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 Food is a wonderful introduction to the philosophical issues surrounding food. In fact, I think it may be the best book on the market for courses that deal with such issues. The text is comprehensive, covering not only food justice and ethics but also the metaphysics and epistemology of food, the aesthetics of food, food technology, and environmental problems connected to the food system. It is written in a lively, engaging style that will be accessible to the philosophical novice yet also interesting to those who are more philosophically astute. I highly recommend Thinking Through Food for any philosophy course that deals with food.” — Jill M. Dieterle, Eastern Michigan University
“Thinking Through Food is a good book for those looking for an interesting slant on teaching an ‘Introduction to Philosophy’ course. Clear and approachable writing introduces readers to central concepts and theories in metaphysics, epistemology, ethics, political philosophy, and aesthetics, using food as a topic that helps readers find their footing. For those teaching classes on food and philosophy, this text covers a range of important topics. In addition, the author makes a case for how approaching philosophy through the topic of food can create a change in perspective that results in endorsing broad views of knowledge and aesthetics, as well as a kind of value pluralism.” — Erin McKenna, University of Oregon