Insightful and zesty, this engaging volume encourages readers to sample essays that appeal to their philosophical tastes. Organized thematically like an à la carte menu, the book opens with "Food in Culture & Society," a glimpse at the inherently social and cultural aspects of food, whetting the appetite for what is to follow, including topics such as: Who decides just what constitutes quality cuisine or foul fare? Is food aesthetically important? How are food and sensuality related? Do we have an ethical responsibility to eat organic, free-range, vegetarian, or locally grown foods?In addition to contributions by philosophers, the book also includes a rare collection of essays by culinary professionals and food critics who infuse their passion for food with philosophical flavorings. Another installment in the "Epicurean Trilogy" (together with Wine & Philosophy and Beer & Philosophy), Food & Philosophy serves up a healthy helping of timely food-oriented thinking.

Dedication.Acknowledgements.Foreword.Introduction: Settling the Table: An Introduction to Food and Philosophy (Fritz Allhoff, Western Michigan University and Dave Monroe, Michigan State University).Appetizers: Food in Culture and Society.1. Epicurus, The Foodies' Philosopher (Michael Symons, Marsden Fund culinary researcher).2. Carving Values with a Spoon (Lydia Zepeda, University of Wisconsin).3. Should I Eat Meat?: Vegetarianism and Dietary Choice (Jen Wrye, Carleton University).4. Sublime Hunger: A Consideration of Eating Disorders Beyond Beauty (Sheila Lintott, Bucknell University).First Course: Taste and Food Criticism.5. Taste Perception, Scepticism, and Gastronomic Expertise (Michael Shaffer, St. Cloud State University).6. Who Needs a Critic?: The Standard of Taste and the Power of Branding (Jeremy Iggers, Minneapolis Star Tribune).7. Hungry Engrams: Food and Non-Representational Memory (Fabio Perasecoli, New York University).Second Course: Edible Art & Aesthetics.8. Can a Soup Be Beautiful?: The Rise of Gastronomy and the Aesthetics of Food (Kevin Sweeney, University of Tampa).9. Can Food Be Art?: The Problem of Consumption (Dave Monroe, Michigan State University).10. Delightful, Delicious, Disgusting (Carolyn Korsmeyer, SUNY Buffalo).11. Food Fetishes and Sin-Esthetics: Professor Dewey, Please Save Me from Myself (Glenn Kuehn, Convivium).Dessert: Eating & Ethics.12. Eating Well: Thinking Ethically about Food (Roger King, University of Maine)13. Picky Eating as a Moral Failing (Matt Brown, UC San Diego).14. Shall We Dine?: Confronting the Strange and Horrifying Story of GMOs in Our Food (Paul Thompson, Michigan State University).15. Taking Stock: An Overview of Arguments for and against Hunting (Linda Jerofke, Eastern Oregon University).Petits Fours: Compliments of the Chef.16. Food and Sensuality: The Perfect Pairing (Jennifer Iannolo, The Gilded Fork).17. Duty to Cook: Exploring the Unique Intents and Ethics of Restaurant and Home Cuisine (Christian Krautkramer, Boston University).18. Diplomacy of the Dish: Cultural Understanding through Taste (Mark Tafoya, ReMARKable Palate Personal Chef Service).19. Balancing Tastes: Inspiration, Taste, and Aesthetics in the Kitchen (Aki Komozawa, IdeasInFood.com and Alex Talbot, IdeasInFood.com).Afterword.20. Thus Ate Zarathustra (Woody Allen).Biosketches.