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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.

Détails
Auteur
Anne  Barnhill , Mark  Budolfson , Tyler  Doggett
Marque
Oxford University Press
Collection
n.c
Parution
2018-01-08
Pages
640 pages
EAN papier
9780199372263
Langue
Anglais
Informations ebook
EAN PDF
9780199372270
Prix
32,89 €
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EAN EPUB
9780190699246
Prix
26,80 €
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Taille du fichier 3369 Ko
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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. 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. 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.
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