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. (shrink)

Philosophy has often been criticized for privileging the abstract; this volume attempts to remedy that situation. Focusing on one of the most concrete of human concerns, food, the editors argue for the existence of a philosophy of food.

Philosophical aesthetics emerges out of eighteenth-century discussions of taste that paid scant attention to the experience of tasting and ingesting food. Sarah Worth diagnoses this historical oversight and offers an unexpected remedy. She argues that we should start our analysis of aesthetic taste over again, this time beginning with the pleasures of the tongue and mouth, and work out from there to consider the kinds of experience, knowledge, and appreciation that belong to eating and savoring. As she argues, our (...) ability to make gustatory discriminations and to determine what tastes good and why is not as different from our aesthetic judgments as philosophers and other aesthetic theorists might have led us to believe. In this engaging and readable book, Worth persuasively argues that food and its many tastes deserve serious philosophical consideration.Worth explores a number of puzzles that arise when we try to make sense of the concept of taste. She disentangles the metaphorical sense of taste understood as a reasoned judgment expressing aesthetic preferences from the literal sense of taste which involves our sensory experiences when food is in our mouths. She discusses good and bad taste, food and pleasure, authentic and inauthentic food, “food porn”—those impossibly glamourized images of food that we find in advertising and magazines and cookbooks and social media—and the role of recipes in the practice of cooking. She places our everyday experiences of food in the context of wider relationships and activities including cultivation, harvesting, processing, shipping, and purchasing, as well as the preparation and cooking meals for family and friends. The book is punctuated by many of the usual philosophical suspects (Plato and Aristotle, Hume and Kant, Bullough and Sibley) as well as critical and feminist theorists, food sociologists, and a number of famous chefs including Fannie Farmer, Julie Child, and Nigella Lawson. If Worth endorses a particular metaphilosophy of food, it would be that of the Slow Food movement, which is the subject of Chapter Three. (shrink)

In this review of Robert Pippin's recent book, elements of Hegel's Practical Philosophy are assessed both against opposed philosophical positions and by the guidance they offer in thinking through the practical matter of deciding what to eat.

You are what you eat: thinking food otherwise -- Georges Bataille's pornographic food -- Samuel Beckett's alimentary Cogito -- Food, the fall, and the detective: the case of Paul Auster -- Food in Margaret Atwood's Dystopias -- Modernism, postmodernism, and the otherwise of eating.

Both of the books reviewed here are anthologies edited by philosophers, intended for use in undergraduate “ethics of eating” classes taught under the auspices of philosophy departments; I review them as a teacher of such a class. The Pojman anthology is rather outdated, and not recommended. The Kaplan anthology, by contrast, would be a valuable starting point or addition to such a class, though it could not carry the class on its own.

The possibilities of genetic engineering, particularly as applied to human beings, have provoked considerable debate for over two decades, but more recently the focus of public concern, at least, has turned to genetically modified food. Food has occasionally caught the attention of philosophers and bioethicists but is now ripe for further attention in the light of the implications of GM for policy in health, economics and politics. Macer has identified opposing reactions to novel foods—to prefer to eat down (...) the food chain, on the one hand, and to embrace technology, on the other. One question that has given rise to some interest is why consumer attitudes to genetically modified food have been so much more strongly adverse in Europe, particularly in the UK, than in the USA. This paper explores the ways in which the food ethics debate has been constructed in recent debates in the UK, with special reference to the similarities to and differences from what are on the face of it analogous debates in medical ethics. What is special about food, as opposed to drugs, which makes it appropriate or inappropriate to construct the arguments in the terms that currently predominate? This will involve looking in particular at the application of the principle of autonomy and the argument from consumer choice. (shrink)

This book describes specific, well-know controversies in the genetic modification debate and connects them to deeper philosophical issues in philosophy of technology. It contributes to the current, far-reaching deliberations about the future of food, agriculture and society. Controversies over so-called Genetically Modified Organisms regularly appear in the press. The biotechnology debate has settled into a long-term philosophical dispute. The discussion goes much deeper than the initial empirical questions about whether or not GM food and crops are safe (...) for human consumption or pose environmental harms that dominated news reports. In fact, the implications of this debate extend beyond the sphere of food and agriculture to encompass the general role of science and technology in society. The GM controversy provides an occasion to explore important issues in philosophy of technology. Researchers, teachers and students interested in agricultural biotechnology, philosophy of technology and the future of food and agriculture will find this exploration timely and thought provoking. (shrink)

