The Oxford Handbook of Food Ethics

Academic food ethics incorporates work from philosophy but also anthropology, economics, the environmental sciences and other natural sciences, geography, law, and sociology. Scholars from these fields have been producing work for decades on the food system, and on ethical, social, and policy
issues connected to the food system. Yet in the last several years, there has been a notable increase in philosophical work on these issues-work that draws on multiple literatures within practical ethics, normative ethics and political philosophy. This handbook provides a sample of that
philosophical work across multiple areas of food ethics: conventional agriculture and alternatives to it; animals; consumption; food justice; food politics; food workers; and, food and identity.


Author: Anne Barnhill
Publisher: Oxford University Press, USA
Published: 02/05/2018
Pages: 818
Binding Type: Hardcover
Weight: 3.52lbs
Size: 9.80h x 7.00w x 2.00d
ISBN: 9780199372263

Review Citation(s):
Choice 10/01/2018

About the Author

Anne Barnhill is an Assistant Professor Medical Ethics & Health Policy and of Philosophy, University of Pennsylvania. She is a philosopher and bioethicist whose work centers on ethical issue of practical importance related to food, agriculture and public health.

Mark Budolfson is assistant professor of philosophy and food systems faculty at the University of Vermont. He often works on interdisciplinary issues at the interface of ethics and public policy, especially in connection with collective action problems such as climate change and other dilemmas that arise in connection with common resources and public goods.

Tyler Doggett is an associate professor of philosophy at the University of Vermont. He works in ethics and the philosophy of mind. With Anne Barnhill and Mark Budolfson, is co-author and co-editor of Food, Ethics, and Society.