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Food Ontology
  1. Ontological Frameworks for Food Utopias.Nicola Piras, Andrea Borghini & Beatrice Serini - 2020 - Rivista di Estetica 1 (75):120-142.
    World food production is facing exorbitant challenges like climate change, use of resources, population growth, and dietary changes. These, in turn, raise major ethical and political questions, such as how to uphold the right to adequate nutrition, or the right to enact a gastronomic culture and to preserve the conditions to do so. Proposals for utopic solutions vary from vertical farming and lab meat to diets filled with the most fanciful insects and seaweeds. Common to all proposals is a polarized (...)
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  2. Metaphysics at the Table.Nicola Piras, Donatella Donati & Andrea Borghini - 2020 - Argumenta 2 (10):179-184.
    Contemporary philosophers have studied food and its consumption from several disciplinary perspectives, including normative ethics, bioethics, environmental ethics, political philosophy, epistemology, and aesthetics. Many questions remain, however, underexplored or unaddressed. It is in the spirit of contributing to fill in these scholarly gaps that we designed the current issue, which represents the first collection of papers dedicated to food from a perspective of analytic metaphysics. Before presenting the five papers published in this issue, we shall briefly frame the current research (...)
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  3. On Interpreting Something as Food.Nicola Piras & Andrea Borghini - 2021 - Food Ethics 6 (1).
    In this paper we discuss the role that individual and collective acts of interpretation play in shaping a metaphysics of food. Our analysis moves from David Kaplan’s recent contention that food is always open to interpretation, and substantially expands its theoretical underpinnings by drawing on recent scholarship on food and social ontology. After setting up the terms of the discussion, we suggest that the contention can be read subjectively or structurally, and that the latter can be given three sub-readings. We (...)
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  4. Can Unmodified Food Be Culinary Art?Sara Bernstein - 2020 - Argumenta 2 (5):185-198.
    You are sitting in Chez Panisse, Alice Waters’ acclaimed restaurant in Berkeley, California. After an extensively prepared, multi-course meal, out comes the dessert course: an unmodified but perfectly juicy, fresh peach. Many chefs serve such unmodified or barely-modified foods with the intention that they count as culinary art. This paper takes up the question of whether unmodified foods, served in the relevant institutional settings, can count as culinary art. I propose that there is a distinctive form of aesthetic trust involved (...)
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  5. Foreign Food, Foreign Flesh: Apathetic Anthropophagy and Racial Melancholia in Houellebecq's Submission.Luke F. Johnson - 2020 - Substance 49 (1):25-40.
    This article explores the cannibalistic dimensions of racial disgust and desire in Michel Houellebecq’s Submission. Situated within broader discourses of French déclinisme, Submis- sion offers a melancholic portrait of white nostalgia. Through the tastes and consumptive practices of his characters, Houellebecq depicts white identification as dependent on an ambivalent relationship to corporeal difference. Paying close attention to the mouth’s dual function as a site of ontological triage (sorting out the human from the non-human, the edible from the inedible) and ontological (...)
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  6. Food in the Metaphysical Orders: Gender, Race, and the Family.Andrea Borghini - 2012 - Humana Mente 5 (22).
    By looking at human practices around food, the paper brings novel evidence linking the social constructionist and the naturalist theories of gender, race, and the family, evidence that is based on the analysis of developmental trajectories. The argument rests on two main theoretical claims: unlike evolutionary explanations, developmental trajectories can play a decisive role in exhibiting the biological underpinnings of kinds related to gender, race, and family; food constitutes a point of convergence between constructionist and naturalist perspectives because it embeds (...)
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  7. A Response to Donald Koch's “Recipes, Cooking and Conflict”.Lisa M. Heldke - 1990 - Hypatia 5 (1):165-170.
    This paper addresses Koch's concern about whether a coresponsible theorist can engage in inquiry with a theorist who is “beyond the pale.” On what grounds, he ash, can a coresponsible inquirer argue against one who uses a racist, sexist, or classist model for inquiry? 1 argue that, in such situations, the coresponsible inquirer brings to inquiry both a theoretical framework, or “attitude,” and a set of practical concerns which manifest that attitude.
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  8. What Is a Recipe?Andrea Borghini - 2015 - Journal of Agricultural and Environmental Ethics 28 (4):719-738.
    The ontology of recipes is by and large unexplored. In this paper, I offer a three-steps account. After introducing some key terminology, I distinguish four main options for a theory of recipes: realism, constructivism, existentialism, and the naïve approach. Hence, I first argue that recipes are social entities whose identity depends on a process of identification, typically performed by means of a performative utterance on the part of a cook ; thus, the best theoretical framework for a theory of recipes (...)
