Meat consumption has long been a staple in China, but its environmental and social impacts have prompted the development of a market for meat substitutes. However, the question remains whether meat substitutes can coexist with traditional food culture in the context of sustainable development. To address this issue, the researchers used a mixed methods approach to examine the factors influencing Chinese consumers' purchase intentions for meat substitutes. This study conducted an online survey to (...) explore the demographic characteristics of Chinese consumers who are more likely to purchase meat substitutes. The online survey focused on environmental factors such as greenhouse gas emissions (GHGs), animal welfare, energy efficiency, and waste. Differences in the intention to purchase meat substitutes across various groups were compared using a Chi-square test. The results showed that women were more likely to buy meat alternatives for environmental sustainability, over half of the vegetarians were willing to purchase plant-based meat to reduce GHG emissions, and over a quarter of younger respondents were ready to buy cultured meat to minimize waste. Nearly a third of higher-income earners were willing to purchase cultured meat to protect animal welfare. Furthermore, the study conducted in-depth interviews with experts from various industries to explore consumer perceptions of meat alternatives. Text analysis revealed factors that motivate or discourage consumers from purchasing meat alternatives, such as traditional Chinese medicine, food therapy, masculinity, and other socio-cultural factors. The study highlights the complex interplay of cultural, environmental, and social factors that shape Chinese consumers' attitudes toward meat alternatives, providing new insights into the future of sustainable meat. (shrink)

España es el país europeo donde más carne se consume. El consumo de carne y sus efectos es objeto de discusión en distintos ámbitos por su impacto negativo en el medioambiente así como en la salud humana. Por ello, se persigue concienciar a la sociedad para reconsiderar su consumo. En este estudio se explora la actitud de los jóvenes españoles ante el consumo de carne. Los resultados muestran su preocupación por el impacto negativo de la carne pero subrayan barreras como (...) la falta de información por las cuales no están dispuestos a cambiar de hábito en el consumo de carne. (shrink)

Can humanity abandon its meat-based diet, and is it willing to? This diet is unique in that it institutes an endlessly bloody relationship to animals. Highlighted time and again in analyses of the sacrificial system, the possibility of substituting a plant-based offering for one that requires killing, replacing the latter with the former and eventually achieving equivalence between the two, could prove unexpectedly fruitful in contemporary discussions of substitutes for meat. This is the guiding question and the (...) answer, in the form of a structuralist hypothesis, that this article proposes to clarify and develop. (shrink)

Fulfilling the needs of securing the food market was a key problem for the economy of the People’s Republic of Poland. According to the assumptions of the socialist system, all basic means of production were owned by the state and society as a whole, and production: its structure and volume depended on central assumptions. Farmers not only had to face the issue of reconstruction of farms in the post-war period, they were also obliged to make compulsory deliveries, and had the (...) main responsibility for feeding the country. Production capacity in the face of the growing needs of society was insufficient, which forced rationing and the use of substitutes in the diet. There were periodic declines in the consumption of selected commodities, especially meat. The purpose of this article is to analyze the situation of the food market in the period 1945–1989, taking into account the burden of the countryside, the level of consumption and the import and export of basic food products. (shrink)

