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The Philosophy of Food
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Table of Contents

Introduction: The Philosophy of Food David M. Kaplan 1. Real Men Have Manners Roger Scruton 2. Down-Home Global Cooking: A Third Option between Cosmopolitanism and Localism Lisa Heldke 3. Hunger Is the Best Sauce Kevin Sweeney 4. Tastes, Smells, and Everyday Aesthetics Emily Brady 5. Ethical Gourmandism Carolyn Korsmeyer 6. Two Evils in Food Country: Hunger and Lack of Representation Michiel Korthals 7. Ethics and Genetically Modified Food Gary Comstock 8. The Ethics of Food Safety in the Twenty-First Century: Who Keeps the Public Good? Jeffrey Burkhardt 9. The Myth of Happy Meat Richard P. Haynes 10. The Problem of Happy Meat and the Importance of Vegan Education Gary Francione 11. Animal Ethics and Food Production in the Twenty-First Century David Fraser 12. Nature Politics and the Philosophy of Agriculture Paul B. Thompson 13. The Ethics and Sustainability of Aquaculture Matthias Kaiser 14. Scenarios for Food Security David Castle, Keith Culver, and William Hannah 15. Nutritionism and Functional Foods Gyorgy Scrinis 16. In Vitro Meat: What Are the Moral Issues? Stellan Welin, Julie Gold, and Johanna Berlin Index

About the Author

David M. Kaplan is Associate Professor of Philosophy at the University of North Texas.

Reviews

"A highly recommended read, both for those already acquainted with the topics and for laymen." -- Milena Marciniak Metapsychology Online Review

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