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Food and Philosophy: Eat, Think, and Be Merry

Fritz Allhoff (Editor), Dave Monroe (Editor)
ISBN: 978-1-4051-5775-9
320 pages
November 2007, Wiley-Blackwell
Food and Philosophy: Eat, Think, and Be Merry (1405157755) cover image
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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Dedication.

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.

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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.
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  • Organized thematically like an à la carte menu, courses include Food and Culture in Society; Taste and Food Criticism; Edible Art and Aesthetics; Eating and Ethics; and Compliments from the Chef
  • Contributors include philosophers, food writers, and professional chefs, offering a truly well-rounded view of this topic
  • 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

See More
“It turns out that not only have reputable psychologists at well-respected institutions done experimental studies on this effect, but it also serves as a kind of foul point for various philosophical questions. The works set out to address the intersection between philosophy and areas of everyday general concern: food, wine, and beer. In addition to straightforward philosophical discussions, the volumes include historical discussions, legal questions, some personal reflections.” (Gastronomica, Fall 2008)

“A truly well rounded view…and a critical reflection on what and how we eat can contribute to a robust enjoyment of gastronomic pleasures.” (Gourmet Retailer)

Food & Philosophy: What a rare and brilliant book! Certainly chefs must be aware of precise technique, privy to the science behind cooking, and reverent of pristine and seasonal product. But now, more than ever, if a culinarian is even attempting to achieve greatness, he or she must be immersed in the basic premise of ‘Why we celebrate food!’ This profound work should be required reading, not just for those of us involved in the culinary arts, but for everyone interested in food.”
–Charlie Trotter, Gourmet Chef

Food & Philosophy offers tasty insight into the worlds of gastronomy and wisdom, and shows why these two ingredients are not mutually exclusive. Offering everything from ‘Vegetarianism and Dietary Choice’ to ‘Picky Eating is a Moral Failing,’ this book’s menu has something for everyone, and is bound to awaken your mind’s taste buds!”
–Graham Elliot Bowles, Chef de Cuisine, Avenues

Food & Philosophy is a book we’re very happy to keep at our bedside for late-night reflection and indeed inspirational ‘food for thought.’”
–Andrew Dornenburg and Karen Page, authors of Becoming a Chef

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