Thinking too much

This book was written by professors who should eat more and think less. I own a restaurant and have a degree in philosophy, so I thought this would be very interesting. It's not. It's pedantic and boring. Don't waste your time.

Both approachable and thoughtprovoking

If you enjoy reading and thinking about the many philosophical issues surrounding food this is the book for you. I picked it up on a whim and was pleasanly surprised by how much I enjoyed the content.

There were a few things that I appreciated about the book. The first was how diverse the different essays were. It covered everything from eating disorders to vegetarianism to food criticism and picky eating. Because of this I found myself thinking of food from so many different perspectives that I hadn't considered before. This book started many conversations between me and other foodies and I really appreciate how much it forced me to think. I love when a book leads me to ponder new things and ask new questions and that was definitely the case with this book.

I also appreciated how approachable this was. With a title like Food and Philosophy it could have easily become lofty and hard to digest, but this was not the case. I found it to be very enjoyable to read and something that even having only taken one philosophy course, was very accessible to me.

I also appreciated how well written the book was. It was clear they got quite articulate people from various perspectives which made it easy and enjoyable to read. Even when I didn't agree with an author's central point I still thought that the arguments were well written and supported.

Overall this was a great book. I appreciated not only that it was enjoyable and approachable to read but that it really made me think and question my attitudes around food.

If you enjoy thinking about what you eat...

...you must buy this book! Food & Philosophy will be a welcome addition to anyone who enjoys intelligent discussion of food tasting and enjoyment. The book covers philosophical topics ranging from ethics to aesthetics and from food culture to food criticism. Though it provides the reader with a full plate of philosophical discussion, it does so in an accessible and enjoyable way.

My favorite section of the book is the section entitled "Second Course: Edible Art and Aesthetics." In this section, the contributors tackle topics that consider the relationship between food enjoyment and aesthetics. I found the essay by noted philosopher (who works mostly in aesthetics) Carolyn Korsmeyer especially interesting.

Another notable section of the book is the section entitled "First Course: Taste & Food Criticism." Anyone who regularly reads reports and reviews from food critics will find this section interesting. I found Michael Shaffer's essay "Taste, Gastronomic Expertise, and Objectivity" particularly insightful.

I highly recommend this book!