Delightful Delicious Disgusting Carolyn Korsmeyer | 145 |
Professor Dewey Please Save Me From Myself Glenn Kuehn | 162 |
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Common terms and phrases
aesthetic experience agriculture appreciation argue art objects beautiful become bitter body brain brand Brillat-Savarin cheese cheesecake chef choices consider consume consumption create critical cuisine culinary art culture develop diner dining disgust dish eaten eating disorders eating-disordered individual emotional environmental Epicurean Epicurus essay ethics example feel flavor foodies gastronomic expertise GMOs gustatory gustatory experience haute cuisine home cook human hunters hunting Ibid important ingredients Jean-Anthelme Brillat-Savarin Kant kitchen live M. F. K. Fisher meal means meat memory Michael Symons mind mock turtle soup Moonlight Sonata moral Native Americans nature nutrition one’s organic palate perspective phenol philosophical physiological Physiology of Taste picky eating Plato pleasure preferences prepared qualities reasons recipe reflective relationships restaurant Sánchez Romera sensory sensual served share simply smell social soup sublime supertasters sustainability taste experiences taste properties things tion traditional vegans vegetables vegetarian York