The Philosophy of Food / David M. Kaplan.

Format:

Book

Author/Creator:

Kaplan, David M.

Contributor:

Kaplan, David M., Editor.

Series:

California Studies in Food and Culture

California Studies in Food and Culture ; 39

Language:

English

Subjects (All):

Food.

Physical Description:

1 online resource (321 p.)

Edition:

1st ed.

Place of Publication:

2012.

Berkeley, CA : University of California Press, [2012]

Language Note:

English

Summary:

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? David M. Kaplan's erudite and informative introduction grounds the discussion, showing how philosophers since Plato have taken up questions about food, diet, agriculture, and animals. However, until recently, few have considered food a standard subject for serious philosophical debate. Each of the essays in this book brings in-depth analysis to many contemporary debates in food studies-Slow Food, sustainability, food safety, and politics-and addresses such issues as "happy meat," aquaculture, veganism, and table manners. The result is an extraordinary resource that guides readers to think more clearly and responsibly about what we consume and how we provide for ourselves, and illuminates the reasons why we act as we do.

Contents:

Front matter

Table of Contents

Introduction: The Philosophy of Food

1. Real Men Have Manners

2. Down-Home Global Cooking: A Third Option between Cosmopolitanism and Localism

3. Hunger Is the Best Sauce: The Aesthetics of Food

4. Smells, Tastes, and Everyday Aesthetics

5. Ethical Gourmandism

6. Two Evils in Food Country: Hunger and Lack of Representation

7. Ethics and Genetically Modified Food

8. The Ethics of Food Safety in the Twenty-First Century: Who Keeps the Public Good?

9. The Myth of Happy Meat

10. Animal Welfare, Happy Meat, and Veganism as the Moral Baseline

11. Animal Ethics and Food Production in the Twenty-First Century

12. Nature Politics and the Philosophy of Agriculture

13. The Ethics and Sustainability of Aquaculture

14. Scenarios for Food Security

15. Nutritionism and Functional Foods

16. In Vitro Meat: What Are the Moral Issues?

Contributors

Index

Notes:

Description based upon print version of record.

Description based on online resource; title from PDF title page (publisher's Web site, viewed 24. Apr 2020)

ISBN:

9786613369765

9781283369763

1283369761

9780520951976

0520951972

OCLC:

769342350