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?

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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