The Philosophy of Food: Volume 39 (Paperback)

Introduction: The Philosophy of Food
David M. Kaplan

1. Real Men Have Manners
Roger Scruton

2. Down-Home Global Cooking: A Third Option between Cosmopolitanism and Localism
Lisa Heldke

3. Hunger Is the Best Sauce
Kevin Sweeney

4. Tastes, Smells, and Everyday Aesthetics
Emily Brady

5. Ethical Gourmandism
Carolyn Korsmeyer

6. Two Evils in Food Country: Hunger and Lack of Representation
Michiel Korthals

7. Ethics and Genetically Modified Food
Gary Comstock

8. The Ethics of Food Safety in the Twenty-First Century: Who Keeps the Public Good?
Jeffrey Burkhardt

9. The Myth of Happy Meat
Richard P. Haynes

10. The Problem of Happy Meat and the Importance of Vegan Education
Gary Francione

11. Animal Ethics and Food Production in the Twenty-First Century
David Fraser

12. Nature Politics and the Philosophy of Agriculture
Paul B. Thompson

13. The Ethics and Sustainability of Aquaculture
Matthias Kaiser

14. Scenarios for Food Security
David Castle, Keith Culver, and William Hannah

15. Nutritionism and Functional Foods
Gyorgy Scrinis

16. In Vitro Meat: What Are the Moral Issues?
Stellan Welin, Julie Gold, and Johanna Berlin

Index

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