Food and Philosophy : Selected Essays /

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Détails bibliographiques
Auteur principal: Wertz, Spencer K. (Auteur)
Format: Électronique eBook
Langue:Inglés
Publié: Fort Worth, Texas : TCU Press, [2016]
Collection:Book collections on Project MUSE.
Sujets:
Food > Philosophy.
COOKING > General.
Aliments > Consommation > Philosophie.
Goût > Philosophie.
Aliments > Philosophie.
Cooking > Philosophy.
Food consumption > Philosophy.
Taste > Philosophy.
Electronic books.
Accès en ligne:Texto completo
Table des matières:
  • 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.

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