Mongolian traditional botanical knowledge has been rarely researched concerning the ethnobotany theory and methodology in the last six decades ). However, most of the known literature of indigenous knowledge and information regarding the use of local wild plants among Mongolian herders was first documented by several botanical research of Russian researchers in Mongolia through the 1940s and 1950s. One of the most comprehensive works was completed by A. A. Yunatov, which is known as “Fodder Plants of Pastures and Hayfields of (...) the People’s Republic of Mongolia”. Yunatov’s research sampled forage plants in Mongolia from 1940 to 1951 and subsequently published a study in 1954. The original transcript of FPM was later translated into Chinese and Mongolian during 1958 and 1968. In addition to morphological characteristics, distribution, habitat, phenology, palatability, and nutrition of forage plants, Yunatov`s record collected local names, the folk understanding and evaluation of the forage, as well as other relevant cultural meanings and the use of local wild plants in FPM through interviews. The book contains the most precious records created in the 1940s and 1950s on folk knowledge of the Mongolians' wild plants in Mongolia. It was composed of 8 chapters and 351 pages in total. The fifth chapter of FPM, entitled “The systematic overview of forage plants,” making up 272 pages. The order and content of the book-oriented along with profiles of specific plants. Yunatov collected detailed information on plants, such as the local name, morphology, distribution, habitats, ecological characteristics, and phenology. He also discussed the palatability of livestock, particular forage use, other usages, and chemical composition. Through careful reading and understanding of all three versions of the book ), the FPM-listed information of edible plants was categorized using ethnobotanical dependent analysis. The list of edible plants was ranked based on purposes and ethnobotanical inventories as per methodology and analysis used in the ethnobotany research. FPM listed 35 species are part of 15 families and 25 genera of wild edible plants. Most species belong to Liliaceae and Allium. Naturally grown grain and some food substitutes come from the starchy organs, such as seeds, bulbs, roots, and rhizomes of 12, accounting for 34.28% of all species. Wild vegetables come from the parts of a young plant, tender leaves, young fruits, lower leg of stems, and bulbs of 9 species, accounting for 25.71% of all species. There are only three species of wild fruits, accounting for 8.57% of all edible plant species. Tea substitutes consist of leaves, roots, follicle, and aboveground parts of 8 wild plant species, accounting for 22.85% of all species. Seasonings from the wild were made of the elements such as seeds, rhizomes, tender leaves of 7 species, accounting for 20.00% of all species. Similarities and differences are noticeable in utilizing wild edible plants among Mongolian populations living in Mongolia and Inner Mongolia. Six species of wild edible plants listed in FPM have been proven to be collected and consumed by Mongolians from the Genghis Khan era in the twelfth century to the present day. This proved that the Mongolians have a tradition of recognizing and utilizing wild plants, demonstrating historical and theoretical value. Seven species of plants mentioned in this book were closely correlated to the locals' processing of traditional dairy products, meat, and milk food. Yunatov was not an ethnobotanist, but his accurate documentation of interviews and surveys with Mongolians represents valuable information about the collection and consumption of local wild plants during 1940–1951 in Mongolia. His research mission meant to focus on forage grass, the feed plant that sustained livestock, while he also recorded plants consumed by humans. His records on the edible parts and intake methods of some plants are incomplete. Still, it provided ethnobotanical materials of a remarkable scientific value and a living history of ethnobotany in Mongolian regions. Even by today`s standards, it will be challenging to obtain first-hand information of the richness and to the extent of Yunatov’s research. (shrink)

The Cayman Turtle Farm is the only facility in the world that commercially produces green sea turtles for human consumption. The CTF has operated at a significant financial loss for much of its 45 years history and is maintained by substantial Cayman Island Government subsidies. These subsidies run into millions of Caymanian dollars and dwarf the funding allocated to The Caymanian Department of Environment to protect its unique biodiversity each year. We argue that it is time for the CTF to (...) terminate its sea turtle ‘farming’ initiative. Supporters argue that the CTF helps to conserve green turtles by providing legal and sustainable turtle meat for local Caymanian consumption. Opponents maintain that farmed turtle meat cannot serve as an effective economically viable substitute, and that the facility potentially harms Caribbean green turtle populations by promoting turtle meat consumption, when other Caribbean nations increasingly prohibit this practice. The CTF’s records demonstrate that commercial production has come at the expense of tens of thousands of sea turtles. We question the ethics of sea turtle farming and argue that the CTF could better contribute to conservation if it transitioned into a rehabilitation, research and education facility . Recommended first steps include prohibiting the sale of sea turtle products to international tourists, engaging with stakeholders, and assessing the true scale of local consumer demand for green turtle meat. (shrink)

Ostensibly a directory of philosophical terms, this book is actually far more: a relatively sophisticated introduction into the thinking of Greek philosophers through a historical examination of key terms and concepts. Seeking as far as possible to set the terms in their own context without the ramifications of later context and connotation, Peters approaches each as it were both vertically and horizontally. Entries, given in Roman alphabetization, are arranged in dictionary style and range from a line or so to eight (...) or ten pages for crucial terms like noûs or psyche. An English-Greek index provides the Greek equivalent for English terms. Each entry is generously cross-referenced, and the whole preceded by a brief but stimulating preface and preliminary note on language and philosophy. "To lighten the historical baggage" Peters substitutes generally a terminology transliterated from the Greek; this offers the enormous advantage of breaking through the frustrating ambiguity of would-be English translations; it also makes the terminology available to the many without a knowledge of Greek. On the other hand it might have been useful to have retained the original Greek alphabetization alongside the Romanized transliteration--partly as a bridge to the recognition of the Greek terms as they occur in the literature, and partly as a bridge in the reverse direction for those for whom the Romanized transliteration likewise requires a pause of recognition. Again, the book is geared to "the intermediate student"--rather than to either the beginner who, as Peters himself observes, would be better served by a history of ancient philosophy and perhaps a dictionary of basic terms, or the professional scholar who would require a treatment "both more massive and more nuanced." Thus it offers far less in the way of detailed references but far more meat in terms of substantial content than, say, Liddell and Scott. Any frustration experienced by the professional scholar in the treatment of his own particular interest and competence is, however, outweighed by the value of the book as a tool of reference useful not only to students and scholars in philosophy, but also to those in classics, theology, and even linguistics.--R. D. (shrink)

