Philosophers At Table

When you boil it down, one of the most important things we do each day is eat. The question of eating—what, and how—may seem simple at first, but it is dense with complex meanings, reflecting myriad roles that food plays and has played over the centuries. In fact, as Raymond D. Boisvert and Lisa Heldke show in this book, it’s difficult to imagine a more philosophically charged act than eating. Philosophers at Table explores the philosophical scaffolding that supports this crucial aspect of everyday life, showing that we are not just creatures with minds, but also with stomachs. Examining a cornucopia of literary works, myths, histories, and film—not to mention philosophical ideas—the authors make the case for a bona fide philosophy of food. They look at Babette’s Feast as an argument for hospitality as a central ethical virtue. They compare fast food in Accra to the molecular gastronomy of Spain as a way of considering the nature of food as art. And they bite into a slug—which is, unsurprisingly, completely gross—to explore tasting as a learning tool, a way of knowing. A surprising, original take on something we have not philosophically savored enough, Philosophers at Table invites readers to think in fresh ways about the simple and important act of eating.

Everyone is talking about food. Chefs are celebrities. "Locavore" and "freegan" have earned spots in the dictionary. Popular books and films about food production and consumption are exposing the unintended consequences of the standard American diet. Questions about the principles and values that ought to guide decisions about dinner have become urgent for moral, ecological, and health-related reasons. In Philosophy Comes to Dinner, twelve philosophers—some leading voices, some inspiring new ones—join the conversation, and consider issues ranging from the sustainability of modern agriculture, to consumer complicity in animal exploitation, to the pros and cons of alternative diets.

Provides a guide for starting a "philosophy dinner club," a club that meets to discuss philosophy and cook food from each philosopher's home country.

Metaphysics is one of the traditional four main branches of philosophy, alongside ethics, logic and epistemology. It is also an area that continues to attract and hold a fascination for many people yet it is associated with being complex and abstract. For some it is associated with the mystical or religious. For others it is known through the metaphysical poets who talk of love and spirituality. This Very Short Introduction goes right to the heart of the matter, getting to the basic and most important questions of metaphysical thought in order to understand the theory: What are objects? Do colours and shapes have some form of existence? What is it for one thing to cause another rather than just being associated with it? What is possible? Does time pass? By using these questions to initiate thought about the basic issues around substance, properties, changes, causes, possibilities, time, personal identity, nothingness and emergentism, Stephen Mumford provides a clear and simple path through this analytical tradition at the core of philosophical thought. ABOUT THE SERIES: The Very Short Introductions series from Oxford University Press contains hundreds of titles in almost every subject area. These pocket-sized books are the perfect way to get ahead in a new subject quickly. Our expert authors combine facts, analysis, perspective, new ideas, and enthusiasm to make interesting and challenging topics highly readable.

Pulitzer Prize–winning author Will Durant chronicles the lives and ideas of several key philosophical thinkers throughout history in this informative yet eminently readable text. An essential read for anyone fascinated by the development of Western philosophy.

This book explores food from a philosophical perspective, bringing together leading philosophers to consider the most basic questions about food. Each essay analyses 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 study of being was one of the main preoccupations of Etienne Gilson's scholarly and intellectual life. Being and Some Philosophers is at once a testament to the persistence of those concerns and an important landmark in the history of the question of being. The book charts the ways in which being is translated across history, from unity in Plato and substance in Aristotle to essence in Avicenna and the act of existence in Aquinas. It examines the vicissitudes of essence and existence in Suarez and Christian Wolff, in Hegel and Kierkegaard, in order to uncover the metaphysical and existential foundations of modern thought. And yet Being and Some Philosophers remains not so much an historical investigation (although it could only have been written by a scholar steeped in the history of philosophy) but, in the words of its author, "a philosophical book, and a dogmatically philosophical one at that." Its passionate vigour has proven, over many years, at once fresh and provocative. Indeed, the appendix to this revised edition contains critiques of the book by two Thomists as well as Gilson's replies to their objections.

An entertaining and thought-provoking look at the food on our plates, and what it can teach us about being human, from the author of The Ego Trick and The Pig That Wants to Be Eaten