The Taste for Ethics: An Ethic of Food ConsumptionSpringer Science & Business Media, 14/02/2006 - 212 من الصفحات 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 (not least Aristotle), and the caritas concept from the Judaeo-Christian tradition. Later moral philo- phers also included man’s relation to animals, and it was agreed that the m- treatment of animals was morally reprehensible. But no early moral teaching discussed man’s relation to the origin of foodstuffs and the system that p- duced them; doubtless the question was of little interest since the production path was so short. The interest in good-quality food is of course an ancient one, and healthy eating habits have often been underlined as a condition for the good life. But before industrialization the production of this food was easy to follow. As a rule, that is no longer the case. The field of ethics must therefore be extended to cover responsibility for the production and choice of foodstuffs, and it is this food ethic that Christian Coff sets out to trace. |
المحتوى
Food to Science On the Intellectualization | 33 |
The Storylessness of Food | 61 |
Tracing the Production History | 95 |
Food Ethics as the Ethics of the Trace | 139 |
Traceability and Food Ethics | 167 |
203 | |
209 | |
طبعات أخرى - عرض جميع المقتطفات
عبارات ومصطلحات مألوفة
18th century action actual aesthetic agriculture animal welfare areas Aristotle become biology body Cerealia concept context course Critique of Judgement culture described digestion distance duction history ethical consumption experience farm food ethics food market food production practices food science foodstuffs Foucault free choice Gadamer gastronomy genetically modified food German hermeneutic Honneth human Ibid idea identity important industrialization interest interpretation involved Jonas judgement of taste Kant kitchen knowledge Lévinas linked living long-range ethics MacIntyre meal means Merleau-Ponty Michel mimesis modern moral narrative natural history Nordic Council oneself organisms past Paul Ricœur perception person phenomenological philosophy physiocrats plants political consumer present production history question rational reason recognition reflection regard relation to food relationship Renaissance Ricœur Rugbrød self-understanding sense sensuality Simmel social society specific sphere story substance sumers theory things tion trace traceability trust understanding writes