Synopses & Reviews
This book explores food from a philosophical perspective, bringing together sixteen leading philosophers to consider the most basic questions about food: What is it exactly? What should we eat? How do we know it is safe? How should food be distributed? What is good food? David M. Kaplanand#8217;s erudite and informative introduction grounds the discussion, showing how philosophers since Plato have taken up questions about food, diet, agriculture, and animals. However, until recently, few have considered food a standard subject for serious philosophical debate. Each of the essays in this book brings in-depth analysis to many contemporary debates in food studiesand#151;Slow Food, sustainability, food safety, and politicsand#151;and addresses such issues as and#147;happy meat,and#8221; aquaculture, veganism, and table manners. The result is an extraordinary resource that guides readers to think more clearly and responsibly about what we consume and how we provide for ourselves, and illuminates the reasons why we act as we do.
Review
and#8220;A highly recommended read, both for those already acquainted with the topics and for laymen.and#8221;
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“A highly recommended read, both for those already acquainted with the topics and for laymen.” Milena Marciniak
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"What the Kaplan anthology does, it does well. I would certainly recommend it to any philosopher teaching a philosophy and food class."
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"Rich and varied."
Synopsis
Contributors:
Johanna Berlin
Emily Brady
Jeffrey Burkhardt
David Castle
Gary Comstock
Keith Culver
Gary L. Francione
David Fraser
Julie Gold
William Hannah
Richard Haynes
Lisa Heldke
Matthias Kaiser
Carolyn Korsmeyer
Michiel Korthals
Gyorgy Scrinis
Roger Scruton
Kevin W. Sweeney
Paul Thompson
Stellan Welin
About the Author
David M. Kaplan is Associate Professor of Philosophy at the University of North Texas.
Table of Contents
Introduction: The Philosophy of Food
David M. Kaplan
1. Real Men Have Manners
Roger Scruton
2. Down-Home Global Cooking: A Third Option between Cosmopolitanism and Localism
Lisa Heldke
3. Hunger Is the Best Sauce
Kevin Sweeney
4. Tastes, Smells, and Everyday Aesthetics
Emily Brady
5. Ethical Gourmandism
Carolyn Korsmeyer
6. Two Evils in Food Country: Hunger and Lack of Representation
Michiel Korthals
7. Ethics and Genetically Modified Food
Gary Comstock
8. The Ethics of Food Safety in the Twenty-First Century: Who Keeps the Public Good?
Jeffrey Burkhardt
9. The Myth of Happy Meat
Richard P. Haynes
10. The Problem of Happy Meat and the Importance of Vegan Education
Gary Francione
11. Animal Ethics and Food Production in the Twenty-First Century
David Fraser
12. Nature Politics and the Philosophy of Agriculture
Paul B. Thompson
13. The Ethics and Sustainability of Aquaculture
Matthias Kaiser
14. Scenarios for Food Security
David Castle, Keith Culver, and William Hannah
15. Nutritionism and Functional Foods
Gyorgy Scrinis
16. In Vitro Meat: What Are the Moral Issues?
Stellan Welin, Julie Gold, and Johanna Berlin
Index