Food and Philosophy: Eat, Think, and Be Merry

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Fritz Allhoff, Dave Monroe
John Wiley & Sons, Feb 9, 2009 - Philosophy - 320 pages
Food & 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
 

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Contents

An Introduction to Food Philosophy Fritz Allhoff and Dave Monroe
1
Appetizers Food in Culture Society
11
1 Epicurus the Foodies Philosopher Michael Symons
13
2 Carving Values with a Spoon Lydia Zepeda
31
3 Should I Eat Meat? Vegetarianism and Dietary Choice Jen Wrye
45
A Consideration of Eating Disorders Beyond Beauty Sheila Lintott
58
First Course Taste Food Criticism
71
5 Taste Gastronomic Expertise and Objectivity Michael Shaffer
73
Dessert Eating Ethics
175
Thinking Ethically About Food Roger J H King
177
13 Picky Eating is a Moral Failing Matthew Brown
192
14 Shall We Dine? Confronting the Strange and Horrifying Story of GMOs in Our Food Paul B Thompson
208
An Overview of Arguments For and Against Hunting Linda Jerofke
221
Petits Fours Compliments of the Chef
237
A Perfect Pairing Jennifer L Iannolo
239
Exploring the Intents and Ethics of Home and Restaurant Cuisine Christian J Krautkramer
250

6 Who Needs a Critic? The Standard of Taste and the Power of Branding Jeremy Iggers
88
Food and NonRepresentational Memory Fabio Parasecoli
102
Second Course Edible Art Aesthetics
115
8 Can a Soup Be Beautiful? The Rise of Gastronomy and the Aesthetics of Food Kevin W Sweeney
117
9 Can Food Be Art? The Problem of Consumption Dave Monroe
133
10 Delightful Delicious Disgusting Carolyn Korsmeyer
145
Professor Dewey Please Save Me From Myself Glenn Kuehn
162
Cultural Understanding Through Taste Mark Tafoya
264
Inspiration Taste and Aesthetics in the Kitchen Aki Kamozawa and H Alexander Talbot
276
Afterword
287
20 Thus Ate Zarathustra W oody Allen
289
Notes on Contributors
293
Index
299
Copyright

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About the author (2009)

Fritz Allhoff, PhD, is an assistant professor of philosophy at Western Michigan University. His research areas are in ethical theory, applied ethics, and philosophy of biology/science. He is the editor of Wine & Philosophy (Blackwell 2007).

Dave Monroe was an accomplished chef, restaurant consultant, and caterer prior to pursuing academic philosophy. He is an adjunct instructor at the Applied Ethics Institute of St. Petersburg College.

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