Food Philosophy: An Introduction
(eBook)

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Published
Columbia University Press, 2019.
ISBN
9780231551106
Status
Available Online

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Format
eBook
Language
English

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APA Citation, 7th Edition (style guide)

David M. Kaplan., & David M. Kaplan|AUTHOR. (2019). Food Philosophy: An Introduction . Columbia University Press.

Chicago / Turabian - Author Date Citation, 17th Edition (style guide)

David M. Kaplan and David M. Kaplan|AUTHOR. 2019. Food Philosophy: An Introduction. Columbia University Press.

Chicago / Turabian - Humanities (Notes and Bibliography) Citation, 17th Edition (style guide)

David M. Kaplan and David M. Kaplan|AUTHOR. Food Philosophy: An Introduction Columbia University Press, 2019.

MLA Citation, 9th Edition (style guide)

David M. Kaplan, and David M. Kaplan|AUTHOR. Food Philosophy: An Introduction Columbia University Press, 2019.

Note! Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy. Citation formats are based on standards as of August 2021.

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Grouped Work ID6ba79dde-95c0-f8b0-5762-b610d6800ec8-eng
Full titlefood philosophy an introduction
Authorkaplan david m
Grouping Categorybook
Last Update2024-03-20 23:01:07PM
Last Indexed2024-03-28 01:23:42AM

Book Cover Information

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First LoadedJan 20, 2024
Last UsedMar 17, 2024

Hoopla Extract Information

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    [synopsis] => Food is a challenging subject. There is little consensus about how and what we should produce and consume. It is not even clear what food is or whether people have similar experiences of it. On one hand, food is recognized as a basic need, if not a basic right. On the other hand, it is hard to generalize about it given the wide range of practices and cuisines, and the even wider range of tastes.

This book is an introduction to the philosophical dimensions of food. David M. Kaplan examines the nature and meaning of food, how we experience it, the social role it plays, its moral and political dimensions, and how we judge it to be delicious or awful. He shows how the different branches of philosophy contribute to a broader understanding of food: what food is (metaphysics), how we experience food (epistemology), what taste in food is (aesthetics), how we should make and eat food (ethics), how governments should regulate food (political philosophy), and why food matters to us (existentialism). Kaplan embarks on a series of philosophical investigations, considering topics such as culinary identity and authenticity, tasting and food criticism, appetite and disgust, meat eating and techno-foods, and consumerism and conformity. He emphasizes how different narratives help us navigate the complex world of food and reminds us we all have responsibilities to ourselves, to others, and to animals. An original treatment of a timely subject, Food Philosophy is suitable for undergraduates while making a significant contribution to scholarly debates.
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