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A research guide designed to introduce you to the field of philosophy. You'll find the materials, search tools, and other resources you need to start your research. If you need any assistance, please contact your librarian.
This research guide is intended to help students in Philosophy 491, Philosophy of Food taught by Dr. Mark Alfino. Use this resource to find encyclopedias, books, videos and journal articles to assist in doing research on the philosophy of food.
This book explores food from a philosophical perspective, bringing together sixteen leading philosophers to consider the most basic questions about food: What is it exactly? What should we eat? How do we know it is safe? How should food be distributed? What is good food? David M. Kaplan’s erudite and informative introduction grounds the discussion, showing how philosophers since Plato have taken up questions about food, diet, agriculture, and animals. However, until recently, few have considered food a standard subject for serious philosophical debate. Each of the essays in this book brings in-depth analysis to many contemporary debates in food studies--Slow Food, sustainability, food safety, and politics--and addresses such issues as "happy meat,” aquaculture, veganism, and table manners.
I Eat, Therefore I Think by Raymond D. Boisvert
Call Number: B105.F66 B65 2014
Publication Date: 2014-05-07
I Eat, Therefore I Think breaks new ground by introducing philosophy via an activity central to life: eating. Building on the original meaning of philosophy as love of wisdom, it explains how the search for wisdom can best succeed by addressing not just the mind, but the entire human being. Eating, an activity that integrates physiological, social, religious, cultural, ethical, and aesthetic dimensions, offers an opportunity to re-think fundamental questions.
The Hungry Soul by Leon R. Kass
Call Number: BD450 .K345 1999
Publication Date: 1999-05-01
The Hungry Soul is a fascinating exploration of the natural and cultural act of eating. Kass brilliantly reveals how the various aspects of this phenomenon, and the customs, rituals, and taboos surrounding it, relate to universal and profound truths about the human animal and its deepest yearnings.
The Future of Meat Without Animals by Brianne Donaldson (Editor); Christopher Carter (Editor)
Call Number: TP447.M4 F88 2016
Publication Date: 2016-08-16
Plant-based and cell-cultured meat, milk, and egg producers aim to replace industrial food production with animal-free fare that tastes better, costs less, and requires a fraction of the energy inputs. These products are no longer relegated to niche markets for ethical vegetarians, but are heavily funded by private investors betting on meat without animals as mass-market, environmentally feasible alternatives that can be scaled for a growing global population. This volume examines conceptual and cultural opportunities, entanglements, and pitfalls in moving global meat, egg, and dairy consumption toward these animal-free options. Beyond surface tensions of meatless meat and animal-free flesh, deeper conflicts proliferate around naturalized accounts of human identity and meat consumption, as well as the linkage of protein with colonial power and gender oppression.