Cooking, Eating, Thinking: Transformative Philosophies of Food. Questo articolo non è disponibile.
Lingua: inglese
Editore: Indiana University Press, 1992
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- Usato
Da: Zoom Books East, Glendale Heights, IL, U.S.A.Zoom Books East
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Codice articolo ZEV.0253207045.VG
- Titolo
- Cooking, Eating, Thinking: Transformative Philosophies of Food
- Editore
- Indiana University Press
- Anno di pubblicazione
- 1992
- Condizione
- very_good
- Rilegatura
- Brossura
- Lingua
- inglese
- ISBN 10
- 0253207045
- ISBN 13
- 9780253207043
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. The collection provides various approaches to the subject matter, offering new readings of a number of textsreligious, philosophical, anthropological, culinary, poetic, and economic. Included are readings ranging from Platos Phaedo and Verses of Sen-No-Rikyu to Peter Singers "Becoming a Vegetarian" and Jean-François Revels Culture and Cuisine.
This reader will have particular appeal for philosophers working in social theory, feminist theory, and environmental ethics, and for those working on alternative approaches to such traditional subject areas as epistemology, aesthetics, and metaphysics.
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Informazioni sull’autore
DEANE W. CURTIN, Assistant Professor of Philosophy at Gustavus Adolphus College, has published in the areas of philosophy of art and environmental ethics. LISA M. HELDKE, Assistant Professor of Philosophy at Gustavus Adolphus College, writes and teaches in the area of pragmatist feminism.
DEANE W. CURTIN, Assistant Professor of Philosophy at Gustavus Adolphus College, has published in the areas of philosophy of art and environmental ethics. LISA M. HELDKE, Assistant Professor of Philosophy at Gustavus Adolphus College, writes and teaches in the area of pragmatist feminism.
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