Food and Philosophy Selected Essays 1st Edition Spencer Wertz

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Product details:

• ISBN-10: 0875656382
• ISBN-13: 978-0875656380
• Author: Spencer Wertz

These essays on food and philosophy were written over several decades. Not only philosophers and historians but individuals who have an ongoing interest in food should relish them. The essays cover wide-ranging topics that include genetically modified organisms, chocolate and its world, food as art, the pornography of food, and the five flavors of Chinese cuisine. In addition, there are several chapters that deal with the refinement of erudite (professional) cuisine from popular (regional) cuisine in the seventeenth and eighteenth centuries in Europe. One chapter stands alone as an analysis of the Native American cultural foundations of maize. The book opens with an essay on the philosophy of food history that addresses three fundamental problems: the duplication of sensations and taste, the understanding of recipes from other historical periods, and the sorts of judgments that are included or excluded in a historical narrative. The book ends with an exposition of R. G. Collingwood’s anthropology of eating and dining, which completes the discussion with an analysis of the magical symbolism of those cultural activities.

Table of contents:

Chapter 1: Philosophy of Food History
Chapter 2: The Five Flavors of Taoism: Lao Tzu’s Verse Twelve
Chapter 3: The Elements of Taste: How Many Are There?
Chapter 4: Leibniz and Culinary Cognitions: A Speculative Journey
Chapter 5: Taste and Food in Rousseau’s Julie, or The New Heloise
Chapter 6: Hume’s Culinary Interests and the Historiography of Food
Chapter 7: Revel’s Conception of Cuisine: Platonic or Hegelian?
Chapter 8: The Analogy between Food and Art: Tolstoy and Eaton
Chapter 9: Maize: The Native North American Legacy of Cultural Diversity and Biodiversity
Chapter 10: Are Genetically Modified Foods Good for You? A Pragmatic Answer
Chapter 11: Is There a Pornography of Food?
Chapter 12: Chocolate and Its World
Chapter 13: Eating and Dining: Collingwood’s Anthropology

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