Description |
1 online resource |
Note |
Includes index. |
Contents |
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. |
Bibliography |
Includes bibliographical references and index. |
Local Note |
TO BE DELETED |
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eBooks on EBSCOhost EBSCO eBook Subscription Academic Collection - North America |
Subject |
Food -- Philosophy.
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Taste -- Philosophy.
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Food consumption -- Philosophy.
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Cooking -- Philosophy.
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COOKING -- General. |
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Food -- Philosophy |
Other Form: |
Print version: Wertz, Spencer K. Food and philosophy. Fort Worth, Texas : TCU Press, [2016] 9780875656380 0875656382 (DLC) 2016016741 (OCoLC)948360814 |
ISBN |
9780875656441 (electronic bk.) |
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0875656447 (electronic bk.) |
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9780875656380 |
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0875656382 |
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