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The Oxford Handbook of Food Ethics de Anne Barnhill

The Oxford Handbook of Food Ethics: Oxford Handbooks

Editat de Anne Barnhill, Tyler Doggett, Mark Budolfson
en Limba Engleză Hardback – 22 mar 2018
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.
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Specificații

ISBN-13: 9780199372263
ISBN-10: 0199372268
Pagini: 818
Dimensiuni: 249 x 178 x 51 mm
Greutate: 1.6 kg
Editura: Oxford University Press
Colecția OUP USA
Seria Oxford Handbooks

Locul publicării:New York, United States

Recenzii

I thoroughly recommend The Oxford Handbook of Food Ethics to all animal ethicists interested in addressing food-related questions in their research or teaching.
The Oxford Handbook of Food Ethics provides an extensive survey of the growing field of food ethics in its most prevalent areas and aims for an audience that encompasses not only advanced undergraduate and graduate students but also the consumer who is interested in learning more about his or her everyday choices. The editors include work that attempts to answer complex ethical questions about food and the individuals, groups, and institutions that are concerned with food. By focusing on philosophical areas such as practical ethics, normative ethics, and political philosophy, Barnhill, Dudolfson, and Doggett offer a comprehensive, informative, and valuable volume on food ethics, its limitations, and its opportunities.

Notă biografică

Barnhill: Anne Barnhill is an Assistant Professor Medical Ethics & Health Policy and of Philosophy, University of Pennsylvania. She is a philosopher and bioethicist whose work centers on ethical issue of practical importance related to food, agriculture and public health. Budolfson: Mark Budolfson is assistant professor of philosophy and food systems faculty at the University of Vermont. He often works on interdisciplinary issues at the interface of ethics and public policy, especially in connection with collective action problems such as climate change and other dilemmas that arise in connection with common resources and public goods.Doggett: Tyler Doggett is an associate professor of philosophy at the University of Vermont. He works in ethics and the philosophy of mind. With Anne Barnhill and Mark Budolfson, is co-author and co-editor of Food, Ethics, and Society.