The Ethics of Food: A Reader for the Twenty-First Century: Ronald Bailey: Rowman & Littlefield Publishers

The Ethics of Food

A Reader for the Twenty-First Century

Textbook

The Ethics of Food

A Reader for the Twenty-First Century

Textbook

Description

Food makes philosophers of us all. Death does the same . . . but death comes only once . . . and choices about food come many times each day. In The Ethics of Food, Gregory E. Pence brings together a collection of voices who share the view that the ethics of genetically modified food is among the most pressing societal questions of our time. This comprehensive collection addresses a broad range of subjects, including the meaning of food, moral analyses of vegetarianism and starvation, the safety and environmental risks of genetically modified food, issues of global food politics and the food industry, and the relationships among food, evolution, and human history. Will genetically modified food feed the poor or destroy the environment? Is it a threat to our health? Is the assumed healthfulness of organic food a myth or a reality? The answers to these and other questions are engagingly pursued in this substantive collection, the first of its kind to address the broad range of philosophical, sociological, political, scientific, and technological issues surrounding the ethics of food.

Part 1 Part I: The Meaning of Food
Chapter 2 A Thing Shared
Chapter 3 How We Grow Food Reflects Our Virtues and Vices
Part 4 Part II: Eating Meat
Chapter 5 Animal Liberation and Vegetarianism
Chapter 6 Meat Is Good for You
Part 7 Part III: Starvation
Chapter 8 Lifeboat Ethics: The Case against Helping the Poor
Chapter 9 Golden Rice Is Fool's Gold
Chapter 10 Are We Going Mad?
Part 11 Part IV: Safety of Genetically Modified Foods
Chapter 12 The Unholy Alliance
Chapter 13 The FDA's Volte-Face on Food Biotech
Chapter 14 Dr. Strangelunch: Why Should We Learn to Love Genetically Modified Food
Part 15 Part V: Benefits / Dangers of Organic Food
Chapter 16 Organically or Genetically Modified Food: Which Is Better?
Chapter 17 The Benefits of Organic Food
Part 18 Part VI: Genetically Modified Food and Environmental Risks
Chapter 19 Genetic Engineering and Food Security
Chapter 20 GM Is the Best Option We Have
Part 21 Part VII: Food Biotechnology and Nature
Chapter 22 Biotechnology's Negative Impact on World Agriculture
Chapter 23 The Population / Diversity Paradox: Agricultural Efficiency to Save Wilderness
Part 24 Part VIII: Global Food Politics and Economics
Chapter 25 A Removable Feast
Chapter 26 From Global to Local: Sowing the Seeds of Community
Part 27 Part IX: The Food Industry
Chapter 28 The Hamburger Bacteria
Chapter 29 The United States Food Safety System

Product details

Published	Dec 29 2001
Format	Hardback
Edition	1st
Extent	350
ISBN	9780742513334
Imprint	Rowman & Littlefield Publishers
Dimensions	9 x 6 inches
Publisher	Bloomsbury Publishing

Anthology Editor

Gregory E. Pence

Contributor

Ronald Bailey

Contributor

Wendell Berry

Contributor

Norman Borlaug

Contributor

M F. K. Fisher

Contributor

Nichols Fox

Contributor

Greenpeace International

Contributor

Garrett Hardin

Contributor

Mae-Wan Ho

Contributor

Marc Lappe

Contributor

Britt Bailey

Contributor

Tanya Maxted-Frost

Contributor

Henry I. Miller

Contributor

Helen Norberg-Hodge

Contributor

Stuart Patton

Contributor

C Ford Runge

Contributor

Benjamin Senauer

Contributor

Vandana Shiva

Contributor

Peter Singer

Contributor

Anthony J. Trewavas

Contributor

Food and Drug Administration

An excellent introduction for undergraduates. A broad range of problems is treated in an engaging and lucid manner. Nice bibliographies.

Dr. S. N. Fratantaro, Providence College
Nicely produced.

Food Science and Technology
Both the publishers and the editor are to be commended for bringing together such diverse viewpoints in one, easy-to-read volume.

Experimental Agriculture
The reader is led to compellingly consider the pressing issues of starvation, the consumption of meat and the benefits and dangers of genetically modified food.

Science and Theology News
Finally, we have a book that speaks to one of the most pressing, though under-examined, issues in our biotech age. Greg Pence has produced, again, a stimulating and timely text. Crisp and comprehensive in its approach, The Ethics of Food takes stock of the morally imperative questions surrounding food production, modification, and consumption, particularly their global impact upon ecosystems. The text offers a judicious menu of readings that articulate differing perspectives from various fields. Combining scholarship and access, this pioneering work insightfully underscores the ongoing tension between food biotechnologies and biodiversity, compelling us to move toward reasonable resolutions.

Michael Brannigan, executive director, Center for the Study of Ethics, La Roche College