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?

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: The Aesthetics of Food Kevin W. Sweeney
• 4. Smells, Tastes, 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
• Appendix: US Government Agencies Responsible for Food Safety: Mission Statements
• 9. The Myth of Happy Meat Richard P. Haynes
• 10. Animal Welfare, Happy Meat, and Veganism as the Moral Baseline Gary L. 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
• Contributors