Food and Philosophy: Eat, Think, and Be Merry

Acknowledgements.

Foreword.

Introduction: Settling the Table: An Introduction to Food and Philosophy (Fritz Allhoff, Western Michigan University and Dave Monroe, Michigan State University).

Appetizers: Food in Culture and Society.

1. Epicurus, The Foodies' Philosopher (Michael Symons, Marsden Fund culinary researcher).

2. Carving Values with a Spoon (Lydia Zepeda, University of Wisconsin).

3. Should I Eat Meat?: Vegetarianism and Dietary Choice (Jen Wrye, Carleton University).

4. Sublime Hunger: A Consideration of Eating Disorders Beyond Beauty (Sheila Lintott, Bucknell University).

First Course: Taste and Food Criticism.

5. Taste Perception, Scepticism, and Gastronomic Expertise (Michael Shaffer, St. Cloud State University).

6. Who Needs a Critic?: The Standard of Taste and the Power of Branding (Jeremy Iggers, Minneapolis Star Tribune).

7. Hungry Engrams: Food and Non-Representational Memory (Fabio Perasecoli, New York University).

Second Course: Edible Art & Aesthetics.

8. Can a Soup Be Beautiful?: The Rise of Gastronomy and the Aesthetics of Food (Kevin Sweeney, University of Tampa).

9. Can Food Be Art?: The Problem of Consumption (Dave Monroe, Michigan State University).

10. Delightful, Delicious, Disgusting (Carolyn Korsmeyer, SUNY Buffalo).

11. Food Fetishes and Sin-Esthetics: Professor Dewey, Please Save Me from Myself (Glenn Kuehn, Convivium).

Dessert: Eating & Ethics.

12. Eating Well: Thinking Ethically about Food (Roger King, University of Maine)13. Picky Eating as a Moral Failing (Matt Brown, UC San Diego).

14. Shall We Dine?: Confronting the Strange and Horrifying Story of GMOs in Our Food (Paul Thompson, Michigan State University).

15. Taking Stock: An Overview of Arguments for and against Hunting (Linda Jerofke, Eastern Oregon University).

Petits Fours: Compliments of the Chef.

16. Food and Sensuality: The Perfect Pairing (Jennifer Iannolo, The Gilded Fork).

17. Duty to Cook: Exploring the Unique Intents and Ethics of Restaurant and Home Cuisine (Christian Krautkramer, Boston University).

18. Diplomacy of the Dish: Cultural Understanding through Taste (Mark Tafoya, ReMARKable Palate Personal Chef Service).

19. Balancing Tastes: Inspiration, Taste, and Aesthetics in the Kitchen (Aki Komozawa, IdeasInFood.com and Alex Talbot, IdeasInFood.com).

Afterword.

20. Thus Ate Zarathustra (Woody Allen).

Biosketches.