Ostensibly a directory of philosophical terms, this book is actually far more: a relatively sophisticated introduction into the thinking of Greek philosophers through a historical examination of key terms and concepts. Seeking as far as possible to set the terms in their own context without the ramifications of later context and connotation, Peters approaches each as it were both vertically and horizontally. Entries, given in Roman alphabetization, are arranged in dictionary style and range from a line or so to eight (...) or ten pages for crucial terms like noûs or psyche. An English-Greek index provides the Greek equivalent for English terms. Each entry is generously cross-referenced, and the whole preceded by a brief but stimulating preface and preliminary note on language and philosophy. "To lighten the historical baggage" Peters substitutes generally a terminology transliterated from the Greek; this offers the enormous advantage of breaking through the frustrating ambiguity of would-be English translations; it also makes the terminology available to the many without a knowledge of Greek. On the other hand it might have been useful to have retained the original Greek alphabetization alongside the Romanized transliteration--partly as a bridge to the recognition of the Greek terms as they occur in the literature, and partly as a bridge in the reverse direction for those for whom the Romanized transliteration likewise requires a pause of recognition. Again, the book is geared to "the intermediate student"--rather than to either the beginner who, as Peters himself observes, would be better served by a history of ancient philosophy and perhaps a dictionary of basic terms, or the professional scholar who would require a treatment "both more massive and more nuanced." Thus it offers far less in the way of detailed references but far more meat in terms of substantial content than, say, Liddell and Scott. Any frustration experienced by the professional scholar in the treatment of his own particular interest and competence is, however, outweighed by the value of the book as a tool of reference useful not only to students and scholars in philosophy, but also to those in classics, theology, and even linguistics.--R. D. (shrink)

In his influential article on the ethics of eating animals, Alastair Norcross argues that consumers of factory raised meat and puppy torturers are equally condemnable because both knowingly cause serious harm to sentient creatures just for trivial pleasures. Against this claim, I argue that those who buy and consume factory raised meat, even those who do so knowing that they cause harm, have a partial excuse for their wrongdoings. Meat eaters act under social duress, which causes volitional (...) impairment, and they often act from deeply ingrained habits, which causes epistemic impairment. But puppy torturers act against cultural norms and habits, consciously choosing to perform wrongful acts. Consequently, the average consumer of factory raised meat has, while puppy torturers lack, a cultural excuse. But although consumers of factory raised meat aren’t blameworthy, they are partially morally responsible for their harmful behavior – and for this, they should feel regret. (shrink)

I propose that meat replacement is to meat, as drag is to gender. Meat replacement has the potential to shake concepts of meat, like drag does for gender. Meat replacements not only mimic meat but disclose how meat itself is performed in carnivorous culture -and show that it may be performed otherwise. My approach is inspired by the show RuPaul’s Drag Race. The argument builds on an imitation of Judith Butler’s work on gender (...) performativity, performed by replacing ‘drag/ gender/ sex/ heterosexism’ terms and relations in Butler’s text with ‘meat replacement/ meat/ species/ carnism’ ones. (shrink)

The devastating impact of the COVID‐19 (coronavirus disease 2019) pandemic is prompting renewed scrutiny of practices that heighten the risk of infectious disease. One such practice is refusing available vaccines known to be effective at preventing dangerous communicable diseases. For reasons of preventing individual harm, avoiding complicity in collective harm, and fairness, there is a growing consensus among ethicists that individuals have a duty to get vaccinated. I argue that these same grounds establish an analogous duty to avoid buying and (...) eating most meat sold today, based solely on a concern for human welfare. Meat consumption is a leading driver of infectious disease. Wildlife sales at wet markets, bushmeat hunting, and concentrated animal feeding operations (CAFOs) are all exceptionally risky activities that facilitate disease spread and impose immense harms on human populations. If there is a moral duty to vaccinate, we also should recognize a moral duty to avoid most meat. The paper concludes by considering the implications of this duty for policy. (shrink)

Slaughter sets the debate about what is acceptable to do to animals at an extremely low bar. Recently, there has been considerable investment in developing cell-based meat, an alternative meat production process that does not require the raising and slaughtering of animals, instead using muscle cells cultivated in a bioreactor. We discuss the animal ethics impacts of cell-based and plant-based meat on human-animal interactions from animal welfare and rights perspectives, focusing on industrial meat production scenarios. Our (...) hypothesis is that the insertion of cell-based meat in the global meat market may alleviate farm animal suffering and potentially restore resources for wild fauna. We employed a conservative estimation of the cell-based meat contribution to the global meat market in the year 2040 to analyze the consequences for human-animal relationships for both wild animals and farmed domesticated animals. We discuss possible effects of an animal cell domestication process, previously described as the second domestication, on human-animal relationships. We consider its potential to reduce the impact of human demographic changes and land use on animal life, in particular whether there would be increased biomass availability and free land for wild animals. We anticipate a major reduction in animal suffering due to the decrease in the number of individual animals involved in food production, which justifies the adoption of cell-based meat from a utilitarian perspective. For the conventional animal food production that remains, further consideration is needed to understand which systems, either high or low welfare, will be retained and the impact of the innovation on the average farm animal welfare. Additionally, it seems likely that there will be less acceptance of the necessity of animal suffering in farming systems when meat production is uncoupled from animal raising and slaughter, supported by a deontological perspective of animal ethics. Consequent to this is anticipated the mitigation of relevant barriers to animal protection and to the recognition of animals as subjects by legislation. Thus, the development of the alternative meats may be related to a significant change in our relationship with non-human animals, with greater benefits than the prima facie effects on farm animals. (shrink)

