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Author: Raymond D. Boisvert Publisher: Reaktion Books ISBN: 1780236212 Category : Philosophy Languages : en Pages : 256
Book Description
When you boil it down, one of the most important things we do each day is eat. The question of eating—what, and how—may seem simple at first, but it is dense with complex meanings, reflecting myriad roles that food plays and has played over the centuries. In fact, as Raymond D. Boisvert and Lisa Heldke show in this book, it’s difficult to imagine a more philosophically charged act than eating. Philosophers at Table explores the philosophical scaffolding that supports this crucial aspect of everyday life, showing that we are not just creatures with minds, but also with stomachs. Examining a cornucopia of literary works, myths, histories, and film—not to mention philosophical ideas—the authors make the case for a bona fide philosophy of food. They look at Babette’s Feast as an argument for hospitality as a central ethical virtue. They compare fast food in Accra to the molecular gastronomy of Spain as a way of considering the nature of food as art. And they bite into a slug—which is, unsurprisingly, completely gross—to explore tasting as a learning tool, a way of knowing. A surprising, original take on something we have not philosophically savored enough, Philosophers at Table invites readers to think in fresh ways about the simple and important act of eating.
Author: Raymond D. Boisvert Publisher: Reaktion Books ISBN: 1780236212 Category : Philosophy Languages : en Pages : 256
Book Description
When you boil it down, one of the most important things we do each day is eat. The question of eating—what, and how—may seem simple at first, but it is dense with complex meanings, reflecting myriad roles that food plays and has played over the centuries. In fact, as Raymond D. Boisvert and Lisa Heldke show in this book, it’s difficult to imagine a more philosophically charged act than eating. Philosophers at Table explores the philosophical scaffolding that supports this crucial aspect of everyday life, showing that we are not just creatures with minds, but also with stomachs. Examining a cornucopia of literary works, myths, histories, and film—not to mention philosophical ideas—the authors make the case for a bona fide philosophy of food. They look at Babette’s Feast as an argument for hospitality as a central ethical virtue. They compare fast food in Accra to the molecular gastronomy of Spain as a way of considering the nature of food as art. And they bite into a slug—which is, unsurprisingly, completely gross—to explore tasting as a learning tool, a way of knowing. A surprising, original take on something we have not philosophically savored enough, Philosophers at Table invites readers to think in fresh ways about the simple and important act of eating.
Author: Andrew Chignell Publisher: Routledge ISBN: 1136578072 Category : Philosophy Languages : en Pages : 310
Book Description
Everyone is talking about food. Chefs are celebrities. "Locavore" and "freegan" have earned spots in the dictionary. Popular books and films about food production and consumption are exposing the unintended consequences of the standard American diet. Questions about the principles and values that ought to guide decisions about dinner have become urgent for moral, ecological, and health-related reasons. In Philosophy Comes to Dinner, twelve philosophers—some leading voices, some inspiring new ones—join the conversation, and consider issues ranging from the sustainability of modern agriculture, to consumer complicity in animal exploitation, to the pros and cons of alternative diets.
Author: Marietta McCarty Publisher: TarcherPerigee ISBN: 1585429260 Category : Cooking Languages : en Pages : 270
Book Description
Provides a guide for starting a "philosophy dinner club," a club that meets to discuss philosophy and cook food from each philosopher's home country.
Author: David M. Kaplan Publisher: Univ of California Press ISBN: 0520269330 Category : Cooking Languages : en Pages : 320
Book Description
This book explores food from a philosophical perspective, bringing together leading philosophers to consider the most basic questions about food. Each essay analyses 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.
Author: Julian Baggini Publisher: Granta Books ISBN: 1847087167 Category : Philosophy Languages : en Pages :
Book Description
How we eat, farm and shop for food is not only a matter of taste. Our choices regarding what we eat involve every essential aspect of our human nature: the animal, the sensuous, the social, the cultural, the creative, the emotional and the intellectual. Thinking seriously about food requires us to consider our relationship to nature, to our fellow animals, to each other and to ourselves. So can thinking about food teach us about being virtuous, and can what we eat help us to decide how to live? From the author of The Ego Trick and The Pig that Wants to be Eaten comes a thought-provoking exploration of our values and vices. What can fasting teach us about autonomy? Should we, like Kant, 'dare to know' cheese? Should we take media advice on salt with a pinch of salt? And can food be more virtuous, more inherently good, than art?
