Food for thought is intended to make those who are involved in working with food think about some of the principals underpinning this field. For those studying philosophy, the book shows how traditional philosophy and some of its classic texts can illuminate an everyday subject.
Food for thought is intended to make those who are involved in working with food think about some of the principals underpinning this field. For those studying philosophy, the book shows how traditional philosophy and some of its classic texts can illuminate an everyday subject.
Educated at Somerville College, Oxford, Elizabeth Telfer is Senior Lecturer in Philosophy at the University of Glasgow. She is the co-author (with R.S.Downie) of Respect for Persons (1969) and Caring and Curing (1980), and (with R.S.Downie and Eileen M.Loudfoot) of Education and Personal Relationships (1974), and is the author of Happiness (1980).
Inhaltsangabe
Introduction Chapter 1 Feeding the Hungry Chapter 2 The Pleasures of Food Chapter 3 Food as Art Chapter 4 Food Duties Chapter 5 Hospitableness Chapter 6 Temperance Chapter 7 Conclusion
