by
Kaplan, David M.
Call Number
641.3001
Publication Date
2019
Summary
This book is an introduction to the philosophical dimensions of food. David M. Kaplan shows how the different branches of philosophy contribute to a broader understanding of food and emphasizes how different narratives help us navigate the complex world of food.
Format:
Electronic Resources
Relevance:
190146.8281
by
Wertz, Spencer.
Call Number
641.30010000000004
Publication Date
2017
Format:
Electronic Resources
Relevance:
170088.0000
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by
Worth, Sarah E.
Call Number
641.3001
Publication Date
2021
Format:
Electronic Resources
Relevance:
170075.9531
by
Korsmeyer, Carolyn.
Call Number
664.07 KOR
Publication Date
1999
Summary
"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."--BOOK JACKET.
Format:
Books
Relevance:
134473.6250
by
Telfer, Elizabeth.
Call Number
641.3001 TEL
Publication Date
1996
Summary
What are the moral implications of our attitude to food, and what are the implications of its importance in our culture? This short and accessible book answers questions about the place food should have in our individual lives. Food for Thought brings together the work of philosophers from Plato to John Stuart Mill, Aristotle to Kant, to help us think about the issues surrounding food. How can we justify the recent explosion of attention given to gourmet food in a world where many are starving? Do we have a duty to be healthy? Are hospitableness and temperance moral virtues? Is the pleasure of good food illusory? Food for Thought is intended to make those who are involved in working with food think about some of the principles underpinning this field. For those studying philosophy, the book shows how traditional philosophy and some of its classic texts can illuminate an everyday subject.
Format:
Books
Publisher description http://www.loc.gov/catdir/enhancements/fy0649/96005487-d.html
Relevance:
134473.6094
by
Perullo, Nicola.
Call Number
XX(280214.1)
Publication Date
2016
Format:
Electronic Resources
Relevance:
126781.6406
by
Korthals, M.
Call Number
EBL1204491
Publication Date
2008
Summary
This book is an extensive, original and systematic treatment of many important philosophical and ethical aspects of food (consumption and production). May we eat just anything? Can we do everything with animals, even genetic modification? If not, how can we regulate those processes so that they lead to optimum animal welfare while at the same time producing optimum taste? The production of food also causes environmental pollution - does the fight against hunger have priority over the care of the environment? The care of the environment, animal welfare, and the quality of food should be in a ce
Format:
Electronic Resources
Relevance:
126781.6016
by
Korsmeyer, Carolyn, author.
Call Number
664.07 KOR
Publication Date
2014
Format:
Electronic Resources
Relevance:
126776.7500
by
Tudge, Colin
Call Number
641.5 TUD
Publication Date
1980
Format:
Books
Relevance:
120276.8125
by
Kaplan, David M.
Call Number
641.3 23
Publication Date
2012
Summary
This book explores food from a philosophical perspective, bringing together sixteen leading philosophers to consider the most basic questions about food: What is it exactly? What should we eat? How do we know it is safe? How should food be distributed? What is good food? David M. Kaplan's erudite and informative introduction grounds the discussion, showing how philosophers since Plato have taken up questions about food, diet, agriculture, and animals. However, until recently, few have considered food a standard subject for serious philosophical debate. Each of the essays in this book brings in.
Format:
Electronic Resources
Relevance:
114676.1719
by
Allhoff, Fritz.
Call Number
641.3001 FOO
Publication Date
2009
Summary
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.
Format:
Electronic Resources
Relevance:
92253.7813
by
Roochnik, David, author.
Call Number
641.3001 23
Publication Date
2020
Summary
What role does food play in the shaping of humanity? Is sharing a good meal with friends and family an experience of life at its best, or is food merely a burdensome necessity? David Roochnik explores these questions by discussing classical works of Greek literature and philosophy in which food and drink play an important role. With thoughts on Homer's The Odyssey, Euripides' Bacchae, Plato's philosopher kings and Dionysian intoxication, Roochnik shows how foregrounding food in philosophy can open up new ways of understanding these thinkers and their approaches to the purpose and meaning of life. The book features philosophical explanation interspersed with reflections from the author on cooking, eating, drinking and sharing meals, making it important reading for students of philosophy, classical studies, and food studies.
Format:
Electronic Resources
Relevance:
3.6112
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