Author(s): Fritz Allhoff & Dave Monroe (eds)

General/Other Cooking

Insightful and zesty, this engaging volume encourages readers to sample essays that appeal to their philosophical tastes. Organized thematically like an a la carte menu, the book opens with "Food in Culture & Society," a glimpse at the inherently social and cultural aspects of food, whetting the appetite for what is to follow, including topics such as: Who decides just what constitutes quality cuisine or foul fare? Is food aesthetically important? How are food and sensuality related? Do we have an ethical responsibility to eat organic, free-range, vegetarian, or locally grown foods? In addition to contributions by philosophers, the book also includes a rare collection of essays by culinary professionals and food critics who infuse their passion for food with philosophical flavorings. Another installment in the "Epicurean Trilogy" (together with "Wine & Philosophy" and "Beer & Philosophy"), "Food & Philosophy" serves up a healthy helping of timely food-oriented thinking. Review: "Food & Philosophy: What a rare and brilliant book! Certainly chefs must be aware of precise technique, privy to the science behind cooking, and reverent of pristine and seasonal product. But now, more than ever, if a culinarian is even attempting to achieve greatness, he or she must be immersed in the basic premise of 'Why we celebrate food!' This profound work should be required reading, not just for those of us involved in the culinary arts, but for everyone interested in food."Charlie Trotter, Gourmet Chef "Food & Philosophy offers tasty insight into the worlds of gastronomy and wisdom, and shows why these two ingredients are not mutually exclusive. Offering everything from 'Vegetarianism and Dietary Choice' to 'Picky Eating is a Moral Failing,' this book's menu has something for everyone, and is bound to awaken your mind's taste buds!"Graham Elliot Bowles, Chef de Cuisine, Avenues "Food & Philosophy is a book we're very happy to keep at our bedside for late-night reflection and indeed inspirational 'food for thought.'"Andrew Dornenburg and Karen Page, authors of Becoming a Chef Commendation Quotes: ""Food & Philosophy": What a rare and brilliant book! Certainly chefs must be aware of precise technique, privy to the science behind cooking, and reverent of pristine and seasonal product. But now, more than ever, if a culinarian is even attempting to achieve greatness, he or she must be immersed in the basic premise of 'Why we celebrate food!' This profound work should be required reading, not just for those of us involved in the culinary arts, but for everyone interested in food." "Charlie Trotter, Gourmet Chef" ""Food & Philosophy" offers tasty insight into the worlds of gastronomy and wisdom, and shows why these two ingredients are not mutually exclusive. Offering everything from 'Vegetarianism and Dietary Choice' to 'Picky Eating is a Moral Failing, ' this book's menu has something for everyone, and is bound to awaken your mind's taste buds!" "Graham Elliot Bowles, Chef de Cuisine, Avenues" ""Food & Philosophy" is a book we're very happy to keep at our bedside for late-night reflection and indeed inspirational 'food for thought.'" "Andrew Dornenburg and Karen Page, authors of Becoming a Chef" "A truly well rounded view...and a critical reflection on what and how we eat can contribute to a robust enjoyment of gastronomic pleasures." "Gourmet Retailer" Contents: Dedication.Acknowledgements.Foreword.Introduction: Settling the Table: An Introduction to Food and Philosophy (Fritz Allhoff, Western Michigan University and Dave Monroe, Michigan State University)Appetizers: Food in Culture and Society.1. Epicurus, The Foodies' Philosopher (Michael Symons, Marsden Fund culinary researcher)2. Carving Values with a Spoon (Lydia Zepeda, University of Wisconsin)3. Should I Eat Meat?: Vegetarianism and Dietary Choice (Jen Wrye, Carleton University)4. Sublime Hunger: A Consideration of Eating Disorders Beyond Beauty (Sheila Lintott, Bucknell University)First Course: Taste and Food Criticism.5. Taste Perception, Scepticism, and Gastronomic Expertise (Michael Shaffer, St. Cloud State University)6. Who Needs a Critic?: The Standard of Taste and the Power of Branding (Jeremy Iggers, Minneapolis Star Tribune) 7. Hungry Engrams: Food and Non-Representational Memory (Fabio Perasecoli, New York University)Second Course: Edible Art & Aesthetics. 8. Can a Soup Be Beautiful?: The Rise of Gastronomy and the Aesthetics of Food (Kevin Sweeney, University of Tampa)9. Can Food Be Art?: The Problem of Consumption (Dave Monroe, Michigan State University)10. Delightful, Delicious, Disgusting (Carolyn Korsmeyer, SUNY Buffalo)11. Food Fetishes and Sin-Esthetics: Professor Dewey, Please Save Me from Myself (Glenn Kuehn, Convivium)Dessert: Eating & Ethics.12. Eating Well: Thinking Ethically about Food (Roger King, University of Maine)13. Picky Eating as a Moral Failing (Matt Brown, UC San Diego)14. Shall We Dine?: Confronting the Strange and Horrifying Story of GMOs in Our Food (Paul Thompson, Michigan State University)15. Taking Stock: An Overview of Arguments for and against Hunting (Linda Jerofke, Eastern Oregon University)Petits Fours: Compliments of the Chef.16. Food and Sensuality: The Perfect Pairing (Jennifer Iannolo, The Gilded Fork)17. Duty to Cook: Exploring the Unique Intents and Ethics of Restaurant and Home Cuisine (Christian Krautkramer, Boston University)18. Diplomacy of the Dish: Cultural Understanding through Taste (Mark Tafoya, ReMARKable Palate Personal Chef Service)19. Balancing Tastes: Inspiration, Taste, and Aesthetics in the Kitchen (Aki Komozawa, IdeasInFood.com and Alex Talbot, IdeasInFood.com)Afterword.20. Thus Ate Zarathustra (Woody Allen) Biosketches. First published October 2007.