The Oxford Handbook of Food Ethics
(Sprache: Englisch)
The handbook is a partial survey of multiple areas of food ethics: conventional agriculture and alternatives to it; animals; consumption ethics; food justice; food workers; food politics and policy; gender, body image, and healthy eating; and, food, culture and identity.
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The handbook is a partial survey of multiple areas of food ethics: conventional agriculture and alternatives to it; animals; consumption ethics; food justice; food workers; food politics and policy; gender, body image, and healthy eating; and, food, culture and identity.
Klappentext zu „The Oxford Handbook of Food Ethics “
Academic food ethics incorporates work from philosophy but also anthropology, economics, the environmental sciences and other natural sciences, geography, law, and sociology. Scholars from these fields have been producing work for decades on the food system, and on ethical, social, and policy issues connected to the food system. Yet in the last several years, there has been a notable increase in philosophical work on these issues-work that draws on multiple literatures within practical ethics, normative ethics and political philosophy. This handbook provides a sample of that philosophical work across multiple areas of food ethics: conventional agriculture and alternatives to it; animals; consumption; food justice; food politics; food workers; and, food and identity.
Inhaltsverzeichnis zu „The Oxford Handbook of Food Ethics “
- 1. Introduction - Anne Barnhill, Mark Budolfson, Tyler Doggett
- Part One: Conventional Agriculture and Alternatives
- 2. Clark Wolf- Sustainable Agriculture, Environmental Philosophy, and the Ethics of Food
- 3. Paul Thompson- Farming, the Virtues and Agrarian Philosophy
- 4. Mark Budolfson-Food, the Environment, and Global Justice
- 5. Rachel Ankeny and Heather Bray- Genetically-Modified food: Fostering Better Dialogue About What Counts as 'Good' Food
- 6. Samantha Noll and Ian Werkheiser-Local Food Movements: Differing Conceptions of Food, People, and Change
- Part Two: Animals
- 7. Gary Comstock- Concerning Cattle: Behavioral and Neuroscientific Evidence for Pain, Desire, and Self-Consciousness
- 8. Charles List -The New Hunter and Local Food
- 9. Eliot Michaelson and Andrew Reisner- Ethics for Fish
- Part Three: Consumption
- 10. Tristram McPherson-The Ethical Basis for Veganism
- 11. Bob Fischer-Arguments for Consuming Animal Products
- 12. Julia Nefsky-Consumer Choice and Collective Impact
- 13. Andrew Chignell-Religion, Fasting, Efficacy, Hope
- 14. Erich and Jaclyn Hatala Matthes-The Clean Plate Club? Food Waste and Individual Responsibility
- Part Four: Food Justice and Social Justice
- 15. Lee McBride-Racial Imperialism and Food Traditions
- 16. Kyle Powys Whyte-Food Sovereignty, Justice and Indigenous Peoples: An Essay on Settler Colonialism and Collective Continuance
- 17. Madison Powers-Food, Fairness, and Global Markets
- 18. Jeff Sebo- Multi-Issue Food Activism: The Ethics of Pursuing Unity, Solidarity, and Mutual Understanding across Food Movements"
- Part Five: Ethics and Politics of Food Policy
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19. Danny Shahar-Public Justification and the Politics of Agriculture
20. Sarah Conly-Paternalism, Food, and Personal Freedom
21. Seana Shiffrin-Deceptive Advertising and Taking Responsibility for Others
22. Tyler Doggett and Seth Holmes-Food Labor Ethics
23. Sabine Tsuruda-The Moral Burdens of Temporary Farmwork
Part Six: Gender, Body Image and "Healthy" Eating
24. Christina van Dyke-Orthorexia: Eat Y'Self Fitter: Orthorexia, Health, and Gender
25. Tracy Isaacs-Food Insecurity: Dieting as Ideology, as Oppression, and as Privilege
26. Rebecca Kukla-Shame, Seduction, and Character in Food Messaging
27. Beth Dixon-Obesity and Responsibility
Part Seven: Food and Social Identities, Cultural Practices and Values
28. Dan Kelly and Nicolae Morar-I Eat, Therefore I Am: Disgust and the Intersection of Food and Identity
29. Sam Liao and Aaron Meskin-Morality and Aesthetics of Food
30. Kate Nolfi-Food Choices and Moral Character
31. Karen Stohr-The Etiquette of Eating
32. Susan Wolf-The Ethics of Being a Foodie
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Autoren-Porträt
Barnhill: Anne Barnhill is an Assistant Professor Medical Ethics & Health Policy and of Philosophy, University of Pennsylvania. She is a philosopher and bioethicist whose work centers on ethical issue of practical importance related to food, agriculture and public health. Budolfson: Mark Budolfson is assistant professor of philosophy and food systems faculty at the University of Vermont. He often works on interdisciplinary issues at the interface of ethics and public policy, especially in connection with collective action problems such as climate change and other dilemmas that arise in connection with common resources and public goods.
Doggett: Tyler Doggett is an associate professor of philosophy at the University of Vermont. He works in ethics and the philosophy of mind. With Anne Barnhill and Mark Budolfson, is co-author and co-editor of Food, Ethics, and Society.
Bibliographische Angaben
- 2018, 818 Seiten, Maße: 17,7 x 25,1 cm, Gebunden, Englisch
- Herausgegeben: Anne Barnhill, Tyler Doggett, Mark Budolfson
- Verlag: Oxford University Press
- ISBN-10: 0199372268
- ISBN-13: 9780199372263
- Erscheinungsdatum: 17.04.2018
Sprache:
Englisch
Pressezitat
I thoroughly recommend The Oxford Handbook of Food Ethics to all animal ethicists interested in addressing food-related questions in their research or teaching. Josh Milburn, Between the Species
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