In a world where meat is often a token of comfort, health, hospitality, and abundance, one can be forgiven for raising an eyebrow at the conjunction “meat and evil.” Why pull meat into the orbit of harm, pestilence, ill-will, and privation? From another perspective, the answer is obvious: meat—the flesh of slaughtered animals taken for food—is the remnant of a feeling creature who was recently alive and whose death was premature, violent, and often gratuitous. The truth (...) is that meat has a checkered history in the West. From its origin-story in Abrahamic religion to its industrial production in today’s world, meat is well-marbled with evil and its minions: sin, violence, injustice, destruction, suffering, and death. Beyond keeping company with these obtrusive forms of evil, meat’s success at remaining, nevertheless, in our collective good graces illuminates some of evil’s subtler shades too. We might learn something of insidiousness, self-deception, rationalization, and bad faith by exploring why the ever-strengthening consensus that habitual meat-eating is unhealthful, morally dubious, and environmentally damaging is often still no match for a philosopher’s savor of cheeseburgers. My aim is to consider meat’s fitness for a place in the Western history of evil by reflecting briefly on its outsized roles at the bookends of this narrative: meat’s primeval history in Genesis, and its contribution today to ethical and environmental problems of arguably apocalyptic proportions. (shrink)

Between people who unabashedly support eating meat and those who adopt moral vegetarianism, lie a number of people who are uncomfortably carnivorous and vaguely wish they could be vegetarians. Opposing animal suffering in principle, they can ignore it in practice, relying on the visual disconnect between supermarket meat and slaughterhouse practices not to trigger their moral emotions. But what if we could have the best of both worlds in reality—eat meat and not harm animals? The nascent biotechnology (...) of tissue culture, originally researched for medical applications, holds out just such a promise. Meat could be grown in vitro without killing animals. In fact, this technology may not just be an intriguing option, but might be our moral obligation to develop. (shrink)

Modern attitudes to meat in both men and women reflect a strong meat-masculinity association. Sex differences in the relationship between meat and masculinity have not been previously explored. In the current study we used two IATs (implicit association tasks), a visual search task, and a questionnaire to measure implicit and explicit attitudes towards meat in men and women. Men exhibited stronger implicit associations between meat and healthiness than did women, but both sexes associated meat (...) more strongly with 'healthy' than 'unhealthy' concepts, suggesting that the meat-masculinity association readily observed across western cultures may be mediated by a meat-strength/power association. The sex difference was not related to explicit attitudes to meat, nor was it attributable to a variety of other factors, such as a generally more positive disposition toward meat in men than women. Men also exhibited an attention bias toward meats, compared to non-meat foods, while females exhibited more caution when searching for non-meat foods, compared to meat. These biases were not related to implicit attitudes, but did tend to increase with increasing hunger levels. Potential ultimate explanations for these differences, including sex differences in bio-physiological needs and receptivity to social signals are discussed. (shrink)

I propose that the intensification of meat production ironically makes meat concepts available to be populated by plants. I argue that what I call “technologies of effacement” facilitate the intensification of animal farming and slaughter by blocking face-to-face encounters between animals and people (Levinas 1969; Efstathiou 2018, 2019). My previous ethnographic work on animal research identifies technologies of effacement as including (a) architectures and the built environment, (b) entry and exit rules, (c) special garments, (d) naming and labeling (...) procedures, and (e) protocols for handling animals (Efstathiou 2018, 2019). Building on ethnographic research by Dawn Coppin (2003) and Nöellie Vialles (1994), in the United States and France respectively, I propose that (a) Concentrated Animal Feeding Operation (CAFO) buildings, gestation, and farrowing crates; (b) rules for entering and exiting the slaughterhouse; (c) white slaughterhouse garments; (d) unique identification systems; and (e) “trapping” animals before stunning can all operate as technologies of effacement. Though developed to serve other manifest aims, like hygiene, expediency, or safety, these technologies operate to sustain routine, inviting one to look at animals as tokens of a known type while blocking encounters between humans and animals (and also among animals) as radically different, morally significant Others (Efstathiou 2018, 2019). (shrink)

