Philosophy of Food Research Bibliography

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REFERENCE LIST:


Food (48)

(2014). Best Food Writing 2014. H. Hughes. Philadelphia, Perseus Books.

Abulafia, D. (2011). The Great Sea.

Barber, D. (2014). The 16.9 Carrot. Best Food Writing 2014. H. Hughes. Philadelphia, Perseus Books. Excerpt from The Third Plate in which Barber describes the qualities of an organically grown carrot, in particular it's sugar content.

Bays, J. C. (2009). Mindful Eating. Boston, Shambala. A physician looks at eating maladies as a disordered relationship with food and prescribes ideas and techniques for re-establishing food relationships that are healthy.

Boisvert, R. (2014). I eat, therefore I think. Madison, Fairleigh Dickenson UP. Explores a "food philosophy" that begins with "unforgetting the stomach" Investigates hospitality

Carolan, M. S. (2011). Embodied Food Politics, Ashgate. Food Theory with focus on community supported agriculture. Interview based, qualitative research. Xexox of chart showing decline in crop variety in Iowa 1920-2007.

Carolan, M. S. (2011). Table 3.1 Number of commodities produced for sale in at least 1 percent of all Iowa farms for various years from 1920 to 2007. Embodied Food Politics, Ashgate. Table showing decline in variety of food production in Iowa 1920-2007

Editore, S. F. (2007). Terra Madre: 1600 Food Communities.

Estabrook, B. (2011). Tomatoland, Andrews McMeel Publishing.

Estabrook, B. (2013). Hogonomics. Best Food Writing 2014. H. Hughes. Philadelphia, Perseus Books. A food writer explores the costs of raising a pig that yields $15.00 per pound meat.

Ferguson, P. P. and S. Zukin (2005). "What's Cooking?" Theory and Society 24: 193-199. Bemoans the lack of sociology of food in 1995, while also mentioning some important sources. Introduces two other articles in journal.

Francione, G. L. (2012). Animal Welfare, Happy Meat, and Veganism as the Moral Baseline. The Philosophy of Food. D. M. Kaplan. Berkeley, CA, University of California Press: 169-189.


Gopnik, A. (2011). The Table Comes First. New York, Alfred Knopf.

Gratzer, W. (2005). Terrors of the Table: The Curious History of Nutrition. Oxford, Oxford UP.

Haynes, R. P. (2012). The Myth of Happy Meat. The Philosophy of Food. D. M. Kaplan. Berkeley, CA, University of California Press: 161-168. A very good theoretical discussion of the various ways that human welfare is mapped onto animal welfare. Considers the custodial relationship to domesticated animals, including work animals.

Helstosky, C. (2004). Garlic and Oil. Oxford, Berg. Very authoritative historical and political analysis of the relationship between food and politics in Italian culture from unification to about 1960, the start of abundance.

Kaplan, D. M., Ed. (2012). The Philosophy of Food. Berkeley, CA, University of California Press.

Kenner, R. (2008). Food, Inc.

Korthals, M. (2012). Two Evils in Food Country: Hunger and Lack of Representation. The Philosophy of Food. D. M. Kaplan. Berkeley, CA, University of California Press: 103-121. Raises the question of a right to have one's foods represented in a a food system. Connects with UN food security statements.

Lavin, C. (2013). Eating Anxiety: The Perils of Food Politics. MInneapolis, U of Minnesota Press.

Levenstein, H. (2012). Fear of Food. Chicago, U of Chicago.

McMillan, T. (2013). Cooking Isn't Fun. Best Food Writing 2014. H. Hughes. Philadelphia, Perseus Books. Good discussion of the challenges of cooking for oneself. FIts with Kim O'Donnel's piece.

Menely, A. (2007). "Like an Extra Virgin." American Anthropologist 109(4).

Mintz, S. W. (1985). Chapter 2. Production. Sweetness and Power: The place of sugar in modern history. New York, Viking: 19-73. An anthropologically oriented social history of sugar use and production and the relationship to power.

Mintz, S. W. (1985). Chapter 5. Eating and Being. Sweetness and Power: The place of sugar in modern history. New York, Viking. An anthropologically oriented social history of sugar use and production and the relationship to power.

Mintz, S. W. (1985). Sweetness and Power: The place of sugar in modern history. New York, Viking. An anthropologically oriented social history of sugar use and production and the relationship to power.

Montanari, M. (1996). The Culture of Food. Oxford, Blackwell.

Moss, M. (2013). Salt Sugar Fat. New York, Random House. A major work of food journalism covering the so-called "sugar wars" and other industry dynamics among the top food processors, including their responses to and manipulation of nutritional information and consumer behavior.

Nestle, M. (2002). Food Politics: How the food industry influences nutrition and health. A famous American nutritionist discusses a wide range of food politics issues from the 70's including the food pyramid, nutritional labelling, industry lobying, nutritional fortification of foods, the McLibel case, child food marketing, food and schools, soft drink marketing, food supplements, olestra.

O'Donnel, K. (2014). Cooking as the Cornerstone of a Sustainable Food System. Best Food Writing 2014. H. Hughes. 2014, Perseus Books. A Seattle cook book writer who teaches cooking relates insight about our cooking practices in the US.

Paynter, B. (2014). Monsanto is Going Organic in a quest for the perfect Veggie. Best Food Writing 2014. H. Hughes. Philadelphia, Perseus Books. Makes the point that companies like Monsanto are also trying to develop conventionally bred plants that taste good.

Pollan, M. (2008). In Defense of Food: An Eater's Manifesto. London, Penguin. A manifesto espousing "Eat Food. Not Too Much. Mostly Plants." Pollan develops his argument around an analysis of "nutritionism".

