California Studies in Food and Culture: The Philosophy of Food
California Studies in Food and Culture: The Philosophy of Food
Editor/Author
Kaplan, David M.
Publication Year: 2012
Publisher: University of California Press
Single-User Purchase Price:
$29.95

Unlimited-User Purchase Price:
$44.92
ISBN: 978-0-52-026934-7
Category: Food, Drink, Nutrition
Book Status: Available
Table of Contents
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