Abstract I consider Paul Thompson’s Agrarian Vision from the perspective of the philosophy of technology, especially as it relates to certain questions about public engagement and deliberative democracy around food issues. Is it able to promote an attitudinal shift or reorientation in values to overcome the view of “food as device” so that conscientious engagement in the food system by consumers can become more the norm? Next, I consider briefly, some questions to which it must face (...) up in order to move closer in dismantling the barriers that inhibit the capacity for virtuous caretaking of the food system at various levels. Lastly, and more deeply, how successful might agrarianism be in inculcating citizenship values (ones that go beyond food ethics as a private affair), for the democratization of agricultural technologies? Might the Jeffersonian foundation to which the agrarianism (a la) Thompson appeals need something like a contemporary theory of justice in order to facilitate the reconstitution of our politico-moral selves? How can it help guide appropriate ruminations on the intra and intergenerational question, “What do we want the shape of our current and future social and political institutions to look like in relation to food?” Content Type Journal Article Category Articles Pages 1-10 DOI 10.1007/s10806-011-9339-x Authors Raymond Anthony, Department of Philosophy, University of Alaska Anchorage, Anchorage, AK 99508, USA Journal Journal of Agricultural and Environmental Ethics Online ISSN 1573-322X Print ISSN 1187-7863. (shrink)

Greening Philosophy of Religion: Process, Ecology, and Ethics develops fruitful avenues for the theory and practice of greening philosophy of religion. Collected with a pluralistic conception of both philosophy and religion, the chapters in this volume address pressing and timely issues that involve imagining ecological democracy as an ideal horizon for facing climate catastrophe, with a radical hope and sober vision for realizing a more sustainable planetary economy that places a high value on food sovereignty, an (...) ethic of trust, and inter-religious conversations. Edited by Jea Sophie Oh and John Quiring, this book offers a vital contribution to the fields of philosophy of religion, environmental ethics, religion and ecology, comparative philosophy, and ecotheology-all tuned to the note of process thinking and a deep ecological sensibility. (shrink)

This essay focuses on the impossibility of considering food as ‘a thing.’ It addresses the legal profiles of food from an interdisciplinary perspective by treating the production, signification and consumption of food as semio-spatial categories. The argument starts from the foundational premise that the dynamics of food, as a magmatic flow, comprehensively connect and transform all human activities and ecological aspects of life. Like a stream of radial projections in a mass of fluid, food functions (...) as a semiotic membrane, embodying the fundamental relationality of each human body to the whole globe. The main implication subsequently drawn from this view of ‘food’ is that to eat is always and everywhere to incorporate the entire world. Since food is the epitome of the space and time proactively and enactively involved in its production, in terms of both human activities and natural resources, by the mere fact of eating no human being can avoid recognizing themselves as a space–time cannibal. The consequences of this conclusion for food justice and its spatial dynamics are enormous, and even more so in light of the current ecological crisis. The essay thus critiques many categories related to the food politics of the ecological footprint, including sustainability, bio-diversity, food systems, and the circularity of food and resources. One proposed alternative offered is a chorological reading of human rights and their possible use as semantic-spatial transducers of the activities and phenomena inherent in the ‘food-as-omnilateral-relationship.’ The dynamic and transformative relationship between space, human rights and ecological change emerges clearly. Human action, and thus law are, then, constitutive ‘ingredients’ of food, which comes to the fore as a ubiquitous icon of the interpenetrative relationship between humanity and the becoming of the Earth; being and becoming blur. In the same vein, spaces and actions, facts and values are transformed into moving elements of an overall evolving situation that makes each a means of the other and thereby a generative factor of its significance. (shrink)

