The Philosophy of Food [Paperback]

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. Kaplans 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 studiesSlow Food, sustainability, food safety, and politicsand addresses such issues as happy meat, 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.

David M. Kaplanis Associate Professor of Philosophy at the University of North Texas.

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

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 Aesthetlƒj