Food and Philosophy Selected Essays
(eBook)
Description
Loading Description...
Also in this Series
Checking series information...
Subjects
LC Subjects
Bisac Subjects
More Details
Language
English
ISBN
9780875656441
Notes
Description
These essays on food and philosophy were written over several decades. Not only philosophers and historians but individuals who have an ongoing interest in food should relish them. The essays cover wide-ranging topics that include genetically modified organisms, chocolate and its world, food as art, the pornography of food, and the five flavors of Chinese cuisine. In addition, there are several chapters that deal with the refinement of erudite (professional) cuisine from popular (regional) cuisine in the seventeenth and eighteenth centuries in Europe. One chapter stands alone as an analysis of the Native American cultural foundations of maize. The book opens with an essay on the philosophy of food history that addresses three fundamental problems: the duplication of sensations and taste, the understanding of recipes from other historical periods, and the sorts of judgments that are included or excluded in a historical narrative. The book ends with an exposition of R. G. Collingwood’s anthropology of eating and dining, which completes the discussion with an analysis of the magical symbolism of those cultural activities.
Local note
BiblioBoard internal publisher id: 1e0a64dd-1b37-4400-9db1-b6652d471cf2
Reviews from GoodReads
Loading GoodReads Reviews.
Citations
APA Citation, 7th Edition (style guide)
Wertz, S. (2017). Food and Philosophy: Selected Essays . TCU Press.
Chicago / Turabian - Author Date Citation, 17th Edition (style guide)Wertz, Spencer. 2017. Food and Philosophy: Selected Essays. TCU Press.
Chicago / Turabian - Humanities (Notes and Bibliography) Citation, 17th Edition (style guide)Wertz, Spencer. Food and Philosophy: Selected Essays TCU Press, 2017.
MLA Citation, 9th Edition (style guide)Wertz, Spencer. Food and Philosophy: Selected Essays TCU Press, 2017.
Note! Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy. Citation formats are based on standards as of August 2021.