The article examines the content of human nutrition, based on an axiological approach to understanding culture: food can become a carrier of spirituality and cultural value meanings. In this connection, the semantic meanings of such concepts as "food culture" and "gastronomic culture" are revealed. In modern science, everyday food culture correlates with the definition of "gastronomic culture", although to date there is no unambiguous understanding of this multidimensional cultural phenomenon, which is a specific attribute of each regional (...) culture. The subject of the study is the food culture in the Republic of Sakha (Yakutia). The object of this study is the peculiarities of everyday food culture in the Republic of Sakha (Yakutia). To identify possible gastronomic brands of Yakutia, a pilot survey was conducted among residents of the Republic of Sakha (Yakutia). The presented article is relevant due to the fact that currently in modern culture there is a growing interest in the field of everyday food culture. The topic of food covers all areas of popular culture. Many books and periodicals on culinary topics are published. Exhibitions and competitions of culinary art are held. The catering system is actively developing. And these issues seem relevant today from the point of view of cultural knowledge and deserve close theoretical study. (shrink)

​​This book explores the philosophical thought and praxis of Paul B. Thompson, who planted some of the first seeds of philosophy of agriculture and whose work inspires interdisciplinary scholarship in food ethics, biotechnology, and environmental philosophy. Landmark texts such as The Spirit of the Soil, The Agrarian Vision, and From Field to Fork revealed the fertility of food systems for inspiring reflection on our relationships to technology, the land, and one another. Rooted in philosophical traditions ranging (...) from pragmatism to post-phenomenology, Thompson’s work nourishes projects in ethics, epistemology, philosophy of science, and social and political theory, not only in academic philosophy departments but also in the social and natural sciences. This volume collects this diversity of thought in a tour of the many fields of food systems; from theorizing the sustainability of agroecological systems, to appreciating the quotidian practice of agrarian communities, to anticipating the impacts of emerging biotechnology, and to savoring the roles that food plays in forming our identities. Composed by an international crop of scholars working on the future of food ethics, the volume is a vital contribution to scholars and practitioners thinking through our relationships to the food systems that sustain us. (shrink)

This chapter shows how public philosophy presents multifaceted opportunities for us not only to contemplate the ethics and politics of our food supply and food choices but also to act upon these reflections. It also discusses the role of philosophers in food activism and considers the more egalitarian possibilities of food in a post‐COVID‐19 world. Philosophy can be used to assess the ethics and power inequalities within the food industry. The aim is to (...) expand “foodie culture” into an ethical foodie culture while highlighting vegetarian restaurants and creating accessible vegetarian recipes. Food systems include animals, humans, and the ecosystem, which are embedded within neocolonialist practices of “former” colonial powers exercising economic and cultural dominion over formerly colonized nations. Food choice can be a form of activism for anyone but especially for women of color who bear the disproportionate brunt of the harms associated with the factory farming industry and climate change. (shrink)

This book explores the philosophical thought and praxis of Paul B. Thompson, who planted some of the first seeds of philosophy of agriculture and whose work inspires interdisciplinary scholarship in food ethics, biotechnology, and environmental philosophy. Landmark texts such as The Spirit of the Soil, The Agrarian Vision, and From Field to Fork revealed the fertility of food systems for inspiring reflection on our relationships to technology, the land, and one another. Rooted in philosophical traditions ranging (...) from pragmatism to post-phenomenology, Thompson’s work nourishes projects in ethics, epistemology, philosophy of science, and social and political theory, not only in academic philosophy departments but also in the social and natural sciences. This volume collects this diversity of thought in a tour of the many fields of food systems; from theorizing the sustainability of agroecological systems, to appreciating the quotidian practice of agrarian communities, to anticipating the impacts of emerging biotechnology, and to savoring the roles that food plays in forming our identities. Composed by an international crop of scholars working on the future of food ethics, the volume is a vital contribution to scholars and practitioners thinking through our relationships to the food systems that sustain us. (shrink)

Population health has recently grown from a series of loosely connected critiques of twentieth-century public health and medicine into a theoretical framework with a corresponding field of research—population health science. Its approach is to promote the public’s health through improving everyday human life: affordable nutritious food, clean air, safe places where children can play, living wages, etc. It recognizes that addressing contemporary health challenges such as the prevalence of type 2 diabetes will take much more than good hospitals and (...) public health departments. -/- Blending philosophy of science/medicine, public health ethics and history, this book offers a framework that explains, analyses and largely endorses the features that define this relatively new field. Presenting a philosophical perspective, Valles helps to clarify what these features are and why they matter, including: searching for health’s “upstream” causes in social life, embracing a professional commitment to studying and ameliorating the staggering health inequities in and between populations; and reforming scientific practices to foster humility and respect among the many scientists and non- scientists who must work collaboratively to promote health. -/- Featuring illustrative case studies from around the globe at the end of all main chapters, this radical monograph is written to be accessible to all scholars and advanced students who have an interest in health—from public health students to professional philosophers. (shrink)

