Food, Ethics, and Society

Erscheinungsjahr 2016
ISBN: 978-0-19-932174-2
Verlag: OUP USA

Buch, Englisch, 672 Seiten, Format (B × H): 191 mm x 235 mm, Gewicht: 1132 g

Food, Ethics, and Society: An Introductory Text with Readings presents seventy-three readings that address real-world ethical issues at the forefront of the food ethics debate. Topics covered include hunger, food justice, consumer ethics, food and identity, food and religion, raising plants and animals, food workers, overconsumption, obesity, and paternalism. The selections are enhanced by chapter and reading introductions, study questions, and suggestions
for further reading. Ideal for both introductory and interdisciplinary courses, Food, Ethics, and Society explains basic philosophical concepts for new students and forges new ground on several ethical debates.

Autoren/Hrsg.

Barnhill, Anne

Budolfson, Mark

Doggett, Tyler

Fachgebiete

• Geisteswissenschaften Philosophie Ethik, Moralphilosophie

Über Autor(innen)

Anne Barnhill is Assistant Professor of Medical Ethics and Health Policy at the University of Pennsylvania.

Mark Budolfson is Assistant Professor of Philosophy and Food Systems at the University of Vermont.

Tyler Doggett is Associate Professor of Philosophy at the University of Vermont, where he also serves on the faculty of the food systems PhD program.