Description
Book SynopsisFood & 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.
- Provides a critical reflection on what and how we eat can contribute to a robust enjoyment of gastronomic pleasures
- A thoughtful, yet playful collection which emphasizes the importance of food as a proper object of philosophical reflection in its own right
Trade Review“It turns out that not only have reputable psychologists at well-respected institutions done experimental studies on this effect, but it also serves as a kind of foul point for various philosophical questions. The works set out to address the intersection between philosophy and areas of everyday general concern: food, wine, and beer. In addition to straightforward philosophical discussions, the volumes include historical discussions, legal questions, some personal reflections.” (
Gastronomica, Fall 2008)
“A truly well rounded view…and a critical reflection on what and how we eat can contribute to a robust enjoyment of gastronomic pleasures.” (Gourmet Retailer)
Table of ContentsForeword 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 Aesthetics in the Kitchen 276
Aki Kamozawa and H. Alexander Talbot
Afterword 287
20 Thus Ate Zarathustra 289
Woody Allen
Notes on Contributors 293
Index 299
