This book offers a wide-ranging yet concise introduction to the many philosophical issues surrounding food production and consumption. It begins with discussions of the metaphysics, epistemology, and aesthetics of food, then moves on to debates about the ethics of eating animals, the environmental impacts of food production, and the role of technology in our food supply, before concluding with discussions of food access, health, and justice. Throughout, the author draws on cross-disciplinary research to engage with historical debates and current events.

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-François 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.

This book offers a wide-ranging yet concise introduction to the many philosophical issues surrounding food production and consumption. It begins with discussions of the metaphysics, epistemology, and aesthetics of food, then moves on to debates about the ethics of eating animals, the environmental impacts of food production, and the role of technology in our food supply, before concluding with discussions of food access, health, and justice. Throughout, the author draws on cross-disciplinary research to engage with historical debates and current events.

THINKING THROUGH FILM Thinking Through Film provides the best introduction available to the diverse relationships between film and philosophy. Clearly written and persuasively argued, it will benefit students of both film and philosophy. Thomas E. Wartenberg, Mount Holyoke College, author of Thinking on Screen: Film as Philosophy Cox and Levine’s admirable Thinking Through Film picks up where Philosophy Goes to the Movies left off, arguing that films not only do philosophy but, in some cases, do it better than philosophers! The result is a rich and rewarding examination of films – from metaphysical thought experiments, personal identity puzzles, to reflections on the meaning of life – that shows, in bracing, no-nonsense fashion, how popular cinema can do serious philosophy. —Robert Sinnerbrink, Macquarie University Thinking Through Film: Doing Philosophy, Watching Movies examines a broad range of philosophical issues though film, as well as issues about the nature of film itself. Using film as a means of philosophizing, it combines the experience of viewing films with the exploration of fundamental philosophical issues. It offers readers the opportunity to learn about philosophy and film together in an engaging way, and raises philosophical questions about films and the experience of films. Film is an extremely valuable way of exploring and discussing topics in philosophy. Readers are introduced to a broad range of philosophical issues though film, as well as to issues about the nature of film itself – a blend missing in most recent books on philosophy and film. Cox and Levine bring a critical eye to philosophical-film discussions throughout.

READY TO END YOUR FOOD and WEIGHT WORRIES? If so, Skinny Thinking is for you. The only way to create a healthy relationship with food and stop battling with your weight is to change the way you think about food. This is the missing piece of the eating puzzle. Once you change your thinking, your eating and your body will change. Simply by practicing the five steps presented in this book, you will never again need to worry about food or your weight. HERE'S HOW YOU WILL BENEFIT: Learn to make wise food and eating choices Permanently change the way you eat and think about food End your weight struggle forever and free yourself from food worries Learn to accept your body

Paul B. Thompson covers diet and health issues, livestock welfare, world hunger, food justice, environmental ethics, Green Revolution technology and GMOs in this concise but comprehensive study. He shows how food can be a nexus for integrating larger social issues in social inequality, scientific reductionism, and the eclipse of morality.

The science behind a good meal: all the sounds, sights, and tastes that make us like what we're eating—and want to eat more. Why do we consume 35 percent more food when eating with one other person, and 75 percent more when dining with three? How do we explain the fact that people who like strong coffee drink more of it under bright lighting? And why does green ketchup just not work? The answer is gastrophysics, the new area of sensory science pioneered by Oxford professor Charles Spence. Now he's stepping out of his lab to lift the lid on the entire eating experience—how the taste, the aroma, and our overall enjoyment of food are influenced by all of our senses, as well as by our mood and expectations. The pleasures of food lie mostly in the mind, not in the mouth. Get that straight and you can start to understand what really makes food enjoyable, stimulating, and, most important, memorable. Spence reveals in amusing detail the importance of all the “off the plate” elements of a meal: the weight of cutlery, the color of the plate, the background music, and much more. Whether we’re dining alone or at a dinner party, on a plane or in front of the TV, he reveals how to understand what we’re tasting and influence what others experience. This is accessible science at its best, fascinating to anyone in possession of an appetite. Crammed with discoveries about our everyday sensory lives, Gastrophysics is a book guaranteed to make you look at your plate in a whole new way.