The Philosophy of Food (California Studies in Food and Culture #39)
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This book explores food from a philosophical perspective, bringing together sixteen leading philosophers to consider the most basic questions about food: What is it exactly? What should we eat? How do we know it is safe? How should food be distributed? What is good food? David M. Kaplan’s erudite and informative introduction grounds the discussion, showing how philosophers since Plato have taken up questions about food, diet, agriculture, and animals. However, until recently, few have considered food a standard subject for serious philosophical debate. Each of the essays in this book brings in-depth analysis to many contemporary debates in food studies—Slow Food, sustainability, food safety, and politics—and addresses such issues as “happy meat,” aquaculture, veganism, and table manners. The result is an extraordinary resource that guides readers to think more clearly and responsibly about what we consume and how we provide for ourselves, and illuminates the reasons why we act as we do.
Praise For The Philosophy of Food (California Studies in Food and Culture #39)…
“A highly recommended read, both for those already acquainted with the topics and for laymen.”
— Milena Marciniak
"What the Kaplan anthology does, it does well. I would certainly recommend it to any philosopher teaching a philosophy and food class."
— Daniel Hicks
"Rich and varied."
— Ophelia Deroy
University of California Press, 9780520269347, 320pp.
Publication Date: February 1, 2012
About the Author
David M. Kaplan is Associate Professor of Philosophy at the University of North Texas.