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Cooking, Eating, Thinking : Transformative Philosophies of Food - Deane W. Curtin

Cooking, Eating, Thinking

Transformative Philosophies of Food

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

Paperback Published: 22nd August 1992
ISBN: 9780253207043
Number Of Pages: 416

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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-FranAois 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.

"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

Acknowledgments Introduction: Deane W. Curtin and Lisa M. Heldke Section One Deane W. Curtin: Food/Body/Person Denise Levertov: Matins (excerpt) Plato: from PHAEDO Susan Bordo: Anorexia Nervosa: Psychopathology as the Crystallization of Culture Kim Chernin: Confessions of an Eater Kelly Oliver: Nourishing the Speaking Subject: A Psychoanalytic Approach to Abominable Food and Women Maria Lugones: Playfulness, World-Traveling, and Loving Perception David J. Kalupahana: The Indian Background, The BuddhaOs Conception of Personhood Anna S. Meigs: Food Rules and the Traditional Sexual Ideology Nancy Willard: How to Stuff a Pepper Section Two Deane W. Curtin: Recipes for Values Jean-Francois Revel: From Culture and Cuisine Dogen: Fushuku-Hamop(Meal-time Regulations) Sen-no-rikyu: Verses of Sen-No-Rikyu Calvin Trillin: From American Fried: Adventures of a Happy Eater Peter Singer: Becoming a Vegetarian From the Rig Veda: The Two Full of Butter From the Bible: Genesis 1-3 From the Bible: Leviticus 11:1-47 Section Three Lisa M. Heldke: Foodmaking as a Thoughtful Practice Plato: from Gorgias Al Sicherman: The Perfect Pie Patrick Suppes: From Probabilistic Metaphysics Jean-Francois Revel: from Culture and Cuisine Lisa M. Heldke: Recipes for Theory Making Carol J. Adams: from The Sexual Politics of Meat: A Feminist-Vegetarian Critical Theory Buffalo Bird Woman: from Buffalo Bird WomanOs Garden Dogen: Tenzo Kyokun (Instruction for the Tenzo) Audre Lorde: from Zami: A New Spelling of My Name Verta Mae Smart-Grosvenor: from Vibration Cooking: or The Travel Notes of a Geechee Girl Section Four Lisa M. Heldke: Food Politics, Political Food Anne Buchanan: Myths About Hunger Vandana Shiva: Development, Ecology, and Women Bernice Johnson Reagon: Are My Hands Clean? Joyce Carol Oates: Women Whose Lives Are Food, Men Whose Lives Are Money, American Independence Jonathan Swift: A Modest Proposal Wes Jackson: Meeting the Expectations of the Land Diane Di Prima: Revolutionary Letter #42, Revolutionary Letter #55 Mary Moran: Thanksgiving Dinner During Pelting Season Wendell Berry: The Pleasures of Eating Index

ISBN: 9780253207043
ISBN-10: 0253207045
Audience: Professional
Format: Paperback
Language: English
Number Of Pages: 416
Published: 22nd August 1992
Publisher: Indiana University Press
Country of Publication: US
Dimensions (cm): 23.5 x 15.88  x 2.54
Weight (kg): 0.58

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