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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
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
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Fritz Allhoff, 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 Wine & Philosophy (Blackwell 2007). Dave Monroe 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.
Inhaltsangabe
Foreword viii Odessa Piper Acknowledgments x Setting the Table: An Introduction to Food & Philosophy 1 Fritz Allhoff and Dave Monroe Appetizers: Food in Culture & Society 11 1 Epicurus, the Foodies' Philosopher 13 Michael Symons 2 Carving Values with a Spoon 31 Lydia Zepeda 3 Should I Eat Meat? Vegetarianism and Dietary Choice 45 Jen Wrye 4 Sublime Hunger: A Consideration of Eating Disorders Beyond Beauty 58 Sheila Lintott First Course: Taste & Food Criticism 71 5 Taste, Gastronomic Expertise, and Objectivity 73 Michael Shaffer 6 Who Needs a Critic? The Standard of Taste and the Power of Branding 88 Jeremy Iggers 7 Hungry Engrams: Food and Non-Representational Memory 102 Fabio Parasecoli Second Course: Edible Art & Aesthetics 115 8 Can a Soup Be Beautiful? The Rise of Gastronomy and the Aesthetics of Food 117 Kevin W. Sweeney 9 Can Food Be Art? The Problem of Consumption 133 Dave Monroe 10 Delightful, Delicious, Disgusting 145 Carolyn Korsmeyer 11 Food Fetishes and Sin-Aesthetics: Professor Dewey, Please Save Me From Myself 162 Glenn Kuehn Dessert: Eating & Ethics 175 12 Eating Well: Thinking Ethically About Food 177 Roger J. H. King 13 Picky Eating is a Moral Failing 192 Matthew Brown 14 Shall We Dine? Confronting the Strange and Horrifying Story of GMOs in Our Food 208 Paul B. Thompson 15 Taking Stock: An Overview of Arguments For and Against Hunting 221 Linda Jerofke Petits Fours: Compliments of the Chef 237 16 Food and Sensuality: A Perfect Pairing 239 Jennifer L. Iannolo 17 Duty to Cook: Exploring the Intents and Ethics of Home and Restaurant Cuisine 250 Christian J. Krautkramer 18 Diplomacy of the Dish: Cultural Understanding Through Taste 264 Mark Tafoya 19 Balancing Tastes: Inspiration, Taste, and Aesthetics in the Kitchen 276 Aki Kamozawa and H. Alexander Talbot Afterword 287 20 Thus Ate Zarathustra 289 Woody Allen Notes on Contributors 293 Index 299
Foreword viii Odessa Piper Acknowledgments x Setting the Table: An Introduction to Food & Philosophy 1 Fritz Allhoff and Dave Monroe Appetizers: Food in Culture & Society 11 1 Epicurus, the Foodies' Philosopher 13 Michael Symons 2 Carving Values with a Spoon 31 Lydia Zepeda 3 Should I Eat Meat? Vegetarianism and Dietary Choice 45 Jen Wrye 4 Sublime Hunger: A Consideration of Eating Disorders Beyond Beauty 58 Sheila Lintott First Course: Taste & Food Criticism 71 5 Taste, Gastronomic Expertise, and Objectivity 73 Michael Shaffer 6 Who Needs a Critic? The Standard of Taste and the Power of Branding 88 Jeremy Iggers 7 Hungry Engrams: Food and Non-Representational Memory 102 Fabio Parasecoli Second Course: Edible Art & Aesthetics 115 8 Can a Soup Be Beautiful? The Rise of Gastronomy and the Aesthetics of Food 117 Kevin W. Sweeney 9 Can Food Be Art? The Problem of Consumption 133 Dave Monroe 10 Delightful, Delicious, Disgusting 145 Carolyn Korsmeyer 11 Food Fetishes and Sin-Aesthetics: Professor Dewey, Please Save Me From Myself 162 Glenn Kuehn Dessert: Eating & Ethics 175 12 Eating Well: Thinking Ethically About Food 177 Roger J. H. King 13 Picky Eating is a Moral Failing 192 Matthew Brown 14 Shall We Dine? Confronting the Strange and Horrifying Story of GMOs in Our Food 208 Paul B. Thompson 15 Taking Stock: An Overview of Arguments For and Against Hunting 221 Linda Jerofke Petits Fours: Compliments of the Chef 237 16 Food and Sensuality: A Perfect Pairing 239 Jennifer L. Iannolo 17 Duty to Cook: Exploring the Intents and Ethics of Home and Restaurant Cuisine 250 Christian J. Krautkramer 18 Diplomacy of the Dish: Cultural Understanding Through Taste 264 Mark Tafoya 19 Balancing Tastes: Inspiration, Taste, and Aesthetics in the Kitchen 276 Aki Kamozawa and H. Alexander Talbot Afterword 287 20 Thus Ate Zarathustra 289 Woody Allen Notes on Contributors 293 Index 299
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