By focusing on the caloric composition of hunted prey species, optimal foraging research has shown that hunters usually make economically rational prey choice decisions. However, research by meat scientists suggests that the gustatory appeal of wildlife meats may vary dramatically. In this study, behavioral research indicates that Mayangna and Miskito hunters in Nicaragua inconsistently pursue multiple prey types in the optimal diet set. We use cognitive methods, including unconstrained pile sorts and cultural consensus analysis, to investigate the hypothesis that (...) these partial preferences are influenced by considerations of meat flavor. Native informants exhibit high agreement on the relative appeal of different meats. Given the absence of other noteworthy differences between spider monkeys (Ateles geoffroyi) and howler monkeys (Alouatta palliata), the unappealing flavor of howler monkeys seems to be a factor in the partial preference for this species. (shrink)

We apply Mints’ technique for proving the termination of the epsilon substitution method via cut-elimination to the system of Peano Arithmetic with Transfinite Induction given by Arai.

It is hoped that modern sensory substitution and augmentation devices will be able to replace or expand our senses. But to what extent has this been achieved to date? To what extent are the experiences created by sensory substitution devices like the sensory experiences that we are trying to replace? To what extent can we augment people’s senses providing them with new information and new experiences? The first aim of this introduction is to delve deeply into this question to discover (...) the usefulness of these devices, to outline the different sorts of experience that might be created, and what the evidence tells us about these experiences. While there are some reasons to be hopeful about the powers of sensory substitution devices, there are also reasons to wonder whether they will ever really have the practical applications that we hope they might have. The second aim is to look to see whether the study of modern sensory substitution and augmentation devices can shed light on the nature of our senses and perception in general. Much of the philosophical, psychological, and neuroscientific work that takes place concerning sensory substitution and augmentation is keenly aware of the possibility that it might help our understanding and it seeks to comprehend many different aspects of perception. (shrink)

Rising global demand for meat will result in increased environmental pollution, energy consumption, and animal suffering. Cultured meat, produced in an animal-cell cultivation process, is a technically feasible alternative lacking these disadvantages, provided that an animal-component-free growth medium can be developed. Small-scale production looks particularly promising, not only technologically but also for societal acceptance. Economic feasibility, however, emerges as the real obstacle.

In vitro meat, or cultured meat, is one of the ideas that are being proposed to help solve the problems associated with the ever growing global meat consumption. The prospect is a source or great moral hope, but also generates doubts and criticism. In this paper, we focus on worries about the alleged unnaturalness of in vitro meat; and the possible deterioration of our relations with nature and animals. We will argue that arguments about naturalness take (...) us to any conclusion we want. As to our relations with nature and animals, we think it more plausible that cultured meat will lead to improvement than to deterioration. (shrink)

In this paper we formulate epsilon substitution method for a theory $\Pi _{2}^{0}$-FIX for non-monotonic $\Pi _{2}^{0}$ inductive definitions. Then we give a termination proof of the H-processes based on Ackermann [1].

New Tenth Anniversary edition of this classic text with a new preface by the author, compares myths about meat-eating with myths about manliness, and seeks to ...

The analysis of meat and its place in Western culture has been central to Human-Animal Studies as a field. _Meat Culture_ brings into focus urgent critiques of hegemonic ‘meat culture’, animal farming and the wider animal industrial complex.

The goal of ethical veganism is a vegan world or, at least, a significantly vegan world. However, despite the hard work done by vegan activists, global meat consumption has been increasing (Saiidi 2019; Christen 2021). Vegan advocates have focused on ethics but have ignored the importance of tradition and identity. And the advent of veggie meat alternatives has promoted food that emulates animal products thereby perpetuating the meat paradigm. I suggest that, in order to make significant changes (...) toward ending animal exploitation, ethical vegans give more attention to tradition and identity. Furthermore, I propose that raw veganism is the most ethical diet and can be the best way to move away from animal-based food. (shrink)

Sensory substitution devices are a type of sensory prosthesis that (typically) convert visual stimuli transduced by a camera into tactile or auditory stimulation. They are designed to be used by people with impaired vision so that they can recover some of the functions normally subserved by vision. In this chapter we will consider what philosophers might learn about the nature of the senses from the neuroscience of sensory substitution. We will show how sensory substitution devices work by exploiting the cross-modal (...) plasticity of sensory cortex: the ability of sensory cortex to pick up some types of information about the external environment irrespective of the nature of the sensory inputs it is processing. We explore the implications of cross-modal plasticity for theories of the senses that attempt to make distinctions between the senses on the basis of neurobiology. (shrink)

