Food and Philosophy

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

Foreword viii Odessa Piper Acknowledgments x Setting the Table: An Introduction to Food & Philosophy 1 Fritz Allhoff and Dave Monroe Appetizers: Food in Culture & Society 11 1 Epicurus, the Foodies’ Philosopher 13 Michael Symons 2 Carving Values with a Spoon 31 Lydia Zepeda 3 Should I Eat Meat? Vegetarianism and Dietary Choice 45 Jen Wrye 4 Sublime Hunger: A Consideration of Eating Disorders Beyond Beauty 58 Sheila Lintott First Course: Taste & Food Criticism 71 5 Taste, Gastronomic Expertise, and Objectivity 73 Michael Shaffer 6 Who Needs a Critic? The Standard of Taste and the Power of Branding 88 Jeremy Iggers 7 Hungry Engrams: Food and Non-Representational Memory 102 Fabio Parasecoli Second Course: Edible Art & Aesthetics 115 8 Can a Soup Be Beautiful? The Rise of Gastronomy and the Aesthetics of Food 117 Kevin W. Sweeney 9 Can Food Be Art? The Problem of Consumption 133 Dave Monroe 10 Delightful, Delicious, Disgusting 145 Carolyn Korsmeyer 11 Food Fetishes and Sin-Aesthetics: Professor Dewey, Please Save Me From Myself 162 Glenn Kuehn Dessert: Eating & Ethics 175 12 Eating Well: Thinking Ethically About Food 177 Roger J. H. King 13 Picky Eating is a Moral Failing 192 Matthew Brown 14 Shall We Dine? Confronting the Strange and Horrifying Story of GMOs in Our Food 208 Paul B. Thompson 15 Taking Stock: An Overview of Arguments For and Against Hunting 221 Linda Jerofke Petits Fours: Compliments of the Chef 237 16 Food and Sensuality: A Perfect Pairing 239 Jennifer L. Iannolo 17 Duty to Cook: Exploring the Intents and Ethics of Home and Restaurant Cuisine 250 Christian J. Krautkramer 18 Diplomacy of the Dish: Cultural Understanding Through Taste 264 Mark Tafoya 19 Balancing Tastes: Inspiration, Taste, and Aesthetics in the Kitchen 276 Aki Kamozawa and H. Alexander Talbot Afterword 287 20 Thus Ate Zarathustra 289 Woody Allen Notes on Contributors 293 Index 299