Cooking, Eating, Thinking

Cooking, Eating, Thinking : Transformative Philosophies of Food

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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. The collection provides various approaches to the subject matter, offering new readings of a number of texts-religious, philosophical, anthropological, culinary, poetic, and economic. Included are readings ranging from Plato's Phaedo and Verses of Sen-No-Rikyu to Peter Singer's "Becoming a Vegetarian" and Jean-Francois Revel's Culture and Cuisine.This reader will have particular appeal for philosophers working in social theory, feminist theory, and environmental ethics, and for those working on alternative approaches to such traditional subject areas as epistemology, aesthetics, and more

Product details

  • Paperback | 416 pages
  • 157.48 x 233.68 x 27.94mm | 521.63g
  • Indiana University Press
  • Bloomington, IN, United States
  • English
  • 0253207045
  • 9780253207043
  • 1,009,505

About Deane W. Curtin

DEANE W. CURTIN, Assistant Professor of Philosophy at Gustavus Adolphus College, has published in the areas of philosophy of art and environmental ethics. LISA M. HELDKE, Assistant Professor of Philosophy at Gustavus Adolphus College, writes and teaches in the area of pragmatist more

Table of contents

AcknowledgmentsIntroduction: Deane W. Curtin and Lisa M. HeldkeSection OneDeane W. Curtin: Food/Body/PersonDenise Levertov: Matins (excerpt)Plato: from PHAEDOSusan Bordo: Anorexia Nervosa: Psychopathology as the Crystallization of CultureKim Chernin: Confessions of an EaterKelly Oliver: Nourishing the Speaking Subject: A Psychoanalytic Approach to Abominable Food and WomenMaria Lugones: Playfulness, World-Traveling, and Loving PerceptionDavid J. Kalupahana: The Indian Background, The Buddha's Conception of PersonhoodAnna S. Meigs: Food Rules and the Traditional Sexual IdeologyNancy Willard: How to Stuff a PepperSection TwoDeane W. Curtin: Recipes for ValuesJean-Francois Revel: From Culture and CuisineDogen: Fushuku-Hamop(Meal-time Regulations)Sen-no-rikyu: Verses of Sen-No-RikyuCalvin Trillin: From American Fried: Adventures of a Happy EaterPeter Singer: Becoming a VegetarianFrom the Rig Veda: The Two Full of ButterFrom the Bible: Genesis 1-3From the Bible: Leviticus 11:1-47Section ThreeLisa M. Heldke: Foodmaking as a Thoughtful PracticePlato: from GorgiasAl Sicherman: The Perfect PiePatrick Suppes: From Probabilistic MetaphysicsJean-Francois Revel: from Culture and CuisineLisa M. Heldke: Recipes for Theory MakingCarol J. Adams: from The Sexual Politics of Meat: A Feminist-Vegetarian Critical TheoryBuffalo Bird Woman: from Buffalo Bird Woman's GardenDogen: Tenzo Kyokun (Instruction for the Tenzo)Audre Lorde: from Zami: A New Spelling of My NameVerta Mae Smart-Grosvenor: from Vibration Cooking: or The Travel Notes of a Geechee GirlSection FourLisa M. Heldke: Food Politics, Political FoodAnne Buchanan: Myths About HungerVandana Shiva: Development, Ecology, and WomenBernice Johnson Reagon: Are My Hands Clean?Joyce Carol Oates: Women Whose Lives Are Food, Men Whose Lives Are Money, American IndependenceJonathan Swift: A Modest ProposalWes Jackson: Meeting the Expectations of the LandDiane Di Prima: Revolutionary Letter #42, Revolutionary Letter #55Mary Moran: Thanksgiving Dinner During Pelting SeasonWendell Berry: The Pleasures of EatingIndexshow more

Review quote

"This is a surprisingly wonderful anthology that truly practices what it preaches. And what it preaches is that practice ... is more nourishing than preaching." - Hungry Mind Review "This is an innovative and extremely eclectic collection of thoughtful and philosophical writings about food ... "- Canadian Philosophical Reviewsshow more

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