000			01240cam a2200157 i 4500
020			_a9780197508732 _c$2248
040			_aDLC _beng _cDLC _dDLC
082	0	0	_a641.3002
245	0	4	_aThe Oxford handbook of food ethics _cedited by Anne Barnhill, Mark Budolfson, and Tyler Doggett
260			_aNew York _bOxford University Press _c2018
300			_axiii, 802 p.
520			_aAcademic 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.
650		0	_aFood _xMoral and ethical aspects
700	1		_aBarnhill, Anne
942			_cBK
999			_c16763 _d16763