Food and Philosophy
Eat, Think, and Be Merry

“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

Fritz Allhoff (Edited by), Dave Monroe (Edited by)

9781405157759, Wiley

Paperback / softback, published 1 November 2007

322 pages
22.9 x 15.2 x 1.9 cm, 0.454 kg

“It turns out that not only have reputable psychologists at well-respected institutions done experimental studies on this effect, but it also serves as a kind of foul point for various philosophical questions. The works set out to address the intersection between philosophy and areas of everyday general concern: food, wine, and beer. In addition to straightforward philosophical discussions, the volumes include historical discussions, legal questions, some personal reflections.” (Gastronomica, Fall 2008)

“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)

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.

Foreword viii
Odessa Piper

Subject Areas: Philosophy [HP]