[Oxford] Handbook of Food Ethics

ISBN : 9780199372263

Anne Barnhill; Tyler Doggett; Mark Budolfson
824 ページ
171 x 248 mm
Oxford Handbooks

Academic food ethics incorporates work from philosophy but also anthropology, economics, the environmental sciences and other natural sciences, geography, law, and sociology. Scholars from these fields have been producing work for decades on the food system, and on ethical, social, and policy issues connected to the food system. Yet in the last several years, there has been a notable increase in philosophical work on these issues-work that draws on multiple literatures within practical ethics, normative ethics and political philosophy. This handbook provides a sample of that philosophical work across multiple areas of food ethics: conventional agriculture and alternatives to it; animals; consumption; food justice; food politics; food workers; and, food and identity.


1. Introduction - Anne Barnhill, Mark Budolfson, Tyler Doggett; Part One: Conventional Agriculture and Alternatives; 2. Clark Wolf- Sustainable Agriculture, Environmental Philosophy, and the Ethics of Food; 3. Paul Thompson- Farming, the Virtues and Agrarian Philosophy; 4. Mark Budolfson-Food, the Environment, and Global Justice; 5. Rachel Ankeny and Heather Bray- Genetically-Modified food: Fostering Better Dialogue About What Counts as 'Good' Food; 6. Samantha Noll and Ian Werkheiser-Local Food Movements: Differing Conceptions of Food, People, and Change; Part Two: Animals; 7. Gary Comstock- Concerning Cattle: Behavioral and Neuroscientific Evidence for Pain, Desire, and Self-Consciousness; 8. Charles List -The New Hunter and Local Food; 9. Eliot Michaelson and Andrew Reisner- Ethics for Fish; Part Three: Consumption; 10. Tristram McPherson-The Ethical Basis for Veganism; 11. Bob Fischer-Arguments for Consuming Animal Products; 12. Julia Nefsky-Consumer Choice and Collective Impact; 13. Andrew Chignell-Religion, Fasting, Efficacy, Hope; 14. Erich and Jaclyn Hatala Matthes-The Clean Plate Club? Food Waste and Individual Responsibility; Part Four: Food Justice and Social Justice ; 15. Lee McBride-Racial Imperialism and Food Traditions; 16. Kyle Powys Whyte-Food Sovereignty, Justice and Indigenous Peoples: An Essay on Settler Colonialism and Collective Continuance; 17. Madison Powers-Food, Fairness, and Global Markets; 18. Jeff Sebo- Multi-Issue Food Activism: The Ethics of Pursuing Unity, Solidarity, and Mutual Understanding across Food Movements; Part Five: Ethics and Politics of Food Policy; 19. Danny Shahar-Public Justification and the Politics of Agriculture; 20. Sarah Conly-Paternalism, Food, and Personal Freedom; 21. Seana Shiffrin-Deceptive Advertising and Taking Responsibility for Others; 22. Tyler Doggett and Seth Holmes-Food Labor Ethics; 23. Sabine Tsuruda-The Moral Burdens of Temporary Farmwork; Part Six: Gender, Body Image and Healthy Eating; 24. Christina van Dyke-Orthorexia: Eat Y'Self Fitter: Orthorexia, Health, and Gender; 25. Tracy Isaacs-Food Insecurity: Dieting as Ideology, as Oppression, and as Privilege; 26. Rebecca Kukla-Shame, Seduction, and Character in Food Messaging; 27. Beth Dixon-Obesity and Responsibility; Part Seven: Food and Social Identities, Cultural Practices and Values; 28. Dan Kelly and Nicolae Morar-I Eat, Therefore I Am: Disgust and the Intersection of Food and Identity; 29. Sam Liao and Aaron Meskin-Morality and Aesthetics of Food; 30. Kate Nolfi-Food Choices & Moral Character; 31. Karen Stohr-The Etiquette of Eating; 32. Susan Wolf-The Ethics of Being a Foodie; Part Eight: History of Philosophy and Food Ethics; 33. Katja Vogt-Who You Are Is What You Eat: Food in Ancient Thought; 34. Henrik Lagerlund-Food Ethics in the Middle Ages; 35. John Grey and Aaron Garrett-You Are What You Eat, But Should You Eat What You Are? Modern Philosophical Dietetics


Barnhill: Anne Barnhill is an Assistant Professor Medical Ethics & Health Policy and of Philosophy, University of Pennsylvania. She is a philosopher and bioethicist whose work centers on ethical issue of practical importance related to food, agriculture and public health. Budolfson: Mark Budolfson is assistant professor of philosophy and food systems faculty at the University of Vermont. He often works on interdisciplinary issues at the interface of ethics and public policy, especially in connection with collective action problems such as climate change and other dilemmas that arise in connection with common resources and public goods. Doggett: Tyler Doggett is an associate professor of philosophy at the University of Vermont. He works in ethics and the philosophy of mind. With Anne Barnhill and Mark Budolfson, is co-author and co-editor of Food, Ethics, and Society.