Comparing food taboos across 78 cultures, this paper demonstrates that meat, though a prized food, is also the principal target of proscriptions. Reviewing existing explanations of taboos, we find that both functionalist and symbolic approaches fail to account for meat's cross-cultural centrality and do not reflect experience-near aspects of food taboos, principal among which is disgust. Adopting an evolutionary approach to the mind, this paper presents an alternative to existing explanations of food taboos. Consistent with the attendant risk (...) of pathogen transmission, meat has special salience as a stimulus for humans, as animal products are stronger elicitors of disgust and aversion than plant products. We identify three psychosocial processes, socially-mediated ingestive conditioning, egocentric empathy, and normative moralization, each of which likely plays a role in transforming individual disgust responses and conditioned food aversions into institutionalized food taboos. (shrink)

Recent analyses of food sharing in small-scale societies indicate that reciprocal altruism maintains interhousehold food transfers, even among close kin. In this study, matrix-based regression methods are used to test the explanatory power of reciprocal altruism, kin selection, and tolerated scrounging. In a network of 35 households in Nicaragua’s Bosawas Reserve, the significant predictors of food sharing include kinship, interhousehold distance, and reciprocity. In particular, resources tend to flow from households with relatively more meat to closely related households with (...) little, as predicted by kin selection. This generalization is especially true of household dyads with mother-offspring relationships, which suggests that studies of food sharing may benefit from distinctions between lineal and collateral kin. Overall, this analysis suggests that exchanges among kin are primarily associated with differences in need, not reciprocity. Finally, although large game is distributed widely, qualitative observations indicate that hunters typically do not relinquish control of the distribution in ways predicted by costly signaling theory. (shrink)

Many philosophers use findings about sensory substitution devices in the grand debate about how we should individuate the senses. The big question is this: Is “vision” assisted by (tactile) sensory substitution really vision? Or is it tactile perception? Or some sui generis novel form of perception? My claim is that sensory substitution assisted “vision” is neither vision nor tactile perception, because it is not perception at all. It is mental imagery: visual mental imagery triggered by tactile sensory stimulation. But it (...) is a special form of mental imagery that is triggered by corresponding sensory stimulation in a different sense modality, which I call “multimodal mental imagery.”. (shrink)

An increasing amount of twenty-first century metaphysics is couched in explicitly hyperintensional terms. A prerequisite of hyperintensional metaphysics is that reality itself be hyperintensional: at the metaphysical level, propositions, properties, operators, and other elements of the type hierarchy, must be more fine-grained than functions from possible worlds to extensions. In this paper I develop, in the setting of type theory, a general framework for reasoning about the granularity of propositions and properties. The theory takes as primitive the notion of a (...) substitution on a proposition (property, etc.) and, among other things, uses this idea to elucidate a number of theoretically important distinctions. A class of structures are identified which can be used to model a wide range of positions about the granularity of reality; certain of these structures are seen to receive a natural treatment in the category of M-sets. (shrink)

A widely accepted view in epistemology is that we do not have direct control over our beliefs. And we surely do not have as much control over our beliefs as we have over simple actions. For instance, you can, if offered $500, immediately throw your steak in the trash, but a meat-eater cannot, at will, start believing that eating animals is wrong to secure a $500 reward. Yet, even though we have more control over our behavior than we have (...) over our beliefs, some of our behavior, especially moral behavior, is heavily influenced by our beliefs. Meat-eating is one example. So, if we do not have direct control over our beliefs and our beliefs influence our moral behavior, it’s no wonder meat-eaters aren’t immediately boycotting Burger King and lining up for the Beyond Burger after hearing about the mistreatment of farmed animals. So, how, or can we, inspire meat-eaters to change their beliefs regarding the moral significance of meat-eating and, consequently, their animal-eating behavior? I propose an answer to this difficult question. (shrink)

In the substitutional framework, validity is truth under all substitutions of the nonlogical vocabulary. I develop a theory where □ is interpreted as substitutional validity. I show how to prove soundness and completeness for common modal calculi using this definition.

The project of growing meat artificially represents for some the next best thing to humanity. If successful, it could be the solution to several problems, such as feed- ing a growing global population while reducing the environmental impact of raising animals for food and, of course, reducing the amount and degree of animal cruelty and suffering that is involved in animal farming. In this paper, I argue that the issue of the morality of such a project has been framed (...) only in terms of the best conse- quences for the environment, animals, and humans, or in terms of deontic princi- ples. I argue that to appreciate how deep and difficult this issue is, it is necessary to consider it in terms of a virtue-oriented approach. Such an approach will reveal aspects that are not apparent, not contemplated by typical approaches, but are essen- tial to our understanding of the morality of lab-grown meat. As I argue, evaluating the issue from a virtue-oriented perspective suggests that the project of in vitro meat should not be supported because it stems from unvirtuous motivations. (shrink)

