Description : This book explores food from a philosophical perspective, bringing together leading philosophers to consider the most basic questions about food. Each essay analyses 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.
Description : 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
Description : Looking at the philosophical issues raised by food this short and accessible book questions the place food should have in our individual lives. It shows how traditional philosophy and its classic texts can illuminate an everyday subject.
Description : A full color eBook with 49 color illustrations. Eating is something you do a few times each day, so there is no way to avoid it. You must be able to think about eating in a way that is beneficial. Cutout diets and gimmicks don’t do this. Only a journey into the depths of the philosophy of eating can change the way you think about food, eating, and your life. This book introduces you to the valuable concepts about the philosophy of eating. It will equip you to make good decisions about what to eat based on sound reasoning that reflects your values. If you want to eat real food, you will still need to hunt for it. You will learn what constitutes good food and what makes bad food, which will help you avoid buying anti-bogeyman products and foods stripped of a single nutrient. With knowledge, you can break the trance of the food empire and its addictive elements to find the real food your body needs. You will learn how to identify this real food and, just as important, you’ll understand why you should eat it. Addiction is one of the root causes of obesity in America. Huge drinks and massive portions of food have contributed significantly to this addiction and obesity. The big food and chemical industries are distorted by greed and money. At the same time, the media distort health news according to who is paying for it and who is buying it. You will learn how to eat for the gratifying sense of having eaten a great meal rather than for the release of chemicals associated with eating. The most important thing you will learn to do is reach and maintain your ideal weight for the rest of your life. I have proposed a series of simple changes you can make over a two- to three- year period that reflect a gradual merging of your values with the way you live your life. You will learn to change your philosophy of eating.
Description : In this fascinating volume, which contains material from his second book, How Not to Be Sick, Bellows presents the argument that science has supplied practical treatises on agriculture and horticulture so that every intelligent farmer or gardener can cultivate his fruits, vegetables, and grains to supply high nutritional content in foods. But the general public is ignorant of the laws of nature and which foods will supply the correct ingredients for a healthy body and to prevent illness. He asserts that people give their pigs the food that children need to develop muscle and brain, and they give their children what pigs need to develop fat. The Philosopy of Eating was written to inform people about the practical science of eating well and to correct erroneous and dangerous habits of society related to food. A largely vegetarian diet, Bellows’s book lays out in great detail which foods are good for various categories of people (a “thinking” man’s diet vs. a laborer’s diet) and which are poison or dangerous to all. This edition of The Philosophy of Eating was reproduced by permission from the volume in the collection of the American Antiquarian Society, Worcester, Massachusetts. Founded in 1812 by Isaiah Thomas, a Revolutionary War patriot and successful printer and publisher, the society is a research library documenting the lives of Americans from the colonial era through 1876. The society collects, preserves, and makes available as complete a record as possible of the printed materials from the early American experience. The cookbook collection comprises approximately 1,100 volumes.
Description : Everyone is talking about food. Chefs are celebrities. "Locavore" and "freegan" have earned spots in the dictionary. Popular books and films about food production and consumption are exposing the unintended consequences of the standard American diet. Questions about the principles and values that ought to guide decisions about dinner have become urgent for moral, ecological, and health-related reasons. In Philosophy Comes to Dinner, twelve philosophers—some leading voices, some inspiring new ones—join the conversation, and consider issues ranging from the sustainability of modern agriculture, to consumer complicity in animal exploitation, to the pros and cons of alternative diets.
Description : Food is a challenging subject. There is little consensus about how and what we should produce and consume. It is not even clear what food is or whether people have similar experiences of it. On one hand, food is recognized as a basic need, if not a basic right. On the other hand, it is hard to generalize about it given the wide range of practices and cuisines, and the even wider range of tastes. This book is an introduction to the philosophical dimensions of food. David M. Kaplan examines the nature and meaning of food, how we experience it, the social role it plays, its moral and political dimensions, and how we judge it to be delicious or awful. He shows how the different branches of philosophy contribute to a broader understanding of food: what food is (metaphysics), how we experience food (epistemology), what taste in food is (aesthetics), how we should make and eat food (ethics), how governments should regulate food (political philosophy), and why food matters to us (existentialism). Kaplan embarks on a series of philosophical investigations, considering topics such as culinary identity and authenticity, tasting and food criticism, appetite and disgust, meat eating and techno-foods, and consumerism and conformity. He emphasizes how different narratives help us navigate the complex world of food and reminds us we all have responsibilities to ourselves, to others, and to animals. An original treatment of a timely subject, Food Philosophy is suitable for undergraduates while making a significant contribution to scholarly debates.
Description : I Eat, Therefore I Think: Food and Philosophy radically rethinks the nature of key philosophical concerns by approaching the subject via a crucial but often overlooked prism: the stomach. Combining stomach and mind, this book allows us to chart new pathways for dealing with ethics, aesthetics, religion, social/political questions, and our general understanding of reality and the place of humans in it.