Details

Food and Philosophy


Food and Philosophy

Eat, Think, and Be Merry
1. Aufl.

von: Fritz Allhoff, Dave Monroe

19,99 €

Verlag: Wiley-Blackwell
Format: PDF
Veröffentl.: 09.02.2009
ISBN/EAN: 9780470765760
Sprache: englisch
Anzahl Seiten: 322

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Beschreibungen

<p><b><i>Food & Philosophy</i> offers a collection of essays which explore a range of philosophical topics related to food; it joins <i>Wine & Philosophy</i> and <i>Beer & Philosophy</i> in in the "Epicurean Trilogy." Essays are organized thematically and written by philosophers, food writers, and professional chefs.</b></p> <ul> <li>Provides a critical reflection on what and how we eat can contribute to a robust enjoyment of gastronomic pleasures</li> <li>A thoughtful, yet playful collection which emphasizes the importance of food as a proper object of philosophical reflection in its own right</li> </ul>
<p>Foreword viii<br />Odessa Piper</p> <p>Acknowledgments x</p> <p>Setting the Table: An Introduction to Food & Philosophy 1<br /><i>Fritz Allhoff and Dave Monroe</i></p> <p>Appetizers: Food in Culture & Society 11</p> <p>1 Epicurus, the Foodies’ Philosopher 13<br /><i>Michael Symons</i></p> <p>2 Carving Values with a Spoon 31<br /><i>Lydia Zepeda</i></p> <p>3 Should I Eat Meat? Vegetarianism and Dietary Choice 45<br /><i>Jen Wrye</i></p> <p>4 Sublime Hunger: A Consideration of Eating Disorders Beyond Beauty 58<br /><i>Sheila Lintott</i></p> <p>First Course: Taste & Food Criticism 71</p> <p>5 Taste, Gastronomic Expertise, and Objectivity 73<br /><i>Michael Shaffer</i></p> <p>6 Who Needs a Critic? The Standard of Taste and the Power of Branding 88<br /><i>Jeremy Iggers</i></p> <p>7 Hungry Engrams: Food and Non-Representational Memory 102<br /><i>Fabio Parasecoli</i></p> <p>Second Course: Edible Art & Aesthetics 115</p> <p>8 Can a Soup Be Beautiful? The Rise of Gastronomy and the Aesthetics of Food 117<br /><i>Kevin W. Sweeney</i></p> <p>9 Can Food Be Art? The Problem of Consumption 133<br /><i>Dave Monroe</i></p> <p>10 Delightful, Delicious, Disgusting 145<br /><i>Carolyn Korsmeyer</i></p> <p>11 Food Fetishes and Sin-Aesthetics: Professor Dewey, Please Save Me From Myself 162<br /><i>Glenn Kuehn</i></p> <p>Dessert: Eating & Ethics 175</p> <p>12 Eating Well: Thinking Ethically About Food 177<br /><i>Roger J. H. King</i></p> <p>13 Picky Eating is a Moral Failing 192<br /><i>Matthew Brown</i></p> <p>14 Shall We Dine? Confronting the Strange and Horrifying Story of GMOs in Our Food 208<br /><i>Paul B. Thompson</i></p> <p>15 Taking Stock: An Overview of Arguments For and Against Hunting 221<br /><i>Linda Jerofke</i></p> <p>Petits Fours: Compliments of the Chef 237</p> <p>16 Food and Sensuality: A Perfect Pairing 239<br /><i>Jennifer L. Iannolo</i></p> <p>17 Duty to Cook: Exploring the Intents and Ethics of Home and Restaurant Cuisine 250<br /><i>Christian J. Krautkramer</i></p> <p>18 Diplomacy of the Dish: Cultural Understanding Through Taste 264<br /><i>Mark Tafoya</i></p> <p>19 Balancing Tastes: Inspiration, Taste, and Aesthetics in the Kitchen 276<br /><i>Aki Kamozawa and H. Alexander Talbot</i></p> <p>Afterword 287</p> <p>20 Thus Ate Zarathustra 289<br /><i>Woody Allen</i></p> <p>Notes on Contributors 293</p> <p>Index 299</p>
“It turns out that not only have reputable psychologists at well-respected institutions done experimental studies on this effect, but it also serves as a kind of foul point for various philosophical questions. The works set out to address the intersection between philosophy and areas of everyday general concern: food, wine, and beer. In addition to straightforward philosophical discussions, the volumes include historical discussions, legal questions, some personal reflections.” (<i>Gastronomica</i>, Fall 2008)<br /> <p>“A truly well rounded view…and a critical reflection on what and how we eat can contribute to a robust enjoyment of gastronomic pleasures.” (<i>Gourmet Retailer</i>)</p>
<b>Fritz Allhoff</b>, 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 <i>Wine & Philosophy</i> (Blackwell 2007). <br /> <p><b>Dave Monroe</b> 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.</p>
Insightful and zesty, this engaging volume encourages readers to sample essays that appeal to their philosophical tastes. Organized thematically like an à la carte menu, the book opens with “Food in Culture & Society,” a glimpse at the inherently social and cultural aspects of food, whetting the appetite for what is to follow, including topics such as: Who decides just what constitutes quality cuisine or foul fare? Is food aesthetically important? How are food and sensuality related? Do we have an ethical responsibility to eat organic, free-range, vegetarian, or locally grown foods? <br /> <p>In addition to contributions by philosophers, the book also includes a rare collection of essays by culinary professionals and food critics who infuse their passion for food with philosophical flavorings. Another installment in the “<i>Epicurean Trilogy</i>” (together with <i>Wine & Philosophy</i> and <i>Beer & Philosophy</i>), <i>Food & Philosophy</i> serves up a healthy helping of timely food-oriented thinking.</p>
“<i>Food & Philosophy</i>: What a rare and brilliant book! Certainly chefs must be aware of precise technique, privy to the science behind cooking, and reverent of pristine and seasonal product. But now, more than ever, if a culinarian is even attempting to achieve greatness, he or she must be immersed in the basic premise of ‘Why we celebrate food!’ This profound work should be required reading, not just for those of us involved in the culinary arts, but for everyone interested in food.”<br /> <i>–Charlie Trotter, Gourmet Chef<!--end--></i><br /> <p>“<i>Food & Philosophy</i> offers tasty insight into the worlds of gastronomy and wisdom, and shows why these two ingredients are not mutually exclusive. Offering everything from ‘Vegetarianism and Dietary Choice’ to ‘Picky Eating is a Moral Failing,’ this book’s menu has something for everyone, and is bound to awaken your mind’s taste buds!”<br /> <i>–Graham Elliot Bowles, Chef de Cuisine, Avenues</i><br /> </p> <p>“<i>Food & Philosophy</i> is a book we’re very happy to keep at our bedside for late-night reflection and indeed inspirational ‘food for thought.’”<br /> <i>–Andrew Dornenburg and Karen Page, authors of Becoming a Chef</i></p>

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