Scientists have shown that the practice of factory farming is an increasingly urgent danger to human health, the environment, and nonhuman animal welfare. For all these reasons, moral agents must consider alternatives. Vegetarian food production, humane food animal farming, and in-vitro meat production are all explored from a variety of ethical perspectives, especially utilitarian and rights-based viewpoints, all in the light of current U.S. and European initiatives in the public and private sectors. It is concluded that vegetarianism and potentially (...) in-vitro meat production are the best-justified options. (shrink)

Sensory substitution devices make use of one substituting modality to get access to environmental information normally accessed through another modality . Based on behavioural and neuroimaging data, some authors have claimed that using a vision-substituting device results in visual perception. Reviewing these data, we contend that this claim is untenable. We argue that the kind of information processed by a SSD is metamodal, so that it can be accessed through any sensory modality and that the phenomenology associated with the use (...) of a SSD is best described in terms of spatial phenomenology, only. (shrink)

Cultured meat is a lab grown product that aims to tackle the cravings of omnivores who struggle to switch to a plant-based diet, while still being friendly to animals and the environment. Possibly, in time, the curiosity to apply this technology towards human meat production will emerge. However, when presented with the thought of eating cultured human meat potential consumers’ reaction greatly varies from pure disgust to indifference to excitement. This instinctive response indicates a lack of preformed (...) judgements towards the topic. Without a clear vision on the possibility of cultured human meat, scattered and uncertain regulations will fail to uphold paramount moral values. The risk is that we would either dig into this option out of excitement, or ban it without convincing motivations. The ethical theories of deontology and consequentialism can be followed to investigate this divisive issue. With an evaluation based on disgust I argue that the deontological perspective is mostly concerned with values of identity and humanness, while with a chain-reaction reasoning I argue that consequentialism would be concerned with health safety, privacy and equality. I conclude that cultured human meat is not acceptable. (shrink)

Since several landmark legal decisions in the 1970s and 1980s, substituted judgment has become widely accepted as an approach to decision‐making for incapacitated patients that incorporates their autonomy and interests. Two notable exceptions have been cases involving minors and those involving cognitively or psychiatrically impaired individuals who never previously possessed the ability to contemplate the medical decisions involved in their care. While a best interest standard may have universal merit in pediatric cases, this paper argues that substituted judgement has been (...) rejected too broadly for “never‐capacitated” patients. It then lays out a three‐condition test for using substituted judgment in these cases. For a subset of “never‐capacitated” patients who belong to distinctive religious or cultural communities with clear medical values and have an appropriate surrogate, these values may prove helpful in vindicating the interests of the never‐capacitated and should not be blanketly dismissed. (shrink)

Cultured meat, or in vitro meat, is one of the ideas that are being proposed to help solve the problems associated with the ever-growing global meat consumption. The prospect may bring benefit for the environment, climate, and animal ethics, but has also generated doubts and criticism. A discussion of the possible environmental benefit and of animal ethics issues in relation to cultured meat production will be given. A perceived 'unnaturalness' of cultured meat may be one (...) of the strongest barriers for public acceptance. This will be discussed and rejected. As to our relations with nature and animals, it is plausible that cultured meat will lead to improvement rather than to deterioration. The issue of public acceptance and some of the problems of introducing this new product on the market will also be discussed. (shrink)

In the first part of the article, an account of moral judgment in terms of emotional dispositions is given. This account provides an expressivist explanation of three important features of moral demands: inescapability, authority independence and meriting. In the second part of the article, some ideas initially put forward by Christopher Boehm are developed and modified in order to provide a hypothesis about the evolution of the ability to token moral judgments. This hypothesis makes evolutionary sense of inescapability, authority independence (...) and meriting. It does so by referring to the selection pressures generated in the Late Pleistocene by large-game hunting. If the hypothesis is correct, we can say that, in a sense, meat made us moral. (shrink)

The ecofeminist argument for veganism is powerful. Meat consumption is a deeply gendered act that is closely tied to the systematic objectification of women and nonhuman animals. I worry, however, that presenting veganism as "the" moral ideal might reinforce rather than alleviate the disordered status quo in gendered eating, further disadvantaging women in patriarchal power structures. In this chapter, I advocate a feminist account of ethical eating that treats dietary choices as moral choices insofar as they constitute an integral (...) part of our relationships to ourselves and to others. I believe that we should think of dietary choices in Aristotelian moral terms as a mean relative to us, falling on a continuum between the vice of doing injustice to ourselves, on the one hand, and the vice of doing injustice to others, on the other. On this view, what it is moral to eat for individuals is not a fixed ideal, but rather depends on particulars of our physiological, psychological, economic, cultural, and relational situations. (shrink)

