F Allhoff
John Wiley & Sons
e druk, 2007
9781405157759
Food and Philosophy – Eat, Think and Be Merry
Eat, Think, and Be Merry
Specificaties
Paperback, 320 blz.
|
Engels
John Wiley & Sons |
e druk, 2007
ISBN13: 9781405157759
Rubricering
Verwachte levertijd ongeveer 9 werkdagen
Samenvatting
Food & Philosophy offers a collection of essays which explore a range of philosophical topics related to food; it joins
Wine & Philosophy and
Beer & Philosophy in in the "Epicurean Trilogy." Essays are organized thematically and written by philosophers, food writers, and professional chefs.
Provides a critical reflection on what and how we eat can contribute to a robust enjoyment of gastronomic pleasures
A thoughtful, yet playful collection which emphasizes the importance of food as a proper object of philosophical reflection in its own right
Specificaties
Inhoudsopgave
<p>Foreword viii<br />Odessa Piper</p>
<p>Acknowledgments x</p>
<p>Setting the Table: An Introduction to Food & Philosophy 1<br />Fritz Allhoff and Dave Monroe</p>
<p>Appetizers: Food in Culture & Society 11</p>
<p>1 Epicurus, the Foodies Philosopher 13<br />Michael Symons</p>
<p>2 Carving Values with a Spoon 31<br />Lydia Zepeda</p>
<p>3 Should I Eat Meat? Vegetarianism and Dietary Choice 45<br />Jen Wrye</p>
<p>4 Sublime Hunger: A Consideration of Eating Disorders Beyond Beauty 58<br />Sheila Lintott</p>
<p>First Course: Taste & Food Criticism 71</p>
<p>5 Taste, Gastronomic Expertise, and Objectivity 73<br />Michael Shaffer</p>
<p>6 Who Needs a Critic? The Standard of Taste and the Power of Branding 88<br />Jeremy Iggers</p>
<p>7 Hungry Engrams: Food and Non–Representational Memory 102<br />Fabio Parasecoli</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 />Kevin W. Sweeney</p>
<p>9 Can Food Be Art? The Problem of Consumption 133<br />Dave Monroe</p>
<p>10 Delightful, Delicious, Disgusting 145<br />Carolyn Korsmeyer</p>
<p>11 Food Fetishes and Sin–Aesthetics: Professor Dewey, Please Save Me From Myself 162<br />Glenn Kuehn</p>
<p>Dessert: Eating & Ethics 175</p>
<p>12 Eating Well: Thinking Ethically About Food 177<br />Roger J. H. King</p>
<p>13 Picky Eating is a Moral Failing 192<br />Matthew Brown</p>
<p>14 Shall We Dine? Confronting the Strange and Horrifying Story of GMOs in Our Food 208<br />Paul B. Thompson</p>
<p>15 Taking Stock: An Overview of Arguments For and Against Hunting 221<br />Linda Jerofke</p>
<p>Petits Fours: Compliments of the Chef 237</p>
<p>16 Food and Sensuality: A Perfect Pairing 239<br />Jennifer L. Iannolo</p>
<p>17 Duty to Cook: Exploring the Intents and Ethics of Home and Restaurant Cuisine 250<br />Christian J. Krautkramer</p>
<p>18 Diplomacy of the Dish: Cultural Understanding Through Taste 264<br />Mark Tafoya</p>
<p>19 Balancing Tastes: Inspiration, Taste, and Aesthetics in the Kitchen 276<br />Aki Kamozawa and H. Alexander Talbot</p>
<p>Afterword 287</p>
<p>20 Thus Ate Zarathustra 289<br />Woody Allen</p>
<p>Notes on Contributors 293</p>
<p>Index 299</p>
<p>Acknowledgments x</p>
<p>Setting the Table: An Introduction to Food & Philosophy 1<br />Fritz Allhoff and Dave Monroe</p>
<p>Appetizers: Food in Culture & Society 11</p>
<p>1 Epicurus, the Foodies Philosopher 13<br />Michael Symons</p>
<p>2 Carving Values with a Spoon 31<br />Lydia Zepeda</p>
<p>3 Should I Eat Meat? Vegetarianism and Dietary Choice 45<br />Jen Wrye</p>
<p>4 Sublime Hunger: A Consideration of Eating Disorders Beyond Beauty 58<br />Sheila Lintott</p>
<p>First Course: Taste & Food Criticism 71</p>
<p>5 Taste, Gastronomic Expertise, and Objectivity 73<br />Michael Shaffer</p>
<p>6 Who Needs a Critic? The Standard of Taste and the Power of Branding 88<br />Jeremy Iggers</p>
<p>7 Hungry Engrams: Food and Non–Representational Memory 102<br />Fabio Parasecoli</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 />Kevin W. Sweeney</p>
<p>9 Can Food Be Art? The Problem of Consumption 133<br />Dave Monroe</p>
<p>10 Delightful, Delicious, Disgusting 145<br />Carolyn Korsmeyer</p>
<p>11 Food Fetishes and Sin–Aesthetics: Professor Dewey, Please Save Me From Myself 162<br />Glenn Kuehn</p>
<p>Dessert: Eating & Ethics 175</p>
<p>12 Eating Well: Thinking Ethically About Food 177<br />Roger J. H. King</p>
<p>13 Picky Eating is a Moral Failing 192<br />Matthew Brown</p>
<p>14 Shall We Dine? Confronting the Strange and Horrifying Story of GMOs in Our Food 208<br />Paul B. Thompson</p>
<p>15 Taking Stock: An Overview of Arguments For and Against Hunting 221<br />Linda Jerofke</p>
<p>Petits Fours: Compliments of the Chef 237</p>
<p>16 Food and Sensuality: A Perfect Pairing 239<br />Jennifer L. Iannolo</p>
<p>17 Duty to Cook: Exploring the Intents and Ethics of Home and Restaurant Cuisine 250<br />Christian J. Krautkramer</p>
<p>18 Diplomacy of the Dish: Cultural Understanding Through Taste 264<br />Mark Tafoya</p>
<p>19 Balancing Tastes: Inspiration, Taste, and Aesthetics in the Kitchen 276<br />Aki Kamozawa and H. Alexander Talbot</p>
<p>Afterword 287</p>
<p>20 Thus Ate Zarathustra 289<br />Woody Allen</p>
<p>Notes on Contributors 293</p>
<p>Index 299</p>