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Food and Philosophy: Eat, Think, and Be Merry 1st Edition

by Fritz Allhoff (Editor), Dave Monroe (Editor)

4.0 16 ratings

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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

ISBN-10

9781405157759
ISBN-13

978-1405157759
Edition

1st
Publisher

Wiley-Blackwell
Publication date

October 29, 2007
Language

English
Dimensions

6 x 0.75 x 9 inches
Print length

320 pages
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Editorial Reviews

Review

“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)

“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)

Review

“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

From the Inside Flap

Insightful and zesty, this engaging volume encourages readers to sample essays that appeal to their philosophical tastes. Organized thematically like an à la carte menu, the book opens with “Food in Culture & Society,” a glimpse at the inherently social and cultural aspects of food, whetting the appetite for what is to follow, including topics such as: Who decides just what constitutes quality cuisine or foul fare? Is food aesthetically important? How are food and sensuality related? Do we have an ethical responsibility to eat organic, free-range, vegetarian, or locally grown foods?

In addition to contributions by philosophers, the book also includes a rare collection of essays by culinary professionals and food critics who infuse their passion for food with philosophical flavorings. Another installment in the “Epicurean Trilogy” (together with Wine & Philosophy and Beer & Philosophy), Food & Philosophy serves up a healthy helping of timely food-oriented thinking.

From the Back Cover

Insightful and zesty, this engaging volume encourages readers to sample essays that appeal to their philosophical tastes. Organized thematically like an à la carte menu, the book opens with “Food in Culture & Society,” a glimpse at the inherently social and cultural aspects of food, whetting the appetite for what is to follow, including topics such as: Who decides just what constitutes quality cuisine or foul fare? Is food aesthetically important? How are food and sensuality related? Do we have an ethical responsibility to eat organic, free-range, vegetarian, or locally grown foods?

In addition to contributions by philosophers, the book also includes a rare collection of essays by culinary professionals and food critics who infuse their passion for food with philosophical flavorings. Another installment in the “Epicurean Trilogy” (together with Wine & Philosophy and Beer & Philosophy), Food & Philosophy serves up a healthy helping of timely food-oriented thinking.

About the Author

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.

Product details

ASIN ‏ : ‎ 1405157755
Publisher ‏ : ‎ Wiley-Blackwell; 1st edition (October 29, 2007)
Language ‏ : ‎ English
Paperback ‏ : ‎ 320 pages
ISBN-10 ‏ : ‎ 9781405157759
ISBN-13 ‏ : ‎ 978-1405157759
Item Weight ‏ : ‎ 1 pounds
Dimensions ‏ : ‎ 6 x 0.75 x 9 inches

Best Sellers Rank: #2,339,760 in Books (See Top 100 in Books)
- #938 in Cooking Humor
- #6,341 in Philosophy (Books)
- #14,882 in Fiction Satire

Customer Reviews:
4.0 16 ratings

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About the authors

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Fritz Allhoff
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Fritz Allhoff, Ph.D., is currently an Associate Professor in the Department of Philosophy at Western Michigan University and a Senior Research Fellow at The Australian National University's Centre for Applied Philosophy and Public Ethics. He has been a Visiting Associate Professor in the Department of Philosophy at the University of Michigan, a Visiting Academic in the Future of Humanity Institute at Oxford University, a Visiting Fellow at the Center for Philosophy of Science at the University of Pittsburgh, and a Senior Research Fellow at the Institute for Ethics at the American Medical Association.
Most of his writing and teaching is in ethical theory, applied ethics, and the history and philosophy of biology and science. Recently he has been doing a lot of work in ethical issues of emerging technologies as well as in the ethics of terrorism and torture. For the technology part, see *What Is Nanotechnology and Why Does It Matter: From Science to Ethics* (Wiley-Blackwell, 2010). His next book, *Terrorism, Ticking Time-Bombs, and Torture* (University of Chicago Press) should be out sometime next year.
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Aki Kamozawa
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Dave Monroe
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Dave is an academic chair of applied ethics at St. Petersburg College and co-editor of SPC's ethics textbook, Ethics Applied 7.0 He is also the co-founder and former of the Lighthearted Philosophers' Society, a group of philosophers meeting annually to discuss humor seriously and laugh at the seriousness of philosophy. Porn and Philosophy is the second Philosophy for Everyone volume he's edited; the first is Food and Philosophy (with Fritz Allhoff). In his spare time, Dave loves spending time with (and creating culinary experiments for) his inspiring and beautiful wife, Rhonda, and their "family" of friends.
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katherine lancaster

Food

Reviewed in the United States on June 7, 2019

Verified Purchase

Book was in good condition. Flipped through contents. Looks interesting.

Reviewed in the United States on June 3, 2015

Verified Purchase

A mixture of heavy philosophy and very accessible articles.

Helpful

Chicago Book Addict

Both approachable and thoughtprovoking

Reviewed in the United States on May 18, 2009

If you enjoy reading and thinking about the many philosophical issues surrounding food this is the book for you. I picked it up on a whim and was pleasanly surprised by how much I enjoyed the content.

There were a few things that I appreciated about the book. The first was how diverse the different essays were. It covered everything from eating disorders to vegetarianism to food criticism and picky eating. Because of this I found myself thinking of food from so many different perspectives that I hadn't considered before. This book started many conversations between me and other foodies and I really appreciate how much it forced me to think. I love when a book leads me to ponder new things and ask new questions and that was definitely the case with this book.

I also appreciated how approachable this was. With a title like Food and Philosophy it could have easily become lofty and hard to digest, but this was not the case. I found it to be very enjoyable to read and something that even having only taken one philosophy course, was very accessible to me.

I also appreciated how well written the book was. It was clear they got quite articulate people from various perspectives which made it easy and enjoyable to read. Even when I didn't agree with an author's central point I still thought that the arguments were well written and supported.

Overall this was a great book. I appreciated not only that it was enjoyable and approachable to read but that it really made me think and question my attitudes around food.

9 people found this helpful

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bibliophile

If you enjoy thinking about what you eat...

Reviewed in the United States on May 5, 2009

...you must buy this book! Food & Philosophy will be a welcome addition to anyone who enjoys intelligent discussion of food tasting and enjoyment. The book covers philosophical topics ranging from ethics to aesthetics and from food culture to food criticism. Though it provides the reader with a full plate of philosophical discussion, it does so in an accessible and enjoyable way.

My favorite section of the book is the section entitled "Second Course: Edible Art and Aesthetics." In this section, the contributors tackle topics that consider the relationship between food enjoyment and aesthetics. I found the essay by noted philosopher (who works mostly in aesthetics) Carolyn Korsmeyer especially interesting.

Another notable section of the book is the section entitled "First Course: Taste & Food Criticism." Anyone who regularly reads reports and reviews from food critics will find this section interesting. I found Michael Shaffer's essay "Taste, Gastronomic Expertise, and Objectivity" particularly insightful.

I highly recommend this book!

3 people found this helpful

Helpful

James B. Mckelvey

Thinking too much

Reviewed in the United States on September 5, 2009

This book was written by professors who should eat more and think less. I own a restaurant and have a degree in philosophy, so I thought this would be very interesting. It's not. It's pedantic and boring. Don't waste your time.

4 people found this helpful

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