Author: Stephen Mumford Publisher: OUP Oxford ISBN: 0191640263 Category : Philosophy Languages : en Pages : 128
Book Description
Metaphysics is one of the traditional four main branches of philosophy, alongside ethics, logic and epistemology. It is also an area that continues to attract and hold a fascination for many people yet it is associated with being complex and abstract. For some it is associated with the mystical or religious. For others it is known through the metaphysical poets who talk of love and spirituality. This Very Short Introduction goes right to the heart of the matter, getting to the basic and most important questions of metaphysical thought in order to understand the theory: What are objects? Do colours and shapes have some form of existence? What is it for one thing to cause another rather than just being associated with it? What is possible? Does time pass? By using these questions to initiate thought about the basic issues around substance, properties, changes, causes, possibilities, time, personal identity, nothingness and emergentism, Stephen Mumford provides a clear and simple path through this analytical tradition at the core of philosophical thought. ABOUT THE SERIES: The Very Short Introductions series from Oxford University Press contains hundreds of titles in almost every subject area. These pocket-sized books are the perfect way to get ahead in a new subject quickly. Our expert authors combine facts, analysis, perspective, new ideas, and enthusiasm to make interesting and challenging topics highly readable.
Author: David M. Kaplan Publisher: Columbia University Press ISBN: 023155110X Category : Philosophy Languages : en Pages : 233
Book Description
Food is a challenging subject. There is little consensus about how and what we should produce and consume. It is not even clear what food is or whether people have similar experiences of it. On one hand, food is recognized as a basic need, if not a basic right. On the other hand, it is hard to generalize about it given the wide range of practices and cuisines, and the even wider range of tastes. This book is an introduction to the philosophical dimensions of food. David M. Kaplan examines the nature and meaning of food, how we experience it, the social role it plays, its moral and political dimensions, and how we judge it to be delicious or awful. He shows how the different branches of philosophy contribute to a broader understanding of food: what food is (metaphysics), how we experience food (epistemology), what taste in food is (aesthetics), how we should make and eat food (ethics), how governments should regulate food (political philosophy), and why food matters to us (existentialism). Kaplan embarks on a series of philosophical investigations, considering topics such as culinary identity and authenticity, tasting and food criticism, appetite and disgust, meat eating and techno-foods, and consumerism and conformity. He emphasizes how different narratives help us navigate the complex world of food and reminds us we all have responsibilities to ourselves, to others, and to animals. An original treatment of a timely subject, Food Philosophy is suitable for undergraduates while making a significant contribution to scholarly debates.
Author: Guido Mina di Sospiro Publisher: Quest Books ISBN: 083563194X Category : Sports & Recreation Languages : en Pages : 224
Book Description
When a mortifying defeat to his teenage son rekindles his lifelong passion for table tennis, keen philosopher Guido Mina di Sospiro sets out to learn the game properly. Guido’s love for spinning a feather-weight ball takes him from his local Ping-Pong club, populated by idiosyncratic players with extraordinary stories to tell, to training drills with a world-class coach. This seemingly harmless game also leads him into sticky situations in the CIA headquarters and the ganglands of Washington, D.C. Woven throughout his Ping-Pong epiphany are philosophical ruminations on Plato and Aristotle, metaphysicians and empiricists, Jung’s dark shadow, Sun Tzu’s war tactics, the I Ching, and much more. As Guido’s journey takes him from Big Sur to a nail-biting showdown in China against a string of elite players, he finds that Ping-Pong can teach us a surprising amount about life.
Author: Margaret Atherton Publisher: Hackett Publishing ISBN: 9780872202597 Category : Philosophy Languages : en Pages : 180
Book Description
An invaluable complement to the standards works in early modern philosophy, this anthology introduces an important selection from the largely unknown writings of women philosophers of the early modern period. Readings comment on major works of the period and are easily integrated into courses in the history of modern philosophy. Included are letters to prominent philosophers, philosophical tracts arguing a particular view, and comments on controversies of the day. Each section is prefaced by a headnote giving a biographical account of its author and setting the piece in historical context. Atherton's introduction provides a solid framework for assessing these works and their place in modern philosophy. -- from back cover.
Author: Raymond D. Boisvert
Author: Raymond D. Boisvert
Author: Andrew Chignell
Author: Marietta McCarty
Author: David M. Kaplan
Author: Julian Baggini
Author: Stephen Mumford
Author: Will Durant
Author: David M. Kaplan
Author: Guido Mina di Sospiro
Author: Margaret Atherton