The philosophical implications of food are absent from most philosophers’ repertoires. Thus, it is not surprising that most people are unaware of how various aspects of food can affect philosophy, and how philosophy can influence our ideas about food. Elizabeth Telfer’s book, Food for Thought, excellently illuminates some of the relationships philosophy has with food. Nonetheless, for those with a strong appetite for the philosophy of food, her book may not (...) sate your philosophic palate. (shrink)

The handbook is a partial survey of multiple areas of food ethics: conventional agriculture and alternatives to it; animals; consumption ethics; food justice; food workers; food politics and policy; gender, body image, and healthy eating; and, food, culture and identity. -/- Food ethics, as an academic pursuit, is vast, incorporating work from philosophy as well as anthropology, economics, environmental sciences and other natural sciences, geography, law, and sociology. This Handbook provides a sample of (...) recent philosophical work in food ethics. This philosophical work addresses ethical issues with agricultural production, the structure of the global food system, the ethics of personal food consumption, the ethics of food policy, and cultural understandings of food and eating, among other issues. The work in this Handbook draws on multiple literatures within philosophy, including practical ethics, normative ethics, and political philosophy, as well as drawing on non-philosophical work. Part I considers ethical issues concerning the industrial model of farming that dominates in developed countries, looking most closely at industrial crop farming and its environmental effects. Part II concerns the ethics of animal agriculture. Part III concerns the ethics of consumption: is it morally permissible to consume various products? Part IV concerns justice—including racial, social, and economic justice—in the food system. Part V discusses some ethical and legal issues with specific kinds of food policies, including healthy eating policies, food labeling, and agricultural guest worker programs. Part VI includes four essays taking a critical eye to our public discourse about, and personal experiences of, dieting, healthy eating, and obesity prevention. Lastly, the essays in Part VII concern the personal, social, and moral significance of food. (shrink)

While the history of philosophy has traditionally given scant attention to food and the ethics of eating, in the last few decades the subject of food ethics has emerged as a major topic, encompassing a wide array of issues, including labor justice, public health, social inequity, animal rights and environmental ethics. This handbook provides a much needed philosophical analysis of the ethical implications of the need to eat and the role that food plays in social, cultural (...) and political life. Unlike other books on the topic, this text integrates traditional approaches to the subject with cutting edge research in order to set a new agenda for philosophical discussions of food ethics. The Routledge Handbook of Food Ethics is an outstanding reference source to the key topics, problems and debates in this exciting subject and is the first collection of its kind. Comprising over 35 chapters by a team of international contributors, the Handbook is divided into 7 parts: the phenomenology of food gender and food food and cultural diversity liberty, choice and food policy food and the environment farming and eating other animals food justice Essential reading for students and researchers in food ethics, it is also an invaluable resource for those in related disciplines such as environmental ethics and bioethics. (shrink)

Taste as Experience puts the pleasure of food at the center of human experience. It shows how the sense of taste informs our preferences for and relationship to nature, pushes us toward ethical practices of consumption, and impresses upon us the importance of aesthetics. Eating is often dismissed as a necessary aspect of survival, and our personal enjoyment of food is considered a quirk. Nicola Perullo sees food as the only portion of the world we take in (...) on a daily basis, constituting our first and most significant encounter with the earth. Perullo has long observed people's food practices and has listened to their food experiences. He draws on years of research to explain the complex meanings behind our food choices and the thinking that accompanies our gustatory actions. He also considers our indifference toward food as a force influencing us as much as engagement. For Perullo, taste is value and wisdom. It cannot be reduced to mere chemical or cultural factors but embodies the quality and quantity of our earthly experience. (shrink)

This empirically rigorous textbook serves as an introduction to food ethics and an overview of the major issues currently discussed in this emerging subfield of environmental ethics. While the book may be too dense in places for introductory-level undergraduates, it is nonetheless a welcome addition to the scholarship in this area, since textbooks focusing specifically on food ethics remain relatively rare.

