Food and philosophy : selected essays
Cooking Food consumption Food Taste COOKING / General
TCU Press
2016
EISBN 9780875656441
Introduction.
Philosophy of food history.
The five flavors and Taoism: Lao Tzu's verse twelve.
The elements of taste: how many are there?.
Leibniz and culinary cognitions: a speculative journey.
Taste and food in Rousseau's Julie, or the new Heloise.
Hume's culinary interests and the historiography of food.
Revel's conception of cuisine: Platonic or Hegelian?.
The analogy between food and art: Tolstoy and Eaton.
Maize: the Native North American's legacy of cultural diversity and biodiversity.
Are genetically modified foods good for you? A pragmatic answer.
Is there a pornography of food?.
Chocolate and its world.
Eating and dining: Collingwood's anthropology.
Philosophy of food history.
The five flavors and Taoism: Lao Tzu's verse twelve.
The elements of taste: how many are there?.
Leibniz and culinary cognitions: a speculative journey.
Taste and food in Rousseau's Julie, or the new Heloise.
Hume's culinary interests and the historiography of food.
Revel's conception of cuisine: Platonic or Hegelian?.
The analogy between food and art: Tolstoy and Eaton.
Maize: the Native North American's legacy of cultural diversity and biodiversity.
Are genetically modified foods good for you? A pragmatic answer.
Is there a pornography of food?.
Chocolate and its world.
Eating and dining: Collingwood's anthropology.
