In this Book
- Food and Philosophy: Selected Essays
- Book
- 2017
- Published by: TCU Press
summary
These essays on food and philosophy were written over several decades. Not only philosophers and historians but individuals who have an ongoing interest in food should relish them. The essays cover wide-ranging topics that include genetically modified organisms, chocolate and its world, food as art, the pornography of food, and the five flavors of Chinese cuisine. In addition, there are several chapters that deal with the refinement of erudite (professional) cuisine from popular (regional) cuisine in the seventeenth and eighteenth centuries in Europe. One chapter stands alone as an analysis of the Native American cultural foundations of maize. The book opens with an essay on the philosophy of food history that addresses three fundamental problems: the duplication of sensations and taste, the understanding of recipes from other historical periods, and the sorts of judgments that are included or excluded in a historical narrative. The book ends with an exposition of R. G. Collingwood’s anthropology of eating and dining, which completes the discussion with an analysis of the magical symbolism of those cultural activities.
Table of Contents
Download Full Book
- Title Page, Copyright Page
- pp. i-vi
- Acknowledgments
- pp. ix-x
- Introduction
- pp. 1-8
- Chapter 11: Is There a Pornography of Food?
- pp. 145-151
- Chapter 12: Chocolate and Its World
- pp. 152-159
- About the Author
- pp. 182-183
Additional Information
ISBN
9780875656441
Related ISBN(s)
9780875656380
MARC Record
OCLC
973545331
Pages
192
Launched on MUSE
2017-03-03
Language
English
Open Access
No