Join NYU Libraries for an insightful discussion with some of our most esteemed panelists about how the conversation, study, and action around food has evolved over the last two decades. Together, we’ll reflect on 20 years of the Critical Topics in Food event series and examine the role that thoughtful community gatherings like these have played in shaping our collective dialogue about food. The Critical Topics in Food event series is a partnership between NYU Special Collections, NYU Steinhardt Department of Nutrition & Food Studies, and Clark Wolf.
by Marion Nestle
Nov
13
2015
Weekend Reading: Philosophy Comes to Dinner
Terence Cuneo, Andrew Chignell, Matthew C. Halteman, editors. Philosophy Comes to Dinner: Arguments over the Ethics of Eating. Routledge, 2015.
I was happy to do a blurb for this book, having met Andrew Chignell and participated in an online course he ran at Cornell based on the book.
In recent years, I’ve seen an explosion of student and public interest in the politics and ethics of food. It’s great to have philosophers contributing to this discussion, and this book explains why.
When thoughtful people differ about issues in food and nutrition, it isn’t always easy to decide what the right thing is to do. Philosophers have ways of looking at controversial issues that help with such decisions. This book lays out some typical arguments and explains how the major philosophical frameworks can help sharpen the discussion.