The article deals with the development of gastronomic tourism as one of the important areas of tourism. The subject of the study is the food culture in the Republic of Sakha (Yakutia). The object of this research is the promotion of food culture based on the technologies of gastronomic tourism on the example of the Republic of Sakha (Yakutia). The article considers the food culture of the Yakut ethnic group, the trends of the restaurant market, as well (...) as local catering enterprises that specialize in the national Yakut cuisine. The concepts of tourism and gastronomic tourism and their state in the Republic of Sakha (Yakutia) are studied. The problems of popularization of national cuisine are touched upon. The article is devoted to the promotion of Yakut cuisine at the interregional and international levels. The necessity of promoting the food culture of the Yakut ethnic groups on the basis of participation in gastronomic festivals is identified and justified. The fundamental methodology for the study is a descriptive method, which includes the method of observation, interpretation, comparison, generalization. The presented article is relevant due to the fact that currently in modern culture there is a growing interest in the field of everyday food culture. In this regard, the term "food culture" correlates with the accumulated experience of the people, the bearer of culture, of satisfying the need for food. In modern science, everyday food culture correlates with the definition of "gastronomic culture", although to date there is no unambiguous understanding of this multidimensional cultural phenomenon, which is a specific attribute of each nation. The purpose of this study was to identify the features of everyday life through theoretical aspects and practical provisions that reveal the specifics of gastronomic tourism in the region, and the use of everyday food culture of the Yakut ethnic group for its further improvement and development. Based on the conducted study, the reasons for the positive impact of participating in gastronomic festivals are listed. (shrink)

© British Society of Aesthetics 2017. Published by Oxford University Press on behalf of the British Society of Aesthetics. All rights reserved. For Permissions, please email: [email protected] two books contribute, each in a very different way, to the reflection on a timeless subject: eating. While Eat This Book deals with a polemic subject, Taste as Experience focuses on the general experience of the simple act of eating and drinking and how this contributes to philosophical reflection. These questions are far from (...) trivial and it is necessary to address these subjects in a context where each citizen is increasingly led to think about the environmental and ethical impacts of his food consumption. Furthermore, the pleasure that comes from the act of eating, far from being a hedonistic fantasy, allows us to reflect on our relationship to the world. In other words: What is the symbolic role that food... (shrink)

Only one adult in a hundred gets his food and clothing without doing anything directly in exchange for them. The other ninety-nine form active parts of the system of relations in society which will be called, in what follows here, economic; and even the one in the hundred who does not give, takes something, as children and imbeciles take, out of the store of services which are economic life. Boots and bread are but the bridges over which one man (...) is connected with another, through services exchanged. The philosophy of social life, therefore, must “place” these economic relations in the whole complex unity of human experience. The science of economics analyses some of the aspects of the relations of men in exchanging services, and it provides a language which is already sufficiently current to be used here without full explanation of the terms. Therefore, without more ado, the philosophical aspects of the economic system may be considered in the terms of economic science, but outside the frontiers proper to that partial analysis. (shrink)

The experience of pleasure, alongside pain, is a primary element of human life. It rules our instincts and desires for food, sex and for the avoidance of various forms of harm. Crucial to psychological and social well-being, it has preoccupied philosophers from Aristotle to John Stuart Mill and plays a fundamental role in moral and ethical theory, especially utilitarianism. More recently, it has become a central subject for psychologists, biologists and neuroscientists. Yet it remains an elusive and deceptively difficult (...) concept. What is pleasure? How does it differ from happiness? Should we value pleasure? Which theories of pleasure are most plausible? In this rigorous and comprehensive introduction to the topic, Katarzyna de Lazari-Radek unpacks and assesses these questions and many more, including: The history of pleasure from ancient Greece to modern times Pleasure, sensation and consciousness What scientific research reveals about the nature of pleasure. Can pleasure be measured scientifically? 'Higher' and 'lower' pleasures The relation between happiness and pleasure Pleasure and pain Pleasure and animals Pleasure as an ultimate good and the relation between pleasure and rationality. Philosophy of Pleasure: An Introduction is essential reading for students of ethics and political philosophy, and also suitable for those studying related disciplines such as psychology, politics and sociology. (shrink)

