Food and Philosophy: Eat, Think, and Be Merry
November 2007, Wiley-Blackwell
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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).
20. Thus Ate Zarathustra (Woody Allen).
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