Food and Philosophy: Eat, Think, and Be Merry

Foreword viii
Odessa Piper

Acknowledgments x

Setting the Table: An Introduction to Food & Philosophy 1
Fritz Allhoff and Dave Monroe

Appetizers: Food in Culture & Society 11

1 Epicurus, the Foodies’ Philosopher 13
Michael Symons

2 Carving Values with a Spoon 31
Lydia Zepeda

3 Should I Eat Meat? Vegetarianism and Dietary Choice 45
Jen Wrye

4 Sublime Hunger: A Consideration of Eating Disorders Beyond Beauty 58
Sheila Lintott

First Course: Taste & Food Criticism 71

5 Taste, Gastronomic Expertise, and Objectivity 73
Michael Shaffer

6 Who Needs a Critic? The Standard of Taste and the Power of Branding 88
Jeremy Iggers

7 Hungry Engrams: Food and Non-Representational Memory 102
Fabio Parasecoli

Second Course: Edible Art & Aesthetics 115

8 Can a Soup Be Beautiful? The Rise of Gastronomy and the Aesthetics of Food 117
Kevin W. Sweeney

9 Can Food Be Art? The Problem of Consumption 133
Dave Monroe

10 Delightful, Delicious, Disgusting 145
Carolyn Korsmeyer

11 Food Fetishes and Sin-Aesthetics: Professor Dewey, Please Save Me From Myself 162
Glenn Kuehn

Dessert: Eating & Ethics 175

12 Eating Well: Thinking Ethically About Food 177
Roger J. H. King

13 Picky Eating is a Moral Failing 192
Matthew Brown

14 Shall We Dine? Confronting the Strange and Horrifying Story of GMOs in Our Food 208
Paul B. Thompson

15 Taking Stock: An Overview of Arguments For and Against Hunting 221
Linda Jerofke

Petits Fours: Compliments of the Chef 237

16 Food and Sensuality: A Perfect Pairing 239
Jennifer L. Iannolo

17 Duty to Cook: Exploring the Intents and Ethics of Home and Restaurant Cuisine 250
Christian J. Krautkramer

18 Diplomacy of the Dish: Cultural Understanding Through Taste 264
Mark Tafoya

19 Balancing Tastes: Inspiration, Taste, and Aesthetics in the Kitchen 276
Aki Kamozawa and H. Alexander Talbot

Afterword 287

20 Thus Ate Zarathustra 289
Woody Allen

Notes on Contributors 293

Index 299