Routledge Studies in the Philosophy of Food – serie

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5 produkter

1. 

   Parasitic Personhood and the Ontology of Eating

   Av Lisa Heldke

   Häftad, 2025

   648 kr

   Lägg i varukorg

   Humans must eat, and our eating involves us in a cascade of eating relationships that leave life and death biting into each other.These realities should—but often do not—profoundly shape our understanding of personhood. This book explores “parasitic personhood,” an alternative to atomistic …

2. 

   Parasitic Personhood and the Ontology of Eating

   Av Lisa Heldke

   Inbunden, 2025

   2513 kr

   Lägg i varukorg

   Humans must eat, and our eating involves us in a cascade of eating relationships that leave life and death biting into each other.These realities should—but often do not—profoundly shape our understanding of personhood. This book explores “parasitic personhood,” an alternative to atomistic …

3. 

   Philosophy of Natural Wine

   Nature, Artifacts, and the Space in Between

   Av Patrik Engisch

   Inbunden, 2026

   844 kr

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   This book examines whether wine can be natural and explores what this means and why it matters.Natural wine is one of the most contested notions in contemporary food and drink culture. Its defenders celebrate it as a return to authenticity; its critics dismiss it as a conceptual contradiction. This …

4. 

   AI in Food and Agriculture

   Ethics from Farm to Table

   Av Samantha Noll, Sherri Lynn Conklin

   Inbunden, 2026

   2478 kr

   Kommande

   This book offers the first comprehensive philosophical account of what is ethically at stake as AI becomes embedded in agricultural systems, from precision irrigation platforms on the Kansas High Plains to robotic harvesters in the apple orchards of Washington State.In the face of changing weather …

5. 

   Philosophy of Sweetness

   Aesthetics in the Age of Sugarization

   Av Maddalena Borsato

   Inbunden, 2026

   2478 kr

   Kommande

   This book explores and analyses the many dimensions of sweetness, applying philosophical reflections and drawing on the author’s own experience as a pastry chef.Sweetness has long been considered the most "universal" of all tastes. By extension, sweet food has always been an expression of care and …