Food & Philosophy offers a collection of essays which explore a range of philosophical topics related to food; it joins Wine & Philosophy and Beer & Philosophy in in the Epicurean Trilogy.
Essays are organized thematically and written by philosophers, food writers, and professional chefs.
Provides a critical reflection on what and how we eat can contribute to a robust enjoyment of gastronomic pleasures A thoughtful, yet playful collection which emphasizes the importance of food as a proper object of philosophical reflection in its own right About author(s): Fritz Allhoff , PhD, is an assistant professor of philosophy at Western Michigan University.
His research areas are in ethical theory, applied ethics, and philosophy of biology/science.
He is the editor of Wine & Philosophy (Blackwell 2007).
Dave Monroe was an accomplished chef, restaurant consultant, and caterer prior to pursuing academic philosophy.
He is an adjunct instructor at the Applied Ethics Institute of St.
Petersburg College.
| Author(s) | Fritz |
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Wiley-blackwell Food and philosophy, paperback/fritz allhoff
