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  1. Pigs in Paradise: Local Happy People Raising (Happy, Local) Pigs?Vaughn Baltzly & Colleen Myles - 2022 - East Asian Journal of Philosophy 1 (2):23-39.
    Our topic is food that is "local, ethical, and sustainable." We defend a surprising claim about such a conception (at least, on certain ways of specifying its three central components): namely, that it may lend support to some varieties of “conscientious carnivorism.” We focus on an especially illustrative instance of (potentially) moral meat-eating: the case of Cinta Senese, a once-endangered pig that holds a special place in the cultural and environmental landscape in Tuscany, Italy. In Tuscany, Cinta Senese constitute a (...)
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  2. Jonathan Rees. The Chemistry of Fear: Harvey Wiley’s Fight for Pure Food. 320 Pp., Illus., Notes, Index. Baltimore: Johns Hopkins University Press, 2021. $34.95 (Cloth); ISBN 97811421439952. E-Book Available. [REVIEW]Deborah Fitzgerald - 2022 - Isis 113 (1):200-201.
  3. Strength or Nausea? Children’s Reasoning About the Health Consequences of Food Consumption.Damien Foinant, Jérémie Lafraire & Jean-Pierre Thibaut - 2021 - Frontiers in Psychology 12.
    Children’s reasoning on food properties and health relationships can contribute to healthier food choices. Food properties can either be positive or negative. One of the main challenges in public health is to foster children’s dietary variety, which contributes to a normal and healthy development. To face this challenge, it is essential to investigate how children generalize these positive and negative properties to other foods, including familiar and unfamiliar ones. In the present experiment, we hypothesized that children might rely on cues (...)
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  4. The Politics of Knowledge in Inclusive Development and Innovation.David Ludwig, Birgit Boogaard, Phil Macnaghten & Cees Leeuwis (eds.) - 2021 - Routledge.
    This book develops an integrated perspective on the practices and politics of making knowledge work in inclusive development and innovation. While debates about development and innovation commonly appeal to the authority of academic researchers, many current approaches emphasize the plurality of actors with relevant expertise for addressing livelihood challenges. Adopting an action-oriented and reflexive approach, this volume explores the variety of ways in which knowledge works, paying particular attention to dilemmas and controversies. The six parts of the book address the (...)
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  5. The Spandrels of San Marcos: On the Very Notion of 'Landscape Ferment' as a Research Paradigm.Vaughn Bryan Baltzly - 2020 - In Colleen C. Myles (ed.), Fermented Landscapes: Lively Processes of Socio-environmental Transformation. Lincoln, NE: pp. 319-336.
    The central claim of the volume in which this chapter appears (*Fermented Landscapes*, ed. Colleen C. Myles, Univ. of Nebraska Press 2020) is that the chemical process of fermentation supplies an apt metaphor for understanding certain kinds of landscape change. The kinds of landscape change in question are, fortuitously, those often occasioned by commercial processes centered around fermentation itself: the commercial production of beer, wine, spirits, cider, cheese, and related fermented products. But what makes this metaphor apt? Which kinds of (...)
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  6. Can Unmodified Food Be Culinary Art?Sara Bernstein - 2020 - Argumenta 2 (5):185-198.
    You are sitting in Chez Panisse, Alice Waters’ acclaimed restaurant in Berkeley, California. After an extensively prepared, multi-course meal, out comes the dessert course: an unmodified but perfectly juicy, fresh peach. Many chefs serve such unmodified or barely-modified foods with the intention that they count as culinary art. This paper takes up the question of whether unmodified foods, served in the relevant institutional settings, can count as culinary art. I propose that there is a distinctive form of aesthetic trust involved (...)
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  7. Food Philosophy: An Introduction, by David M. Kaplan. [REVIEW]Sharon E. Mason - 2020 - Teaching Philosophy 43 (2):207-210.
  8. Ontological Frameworks for Food Utopias.Nicola Piras, Andrea Borghini & Beatrice Serini - 2020 - Rivista di Estetica 1 (75):120-142.
    World food production is facing exorbitant challenges like climate change, use of resources, population growth, and dietary changes. These, in turn, raise major ethical and political questions, such as how to uphold the right to adequate nutrition, or the right to enact a gastronomic culture and to preserve the conditions to do so. Proposals for utopic solutions vary from vertical farming and lab meat to diets filled with the most fanciful insects and seaweeds. Common to all proposals is a polarized (...)
