ABSTRACT

While the history of philosophy has traditionally given scant attention to food and the ethics of eating, in the last few decades the subject of food ethics has emerged as a major topic, encompassing a wide array of issues, including labor justice, public health, social inequity, animal rights and environmental ethics. This handbook provides a much needed philosophical analysis of the ethical implications of the need to eat and the role that food plays in social, cultural and political life. Unlike other books on the topic, this text integrates traditional approaches to the subject with cutting edge research in order to set a new agenda for philosophical discussions of food ethics.

The Routledge Handbook of Food Ethics is an outstanding reference source to the key topics, problems and debates in this exciting subject and is the first collection of its kind. Comprising over 35 chapters by a team of international contributors, the Handbook is divided into 7 parts:

  • the phenomenology of food
  • gender and food
  • food and cultural diversity
  • liberty, choice and food policy
  • food and the environment
  • farming and eating other animals
  • food justice

Essential reading for students and researchers in food ethics, it is also an invaluable resource for those in related disciplines such as environmental ethics and bioethics.

chapter |4 pages

Introduction

ByMary C. Rawlinson

part |2 pages

Part I The phenomenology of food

chapter 1|9 pages

What is food? Networks, not commodities

ByIleana F. Szymanski

chapter 2|11 pages

Interactions between self, embodied identities, and food: considering race, class, and gender

ByLisa Jean Moore, Kayla Del Biondo

chapter 3|11 pages

Metaphoric determinants of food and identity

ByKendall J. Eskine

chapter 4|10 pages

Food and technology

ByDavid M. Kaplan

chapter 5|11 pages

The ethics of eating as a human organism

ByCaleb Ward

part |2 pages

Part II Gender and food

chapter 6|11 pages

Women’s work: ethics, home cooking, and the sexual politics of food

ByMary C. Rawlinson

chapter 7|10 pages

Meat and the crisis of masculinity

ByThomas E. Randall

part |2 pages

Part III Food and cultural diversity

chapter 9|10 pages

The challenges of dietary pluralism

ByEmanuela Ceva, Chiara Testino, Federico Zuolo

chapter 10|10 pages

Food security at risk: a matter of dignity and self-respect

ByElena Irrera

chapter 11|12 pages

Indigenous peoples, food, and the environment in northeast India

BySandra Albert

part |2 pages

Part IV Liberty, choice, and food policy

chapter 12|11 pages

Food labeling and free speech

ByMatteo Bonotti

chapter 13|10 pages

Food ethics in an intergenerational perspective

ByMichele Loi

chapter 14|10 pages

Health labeling

ByMorten Ebbe Juul Nielsen

chapter 15|9 pages

The governance of food: institutions and policies

ByMichiel Korthals

chapter 16|11 pages

Food at the nexus of bioethics and biopolitics

ByChristopher Mayes

chapter 17|10 pages

Obesity and coercion

ByClement Loo and Robert A. Skipper, Jr.

chapter 18|11 pages

Ethical consumerism: a defense

BySabine Hohl

part |2 pages

Part V Food and the environment

chapter 19|10 pages

Hungry because of change: food, vulnerability, and climate

ByAlison Reiheld

chapter 20|8 pages

Biodiversity and development

ByJohn Vandermeer

chapter 21|11 pages

Sustainability

ByPaul B. Thompson

chapter 22|11 pages

Food and environmental justice

ByGraeme Sherriff

part |2 pages

Part VI Farming and eating other animals

chapter 23|10 pages

The ethics of humane animal agriculture

ByJames McWilliams

chapter 25|10 pages

Animal welfare

ByDavid Fraser

chapter 26|10 pages

Food, welfare, and agriculture: a complex picture

BySimon Jenkins

chapter 27|10 pages

Animal rights and food: beyond Regan, beyond vegan

ByJosh Milburn

chapter 28|11 pages

Veganism without animal rights

ByGary L. Francione, Anna Charlton

chapter 30|14 pages

Seafood ethics: the normative trials of Neptune’s treasure

ByCraig K. Harris

part |2 pages

Part VII Food justice

chapter 31|13 pages

Saving a dynamic system: sustainable adaptation and the Balinese subak

ByThomas C. Hilde, Matthew R. G. Regan, Wiwik Dharmiasih

chapter 32|10 pages

Labor and local food: farmworkers on smaller farms

ByMargaret Gray

chapter 33|12 pages

Indigenous food sovereignty, renewal, and US settler colonialism

ByKyle Powys Whyte

chapter 34|11 pages

Case studies of food sovereignty initiatives among the Māori of Aotearoa (New Zealand)

ByKaryn Stein, Miranda Mirosa, Lynette Carter, Marion Johnson

chapter 36|12 pages

Responsibility for hunger in liberal democracies

ByDavid Reynolds, Miranda Mirosa

chapter 37|9 pages

Ethics of food waste

ByMiranda Mirosa, David Pearson, Rory Pearson

chapter 38|10 pages

Food security and ethics

ByMarko Ahteensuu, Helena Siipi

chapter 39|11 pages

The new three-legged stool: agroecology, food sovereignty, and food justice

ByM. Jahi Chappell, Mindi Schneider

chapter 40|11 pages

Participative inequalities and food justice

ByClement Loo