Info
- Utilizzare la checkbox di selezione a fianco di ciascun documento per attivare le funzionalità di stampa, invio email, download nei formati disponibili del (i) record.
The Philosophy of Food / / David M. Kaplan
| The Philosophy of Food / / David M. Kaplan |
| Autore | Kaplan David M |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | 2012 |
| Descrizione fisica | 1 online resource (321 p.) |
| Disciplina | 641.3 |
| Collana | California Studies in Food and Culture |
| Soggetto topico | Food |
| ISBN |
1-283-36976-1
9786613369765 0-520-95197-2 |
| Classificazione | CKB000000 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Front matter -- Table of Contents -- Introduction: The Philosophy of Food -- 1. Real Men Have Manners -- 2. Down-Home Global Cooking: A Third Option between Cosmopolitanism and Localism -- 3. Hunger Is the Best Sauce: The Aesthetics of Food -- 4. Smells, Tastes, and Everyday Aesthetics -- 5. Ethical Gourmandism -- 6. Two Evils in Food Country: Hunger and Lack of Representation -- 7. Ethics and Genetically Modified Food -- 8. The Ethics of Food Safety in the Twenty-First Century: Who Keeps the Public Good? -- 9. The Myth of Happy Meat -- 10. Animal Welfare, Happy Meat, and Veganism as the Moral Baseline -- 11. Animal Ethics and Food Production in the Twenty-First Century -- 12. Nature Politics and the Philosophy of Agriculture -- 13. The Ethics and Sustainability of Aquaculture -- 14. Scenarios for Food Security -- 15. Nutritionism and Functional Foods -- 16. In Vitro Meat: What Are the Moral Issues? -- Contributors -- Index |
| Record Nr. | UNINA-9910813990903321 |
Kaplan David M
|
||
| 2012 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
The Philosophy of Food / / David M. Kaplan
| The Philosophy of Food / / David M. Kaplan |
| Pubbl/distr/stampa | Berkeley, CA : , : University of California Press, , [2012] |
| Descrizione fisica | 1 online resource (321 p.) |
| Disciplina | 641.3 |
| Collana | California Studies in Food and Culture |
| Soggetto topico | Food |
| Soggetto genere / forma | Electronic books. |
| ISBN |
1-283-36976-1
9786613369765 0-520-95197-2 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Front matter -- Table of Contents -- Introduction: The Philosophy of Food -- 1. Real Men Have Manners -- 2. Down-Home Global Cooking: A Third Option between Cosmopolitanism and Localism -- 3. Hunger Is the Best Sauce: The Aesthetics of Food -- 4. Smells, Tastes, and Everyday Aesthetics -- 5. Ethical Gourmandism -- 6. Two Evils in Food Country: Hunger and Lack of Representation -- 7. Ethics and Genetically Modified Food -- 8. The Ethics of Food Safety in the Twenty-First Century: Who Keeps the Public Good? -- 9. The Myth of Happy Meat -- 10. Animal Welfare, Happy Meat, and Veganism as the Moral Baseline -- 11. Animal Ethics and Food Production in the Twenty-First Century -- 12. Nature Politics and the Philosophy of Agriculture -- 13. The Ethics and Sustainability of Aquaculture -- 14. Scenarios for Food Security -- 15. Nutritionism and Functional Foods -- 16. In Vitro Meat: What Are the Moral Issues? -- Contributors -- Index |
| Record Nr. | UNINA-9910457801103321 |
| Berkeley, CA : , : University of California Press, , [2012] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
The Philosophy of Food / / David M. Kaplan
| The Philosophy of Food / / David M. Kaplan |
| Pubbl/distr/stampa | Berkeley, CA : , : University of California Press, , [2012] |
| Descrizione fisica | 1 online resource (321 p.) |
| Disciplina | 641.3 |
| Collana | California Studies in Food and Culture |
| Soggetto topico | Food |
| Soggetto non controllato |
books for my first business dinner
books for reluctant readers books for restaurant owners changing my diet cooking diet cooking culinary techniques culinary easy to read first date manners food and cooking food and culinary food and hunger food safety food good table manners guide to cooking history of food how to act at business dinners meatless meals page turner plant based diets restaurant etiquette safe food table etiquette vegetarianism what is aquaculture what is veganism |
| ISBN |
1-283-36976-1
9786613369765 0-520-95197-2 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Front matter -- Table of Contents -- Introduction: The Philosophy of Food -- 1. Real Men Have Manners -- 2. Down-Home Global Cooking: A Third Option between Cosmopolitanism and Localism -- 3. Hunger Is the Best Sauce: The Aesthetics of Food -- 4. Smells, Tastes, and Everyday Aesthetics -- 5. Ethical Gourmandism -- 6. Two Evils in Food Country: Hunger and Lack of Representation -- 7. Ethics and Genetically Modified Food -- 8. The Ethics of Food Safety in the Twenty-First Century: Who Keeps the Public Good? -- 9. The Myth of Happy Meat -- 10. Animal Welfare, Happy Meat, and Veganism as the Moral Baseline -- 11. Animal Ethics and Food Production in the Twenty-First Century -- 12. Nature Politics and the Philosophy of Agriculture -- 13. The Ethics and Sustainability of Aquaculture -- 14. Scenarios for Food Security -- 15. Nutritionism and Functional Foods -- 16. In Vitro Meat: What Are the Moral Issues? -- Contributors -- Index |
| Record Nr. | UNINA-9910781531403321 |
| Berkeley, CA : , : University of California Press, , [2012] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||