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Cooking, Eating, Thinking

Transformative Philosophies of Food

By: Deane W. Curtin (Editor), Lisa M. Heldke (Editor)

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Paperback | 1 August 1992

At a Glance

Paperback
416 Pages

Age
22+

Dimensions(cm)
23.42 x 15.65 x 2.62

Paperback

$52.80

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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. The collection provides various approaches to the subject matter, offering new readings of a number of texts-religious, philosophical, anthropological, culinary, poetic, and economic. Included are readings ranging from Plato's Phaedo and Verses of Sen-No-Rikyu to Peter Singer's "Becoming a Vegetarian" and Jean-François Revel's Culture and Cuisine.

This reader will have particular appeal for philosophers working in social theory, feminist theory, and environmental ethics, and for those working on alternative approaches to such traditional subject areas as epistemology, aesthetics, and metaphysics.

Industry Reviews

"This is a surprisingly wonderful anthology that truly practices what it preaches. And what it preaches is that practice ... is more nourishing than preaching." - Hungry Mind Review "This is an innovative and extremely eclectic collection of thoughtful and philosophical writings about food ... "- Canadian Philosophical Reviews

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