{"product_id":"food-and-philosophy-isbn-9781405157759","title":"Food and Philosophy","description":"\u003cp\u003e\u003cb\u003e\u003ci\u003eFood \u0026amp; Philosophy\u003c\/i\u003e offers a collection of essays which explore a range of philosophical topics related to food; it joins \u003ci\u003eWine \u0026amp; Philosophy\u003c\/i\u003e and \u003ci\u003eBeer \u0026amp; Philosophy\u003c\/i\u003e in in the \"Epicurean Trilogy.\" Essays are organized thematically and written by philosophers, food writers, and professional chefs.\u003c\/b\u003e\u003c\/p\u003e \u003cul\u003e \u003cli\u003eProvides a critical reflection on what and how we eat can contribute to a robust enjoyment of gastronomic pleasures\u003c\/li\u003e \u003cli\u003eA thoughtful, yet playful collection which emphasizes the importance of food as a proper object of philosophical reflection in its own right\u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003eForeword viii\u003cbr\u003eOdessa Piper\u003c\/p\u003e \u003cp\u003eAcknowledgments x\u003c\/p\u003e \u003cp\u003eSetting the Table: An Introduction to Food \u0026amp; Philosophy 1\u003cbr\u003e\u003ci\u003eFritz Allhoff and Dave Monroe\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eAppetizers: Food in Culture \u0026amp; Society 11\u003c\/p\u003e \u003cp\u003e1 Epicurus, the Foodies’ Philosopher 13\u003cbr\u003e\u003ci\u003eMichael Symons\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e2 Carving Values with a Spoon 31\u003cbr\u003e\u003ci\u003eLydia Zepeda\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e3 Should I Eat Meat? Vegetarianism and Dietary Choice 45\u003cbr\u003e\u003ci\u003eJen Wrye\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e4 Sublime Hunger: A Consideration of Eating Disorders Beyond Beauty 58\u003cbr\u003e\u003ci\u003eSheila Lintott\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eFirst Course: Taste \u0026amp; Food Criticism 71\u003c\/p\u003e \u003cp\u003e5 Taste, Gastronomic Expertise, and Objectivity 73\u003cbr\u003e\u003ci\u003eMichael Shaffer\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e6 Who Needs a Critic? The Standard of Taste and the Power of Branding 88\u003cbr\u003e\u003ci\u003eJeremy Iggers\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e7 Hungry Engrams: Food and Non-Representational Memory 102\u003cbr\u003e\u003ci\u003eFabio Parasecoli\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eSecond Course: Edible Art \u0026amp; Aesthetics 115\u003c\/p\u003e \u003cp\u003e8 Can a Soup Be Beautiful? The Rise of Gastronomy and the Aesthetics of Food 117\u003cbr\u003e\u003ci\u003eKevin W. Sweeney\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e9 Can Food Be Art? The Problem of Consumption 133\u003cbr\u003e\u003ci\u003eDave Monroe\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e10 Delightful, Delicious, Disgusting 145\u003cbr\u003e\u003ci\u003eCarolyn Korsmeyer\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e11 Food Fetishes and Sin-Aesthetics: Professor Dewey, Please Save Me From Myself 162\u003cbr\u003e\u003ci\u003eGlenn Kuehn\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eDessert: Eating \u0026amp; Ethics 175\u003c\/p\u003e \u003cp\u003e12 Eating Well: Thinking Ethically About Food 177\u003cbr\u003e\u003ci\u003eRoger J. H. King\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e13 Picky Eating is a Moral Failing 192\u003cbr\u003e\u003ci\u003eMatthew Brown\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e14 Shall We Dine? Confronting the Strange and Horrifying Story of GMOs in Our Food 208\u003cbr\u003e\u003ci\u003ePaul B. Thompson\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e15 Taking Stock: An Overview of Arguments For and Against Hunting 221\u003cbr\u003e\u003ci\u003eLinda Jerofke\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003ePetits Fours: Compliments of the Chef 237\u003c\/p\u003e \u003cp\u003e16 Food and Sensuality: A Perfect Pairing 239\u003cbr\u003e\u003ci\u003eJennifer L. Iannolo\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e17 Duty to Cook: Exploring the Intents and Ethics of Home and Restaurant Cuisine 250\u003cbr\u003e\u003ci\u003eChristian J. Krautkramer\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e18 Diplomacy of the Dish: Cultural Understanding Through Taste 264\u003cbr\u003e\u003ci\u003eMark Tafoya\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e19 Balancing Tastes: Inspiration, Taste, and Aesthetics in the Kitchen 276\u003cbr\u003e\u003ci\u003eAki Kamozawa and H. Alexander Talbot\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eAfterword 287\u003c\/p\u003e \u003cp\u003e20 Thus Ate Zarathustra 289\u003cbr\u003e\u003ci\u003eWoody Allen\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eNotes on Contributors 293\u003c\/p\u003e \u003cp\u003eIndex 299\u003c\/p\u003e  “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.” (\u003ci\u003eGastronomica\u003c\/i\u003e, Fall 2008)\u003cbr\u003e   \u003cp\u003e“A truly well rounded view…and a critical reflection on what and how we eat can contribute to a robust enjoyment of gastronomic pleasures.” (\u003ci\u003eGourmet Retailer\u003c\/i\u003e)\u003c\/p\u003e  \u003cb\u003eFritz Allhoff\u003c\/b\u003e, 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 \u003ci\u003eWine \u0026amp; Philosophy\u003c\/i\u003e (Blackwell 2007). \u003cbr\u003e \u003cp\u003e\u003cb\u003eDave Monroe\u003c\/b\u003e 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.\u003c\/p\u003e  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 \u0026amp; 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? \u003cbr\u003e \u003cp\u003eIn 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 “\u003ci\u003eEpicurean Trilogy\u003c\/i\u003e” (together with \u003ci\u003eWine \u0026amp; Philosophy\u003c\/i\u003e and \u003ci\u003eBeer \u0026amp; Philosophy\u003c\/i\u003e), \u003ci\u003eFood \u0026amp; Philosophy\u003c\/i\u003e serves up a healthy helping of timely food-oriented thinking.\u003c\/p\u003e  “\u003ci\u003eFood \u0026amp; Philosophy\u003c\/i\u003e: 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.”\u003cbr\u003e \u003ci\u003e–Charlie Trotter, Gourmet Chef\u003c!--end--\u003e\u003c\/i\u003e\u003cbr\u003e   \u003cp\u003e“\u003ci\u003eFood \u0026amp; Philosophy\u003c\/i\u003e 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!”\u003cbr\u003e \u003ci\u003e–Graham Elliot Bowles, Chef de Cuisine, Avenues\u003c\/i\u003e\u003cbr\u003e \u003c\/p\u003e \u003cp\u003e“\u003ci\u003eFood \u0026amp; Philosophy\u003c\/i\u003e is a book we’re very happy to keep at our bedside for late-night reflection and indeed inspirational ‘food for thought.’”\u003cbr\u003e \u003ci\u003e–Andrew Dornenburg and Karen Page, authors of Becoming a Chef\u003c\/i\u003e\u003c\/p\u003e","brand":"Wiley-Blackwell","offers":[{"title":"Default Title","offer_id":47989226045669,"sku":"NP9781405157759","price":29.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9781405157759.jpg?v=1761783279","url":"https:\/\/k12savings.com\/es\/products\/food-and-philosophy-isbn-9781405157759","provider":"K12savings","version":"1.0","type":"link"}