Anthony Bourdain and Philosophy

By: Scott Calef (Editor)

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Paperback | 8 February 2024

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Paperback
280 Pages

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22.8 x 15.2 x 1.2

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Anthony Bourdain committed suicide in 2018 and is now more popular than ever.

He is famous for being brave enough to eat things most Americans would not regard as food, including a whole cobra, raw seal's eyeballs, and unwashed warthog rectum. His book Kitchen Confidential (2000) was his first best-seller, but not his last. Though best known as an authority on food and international travel, Bourdain also wrote popular crime novels and books on history and other topics. He was a fan and friend of The Ramones and dedicated his hilarious book The Nasty Bits (2007) to the members of the band.

Bourdain was a heavy user of multiple drugs, a practitioner of Brazilian jiu-jitsu, and an exposer of sexual harassment both in the restaurant business and the movies. All his writings and recorded conversations are witty and penetrating, and express his strong personal opinions on many subjects, from vegetarianism to religion.

Anthony Bourdain and Philosophy is a collection of chapters by a diverse group of philosophers on many aspects of Bourdain's life and work. Among the topics discussed: What counts as food, and what counts as good food? What can we learn from travel that we could not glean from books and movies? Do eating habits bring people together or drive them apart? Is suicide a moral issue or just a matter of personal preference? Is it okay for an addictive personality to indulge his many indications, including addictions to work and sports? Are vegetarianism and other progressive lifestyle features "first world luxuries"?

Scott Calef is professor in the Department of Philosophy and Religion, Ohio Wesleyan University. He edited Led Zeppelin and Philosophy: All Will Be Revealed (2009) and has written many scholarly articles on philosophy.

Industry Reviews

Anthony Bourdain and Philosophy: An Appetite for Life joins others in this publisher's 'Pop Culture and Philosophy' series to link modern icons and their dilemmas with philosophical inspections of their lives, beliefs, and presence. This melding of subjects promotes the idea that philosophy will appeal to and is relevant to modern audiences who are interested in society themes and broader applications than those limited to scholarly debate alone.

Chef Bourdain's life and culinary work is examined in a series of essays that explore the philosophical issues surrounding his reflections on food, culture, and life. From Bourdain's antisocial perspectives to his ability to represent candid authenticity in a world riddled with 'bullshit', this collection features lively essays suitable for debate among many circles, from culinary history and food fans to contemporary students of philosophy. Its reach will prove much more appealing, and thus much broader, than the usual philosophical discourse.

James A. Cox, Editor-In-Chief Midwest Book Reviews

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