This essay explores some well-traveled territory—the area in which eating and suffering come together. I undertake two projects. First, I scrutinize some foods that are often portrayed as unambiguously either good (homegrown organic vegetables) or bad (foie gras), in an effort to complicate the stories we tell about them. What violence has been heretofore invisible in them? What compassion has been occluded? This project informs a second: an answer to the question “how should we eat?” My answer takes up Kelly (...) Oliver’s call for an ethics of “sustaining relationships.” I ground it in an alternative ontology of food, one that views foods not as substances, but as loci of relations. (shrink)

The problem of complexity is considered within the framework of concepts developed in recent studies in the philosophy of chemistry. According to previously expressed ideas about diminishing interactions (Vančik, 1999), as well as on the basis of the concept of levels of complexity, we speculate here that the complexity should approach its final limit. On the other hand, dynamical complexity may grow ad infinitum, and relativistic effects can only limit it. Impacts of these considerations on a possible change of (...) actual paradigm of cosmology, especially on the anthropic principle, are also discussed. (shrink)

Current debates in food aesthetics are moving away from a focus on whether food is art, and worries about the subjectivity and objectivity of taste, and towards questions about food's aesthetic properties, the cultural and social significance of food, our modes of aesthetic engagement with food, and issues involving cultural appropriation and the authenticity of dishes.

Nicola Perullo's Taste as Experience draws on the author's philosophical background and his experience as a professor of aesthetics at a culinary institute. He aims to understand the experience of taste, analyzing it into three 'modes of access': pleasure, knowledge, and indifference. His perspective, influenced by Dewey, illuminates various elements of taste, eating, and drinking.

The many ways in which we interact with food, e.g., eating, cooking, purchasing, farming, legislating, etc., are intersected by ethics and politics. The terms of our interactions with food are dictated in a significant way by how we understand its metaphysical underpinnings; that is to say, by how we define “food.” When food is understood as nothing more than it becomes easier to dismiss our political and ethical obligations since, after all, food is only a (...) thing. This obscures the others who make our interactions with food possible, and who are affected by our choices and those of our communities. In order to revitalize our engagement with the ethical and political responsibilities that we both inherit and produce in our interactions with food, it is helpful to refocus our understanding of what food actually is. I propose that food is better understood as a transformative . Building on metaphysical theories by Aristotle and Emmanuel Levinas, I explain this new understanding of food, and use examples to show how this view of food enhances our political and ethical responsibilities. (shrink)

Biology in the popular mind remains tied to the doctrines of the struggle forsurvival and the survival of the fittest. Physics is linked to the heat deathof the universe – the inexorable march towards greater disorder,increasing entropy. Our field, on the other hand, focuses on orderedstructures, molecules and crystals, and their aggregates, and what holdsthem together. The philosophy of chemistry is centered on affinity,cohesion, the architecture of the very small, attraction, harmony, and, ifyou permit, beauty. Our discipline is the (...) voice of the twenty-first century,a message, a clarion call of life, of hope. This paper addresses failures ofreductionist and deterministic claims in the face of the cussedness ofchemical facts. It will examine uncertainty principles, Edmund Whitaker'spostulates of impotence, Gerald Holton's themata, Isaiah Berlin's warning –and the wisdom of the Chinese. We can teach the world the need for humilityin the face of the wonder and mystery of our world. (shrink)

Biotechnology applied to traditional foodanimals raises ethical issues in three distinctcategories. First are a series of issues that arise inthe transformation of pigs, sheep, cattle and otherdomesticated farm animals for purposes that deviatesubstantially from food production, including forxenotransplantation or production of pharmaceuticals.Ethical analysis of these issues must draw upon theresources of medical ethics; categorizing them asagricultural biotechnologies is misleading. The secondseries of issues relate to animal welfare. Althoughone can stipulate a number of different philosophicalfoundations for the ethical assessment of (...) welfare,most either converge on Bernard Rollins principle ofwelfare conservation (Rollin, 1995), or devolve intodebates over the ethical significance of animaltelos or species integrity. The principle of welfareconservation prohibits disfunctional geneticengineering of food animals, but would permit alteringanimals biological functions, especially when (as inmaking animals less susceptable to pain or suffering)do so improves an individual animals well being.Objections to precisely this last form of geneticengineering stress telos or species integrity asconstraints on modification of animals, and thisrepresents the third class of ethical issues. Most whohave formulated such arguments have failed to developcoherent positions, but the notion of species being,derived from the 19th century German tradition,presents a promising way to analyze the basis forresisting the transformation of animal natures. (shrink)

