Philosophers at Table ─ On Food and Being Human

When you boil it down, one of the most important things we do each day is eat. The question of eating—what, and how—may seem simple at first, but it is dense with complex meanings, reflecting myriad roles that food plays and has played over the centuries. In fact, as Raymond D. Boisvert and Lisa Heldke show in this book, it’s difficult to imagine a more philosophically charged act than eating.Philosophers at Table explores the philosophical scaffolding that supports this crucial aspect of everyday life, showing that we are not just creatures with minds, but also with stomachs. 

Examining a cornucopia of literary works, myths, histories, and film—not to mention philosophical ideas—the authors make the case for a bona fide philosophy of food. They look atBabette’s Feast as an argument for hospitality as a central ethical virtue. They compare fast food in Accra to the molecular gastronomy of Spain as a way of considering the nature of food as art. And they bite into a slug—which is, unsurprisingly, completely gross—to explore tasting as a learning tool, a way of knowing. A surprising, original take on something we have not philosophically savored enough,Philosophers at Table invites readers to think in fresh ways about the simple and important act of eating. 

Raymond D. Boisvert is professor of philosophy at Siena College in Albany, New York, and the author ofI Eat: Therefore I Think. Lisa Heldke is professor of philosophy at Gustavus Adolphus College in St. Peter, Minnesota and the author ofExotic Appetites: Ruminations of a Food Adventurer.