University Press Copublishing Division / Fairleigh Dickinson University Press
Pages: 208
•
Trim: 6 x 9
978-1-61147-686-6 • Hardback • May 2014 • $100.00 • (£77.00)
978-1-61147-712-2 • Paperback • March 2016 • $51.99 • (£40.00)
978-1-61147-687-3 • eBook • May 2014 • $49.00 • (£38.00)
Raymond Boisvert teaches philosophy at Siena College.
Introduction
Chapter 1: Ceres Disrupts Philosophy as Usual
Chapter 2: Hospitality: The Forgotten Virtue
Chapter 3: Hungry Being: The Parasite
Chapter 4: Knowledge: Carnal, Personal, Convivial
Chapter 5: Art as Recipe for Life
Chapter 6: Clock Time/Stomach Time
Chapter 7: Fraternity as a Political Ideal
Chapter 8: Religion, Recipes, Negligence
Chapter 9 : Conclusion
Bibliography
About the Author
I Eat, Therefore I Think: Food and Philosophy is a surprising and novel way to approach art, religion, knowledge, ethics, and even democracy. I Eat, Therefore I Think: Food and Philosophy outlines a new philosophy for our time. As such, it will be of interest to people curious about the topic of food, to those interested in learning about philosophy, and to those who seek new ideas as guides for living meaningful lives in an intelligible world. Informed and informative, thoughtful and thought-provoking, I Eat, Therefore I Think: Food and Philosophy is very highly recommended for academic library Philosophy and Anthropology reference collections.
— Midwest Book Review
The book presents a . . . joyous and . . . very serious celebration of what eating can bring us in doing philosophy.
— Journal of Agricultural and Environmental Ethics