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
This volume reveals the wisdom we can learn from sailing, a sport that pits human skills against the elements, tests the mettle and is a rich source of valuable lessons in life. Unravels the philosophical mysteries behind one of the oldest organized human activities Features contributions from philosophers and academics as well as from sailors themselves Enriches appreciation of the sport by probing its meaning and value Brings to life the many applications of philosophy to sailing and the profound lessons it can teach us A thought-provoking read for sailors and philosophers alike
Experimental philosophy has blossomed into a variety of philosophical fields including ethics, epistemology, metaphysics and philosophy of language. But there has been very little experimental philosophical research in the domain of philosophical aesthetics. Advances to Experimental Philosophy of Aesthetics introduces this burgeoning research field, presenting it both in its unity and diversity, and determining the nature and methods of an experimental philosophy of aesthetics. Addressing a wide variety of empirical claims that are of interest to philosophers and psychologists, a team of authors from different disciplines tackle traditional and new problems in aesthetics, including the nature of aesthetic properties and norms, the possibility of aesthetic testimony, the role of emotions and moral judgment in art appreciation, the link between art and language, and the role of intuitions in philosophical aesthetics. Interacting with other disciplines such as moral psychology and linguistics, it demonstrates how philosophical aesthetics can integrate empirical methods and discover new ways of approaching core problems. Advances to Experimental Philosophy of Aesthetics is an important contribution to understanding aesthetics in the 21st century.
Offering philosophical insights into the popular morning brew, Coffee -- Philosophy for Everyone kick starts the day with an entertaining but critical discussion of the ethics, aesthetics, metaphysics, and culture of coffee. Matt Lounsbury of pioneering business Stumptown Coffee discusses just how good coffee can be Caffeine-related chapters cover the ethics of the coffee trade, the metaphysics of coffee and the centrality of the coffee house to the public sphere Includes a foreword by Donald Schoenholt, President at Gillies Coffee Company
Academic food ethics incorporates work from philosophy but also anthropology, economics, the environmental sciences and other natural sciences, geography, law, and sociology. Scholars from these fields have been producing work for decades on the food system, and on ethical, social, and policy issues connected to the food system. Yet in the last several years, there has been a notable increase in philosophical work on these issues-work that draws on multiple literatures within practical ethics, normative ethics and political philosophy. This handbook provides a sample of that philosophical work across multiple areas of food ethics: conventional agriculture and alternatives to it; animals; consumption; food justice; food politics; food workers; and, food and identity.
This book presents and discusses some of the problems that are increasingly emerging today in our relationship with food as well as in our style of eating and drinking. The first three chapters focuses on issues concerning eating, and on our relationship with what we can eat. The fourth chapter deals with the act of drinking, with our relationship with water, and discusses justice aspects in the use of water. The main idea is that the acts of eating and drinking are to be understood as relationships, i.e. as a way human beings relate to other beings. As such, they can be performed ethically well or badly. Therefore, an ethics of eating and of drinking should be developed. Not only the book highlights some key ethical problems associated with the act of eating and drinking, yet it also describes some ethically sustainable solutions to them. It ends with a list of reflections, which are intended to guide our choices in the relations with food and drinks with a normative approach. Mainly written for university students and researchers in the field of applied ethics, this book will also offer an inspiring reading to a wider audience of academics and professionals.
Until the early nineteenth century, political philosophy and economics were dining companions. Both took up fundamental questions of how we should feed one another. But with the rise of corporate capitalism, modern economics lost sight of its primary task and turned away from the complexities of real people’s sustenance in favor of the single-minded pursuit of money. In Meals Matter, Michael Symons returns economics to its roots in the distribution of food and the labor required. Setting the table with vivid descriptions of conviviality, he offers a gastronomic rebuttal to the narrow worldview of mainstream economics. Engaging with a wide variety of thinkers—including Epicurus, Enlightenment philosophers such as Thomas Hobbes and John Locke, the gastronomer Jean Anthelme Brillat-Savarin, and economic theorists from François Quesnay and Adam Smith through the neoliberals—Symons traces how we went astray and how we can find our way back to a more caring, sustainable way of life. He finds hope for shared “table pleasure” in institutions like community gardens, street markets, and banquets and in eating fresh, local, and “slow” food. An innovative, historically based argument at the intersection of food history and social thought, Meals Matter challenges us to reject the economics of greed in favor of a community-based economics of sharing and gastronomic enjoyment.
The Aesthetics of Food sets out the continuing philosophical debate about the aesthetic nature of food. The debate begins with Plato’s claim that only objects of sight and hearing could be beautiful; consequently, food as something we smell and taste could not be beautiful. Plato’s sceptical position has been both supported and opposed in one form or another throughout the ages. This book demonstrates how the current debate has evolved and critically assesses that debate, showing how it has been influenced by the changing nature of critical theory and changes in art historical paradigms (Expressionism, Modernism, and Post-modernism), as well as by recent advances in neuroscience. It also traces changes in our understanding of the sensory experience of food and drink, from viewing taste as a simple single sense to current views on its complex multi-sensory nature. Particular attention is paid to recent philosophical discussion about wine: whether an interest in a wine reflects only a subjective or personal preference or whether one can make objective judgments about the quality and merit of a wine. Finally, the book explores how the debate has been informed by changes in the cooking, presenting, and consuming of food, for example by the appearance of the restaurant in the early nineteenth century as well as the rise of celebrity chefs.
This anthology takes the ever-controversial discussion of pornography out of solely academic circles; it expands the questions about porn that academics might tackle and opens the conversation to those who know it best—the creators and users of porn. Features essays on non-traditional issues in porn, including celebrity sex tapes, virtual sex, S&M, homosexual porn, and technology’s impact on the porn industry Features fascinating insights from psychologists, a lawyer, and an English professor, as well as industry insiders such as Dylan Ryder A fun, entertaining, and philosophically provocative approach to pornography, written for the general reader
In the structuralist understanding as proposed by John G. Cawelti, a classical detective novel is defined as a formula which contains prescribed elements and develops in a predefined, ritualistic manner. When described in this way, the crime fiction formula very closely resembles a recipe: when one cooks, they also add prescribed ingredients in a predefined way in order to produce the final dish. This surprising parallel serves as the starting point for this book’s analysis of classical detective novels by Agatha Christie. Here, a structuralist approach to Golden Age crime fiction is complemented by methodology developed in the field of food studies in order to demonstrate the twofold role that food plays in Christie’s novels: namely, its function as an element of the formula – a literary device – but also as a cultural sign. Christie employed food on various different levels of her stories in order to portray characters, construct plots, and depict settings. What is more, incorporating domesticity and food in her novels helped her fundamentally alter the rigid conventions of the crime fiction genre as it developed in the nineteenth century, and enabled her to successfully introduce the character of the female detective and to feminise the detective novel as such.
