The Oxford Handbook of Food Ethics

Häftad, Engelska, 2020

590 kr

Beställningsvara. Skickas inom 5-8 vardagar. Fri frakt över 249 kr.

Beskrivning

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.

Produktinformation

Utgivningsdatum:2020-04-09
Mått:170 x 241 x 45 mm
Vikt:1 270 g
Format:Häftad
Språk:Engelska
Serie:Oxford Handbooks
Antal sidor:818
Förlag:OUP USA
ISBN:9780197508732

Utforska kategorier

Mer om författaren

Anne Barnhill is Research Scholar at the Berman Institute of Bioethics at Johns Hopkins. Her work centers on ethical issues of practical importance related to food, agriculture, and public health. Mark Budolfson is Assistant Professor of Philosophy and food systems faculty at the University of Vermont. He works on interdisciplinary issues at the interface of ethics and public policy, especially in connection with collective action problems, common resources, and public goods.Tyler Doggett is Professor of Philosophy at the University of Vermont. He works in ethics and the philosophy of the mind. With Anne Barnhill and Mark Budolfson, he is co-author and co-editor of Food, Ethics, and Society (OUP 2016).

Recensioner i media

I thoroughly recommend The Oxford Handbook of Food Ethics to all animal ethicists interested in addressing food-related questions in their research or teaching.