Food and Philosophy by Fritz Allhoff
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Food and Philosophy
By Fritz Allhoff

Food and Philosophy

Eat, Think, and be Merry

Edited by See other recent books by Fritz Allhoff See other recent books by Dave Monroe
Format: Paperback

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Food and Philosophy by Fritz Allhoff

Book Description

Food & Philosophy offers a collection of essays which explore a range of philosophical topics related to food; it joins Wine & Philosophy and Beer & Philosophy in in the "Epicurean Trilogy." Essays are organized thematically and written by philosophers, food writers, and professional chefs. * Provides a critical reflection on what and how we eat can contribute to a robust enjoyment of gastronomic pleasures * A thoughtful, yet playful collection which emphasizes the importance of food as a proper object of philosophical reflection in its own right

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Book Details

ISBN: 9781405157759
ISBN-10: 1405157755
Format: Paperback
(228mm x 157mm x 23mm)
Pages: 320
Imprint: Wiley-Blackwell (an imprint of John Wiley & Sons Ltd)
Publisher: John Wiley and Sons Ltd
Publish Date: 1-Nov-2007
Country of Publication: United Kingdom

Books By Author Fritz Allhoff

Business in Ethical Focus by Fritz Allhoff Business in Ethical Focus, Paperback (November 2016)

A thorough and up-to-date collection of readings and case studies on a range of key issues in business ethics.

Philosophies of the Sciences by Fritz Allhoff Philosophies of the Sciences, Paperback (November 2015)

A collection of essays discussing a wide range of sciences and the central philosophical issues associated with them, presenting the sciences collectively to encourage a greater understanding of their associative theoretical foundations, as well as their relationships to each other.

» View all books by Fritz Allhoff

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Author Biography - Fritz Allhoff

Fritz Allhoff, PhD, is an assistant professor of philosophy at Western Michigan University. His research areas are in ethical theory, applied ethics, and philosophy of biology/science. He is the editor of Wine & Philosophy (Blackwell 2007). Dave Monroe was an accomplished chef, restaurant consultant, and caterer prior to pursuing academic philosophy. He is an adjunct instructor at the Applied Ethics Institute of St. Petersburg College.

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