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  1. 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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  2. 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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  3. 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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  4. 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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  5. 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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  6. 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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  7. The Art of Cookery in the Middle Ages. [REVIEW]Constance Hieatt - 1997 - Speculum 72 (2):567-569.
  8. 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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  9. 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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  10. Women and Food.Jeffner Allen - 1984 - Journal of Social Philosophy 15 (2):34-41.
  11. A Contribution To The History Of Chinese Dietetics.Lu Gwei-Djen & Joseph Needham - 1951 - Isis 42:13-20.