Cooking, Eating, Thinking

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Philosophy has often been criticized for privileging the abstract, thisvolume attempts to remedy that situation. Focusing on one of the most concrete ofhuman concerns, food, the editors argue for the existence of a philosophy of food.The collection provides various approaches to the subject matter, offering newreadings of a number of texts -- religious, philosophical, anthropological, culinary, poetic, and economic. Included are readings ranging from Plato's Phaedoand Verses of Sen-No-Rikyu to Peter Singer's "Becoming a Vegetarian" andJean-Fran ois Revel's Culture and Cuisine.This reader will haveparticular appeal for philosophers working in social theory, feminist theory, andenvironmental ethics, and for those working on alternative approaches to suchtraditional subject areas as epistemology, aesthetics, and metaphysics.