Cooking, Eating, Thinking / Edition 1

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Philosophy has often been criticized for privileging the abstract; this volume attempts to remedy that situation. Focusing on one of the most concrete of human concerns, food, the editors argue for the existence of a philosophy of food. The collection provides various approaches to the subject matter, offering new readings of a number of texts—religious, philosophical, anthropological, culinary, poetic, and economic. Included are readings ranging from Plato’s Phaedo and Verses of Sen-No-Rikyu to Peter Singer’s "Becoming a Vegetarian" and Jean-François Revel’s Culture and Cuisine.

This reader will have particular appeal for philosophers working in social theory, feminist theory, and environmental ethics, and for those working on alternative approaches to such traditional subject areas as epistemology, aesthetics, and metaphysics.

Indiana University Press

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Product Details

  • ISBN-13: 9780253207043
  • Publisher: Indiana University Press
  • Publication date: 8/1/1992
  • Edition description: New Edition
  • Edition number: 1
  • Pages: 416
  • Sales rank: 1,191,863
  • Product dimensions: 6.10 (w) x 9.10 (h) x 1.00 (d)

Meet the Author

DEANE W. CURTIN, Assistant Professor of Philosophy at Gustavus Adolphus College, has published in the areas of philosophy of art and environmental ethics. LISA M. HELDKE, Assistant Professor of Philosophy at Gustavus Adolphus College, writes and teaches in the area of pragmatist feminism.

Indiana University Press

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Table of Contents

Introduction: Deane W. Curtin and Lisa M. Heldke

Section One

Deane W. Curtin: Food/Body/Person
Denise Levertov: Matins (excerpt)
Plato: from PHAEDO
Susan Bordo: Anorexia Nervosa: Psychopathology as the Crystallization of Culture
Kim Chernin: Confessions of an Eater
Kelly Oliver: Nourishing the Speaking Subject: A Psychoanalytic Approach to Abominable Food and Women
Maria Lugones: Playfulness, World-Traveling, and Loving Perception
David J. Kalupahana: The Indian Background, The Buddha’s Conception of Personhood
Anna S. Meigs: Food Rules and the Traditional Sexual Ideology
Nancy Willard: How to Stuff a Pepper

Section Two

Deane W. Curtin: Recipes for Values
Jean-Francois Revel: From Culture and Cuisine
Dogen: Fushuku-Hamop(Meal-time Regulations)
Sen-no-rikyu: Verses of Sen-No-Rikyu
Calvin Trillin: From American Fried: Adventures of a Happy Eater
Peter Singer: Becoming a Vegetarian
From the Rig Veda: The Two Full of Butter
From the Bible: Genesis 1-3
From the Bible: Leviticus 11:1-47

Section Three
Lisa M. Heldke: Foodmaking as a Thoughtful Practice
Plato: from Gorgias
Al Sicherman: The Perfect Pie
Patrick Suppes: From Probabilistic Metaphysics
Jean-Francois Revel: from Culture and Cuisine
Lisa M. Heldke: Recipes for Theory Making
Carol J. Adams: from The Sexual Politics of Meat: A Feminist-Vegetarian Critical Theory
Buffalo Bird Woman: from Buffalo Bird Woman’s Garden
Dogen: Tenzo Kyokun (Instruction for the Tenzo)
Audre Lorde: from Zami: A New Spelling of My Name
Verta Mae Smart-Grosvenor: from Vibration Cooking: or The Travel Notes of a Geechee Girl

Section Four
Lisa M. Heldke: Food Politics, Political Food
Anne Buchanan: Myths About Hunger
Vandana Shiva: Development, Ecology, and Women
Bernice Johnson Reagon: Are My Hands Clean?
Joyce Carol Oates: Women Whose Lives Are Food, Men Whose Lives Are Money, American Independence
Jonathan Swift: A Modest Proposal
Wes Jackson: Meeting the Expectations of the Land
Diane Di Prima: Revolutionary Letter #42, Revolutionary Letter #55
Mary Moran: Thanksgiving Dinner During Pelting Season
Wendell Berry: The Pleasures of Eating


Indiana University Press

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