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  9. The Spirit of Cocktails: On the Conceptual Structure of Cocktail Recipes.Davide Serpico, M. Cristina Amoretti & Marcello Frixione - 2020 - Humana Mente 38 (13):37-59.
    In this paper, we discuss the conceptual structure of cocktail recipes. This topic involves engaging questions for philosophers and food theorists due to some peculiar characteristics of cocktail recipes, such as the fact that they are standardised by international associations but, nonetheless, vagueness in some elements of the recipes introduces a degree of variability between cocktails of the same type. Our proposal is that a classical theory of concepts is unable to account for such peculiar features. Thus, only a hybrid (...)
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  10. Beeing & Time: Kiss of Chemoreception & the Bug in Dasein's Mouth.Virgil W. Brower - 2014 - In Laurence Talairach-Vielmas & Marie Bouchet (eds.), Insects in Literature & the Arts. Brussels, Belgium: pp. 197-217.
    "Brower explores the way philosophers were inspired by entomological social systems and communication to reflect on human psyche, social behavior, community organization, communication, and inter-individual relationships. His essay rehearses the swarms of insects embedded in contemporary philosophy and literary theory, not only showing how many of the major concepts (or philosophemes) in continental philosophy – sexuality, politics, thinking, time, interdependence, and language – draw lessons from the world of insects, but also illustrating again how the insect world spurred human reflection.".
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  11. Disagreement About Taste: Commonality Presuppositions and Coordination.Teresa Marques & Manuel García-Carpintero - 2014 - Australasian Journal of Philosophy 92 (4):701-723.
    The paper confronts the disagreement argument for relativism about matters of taste, defending a specific form of contextualism. It is first considered whether the disagreement data might manifest an inviariantist attitude speakers pre-reflectively have. Semantic and ontological enlightenment should then make the impressions of disagreement vanish, or at least leave them as lingering ineffectual Müller-Lyer-like illusions; but it is granted to relativists that this does not fully happen. López de Sa’s appeal to presuppositions of commonality and Sundell’s appeal to metalinguistic (...)
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  12. Locating Ecofeminism in Encounters with Food and Place.Chaone Mallory - 2013 - Journal of Agricultural and Environmental Ethics 26 (1):171-189.
    This article explores the relationship between ecofeminism, food, and the philosophy of place. Using as example my own neighborhood in a racially integrated area of Philadelphia with a thriving local foods movement that nonetheless is nearly exclusively white and in which women are the invisible majority of purchasers, farmers, and preparers, the article examines what ecofeminism contributes to the discussion of racial, gendered, classed discrepancies regarding who does and does not participate in practices of locavorism and the local foods movement (...)
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  13. Taste and Food in Rousseau's Julie, or the New Heloise. Wertz - 2013 - Journal of Aesthetic Education 47 (3):24.
    What are the historical origins of aesthetic education? One of these comes from the eighteenth century. This became an important theme in a novel of the time. Published in 1761, Jean-Jacques Rousseau’s Julie, or the New Heloise: Letters of Two Lovers Who Live in a Small Town at the Foot of the Alps1 was an instant success in eighteenth-century Europe. Widely read, the novel made European culture self-conscious and forced it to pay attention to aspects of living that had gone (...)
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  14. Galen on Food and Diet. [REVIEW]John Riddle - 2003 - Isis 94:518-518.
  15. The Art of Cookery in the Middle Ages. [REVIEW]Constance Hieatt - 1997 - Speculum 72 (2):567-569.
  16. Food for Thought: Philosophy and Food.Elizabeth Telfer - 1996 - Routledge.
    The importance of food in our individual lives raises moral questions from the debate over eating animals to the prominence of gourmet cookery in the popular media. Through philosophy, Elizabeth Telfer discusses issues including our obligations to those who are starving; the value of the pleasure of food; food as art; our duties to animals; and the moral virtues of hospitableness and temperance. Elizabeth Telfer shows how much traditional philosophy, from Plato to John Stuart Mill, has to say to illuminate (...)
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  17. Cooking, Eating, Thinking: Transformative Philosophies of Food.Deane W. Curtin & Lisa Maree Heldke (eds.) - 1992 - Indiana University Press.
    Philosophy has often been criticized for privileging the abstract; this volume attempts to remedy that situation. Focusing on one of the most concrete of human concerns, food, the editors argue for the existence of a philosophy of food.
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  18. Women and Food.Jeffner Allen - 1984 - Journal of Social Philosophy 15 (2):34-41.
  19. A Contribution To The History Of Chinese Dietetics.Lu Gwei-Djen & Joseph Needham - 1951 - Isis 42:13-20.