Food and Philosophy: Eat, Think, and Be Merry
Author: Fritz Allhoff
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
Table of Contents:
Foreword Odessa Piper viiiAcknowledgments x
Setting the Table: An Introduction to Food & Philosophy Fritz Allhoff Dave Monroe 1
Appetizers: Food in Culture & Society 11
Epicurus, the Foodies' Philosopher Michael Symons 13
Carving Values with a Spoon Lydia Zepeda 31
Should I Eat Meat? Vegetarianism and Dietary Choice Jen Wrye 45
Sublime Hunger: A Consideration of Eating Disorders Beyond Beauty Sheila Lintott 58
First Course: Taste & Food Criticism 71
Taste, Gastronomic Expertise, and Objectivity Michael Shaffer 73
Who Needs a Critic? The Standard of Taste and the Power of Branding Jeremy Iggers 88
Hungry Engrams: Food and Non-Representational Memory Fabio Parasecoli 102
Second Course: Edible Art & Aesthetics 115
Can a Soup Be Beautiful? The Rise of Gastronomy and the Aesthetics of Food Kevin W. Sweeney 117
Can Food Be Art? The Problem of Consumption Dave Monroe 133
Delightful, Delicious, Disgusting Carolyn Korsmeyer 145
Food Fetishes and Sin-Aesthetics: ProfessorDewey, Please Save Me From Myself Glenn Kuehn 162
Dessert: Eating & Ethics 175
Eating Well: Thinking Ethically About Food Roger J. H. King 177
Picky Eating is a Moral Failing Matthew Brown 192
Shall We Dine? Confronting the Strange and Horrifying Story of GMOs in Our Food Paul B. Thompson 208
Taking Stock: An Overview of Arguments For and Against Hunting Linda Jerofke 221
Petits Fours: Compliments of the Chef 237
Food and Sensuality: A Perfect Pairing Jennifer L. Iannolo 239
Duty to Cook: Exploring the Intents and Ethics of Home and Restaurant Cuisine Christian J. Krautkramer 250
Diplomacy of the Dish: Cultural Understanding Through Taste Mark Tafoya 264
Balancing Tastes: Inspiration, Taste, and Aesthetics in the Kitchen Aki Kamozawa H. Alexander Talbot 276
Afterword 287
Thus Ate Zarathustra Woody Allen 289
Notes on Contributors 293
Index 299
Book review: 101 Reasons Why Im a Vegetarian or The Fresh Start Thermogenic Diet
Heartbreak Grape: A Journey in Search of the Perfect Pinot Noir
Author: Marq De Villiers
DeVilliers' quest for the 'heartbreak grape' begins with one sip of the superlative Calera Jensen '87. Behind the scenes of one of the world's most fascinating and romantic industries, the author celebrates the tenacity and invention of individuals who devote their lives to the magnificent obesession of wine-making in this completely revised and updated edition.
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