Transdisciplinary research knits together knowledge from diverse epistemic communities in addressing social-environmental challenges, such as biodiversity loss, climate crises, food insecurity, and public health. This paper reflects on the roles of philosophy of science in transdisciplinary research while focusing on Indigenous and other subaltern forms of knowledge. We offer a critical assessment of demarcationist approaches in philosophy of science and outline a constructive alternative of transdisciplinary philosophy of science. While a demarcationist focus obscures the complex relations (...) between epistemic communities, transdisciplinary philosophy of science provides resources for meeting epistemic and political challenges of collaborative knowledge production. (shrink)

After a long period of neglect, the philosophy of chemistry is slowly being recognized as a newly emerging branch of the philosophy of science. This paper endorses and defends this emergence given the difficulty of reducing all of the philosophical problems raised by chemistry to those already being considered within the philosophy of physics, and recognition that many of the phenomena in chemistry are epistemologically emergent.

Human beings are getting fatter and sicker. As we question what we eat and why we eat it, this book argues that living well involves consuming a raw vegan diet. With eating healthfully and eating ethically being simpler said than done, this book argues that the best solution to health, environmental, and ethical problems concerning animals is raw veganism―the human diet. The human diet is what humans are naturally designed to eat, and that is, a raw vegan diet of fruit, (...) tender leafy greens, and occasionally nuts and seeds. While veganism raises challenging questions over the ethics of consuming animal products, while also considering the environmental impact of the agriculture industry, raw veganism goes a step further and argues that consuming cooked food is also detrimental to our health and the environment. Cooking foods allows us to eat food that is not otherwise fit for human consumption and in an age that promotes eating foods in ‘moderation’ and having ‘balanced’ diets, this raises the question of why we are eating foods that should only be consumed in moderation at all, as moderation clearly implies they aren’t good for us. In addition, from an environmental perspective, the use of stoves, ovens and microwaves for cooking contributes significantly to energy consumption and cooking in general generates excessive waste of food and resources. Thus, this book maintains that living well and living a noble life, that is, good physical and moral health, requires consuming a raw vegan diet. Exploring the scientific and philosophical aspects of raw veganism, this novel book is essential reading for all interested in promoting ethical, healthful, and sustainable diets. (shrink)

This essay argues, drawing from both philosophical and scientific work on disgust, that since disgust is a universal human emotion with roots in evolutionary adaptation, and since capitalism inevitably produces disgusting food, a critique of capitalism based upon the category of disgust and centered on the food system may be more practically effective than traditional critiques of capitalism. This critique forms the basis of what I call a critical theory of food.

Taste, perhaps the most intimate of the five senses, has traditionally been considered beneath the concern of philosophy, too bound to the body, too personal and idiosyncratic. Yet, in addition to providing physical pleasure, eating and drinking bear symbolic and aesthetic value in human experience, and they continually inspire writers and artists. In Making Sense of Taste, Carolyn Korsmeyer explains how taste came to occupy so low a place in the hierarchy of senses and why it is deserving of (...) greater philosophical respect and attention. Korsmeyer begins with the Greek thinkers who classified taste as an inferior, bodily sense; she then traces the parallels between notions of aesthetic and gustatory taste that were explored in the formation of modern aesthetic theories. She presents scientific views of how taste actually works and identifies multiple components of taste experiences. Turning to taste's objects—food and drink—she looks at the different meanings they convey in art and literature as well as in ordinary human life and proposes an approach to the aesthetic value of taste that recognizes the representational and expressive roles of food. Korsmeyer's consideration of art encompasses works that employ food in contexts sacred and profane, that seek to whet the appetite and to keep it at bay; her selection of literary vignettes ranges from narratives of macabre devouring to stories of communities forged by shared eating. (shrink)