Food and Philosophy: Eat, Think, and Be MerryISBN: 978-1-4051-5775-9
Paperback
320 pages
November 2007, Wiley-Blackwell
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“It turns out that not only have reputable psychologists at
well-respected institutions done experimental studies on this
effect, but it also serves as a kind of foul point for various
philosophical questions. The works set out to address the
intersection between philosophy and areas of everyday general
concern: food, wine, and beer. In addition to straightforward
philosophical discussions, the volumes include historical
discussions, legal questions, some personal reflections.”
(Gastronomica, Fall 2008)
–Charlie Trotter, Gourmet Chef
“A truly well rounded view…and a critical reflection on what and how we eat can contribute to a robust enjoyment of gastronomic pleasures.” (Gourmet Retailer)
“Food & Philosophy: What a rare and brilliant book! Certainly chefs must be aware of precise technique, privy to the science behind cooking, and reverent of pristine and seasonal product. But now, more than ever, if a culinarian is even attempting to achieve greatness, he or she must be immersed in the basic premise of ‘Why we celebrate food!’ This profound work should be required reading, not just for those of us involved in the culinary arts, but for everyone interested in food.”–Charlie Trotter, Gourmet Chef
“Food & Philosophy offers tasty insight into
the worlds of gastronomy and wisdom, and shows why these two
ingredients are not mutually exclusive. Offering everything from
‘Vegetarianism and Dietary Choice’ to ‘Picky
Eating is a Moral Failing,’ this book’s menu has
something for everyone, and is bound to awaken your mind’s
taste buds!”
–Graham Elliot Bowles, Chef de Cuisine, Avenues
“Food & Philosophy is a book we’re very
happy to keep at our bedside for late-night reflection and indeed
inspirational ‘food for thought.’”
–Andrew Dornenburg and Karen Page, authors of Becoming a
Chef