Food and Philosophy - by Allhoff & Monroe (Paperback)
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<p/><br></br><p><b> About the Book </b></p></br></br>"Food & Philosophy" offers a collection of essays which explore a range of philosophical topics related to food. The volume joins "Wine & Philosophy" and "Beer & Philosophy" in the Blackwell Epicurean Trilogy. Essays are organized thematically and written by philosophers, food writers, and professional chefs.<p/><br></br><p><b> Book Synopsis </b></p></br></br><i>Food & Philosophy</i> offers a collection of essays which explore a range of philosophical topics related to food; it joins <i>Wine & Philosophy</i> and <i>Beer & Philosophy</i> in in the Epicurean Trilogy. Essays are organized thematically and written by philosophers, food writers, and professional chefs.<br /> <ul> <br /> </li> <li>Provides a critical reflection on what and how we eat can contribute to a robust enjoyment of gastronomic pleasures<br /> </li> <li>A thoughtful, yet playful collection which emphasizes the importance of food as a proper object of philosophical reflection in its own right</li> </ul><p/><br></br><p><b> From the Back Cover </b></p></br></br>Insightful and zesty, this engaging volume encourages readers to sample essays that appeal to their philosophical tastes. Organized thematically like an à la carte menu, the book opens with "Food in Culture & Society," a glimpse at the inherently social and cultural aspects of food, whetting the appetite for what is to follow, including topics such as: Who decides just what constitutes quality cuisine or foul fare? Is food aesthetically important? How are food and sensuality related? Do we have an ethical responsibility to eat organic, free-range, vegetarian, or locally grown foods? <br /> <p>In addition to contributions by philosophers, the book also includes a rare collection of essays by culinary professionals and food critics who infuse their passion for food with philosophical flavorings. Another installment in the "<i>Epicurean Trilogy</i>" (together with <i>Wine & Philosophy</i> and <i>Beer & Philosophy</i>), <i>Food & Philosophy</i> serves up a healthy helping of timely food-oriented thinking.</p><p/><br></br><p><b> Review Quotes </b></p></br></br><br>"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." (<i>Gastronomica</i>, Fall 2008)<br /> <p>"A truly well rounded view...and a critical reflection on what and how we eat can contribute to a robust enjoyment of gastronomic pleasures." (<i>Gourmet Retailer</i>)</p><br><p/><br></br><p><b> About the Author </b></p></br></br><b>Fritz Allhoff</b>, 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 <i>Wine & Philosophy</i> (Blackwell 2007). <br /> <p><b>Dave Monroe</b> 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.</p>
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