Food and Philosophy

Selected Essays

Nonfiction, Food & Drink, Food Writing, Religion & Spirituality, Philosophy
Cover of the book Food and Philosophy by Spencer Wertz, TCU Press
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart
Author: Spencer Wertz ISBN: 9780875656441
Publisher: TCU Press Publication: February 8, 2017
Imprint: Texas Christian University Press Language: English
Author: Spencer Wertz
ISBN: 9780875656441
Publisher: TCU Press
Publication: February 8, 2017
Imprint: Texas Christian University Press
Language: English

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.

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

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.

More books from TCU Press

Cover of the book The Big Drift by Spencer Wertz
Cover of the book Texas People, Texas Places by Spencer Wertz
Cover of the book A Mexican Dream by Spencer Wertz
Cover of the book Baja Oklahoma by Spencer Wertz
Cover of the book Galveston by Spencer Wertz
Cover of the book Women of Thunder by Spencer Wertz
Cover of the book The Barrio Gangs of San Antonio, 1915-2015 by Spencer Wertz
Cover of the book Adele Briscoe Looscan by Spencer Wertz
Cover of the book Fast Copy by Spencer Wertz
Cover of the book Plum Creek by Spencer Wertz
Cover of the book Wanderer Springs by Spencer Wertz
Cover of the book Sins of the Younger Sons by Spencer Wertz
Cover of the book When Cowboys Die by Spencer Wertz
Cover of the book Dictionary of the American West by Spencer Wertz
Cover of the book Home Truths by Spencer Wertz
We use our own "cookies" and third party cookies to improve services and to see statistical information. By using this website, you agree to our Privacy Policy