Roach, M. (2013). Gulp. New York, Norton. Good chapters or sections on: olfaction, pet food, Horace Fletcher, William Beaumont and Alexis St. Martin, spit, oral processing (the bolus) flatulence

Roth, A. (2014). Austerity Measures. Best Food Writing 2014. H. Hughes. Philadelphia, Perseus Books. A food writer writes about trying to live on the SNAP $4.50 benefit.

Scrinis, G. (2012). Nutritioinism and Functional Foods. The Philosophy of Food. D. M. Kaplan. Berkeley, CA, University of California Press: 269-291.

Singer, P. and J. Mason (2006). The Ethics of What We Eat, Rodale. Thorough coverage of a wide range of disputes in food ethics from ethical sourcing to sustainability.

Symons, M. (2007). Epicurus, the Foodies' Philosopher. Food and Philosophy. Oxford, Blackwell. A nice introduction to epicurean thought with a thesis that we underplay the appreciation of pleasure at the heart of historic Epicureanism.

Szymanski, I. (2014). "The Significance of Food in Plato's Republic, Book 1." Food, Culture, and Society 17(3): 473-491. Discusses the mentions of food in Republic Book 1 and calls attention to the idea of philosophy as a food for the soul.

Tannahill, R. (1988). New York, Three Rivers Press. A sweeping and pretty detailed history of food. Good chapters on ancient food, Roman food systems, lots of coverage of non-western and nomadic cultures.

Telfer, E. (1996). Food for Thought, Routlege. pdf of Chapter 2 on pleasures of food

Torres, J. (2014). The Right to Eat. Best Food Writing 2014. H. Hughes. Philadelphia, Perseus Books. A fiction writer describes his sister's health crisis involving fast food.

Wallach, J. J. (2013). Chapter 1. The Cuisine of Contact. How America Eats: A social history of U.S. food and culture. New York, Rowman & Littlefield: 1-31. A Social History of Food

Wallach, J. J. (2013). Chapter 2: Food and the Founding. How America Eats: A social history of U.S. food and culture. New York, Rowman & Littlefield: 33-55. A Social History of Food

Wallach, J. J. (2013). Chapter 6: The Pious or Patriot Stomach. How America Eats: A social history of U.S. food and culture. New York, Rowman & Littlefield: 143-167. A Social History of Food

Wallach, J. J. (2013). How America Eats: A social history of U.S. food and culture. New York, Rowman & Littlefield. A Social History of Food

Welin, S., et al. (2012). In Virto Meat: what are the moral issues? The Philosophy of Food. D. M. Kaplan. Berkeley, CA, University of California Press: 292-304. Discusses the current technology of in vitro meat produciton and how it would affect moral arguments over meat.

Williams, S. R. (2013). Williams' Basic Nutrition, Elsevier.

Zepeda, L. (2007). Carving Values with a Spoon. Food and Philosophy. Oxford, Blackwell: 31-43. A good introduction to the relationship between US ag policy and outcomes. We have the energy-dense cheap diets that our policy favored.


Food and Philosophy (2)

Symons, M. (2007). Epicurus, the Foodies' Philosopher. Food and Philosophy. Oxford, Blackwell. A nice introduction to epicurean thought with a thesis that we underplay the appreciation of pleasure at the heart of historic Epicureanism.

Zepeda, L. (2007). Carving Values with a Spoon. Food and Philosophy. Oxford, Blackwell: 31-43. A good introduction to the relationship between US ag policy and outcomes. We have the energy-dense cheap diets that our policy favored.


Food communities (1)

Editore, S. F. (2007). Terra Madre: 1600 Food Communities.


Food Ethics (1)

Singer, P. and J. Mason (2006). The Ethics of What We Eat, Rodale. Thorough coverage of a wide range of disputes in food ethics from ethical sourcing to sustainability.


Food for Thought (1)

Telfer, E. (1996). Food for Thought, Routlege. pdf of Chapter 2 on pleasures of food


Food History (2)

Montanari, M. (1996). The Culture of Food. Oxford, Blackwell.

Tannahill, R. (1988). New York, Three Rivers Press. A sweeping and pretty detailed history of food. Good chapters on ancient food, Roman food systems, lots of coverage of non-western and nomadic cultures.


food irradiation (2)

Peckham, M., et al. (1992). What's Wrong With Irradiating Food? Plenty. The New York Times. This collection of three brief letters to the editor contain pro and con information and argumentation on the food irradiation controversy. The letter writers are a public interest group representative, a professor of food science, and a professor of pathology, radiation biology, and oncology.

Weiss, R. (1987). "The Gamma Ray Gourmet." Science News 132: 398-399. This article, although written almost 5 years ago, effectively outlines th eirradiation problem as well as giving more in depth discussion and explanation of scientific principles associated with the process. Many scientists and other qualified sources are interviewed. Although the article does represent both sides, it seems to lean toward support of the technology. The author also outlines government restrictions and reasons why irradiation has been suppressed since 1958.


Food Philosophy (2)

Boisvert, R. (2014). I eat, therefore I think. Madison, Fairleigh Dickenson UP. Explores a "food philosophy" that begins with "unforgetting the stomach" Investigates hospitality

Pollan, M. (2008). In Defense of Food: An Eater's Manifesto. London, Penguin. A manifesto espousing "Eat Food. Not Too Much. Mostly Plants." Pollan develops his argument around an analysis of "nutritionism".


Food Politics (2)

Lavin, C. (2013). Eating Anxiety: The Perils of Food Politics. MInneapolis, U of Minnesota Press.

Nestle, M. (2002). Food Politics: How the food industry influences nutrition and health. A famous American nutritionist discusses a wide range of food politics issues from the 70's including the food pyramid, nutritional labelling, industry lobying, nutritional fortification of foods, the McLibel case, child food marketing, food and schools, soft drink marketing, food supplements, olestra.