Paul Pojman (ed): Food ethics, Wadsworth, Cengage Learning, Boston, Massachusetts, 2012, 199 pp, ISBN 9781111772307 David Kaplan (ed): The philosophy of food, University of California Press, Berkeley, California, 2012, 320 pp, ISBN 9780520269330 [Book Review]

Agriculture and Human Values 30 (4):657-658 (2013)
Both of the books reviewed here are anthologies edited by philosophers, intended for use in undergraduate “ethics of eating” classes taught under the auspices of philosophy departments; I review them as a teacher of such a class. The Pojman anthology is rather outdated, and not recommended. The Kaplan anthology, by contrast, would be a valuable starting point or addition to such a class, though it could not carry the class on its own.
Keywords philosophy of food  food ethics
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DOI 10.1007/s10460-013-9468-0
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