Cooking, eating, thinking
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Curtin, Deane W.

Cooking, eating, thinking

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Abstract: Philosophy has often been criticized for privileging the abstract; this volume attempts to remedy that situation. Focusing on one of the most concrete of human concerns, food, the editors argue for the existence of a philosophy of food. The collection provides various approaches to the subject matter, offering new readings of a number of texts - religious, philosophical, anthropological, culinary, poetic, and economic. Included are readings ranging from Plato's "Phaedo and Verses of Sen-No-Rikyu" to Peter Singer's "Becoming a Vegetarian" and Jean-Franiois Revel's "Culture and Cuisine". This reader will have particular appeal for philosophers working in social theory, feminist theory, and environmental ethics, and for those working on alternative approaches to such traditional subject areas as epistemology, aesthetics, and metaphysics.


Title and contributions: Cooking, eating, thinking : transformative philosophies of food / edited by Deane W. Curtin and Lisa M. Heldke.

Publication: Bloomington : Indiana University Press, c1992.

Physical description: xvii, 386 p. ; 24 cm.

ISBN: 0253207045 (pbk.)

Publication date:1992

Language: eng (language of the text, soundtrack, etc..)

Names:

Keywords:

Classifications: 100 (19)

General Processing Data (100)
  • Type of Publication Date: Publication Dates 1 and 2: monograph complete when issued, or issued within one calendar year
  • Publication Date: 1992

There are 1 items, 0 on loan.

Library Call Number Inventory Number Loan Status Lendability Return date
UniVIU 100/CUR 1-5004
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