Food and Philosophy : Eat, Think, and Be Merry. (eBook, 2009) [WorldCat.org]
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Food and Philosophy : Eat, Think, and Be Merry.

Author: Fritz Allhoff; Dave Monroe
Publisher: Oxford : John Wiley & Sons, Incorporated, 2009. ©2007
Edition/Format:   eBook : Document : English : 1st edView all editions and formats
Summary:
"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  Read more...
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Details

Genre/Form: Electronic books
Additional Physical Format: Print version:
Allhoff, Fritz.
Food and Philosophy : Eat, Think, and Be Merry.
Oxford : John Wiley & Sons, Incorporated, ©2009
Material Type: Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: Fritz Allhoff; Dave Monroe
ISBN: 9780470765760 0470765763
OCLC Number: 1048579469
Description: 1 online resource (320 pages)
Contents: Foreword Odessa Piper --
Acknowledgments --
Setting the Table: An Introduction to Food & Philosophy Fritz Allhoff and Dave Monroe --
Appetizers Food in Culture & Society --
1 Epicurus, the Foodies' Philosopher Michael Symons --
2 Carving Values with a Spoon Lydia Zepeda --
3 Should I Eat Meat? Vegetarianism and Dietary Choice Jen Wrye --
4 Sublime Hunger: A Consideration of Eating Disorders Beyond Beauty Sheila Lintott --
First Course Taste & Food Criticism --
5 Taste, Gastronomic Expertise, and Objectivity Michael Shaffer --
6 Who Needs a Critic? The Standard of Taste and the Power of Branding Jeremy Iggers --
7 Hungry Engrams: Food and Non-Representational Memory Fabio Parasecoli --
Second Course Edible Art & Aesthetics --
8 Can a Soup Be Beautiful? The Rise of Gastronomy and the Aesthetics of Food Kevin W. Sweeney --
9 Can Food Be Art? The Problem of Consumption Dave Monroe --
10 Delightful, Delicious, Disgusting Carolyn Korsmeyer --
11 Food Fetishes and Sin-Aesthetics: Professor Dewey, Please Save Me From Myself Glenn Kuehn --
Dessert Eating & Ethics --
12 Eating Well: Thinking Ethically About Food Roger J.H. King --
13 Picky Eating is a Moral Failing Matthew Brown --
14 Shall We Dine? Confronting the Strange and Horrifying Story of GMOs in Our Food Paul B. Thompson --
15 Taking Stock: An Overview of Arguments For and Against Hunting Linda Jerofke --
Petits Fours Compliments of the Chef --
16 Food and Sensuality: A Perfect Pairing Jennifer L. Iannolo --
17 Duty to Cook: Exploring the Intents and Ethics of Home and Restaurant Cuisine Christian J. Krautkramer --
18 Diplomacy of the Dish: Cultural Understanding Through Taste Mark Tafoya --
19 Balancing Tastes: Inspiration, Taste, and Aesthetics in the Kitchen Aki Kamozawa and H. Alexander Talbot --
Afterword --
20 Thus Ate Zarathustra W oody Allen --
Notes on Contributors --
Index.

Abstract:

"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.

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