The Taste for Ethics: An Ethic of Food Consumption / Edition 1

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This book marks a new departure in ethics. In our culture ethics has first and foremost been a question of 'the good life' in relation to other people. Central to this ethic was friendship, inspired by Greek thought, and the caritas concept from the Judaeo-Christian tradition. But no early moral teaching discussed man's relation to the origin of foodstuffs and the system that produced them; doubtless the question was of little interest since the production path was so short.
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Editorial Reviews

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“This book makes the case for an ethical understanding of food consumption. Christian Coff notes that a growing number of consumers are making ethics a central part of their food consumption choices. … Coff’s arguments and analyses are very intriguing and convincing. I would recommend this book to anyone who has an interest in understanding the difficult and complex nature of creating an ethical and values-based food system.” (Michael A. Long, Journal of Agricultural and Environmental Ethics, Vol. 22, 2009)

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Product Details

Table of Contents

Acknowledgements vii

Foreword ix

Preface xi

List of Tables and Figures xvii

About the Author xix

Part I Food and Ethics 1

Chapter 1 Eating, Society and Ethics 3

1 The Intimacy of Eating and Digestion 6

2 Eating in between Life and Death 11

3 The Social Meaning of the Meal 13

4 Food and Ethics in History 16

5 Food Ethics and the Production History 21

Part II The Intellectualization of Food 31

Chapter 2 Food to Science: On the Intellectualization of Food 33

1 The Hermeneutic Approach of Early Natural History 36

2 The Phenomenological Approach of Late Natural History 42

3 Biology and the Invisible Characteristics of Life 46

4 The End of Phenomenology in Biology 50

Chapter 3 The Storylessness of Food 61

1 The History of Industrialization of Agriculture 61

2 Food Science and Gastronomy 69

3 The Powerlessness of the Political Consumer 77

4 The Hidden Production History of Food 85

5 Do not Eat what You Have not Read 89

Part III Food Ethics and the Production History 93

Chapter 4 Tracing the Production History 95

1 Short-Range and Long-Range Ethics 96

2 Food as a Trace 101

3 The Judgement of Taste and Morality 107

4 The Trace as Presence and Lost Time 115

5 History of Effect 123

6 Production History and Mimesis 130

Chapter 5 Food Ethics as the Ethics of the Trace 139

1 The Reliability of the Production History 141

2 Food and Ethical Identity 148

3 Food as a Trace of Nature 153

4 Food Ethics of the Consumers 160

Chapter 6 Traceability and Food Ethics 167

1 Fragmentation and Traceability 168

2 Sociological Survey on Ethical Traceability 172

3 Consumer Autonomy: Remembering the Other and Informed Choice 181

4Recognizing Consumers Recognizing Producers 189

References 203

Index 209

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