The Ethics of Food: A Reader for the Twenty-first Century
Food makes philosophers of us all. Death does the same . . . but death comes only once . . . and choices about food come many times each day. In The Ethics of Food, Gregory E. Pence brings together a collection of voices who share the view that the ethics of genetically modified food is among the most pressing societal questions of our time. This comprehensive collection addresses a broad range of subjects, including the meaning of food, moral analyses of vegetarianism and starvation, the safety and environmental risks of genetically modified food, issues of global food politics and the food industry, and the relationships among food, evolution, and human history. Will genetically modified food feed the poor or destroy the environment? Is it a threat to our health? Is the assumed healthfulness of organic food a myth or a reality? The answers to these and other questions are engagingly pursued in this substantive collection, the first of its kind to address the broad range of philosophical, sociological, political, scientific, and technological issues surrounding the ethics of food.
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A Thing Shared
How We Grow Food Reflects Our Virtues and Vices
Animal Liberation and Vegetarianism
Meat Is Good for You
Lifeboat Ethics The Case against Helping the Poor
Go1den Rice Is Fools Go1d
Are We Going Mad?
The Unholy Alliance
Genetic Engineering and Food Security
GM Food Is the Best Option We Have
Biotechnologys Negative Impact on World Agriculture
The PopulationDiversity Paradox Agricultural Efficiency to Save Wilderness
A Removable Feast
From G1obal to Local Sowing the Seeds of Community
The Hamburger Bacteria
The United States Food Safety System
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