Food is a challenging subject. There is little consensus about how and what we should produce and consume. It is not even clear what food is or whether people have similar experiences of it. On one hand, food is recognized as a basic need, if not a basic right. On the other hand, it is hard to generalize about it given the wide range of practices and cuisines, and the even wider range of tastes. This book is an introduction to the philosophical dimensions of food. David M. Kaplan examines the nature and meaning of food, how we experience it, the social role it plays, its moral and political dimensions, and how we judge it to be delicious or awful. He shows how the different branches of philosophy contribute to a broader understanding of food: what food is (metaphysics), how we experience food (epistemology), what taste in food is (aesthetics), how we should make and eat food (ethics), how governments should regulate food (political philosophy), and why food matters to us (existentialism). Kaplan embarks on a series of philosophical investigations, considering topics such as culinary identity and authenticity, tasting and food criticism, appetite and disgust, meat eating and techno-foods, and consumerism and conformity. He emphasizes how different narratives help us navigate the complex world of food and reminds us we all have responsibilities to ourselves, to others, and to animals. An original treatment of a timely subject, Food Philosophy is suitable for undergraduates while making a significant contribution to scholarly debates.

This Encyclopedia offers a definitive source on issues pertaining to the full range of topics in the important new area of food and agricultural ethics. It includes summaries of historical approaches, current scholarship, social movements, and new trends from the standpoint of the ethical notions that have shaped them. It combines detailed analyses of specific topics such as the role of antibiotics in animal production, the Green Revolution, and alternative methods of organic farming, with longer entries that summarize general areas of scholarship and explore ways that they are related. Renewed debate, discussion and inquiry into food and agricultural topics have become a hallmark of the turn toward more sustainable policies and lifestyles in the 21st century. Attention has turned to the goals and ethical rationale behind production, distribution and consumption of food, as well as to non-food uses of cultivated biomass and the products of animal husbandry. These wide-ranging debates encompass questions in human nutrition, animal rights and the environmental impacts of aquaculture and agricultural production. Each of these and related topics is both technically complex and involves an - often implicit - ethical dimension. Other topics include methods for integrating ethics into scientific and technical research programs or development projects, the role of intensive agriculture and biotechnology in addressing persistent world hunger and the role of crops, forests and engineered organisms in making a transition to renewable, carbon-neutral sources of energy. The Encyclopedia of Food and Agricultural Ethics proves an indispensible reference point for future research and writing on topics in agriculture and food ethics for decades to come.

Food is a challenging subject. There is little consensus about how and what we should produce and consume. It is not even clear what food is or whether people have similar experiences of it. On one hand, food is recognized as a basic need, if not a basic right. On the other hand, it is hard to generalize about it given the wide range of practices and cuisines, and the even wider range of tastes. This book is an introduction to the philosophical dimensions of food. David M. Kaplan examines the nature and meaning of food, how we experience it, the social role it plays, its moral and political dimensions, and how we judge it to be delicious or awful. He shows how the different branches of philosophy contribute to a broader understanding of food: what food is (metaphysics), how we experience food (epistemology), what taste in food is (aesthetics), how we should make and eat food (ethics), how governments should regulate food (political philosophy), and why food matters to us (existentialism). Kaplan embarks on a series of philosophical investigations, considering topics such as culinary identity and authenticity, tasting and food criticism, appetite and disgust, meat eating and techno-foods, and consumerism and conformity. He emphasizes how different narratives help us navigate the complex world of food and reminds us we all have responsibilities to ourselves, to others, and to animals. An original treatment of a timely subject, Food Philosophy is suitable for undergraduates while making a significant contribution to scholarly debates.

This book explores food from a philosophical perspective, bringing together sixteen leading philosophers to consider the most basic questions about food: What is it exactly? What should we eat? How do we know it is safe? How should food be distributed? What is good food? David M. Kaplan's erudite and informative introduction grounds the discussion, showing how philosophers since Plato have taken up questions about food, diet, agriculture, and animals. However, until recently, few have considered food a standard subject for serious philosophical debate. Each of the essays in this book brings in-depth analysis to many contemporary debates in food studies - Slow Food, sustainability, food safety, and politics - and addresses such issues as "happy meat", aquaculture, veganism, and table manners. The result is an extraordinary resource that guides readers to think more clearly and responsibly about what we consume and how we provide for ourselves, and illuminates the reasons why we act as we do.

