Cooking, Eating, Thinking

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.

Author: Deane W. Curtin
Publisher: Indiana University Press
Published: 08/22/1992
Pages: 416
Binding Type: Paperback
Weight: 1.28lbs
Size: 9.22h x 6.16w x 1.03d
ISBN: 9780253207043

About the Author

DEANE W. CURTIN, Assistant Professor of Philosophy at Gustavus Adolphus College, has published in the areas of philosophy of art and environmental ethics. LISA M. HELDKE, Assistant Professor of Philosophy at Gustavus Adolphus College, writes and teaches in the area of pragmatist feminism.