Food and Philosophy: Eat, Think, and Be Merry (Philosophy by Fritz Allhoff, Dave Monroe

By Fritz Allhoff, Dave Monroe

Food & Philosophy bargains a set of essays which discover a number of philosophical subject matters concerning meals; it joins Wine & Philosophy and Beer & Philosophy in within the "Epicurean Trilogy." Essays are prepared thematically and written by means of philosophers, nutrients writers, chefs.

* offers a severe mirrored image on what and the way we consume can give a contribution to a powerful delight in gastronomic pleasures
* A considerate, but playful assortment which emphasizes the significance of nutrition as a formal item of philosophical mirrored image in its personal right

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Additional info for Food and Philosophy: Eat, Think, and Be Merry (Philosophy for Everyone)

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109 (Vatican XXI). Plato, Gorgias 462–3; Timaeus 90A. , Emile Durkheim, 1858–1917. Columbus: Ohio State University Press: 325– 40. Bailey, Extant Remains, pp. 99 and 117 (PD XV, Vatican LXIX). Simmel, Georg. ” Food & Foodways, 5(4), 1994: 333–51; Bailey, Extant Remains, p. 109 (Vatican XXIII). qxd 8/3/07 11:25 AM Page 31 2 Carving Values with a Spoon Lydia Zepeda Tojuan non tlenon tikua kion (“We are what we eat” in Nahuatl) Our bodies are the cumulative manifestation of our personal, societal, and policy choices with respect to food, agriculture, and land.

Plato often advanced this argument, notably when beautifully analyzing love in The Symposium: the lover ideally abandons mere physical lust to strive for real, sublime (platonic) love. Plato worked hard at depicting a hierarchical model of the world, where ideas were supreme. By contrast to the wonderful realm of reason, food and drink reeked of the transient, inadequate, inferior, material world of the senses, bodily pleasures, and humdrum, non-philosophical activities. Anything to do with the stomach was inferior and to be shunned.

The emphasis was therefore on grains and beef. A key element in the process was the role of technology development in mechanizing US agriculture, in developing varieties of plants and animals suitable for monoculture, and in standardizing products to facilitate trade. Chemical means of fertilization and pest control further enhanced the ability to farm commodities. All of this would have been impossible without public resources. Publicly funded land grant universities and federal grants supported much of the research and development of the technology to industrialize agriculture and the food industry.

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