Food and Philosophy : Eat, Think, and Be Merry
"Food & Philosophy: What a rare and brilliant book! Certainly chefs must be aware of precise technique, privy to the science behind cooking, and reverent of pristine and seasonal product. But now, more than ever, if a culinarian is even attempting to achieve greatness, he or she must be immersed in the basic premise of 'Why we celebrate food!' This profound work should be required reading, not just for those of us involved in the culinary arts, but for everyone interested in food."--Charlie Trotter, Gourmet Chef "Food & Philosophy offers tasty insight into the worlds of gastronomy and wisdom, and shows why these two ingredients are not mutually exclusive. Offering everything from 'Vegetarianism and Dietary Choice' to 'Picky Eating is a Moral Failing, ' this book's menu has something for everyone, and is bound to awaken your mind's taste buds!" -Graham Elliot Bowles, Chef de Cuisine, Avenues "Food & Philosophy is a book we're very happy to keep at our bedside for late-night reflection and indeed inspirational 'food for thought.'" -Andrew Dornenburg and Karen Page, authors of Becoming a Chef
eBook, English, 2009
John Wiley & Sons, Incorporated, Oxford, 2009
1 online resource (320 pages)
9780470765760, 0470765763
1048579469
Foreword Odessa Piper
Acknowledgments
Setting the Table: An Introduction to Food & Philosophy Fritz Allhoff and Dave Monroe
Appetizers Food in Culture & Society
1 Epicurus, the Foodies' Philosopher Michael Symons
2 Carving Values with a Spoon Lydia Zepeda
3 Should I Eat Meat? Vegetarianism and Dietary Choice Jen Wrye
4 Sublime Hunger: A Consideration of Eating Disorders Beyond Beauty Sheila Lintott
First Course Taste & Food Criticism
5 Taste, Gastronomic Expertise, and Objectivity Michael Shaffer
6 Who Needs a Critic? The Standard of Taste and the Power of Branding Jeremy Iggers
7 Hungry Engrams: Food and Non-Representational Memory Fabio Parasecoli
Second Course Edible Art & Aesthetics
8 Can a Soup Be Beautiful? The Rise of Gastronomy and the Aesthetics of Food Kevin W. Sweeney
9 Can Food Be Art? The Problem of Consumption Dave Monroe
10 Delightful, Delicious, Disgusting Carolyn Korsmeyer
11 Food Fetishes and Sin-Aesthetics: Professor Dewey, Please Save Me From Myself Glenn Kuehn
Dessert Eating & Ethics
12 Eating Well: Thinking Ethically About Food Roger J.H. King
13 Picky Eating is a Moral Failing Matthew Brown
14 Shall We Dine? Confronting the Strange and Horrifying Story of GMOs in Our Food Paul B. Thompson
15 Taking Stock: An Overview of Arguments For and Against Hunting Linda Jerofke
Petits Fours Compliments of the Chef
16 Food and Sensuality: A Perfect Pairing Jennifer L. Iannolo
17 Duty to Cook: Exploring the Intents and Ethics of Home and Restaurant Cuisine Christian J. Krautkramer
18 Diplomacy of the Dish: Cultural Understanding Through Taste Mark Tafoya
19 Balancing Tastes: Inspiration, Taste, and Aesthetics in the Kitchen Aki Kamozawa and H. Alexander Talbot
Afterword
20 Thus Ate Zarathustra W oody Allen
Notes on Contributors
Index