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Class number:
3310
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Title: Philosophy of Food |
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Department: Philosophy |
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Career: Undergraduate |
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Component: Seminar |
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Session: Regular |
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Instructor's Permission Required: No |
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Grading Basis: Regular |
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Units: 1.00 |
| Enrollment limited to 19 |
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Current enrollment: 20 |
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Available seats: 0 |
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Start date: Tuesday, September 3, 2024 |
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End date: Wednesday, December 18, 2024 |
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Mode of Instruction: In Person |
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Schedule: WF: 10:00AM-11:15AM, MC - 102 |
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Instructor(s): Seeba, Erin |
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Prerequisite(s): None |
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Distribution Requirement: Meets Humanities Requirement |
Course Description:
What is food and what does it mean to regard something as food? Our culinary choices, practices of production and consumption and habits of mind reflect a variety of values-moral, personal, cultural, aesthetic. This class examines the philosophical significance of food in each domain through questions about what we owe to animals, the relationship between food and environmental justice, the concept of sustainability, as well as how our personal and cultural identities intertwined with the way we cook and eat: What does the food we eat say about who we are? Is the desire for culinary authenticity morally suspect? What is cultural appropriation and why is it bad? What influences our judgments of some foods as delicious or disgusting? Is there an ethics of appreciation? |