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  9. Mind Versus Stomach: The Philosophical Meanings of Eating: R. Boisvert, 2014, I Eat, Therefore I Think, Madison: Dickinson University Press.Michiel Korthals - 2015 - Journal of Agricultural and Environmental Ethics 28 (2):403-406.
    Ray Boisvert has started with his book an ambitious project to rethink the most important disciplines of philosophy from the stomach not from the mind. The stomach comprises an intrinsic connection with nature, people, and everything else that contributes to feeling well. The book presents a sometimes joyous and mostly very serious celebration of what eating can bring us in doing philosophy. The blurb text on the back cover claims: ‘Building on the original meaning of philosophy as love of wisdom, (...)
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  10. Eating as a Gendered Act: Christianity, Feminism, and Reclaiming the Body.Christina Van Dyke - 2008 - In K. J. Clark (ed.), Readings in the Philosophy of Religion, 2nd Edition. Peterborough: Broadview Press. pp. 475-489.
    In current society, eating is most definitely a gendered act: that is, what we eat and how we eat it factors in both the construction and the performance of gender. Furthermore, eating is a gendered act with consequences that go far beyond whether one orders a steak or a salad for dinner. In the first half of this paper, I identify the dominant myths surrounding both female and male eating, and I show that those myths contribute in important ways to (...)
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  11. Cooking, Eating, Thinking: Transformative Philosophies of Food.Deane W. Curtin & Lisa M. Heldke (eds.) - 1992 - Indiana University Press.
    Philosophy has often been criticized for privileging the abstract; this volume attempts to remedy that situation. Focusing on one of the most concrete of human concerns, food, the editors argue for the existence of a philosophy of food.
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  12. On Being the Same Wine.Andrea Borghini - 2012 - Rivista di Estetica 51:175-192.
    Philosophers have been quarrelling for ages over the correct understanding of the identity relation and its applications, but seldom have they discussed the identity of foods, including beverages under this herd. Taking wine as a working example, the present study shows that foods call attention over unnoticed metaphysical difficulties, most importantly the role of authenticity in ascertaining the identity of an individual and the possibility of identity being determined by a collectivity of people. More in details, the paper examines the (...)
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  13. Recipes for Theory Making.Lisa Heldke - 1988 - Hypatia 3 (2):15 - 29.
    This is a paper about philosophical inquiry and cooking. In it, I suggest that thinking about cooking can illuminate our understanding of other forms of inquiry. Specifically, I think it provides us with one way to circumvent the dilemma of absolutism and relativism. The paper is divided into two sections. In the first, I sketch the background against which my project is situated. In the second, I develop an account of cooking as inquiry, by exploring five aspects of recipe creation (...)
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  14. I Marchi Di Origine E I Miraggi Del Nominalismo Legislativo.Andrea Borghini - 2008 - Rescogitans 2008.
    È una credenza diffusa che i marchi di origine (DOCG, DOC, DOP, IGT, IGP e PAT, rispettivamente: di origine controllata e garantita; di origine controllata; di origine protetta; indicazione geografica tipica; indicazione geografica protetta; prodotti agroalimentari tradizionali) siano di grande utilità sia per i consumatori che per i produttori: certificando l’origine e il metodo di produzione di un prodotto, essi ne garantiscono una certa qualità di fronte al consumatore. Ma è proprio così? Che cosa giustifica l’introduzione di un marchio di (...)
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  15. Food & Philosophy: Eat, Think, and Be Merry.Dave Monroe & Fritz Allhoff (eds.) - 2007 - Blackwell.
    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.
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  16. Carnal Appetites: Foodsexidentities.Elspeth Probyn - 2000 - Routledge.
    Why is there a new explosion of interest in authentic ethnic foods and exotic cooking shows, where macho chefs promote sensual adventures in the kitchen? Why do we watch TV ads that promise more sex if we serve the right breakfast cereal? Why is the hunger strike such a potent political tool? Food inevitably engages questions of sensuality and power, of our connections to our bodies and to our world. Carnal Appetites brilliantly uses the lens of food and eating to (...)
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Philosophy of Food and Drink, Miscellaneous
  1. Ontological Frameworks for Food Utopias.Nicola Piras, Andrea Borghini & Beatrice Serini - 2020 - Rivista di Estetica 1 (75):120-142.
    World food production is facing exorbitant challenges like climate change, use of resources, population growth, and dietary changes. These, in turn, raise major ethical and political questions, such as how to uphold the right to adequate nutrition, or the right to enact a gastronomic culture and to preserve the conditions to do so. Proposals for utopic solutions vary from vertical farming and lab meat to diets filled with the most fanciful insects and seaweeds. Common to all proposals is a polarized (...)