The use of traditional chicken breeds with a dual purpose has become a relevant topic in Germany mainly due to animal welfare concerns and the importance of conserving genetic variability in poultry farming. However, consumers have little knowledge about the different chicken breeds used in the industry; making it challenging to communicate traditional breeds and their advantages to consumers. Hence, this study takes the approach to look at consumers’ perceptions of different breeds. We analyze consumers’ evaluations of pictures showing four (...) dual-purpose chicken breeds. First, an eye-tracking study and think-aloud protocols were used to obtain open associations consumers make with each breed. Based on the results, an online survey was conducted to quantify consumers associations with different breeds and consumers’ interest in meat products with animal pictures on the packaging. Results show that consumers’ attention to pictures of chickens is mostly focused on their body and head, particularly with the Vorwerkhuhn. Consumers associate white breeds to white egg and meat production, while brown breeds are associated to brown egg production. Only a smaller segment of consumers, who are more engaged to animal welfare, accept pictures of animals on meat packages. We conclude that the marketing of meat products of traditional chicken breeds by using pictures is not a useful approach for the mass market. However, within smaller market concepts, such pictures can be used to communicate an alternative chicken meat production system that may lead to purchases of traditional dual-purpose breeds. (shrink)

Many environmental ills derive from humanity’s unsustainable fondness for meat, a fondness that often pushes (and sometimes breaks) environmental limits and reveals unsustainable patriarchal ideologies. Han Kang’s The Vegetarian and Ang Li’s The Butcher’s Wife each, in very different ways, expose the strands of “meat and gender” enmeshments in Korea and Taiwan respectively, showing the mutual interdependence of carnivorism and patriarchal power. So deeply rooted are the entangled strands of carnivorism and sexism that contesting them (either together or (...) apart) means dismantling the very definition of human corporeality: in The Vegetarian, this means that a woman becomes a plant; in The Butcher’s Wife, it means that a man becomes the very cattle he has spent his life slaughtering; in both, questioning meat is a very dangerous challenge that comes from a woman through a narrative perspective that is clearly feminist. Both novels plainly show deep analogies and correspondences between domestic violence and violence against animals, and yet, in both, there is a taut relationship between vegetable-based histories and a more meat-based modernity. This article argues firstly that the violence of meat-eating in The Vegetarian and The Butcher’s Wife is both physical and psychological. Dreams and madness are involved. Normalcy is male, deviance female. Order is meat, chaos vegetal. And the threat of death will either be fully realized or will hang menacingly in the air. Secondly, this article argues that the novels importantly show that breaking points (psychological and environmental) are often utterly unpredictable and that once breached, the results can also be devastatingly unpredictable. (shrink)

Meat abstinence, as is practiced in some religions, has a positive impact on reducing the damages that the process of meat production inflicts on the environment. The Ethiopian Orthodox Christians observe fasting by abstaining from meat for more than half a year, and this seems to do the environment and economy some good. Religion has been playing a regulatory role between ever-increasing meat demands and the country’s fast-growing meat and live animal exports. The article concludes (...) that individuals' tendency to drift from religious life practices, coupled with a growing middle class that can afford to buy meat regularly, and the country’s need to maximize foreign currency through meat and livestock exportation, is likely to see Ethiopia introduce intensive livestock production in the not too distant future, to meet domestic meat demands and increase livestock export earnings. (shrink)

Hilbert proposed the epsilon substitution method as a basis for consistency proofs. Hilbert's Ansatz for finding a solving substitution for any given finite set of transfinite axioms is, starting with the null substitution S0, to correct false values step by step and thereby generate the process S0,S1,… . The problem is to show that the approximating process terminates. After Gentzen's innovation, Ackermann 162) succeeded to prove termination of the process for first order arithmetic. Inspired by G. Mints as an Ariadne's (...) thread we formulate the epsilon substitution method for the theory ID1 of non-iterated inductive definitions for disjunctions of simply universal and existential operators, and give a termination proof of the H-process based on Ackermann 162). The termination proof is based on transfinite induction up to the Howard ordinal. (shrink)

The recent highlighting of meat’s environmental costs has added acute urgency to longstanding moral and political contestations around animal agriculture and the meat economy. This introductory essay sets out the volume’s key premise that the practices of our contemporary meat regime are shaped as much by cultural and imaginative factors as by ecological debate, political deliberation and moral reasoning. Specifically, drawing on work by Melanie Joy, Annie Potts and Nick Fiddes, we explore the value of literary-critical perspectives (...) as a complement to the more familiar ethical and political analyses. We begin by offering an historical overview of meat culture as it has developed in the last century in Europe and North America before outlining the ways in which a post-anthropocentric literary practice is emerging in relation to this context. This survey allows us to articulate the volume’s contribution to work in animal studies and the more recent field of vegan studies, as formulated by Laura Wright and others. (shrink)