Food & Philosophy

- Dedication
- Acknowledgements
- Foreword
- Introduction: Settling the Table: An Introduction to Food and Philosophy (Fritz Allhoff, Western Michigan University and Dave Monroe, Michigan State University)

Appetizers: Food in Culture and Society
1. Epicurus, The Foodies' Philosopher (Michael Symons, Marsden Fund culinary researcher)
2. Carving Values with a Spoon (Lydia Zepeda, University of Wisconsin)
3. Should I Eat Meat?: Vegetarianism and Dietary Choice (Jen Wrye, Carleton University)
4. Sublime Hunger: A Consideration of Eating Disorders Beyond Beauty (Sheila Lintott, Bucknell University)

First Course: Taste and Food Criticism
5. Taste Perception, Scepticism, and Gastronomic Expertise (Michael Shaffer, St. Cloud State University)
6. Who Needs a Critic?: The Standard of Taste and the Power of Branding (Jeremy Iggers, Minneapolis Star Tribune)
7. Hungry Engrams: Food and Non-Representational Memory (Fabio Perasecoli, New York University)

Second Course: Edible Art & Aesthetics
8. Can a Soup Be Beautiful?: The Rise of Gastronomy and the Aesthetics of Food (Kevin Sweeney, University of Tampa)
9. Can Food Be Art?: The Problem of Consumption (Dave Monroe, Michigan State University)
10. Delightful, Delicious, Disgusting (Carolyn Korsmeyer, SUNY Buffalo)
11. Food Fetishes and Sin-Esthetics: Professor Dewey, Please Save Me from Myself (Glenn Kuehn, Convivium)

Dessert: Eating & Ethics
12. Eating Well: Thinking Ethically about Food (Roger King, University of Maine)13. Picky Eating as a Moral Failing (Matt Brown, UC San Diego)
14. Shall We Dine?: Confronting the Strange and Horrifying Story of GMOs in Our Food (Paul Thompson, Michigan State University)
15. Taking Stock: An Overview of Arguments for and against Hunting (Linda Jerofke, Eastern Oregon University)

Petits Fours: Compliments of the Chef
16. Food and Sensuality: The Perfect Pairing (Jennifer Iannolo, The Gilded Fork)
17. Duty to Cook: Exploring the Unique Intents and Ethics of

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.

"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 )