Foreword/ Odessa Piper -- Setting the Table: An Introduction to Food & Philosophy / Fritz Allhoff and Dave Monroe -- Appetizers : Food in Culture & Society -- 1 Epicurus, the Foodies' Philosopher / Michael Symons -- 2 Carving Values with a Spoon / Lydia Zepeda -- 3 Should I Eat Meat? Vegetarianism and Dietary Choice / Jen Wrye -- 4 Sublime Hunger: A Consideration of Eating Disorders Beyond Beauty / Sheila Lintott -- First Course Taste & Food Criticism -- 5 Taste, Gastronomic Expertise, and Objectivity / Michael Shaffer -- 6 Who Needs a Critic? The Standard of Taste and the Power of Branding / Jeremy Iggers -- 7 Hungry Engrams: Food and Non-Representational Memory / Fabio Parasecoli.

Second Course: Edible Art & Aesthetics -- 8 Can a Soup Be Beautiful? The Rise of Gastronomy and the Aesthetics of Food / Kevin W. Sweeney -- 9 Can Food Be Art? The Problem of Consumption / Dave Monroe -- 10 Delightful, Delicious, Disgusting / Carolyn Korsmeyer -- 11 Food Fetishes and Sin-Aesthetics: Professor Dewey, Please Save Me From Myself / Glenn Kuehn -- Dessert: Eating & Ethics -- 12 Eating Well: Thinking Ethically About Food / Roger J. H. King -- 13 Picky Eating is a Moral Failing / Matthew Brown.

14 Shall We Dine? Confronting the Strange and Horrifying Story of GMOs in Our Food / Paul B. Thompson -- 15 Taking Stock: An Overview of Arguments For and Against Hunting / Linda Jerofke -- Petits Fours Compliments of the Chef: 16 Food and Sensuality: A Perfect Pairing / Jennifer L. Iannolo -- 17 Duty to Cook: Exploring the Intents and Ethics of Home and Restaurant Cuisine / Christian J. Krautkramer -- 18 Diplomacy of the Dish: Cultural Understanding Through Taste / Mark Tafoya -- 19 Balancing Tastes: Inspiration, Taste, and Aesthetics in the Kitchen / Aki Kamozawa and H. Alexander Talbot -- Afterword -- 20 Thus Ate Zarathustra / Woody Allen -- Notes on Contributors; Index