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  2. The Spandrels of San Marcos: On the Very Notion of 'Landscape Ferment' as a Research Paradigm.Vaughn Bryan Baltzly - 2020 - In Colleen C. Myles (ed.), Fermented Landscapes: Lively Processes of Socio-environmental Transformation. Lincoln, NE: pp. 319-336.
    The central claim of the volume in which this chapter appears (*Fermented Landscapes*, ed. Colleen C. Myles, Univ. of Nebraska Press 2020) is that the chemical process of fermentation supplies an apt metaphor for understanding certain kinds of landscape change. The kinds of landscape change in question are, fortuitously, those often occasioned by commercial processes centered around fermentation itself: the commercial production of beer, wine, spirits, cider, cheese, and related fermented products. But what makes this metaphor apt? Which kinds of (...)
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  3. Can Unmodified Food Be Culinary Art?Sara Bernstein - 2020 - Argumenta 2 (5):185-198.
    You are sitting in Chez Panisse, Alice Waters’ acclaimed restaurant in Berkeley, California. After an extensively prepared, multi-course meal, out comes the dessert course: an unmodified but perfectly juicy, fresh peach. Many chefs serve such unmodified or barely-modified foods with the intention that they count as culinary art. This paper takes up the question of whether unmodified foods, served in the relevant institutional settings, can count as culinary art. I propose that there is a distinctive form of aesthetic trust involved (...)
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  4. Taste and Food in Rousseau's Julie, or the New Heloise. Wertz - 2013 - Journal of Aesthetic Education 47 (3):24.
    What are the historical origins of aesthetic education? One of these comes from the eighteenth century. This became an important theme in a novel of the time. Published in 1761, Jean-Jacques Rousseau’s Julie, or the New Heloise: Letters of Two Lovers Who Live in a Small Town at the Foot of the Alps1 was an instant success in eighteenth-century Europe. Widely read, the novel made European culture self-conscious and forced it to pay attention to aspects of living that had gone (...)
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  5. A Contribution To The History Of Chinese Dietetics.Lu Gwei-Djen & Joseph Needham - 1951 - Isis 42:13-20.
  6. The Art of Cookery in the Middle Ages. [REVIEW]Constance Hieatt - 1997 - Speculum 72 (2):567-569.
  7. Disagreement About Taste: Commonality Presuppositions and Coordination.Teresa Marques & Manuel García-Carpintero - 2014 - Australasian Journal of Philosophy 92 (4):701-723.
    The paper confronts the disagreement argument for relativism about matters of taste, defending a specific form of contextualism. It is first considered whether the disagreement data might manifest an inviariantist attitude speakers pre-reflectively have. Semantic and ontological enlightenment should then make the impressions of disagreement vanish, or at least leave them as lingering ineffectual Müller-Lyer-like illusions; but it is granted to relativists that this does not fully happen. López de Sa’s appeal to presuppositions of commonality and Sundell’s appeal to metalinguistic (...)
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  8. Cooking, Eating, Thinking: Transformative Philosophies of Food.Deane W. Curtin & Lisa M. Heldke (eds.) - 1992 - Indiana University Press.
    Philosophy has often been criticized for privileging the abstract; this volume attempts to remedy that situation. Focusing on one of the most concrete of human concerns, food, the editors argue for the existence of a philosophy of food.
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  9. Locating Ecofeminism in Encounters with Food and Place.Chaone Mallory - 2013 - Journal of Agricultural and Environmental Ethics 26 (1):171-189.
    This article explores the relationship between ecofeminism, food, and the philosophy of place. Using as example my own neighborhood in a racially integrated area of Philadelphia with a thriving local foods movement that nonetheless is nearly exclusively white and in which women are the invisible majority of purchasers, farmers, and preparers, the article examines what ecofeminism contributes to the discussion of racial, gendered, classed discrepancies regarding who does and does not participate in practices of locavorism and the local foods movement (...)
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  10. Women and Food.Jeffner Allen - 1984 - Journal of Social Philosophy 15 (2):34-41.
  11. Food for Thought: Philosophy and Food.Elizabeth Telfer - 1996 - Routledge.
    The importance of food in our individual lives raises moral questions from the debate over eating animals to the prominence of gourmet cookery in the popular media. Through philosophy, Elizabeth Telfer discusses issues including our obligations to those who are starving; the value of the pleasure of food; food as art; our duties to animals; and the moral virtues of hospitableness and temperance. Elizabeth Telfer shows how much traditional philosophy, from Plato to John Stuart Mill, has to say to illuminate (...)
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