Food and Philosophy

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.

• Foreword viiiOdessa PiperAcknowledgments xSetting the Table: An Introduction to Food & Philosophy 1Fritz Allhoff and Dave MonroeAppetizers: Food in Culture & Society 111 Epicurus, the Foodies’ Philosopher 13Michael Symons2 Carving Values with a Spoon 31Lydia Zepeda3 Should I Eat Meat? Vegetarianism and Dietary Choice 45Jen Wrye4 Sublime Hunger: A Consideration of Eating Disorders Beyond Beauty 58Sheila LintottFirst Course: Taste & Food Criticism 715 Taste, Gastronomic Expertise, and Objectivity 73Michael Shaffer6 Who Needs a Critic? The Standard of Taste and the Power of Branding 88Jeremy Iggers7 Hungry Engrams: Food and Non-Representational Memory 102Fabio ParasecoliSecond Course: Edible Art & Aesthetics 1158 Can a Soup Be Beautiful? The Rise of Gastronomy and the Aesthetics of Food 117Kevin W. Sweeney9 Can Food Be Art? The Problem of Consumption 133Dave Monroe10 Delightful, Delicious, Disgusting 145Carolyn Korsmeyer11 Food Fetishes and Sin-Aesthetics: Professor Dewey, Please Save Me From Myself 162Glenn KuehnDessert: Eating & Ethics 17512 Eating Well: Thinking Ethically About Food 177Roger J. H. King13 Picky Eating is a Moral Failing 192Matthew Brown14 Shall We Dine? Confronting the Strange and Horrifying Story of GMOs in Our Food 208Paul B. Thompson15 Taking Stock: An Overview of Arguments For and Against Hunting 221Linda JerofkePetits Fours: Compliments of the Chef 23716 Food and Sensuality: A Perfect Pairing 239Jennifer L. Iannolo17 Duty to Cook: Exploring the Intents and Ethics of Home and Restaurant Cuisine 250Christian J. Krautkramer18 Diplomacy of the Dish: Cultural Understanding Through Taste 264Mark Tafoya19 Balancing Tastes: Inspiration, Taste, and Aesthetics in the Kitchen 276Aki Kamozawa and H. Alexander TalbotAfterword 28720 Thus Ate Zarathustra 289Woody AllenNotes on Contributors 293Index 299

“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)