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Author: David M. Kaplan
Publisher: Univ of California Press
ISBN: 0520269330
Category : Cooking
Languages : en
Pages : 320
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Book 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.
Author: David M. Kaplan
Publisher: Univ of California Press
ISBN: 0520269330
Category : Cooking
Languages : en
Pages : 320
Get Book Here
Book 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.
Author: Albert Jones Bellows
Publisher:
ISBN:
Category : Diet
Languages : en
Pages : 288
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Book Description
Author: Tansy Boggon
Publisher: Lulu Publishing Services
ISBN: 9781684700073
Category :
Languages : en
Pages : 276
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Book Description
Are you discontent with your body? Ever blamed yourself for overeating? Through reading Joyful Eating, you will discover it's not yourself that is to blame, but diets themselves. Nutrition counsellor, Tansy Boggon, shares how aspiring for your perfect weight or optimal health keeps you trapped in a cycle of diet after diet, constantly searching for the next miracle answer to weight loss or enduring health. Inside this book, you?ll discover a refreshing philosophy of self-acceptance. Like an understanding therapist, Tansy guides you through self-reflection activities, assisting you to: Free yourself from yo-yo dieting and emotional eating Feel comfortable and content in your own skin Reconnect with and trust your body's internal cues Uncover who you are without fear of not being good enough Find your way to nourish your body and mind, intuitively
Author: David M. Kaplan
Publisher: Columbia University Press
ISBN: 023155110X
Category : Philosophy
Languages : en
Pages : 233
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Book 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.
Author: Fritz Allhoff
Publisher: John Wiley & Sons
ISBN: 0470765763
Category : Philosophy
Languages : en
Pages : 320
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Book 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
Author: Andrew Chignell
Publisher: Routledge
ISBN: 1136578072
Category : Philosophy
Languages : en
Pages : 310
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Book 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.
Author: Nicola Perullo
Publisher: Columbia University Press
ISBN: 0231541422
Category : Philosophy
Languages : en
Pages : 177
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Book Description
Taste as Experience puts the pleasure of food at the center of human experience. It shows how the sense of taste informs our preferences for and relationship to nature, pushes us toward ethical practices of consumption, and impresses upon us the importance of aesthetics. Eating is often dismissed as a necessary aspect of survival, and our personal enjoyment of food is considered a quirk. Nicola Perullo sees food as the only portion of the world we take in on a daily basis, constituting our first and most significant encounter with the earth. Perullo has long observed people's food practices and has listened to their food experiences. He draws on years of research to explain the complex meanings behind our food choices and the thinking that accompanies our gustatory actions. He also considers our indifference toward food as a force influencing us as much as engagement. For Perullo, taste is value and wisdom. It cannot be reduced to mere chemical or cultural factors but embodies the quality and quantity of our earthly experience.
Author: Sarah E. Worth
Publisher: Reaktion Books
ISBN: 1789144817
Category : Philosophy
Languages : en
Pages : 237
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Book Description
A thoughtful consideration of taste as a sense and an idea and of how we might jointly develop both. When we eat, we eat the world: taking something from outside and making it part of us. But what does it taste of? And can we develop our taste? In Taste, Sarah Worth argues that taste is a sense that needs educating, for the real pleasures of eating only come with an understanding of what one really likes. From taste as an abstract concept to real examples of food, she explores how we can learn about and develop our sense of taste through themes ranging from pleasure, authenticity, and food fraud, to visual images, recipes, and food writing.
Author: M. Korthals
Publisher: Springer Science & Business Media
ISBN: 1402029926
Category : Medical
Languages : en
Pages : 219
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Book Description
Both issues refer to the social and cultural aspects of food.
Author: Carolyn Korsmeyer
Publisher: Cornell University Press
ISBN: 080147132X
Category : Philosophy
Languages : en
Pages : 250
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Book Description
Taste, perhaps the most intimate of the five senses, has traditionally been considered beneath the concern of philosophy, too bound to the body, too personal and idiosyncratic. Yet, in addition to providing physical pleasure, eating and drinking bear symbolic and aesthetic value in human experience, and they continually inspire writers and artists. Carolyn Korsmeyer explains how taste came to occupy so low a place in the hierarchy of senses and why it is deserving of greater philosophical respect and attention. Korsmeyer begins with the Greek thinkers who classified taste as an inferior, bodily sense; she then traces the parallels between notions of aesthetic and gustatory taste that were explored in the formation of modern aesthetic theories. She presents scientific views of how taste actually works and identifies multiple components of taste experiences. Turning to taste's objects—food and drink—she looks at the different meanings they convey in art and literature as well as in ordinary human life and proposes an approach to the aesthetic value of taste that recognizes the representational and expressive roles of food. Korsmeyer's consideration of art encompasses works that employ food in contexts sacred and profane, that seek to whet the appetite and to keep it at bay; her selection of literary vignettes ranges from narratives of macabre devouring to stories of communities forged by shared eating.