This book explores food from a philosophical perspective, bringing together sixteen leading philosophers to consider the most basic questions about food: What is it exactly? What should we eat? How do we know it is safe? How should food be distributed? What is good food? David M. Kaplan's erudite and informative introduction grounds the discussion, showing how philosophers since Plato have taken up questions about food, diet, agriculture, and animals. However, until recently, few have considered food a standard subject for serious philosophical debate. Each of the essays in this book brings in-depth analysis to many contemporary debates in food studies - Slow Food, sustainability, food safety, and politics - and addresses such issues as "happy meat", aquaculture, veganism, and table manners. The result is an extraordinary resource that guides readers to think more clearly and responsibly about what we consume and how we provide for ourselves, and illuminates the reasons why we act as we do.

In Ricoeur's Critical Theory, David M. Kaplan revisits the Habermas-Gadamer debates to show how Paul Ricoeur's narrative-hermeneutics and moral-political philosophy provide a superior interpretive, normative, and critical framework. Arguing that Ricoeur's unique version of critical theory surpasses the hermeneutic philosophy of Gadamer, Kaplan adds a theory of argumentation necessary to criticize false consciousness and distorted communication. He also argues that Ricoeur develops Habermas's critical theory, adding an imaginative, creative dimension and a concern for community values and ideas of the Good Life. He then shows how Ricoeur's political philosophy steers a delicate path between liberalism, communitarianism, and socialism. Ricoeur's version of critical theory not only identifies and criticizes social pathologies, posits Kaplan, but also projects utopian alternatives for personal and social transformation that would counter and heal the effects of unjust societies. The author concludes by applying Ricoeur's critical theory to three related problems -- the politics of identity and recognition, technology, and globalization and democracy -- to show how his works add depth, complexity, and practical solutions to these problems.

Ideal for professors who want to provide a comprehensive set of the most important readings in the philosophy of technology, from foundational to the cutting edge, this book introduces students to the various ways in which societies, technologies, and environments shape one another. The readings examine the nature of technology as well as the effects of technologies upon human knowledge, activities, societies, and environments. Students will learn to appreciate the ways that philosophy informs our understanding of technology, and to see how technology relates to ethics, politics, nature, human nature, computers, science, food, and animals.

People are the most important resource for today's organizations. Organizations must invest in their employees to sustain a competitive advantage and achieve their strategic objectives. Strategic Training and Development translates theory and research into best practices for improving employee knowledge, skills, and behaviors in the workplace. Authors Robyn A. Berkley and David M. Kaplan take a holistic and experiential approach, providing ample practice opportunities for students. A strong focus on technology, ethics, legal issues, diversity and inclusion, and succession helps prepare students to succeed in today's business environment.

Ideal for professors who want to provide a comprehensive set of the most important readings in the philosophy of technology, from foundational to the cutting edge, this book introduces students to the various ways in which societies, technologies, and environments shape one another. The readings examine the nature of technology as well as the effects of technologies upon human knowledge, activities, societies, and environments. Students will learn to appreciate the ways that philosophy informs our understanding of technology, and to see how technology relates to ethics, politics, nature, human nature, computers, science, food, and animals.

Introduces readers to the work of Paul Ricoeur, one of the twentieth century's leading philosophers.

Contributions by prominent scholars examining the intersections of environmental philosophy and philosophy of technology. Environmental philosophy and philosophy of technology have taken divergent paths despite their common interest in examining human modification of the natural world. Yet philosophers from each field have a lot to contribute to the other. Environmental issues inevitably involve technologies, and technologies inevitably have environmental impacts. In this book, prominent scholars from both fields illuminate the intersections of environmental philosophy and philosophy of technology, offering the beginnings of a rich new hybrid discourse. All the contributors share the intuition that technology and the environment overlap in ways that are relevant in both philosophical and practical terms. They consider such issues as the limits of technological interventions in the natural world, whether a concern for the environment can be designed into things, how consumerism relates us to artifacts and environments, and how food and animal agriculture raise questions about both culture and nature. They discuss, among other topics, the pessimism and dystopianism shared by environmentalists, environmental philosophers, and philosophers of technology; the ethics of geoengineering and climate change; the biological analogy at the heart of industrial ecology; green products and sustainable design; and agriculture as a bridge between technology and the environment. Contributors Braden Allenby, Raymond Anthony, Philip Brey, J. Baird Callicott, Brett Clark, Wyatt Galusky, Ryan Gunderson, Benjamin Hale, Clare Heyward,Don Idhe, Mark Sagoff, Julian Savulescu, Paul B. Thompson, Ibo van de Poel, Zhang Wei,Kyle Powys Whyte