The Oxford handbook of food ethics edited by Anne Barnhill, Mark Budolfson, and Tyler Doggett
Material type: TextPublication details: New York Oxford University Press 2018Description: xiii, 802 pISBN:- 9780197508732
- 641.3002
Item type | Current library | Call number | Status | Date due | Barcode | |
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Books | DIS Library New Titles | 641.3002 Oxfor (Browse shelf(Opens below)) | Available | MH010625 |
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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.
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