Philosophy of Food Research Papers (original) (raw)

2025, Journal of Agricultural and Environmental Ethics

Debates on the role of biotechnology in food production are beset with notorious ambiguities. This already applies to the term ''biotechnology'' itself. Does it refer to the use and modification of living organisms in general, or rather to a specific set of technologies developed quite recently in the form of bioengineering and genetic modification? No less ambiguous are discussions concerning the question to what extent biotechnology must be regarded as ''unnatural.'' In this article it will be argued that, in order to disentangle some of the ambiguities involved, we have to broaden the temporal horizon of the debate. Ideas about biotechniques and naturalness have evolved in various socio-historical contexts and their historical origins will determine to a considerable extent their actual meaning and use in contemporary deliberations. For this purpose, a comprehensive timetable is developed, beginning with the Neolithic revolution *10,000 years ago (resulting in the emergence of agriculture and the Common Human Pattern) up to the biotech revolution as it has evolved from the 1970s onwards-sometimes referred to as a second ''Genesis.'' The concept of nature that emerged in the context of the ''Common Human Pattern'' differs considerably from traditional philosophical concepts of nature (such as coined by Aristotle), as well as from the scientific view of nature conveyed by the contemporary life sciences. A clarification of these different historical backdrops will allow us to understand and elucidate the conceptual ambiguities that are at work in contemporary debates on biotechnology and the place of human beings in nature.

2025, Disputatio

The suggestion that we might live in a giant computer simulation seems plausible in large part because the hypothetical sophistication of the hypothetical simulation can be increased to meet almost any objection. From an engineering standpoint, the technological increases required by this strategy may not always be feasible. Proceeding nevertheless from an idealization, David Chalmers argues that the virtual objects and worlds displayed in perfect and permanent computer simulations could be regarded as real because, on those terms (perfection and permanence), our own world could just as well be virtual. I counter that real reality, or RR, possesses (at least) five features that no VR simulation could ever reproduce: RR involves genuinely causal regularities, it is older than any machine, it will outlast any machine, it supports living bodies in ways that cannot be replaced, and thus belongs to an entirely different category than artifacts. These differences are especially robust, since they all grant the possibility of present-moment indistinguishability while halting any collapse or blurring of the virtual/real distinction.

2025, Nature Food

Many global food-waste frameworks do not account for multiple concurrent
factors, such as culture, time, context and the aims of the stakeholders.
Using the semantic tools developed in the philosophical fields of analytic
metaphysics and analytic ontology, we propose a framework to explore and
document the conceptual nuances of food waste. By discussing food waste
from the positions of substantivalism, adjectivalism and adverbialism, we
account for the breadth of food-waste contexts to improve representation
and communication in technical settings dealing with identification and
measurement, such as report writing and policy development.

2025, Critical Review of International Social and Political Philosophy

Barnhill and Bonotti ask how liberals might justify public policies to promote healthier diets. Milburn asks how a decent food system would involve other animals, and considers why liberal states should foster such a system. I welcome these attempts to imagine ways to feed people better and treat other animals with humanity, and to relate these to liberal ideals. My comments offer some reservations, however. Barnhill, Bonotti and Milburn suggest compelling grounds for states to intervene. I would prefer to say: there are compelling grounds for states to intervene differently. These books set aside the structure of existing food systems. But to explain why the world’s more liberal states have ignored similar arguments over many decades, we need to take some view of these systems. In fact, these systems rest on interventions by liberal-democratic states. These interventions show little regard for liberal reasoning. Their results are bad for human health, and disastrous for animal and planetary well-being. These points support the authors’ calls for more rational, liberal and humane food policies, with one caveat. Democratic debate can only make headway if we appreciate how many policies carry us in the wrong directions. When we consider how ideals support state intervention, we should be realistic about how states currently intervene.

2025, Dizionario di Archeologia del Cibo

La storia dell’alimentazione e del cibo, organizzata alfabeticamente, attraverso un viaggio che tocca tutte le epoche antiche fino al Medioevo.Ogni voce del dizionario si concentra sugli alimenti, le tecniche culinarie e gli aspetti... more

2025, Critical Review of International Social and Political Philosophy

In Food, Justice, and Animals: Feeding the World Respectfully, I sketch a food system in which people have access to animal-based foods and animals' rights are respected. I present this as an ideal theoretic vision in the liberal tradition of political philosophy. In this article, I respond to the commentaries provided in this symposium by Bardon, Bernardi, and Gentile; Pellegrino; Bailey; Fischer; Chiang and Sebo; and Williams. I group my responses around the three themes identified by Bailey in his introduction: public reason, political constituencies, and markets.

2025, Argumentation

Finally, we shall briefly present the five articles collected in this special issue, which nicely complement the existing literature. They address a well-assorted variety of topics in metaphysics: aesthetics properties; mereology and food systems; local food; recipes and the authenticity of dishes; "normal" food vs. food substitutes and supplements. Papers also come from scholars at different stages of their careers and specializing in diverse camps of philosophy. In the remaining, we outline the contribution of each paper. Sara Bernstein's paper "Can Unmodified Food Be Culinary Art?" explores an original question regarding the aesthetic of food. Bernstein wonders whether, in some circumstances, unmodified food, that is food that has not undergone any kind of alteration or enhancement, can be considered to be culinary art. Her answer is positive. Throughout the paper she constructs parallelisms between unmodified food and visual art objects (especially, readymades) and shows that there are several similarities between the two. According to Bernstein, in order to establish whether some unmodified food can count as culinary art there has to be an interplay between the artistic intentions of a chef, the attitude of the consumer, who must have certain expectations and pay careful attention to the culinary experience (this what Bernstein calls "aesthetic trust"). Bernstein argues that aesthetic trust is neither necessary nor sufficient for culinary art, nonetheless it plays a central role. What counts most in determining whether some unmodified food can count as culinary art are culinary settings and institutions. As well as in the artistic world museums, art critics, art magazines determine whether an object can count as art, the place where such food is being served, group of food critics, culinary magazines, and social media are influential in conferring culinary artistic status. Bernstein argues that what makes something culinary art is a matter of receiving attention from the right sort of institutions, embracing an institutionalist theory of art. Shane Epting's paper "Unjust Food Systems and Applied Mereology" proposes to employ an applied-mereological approach to solve some of the issues that originate from the complexity of conventional food systems. Such systems are composed of a huge number of parts located all around the globe, but an overabundance of these components generates what Epting calls "globalized opacity." This opacity does not allow us to see how all these parts interact and, as a consequence, to understand how the entire system works. Not knowing the interactions between these components makes it difficult to identify the sources of problems connected to the system, especially when it comes to social injustices. In order to reduce such issues and improve food justice, Epting argues that it is necessary to investigate the relations among the parts that compose the system by adopting an "applied-mereological" method. This method not only can help to understand how to lower the number of parts (and so to reduce globalized opacity), but also how to replace those parts that generate injustices with alternative ones. In the last section of his paper, Epting identifies some areas which deserve further research (e.g., production, distribution, and consumption) and suggests that this research should be interdisciplinary. In her paper "Local Food as Social Change: Food Sovereignty as a Radical New Ontology," Samantha Noll discusses the importance of ontology in the analyses of local food movements. These analyses are usually made from an ethical or social and political perspective, giving the structure and the strategies of local

2025, Економічна стратегія і перспективи розвитку сфери торгівлі та послуг. - 2016. - Вип. 1. - С. 223-231.

Розглянуто проблематику становлення філософії їжі як важливого
показника соціокультурного розвитку та пізнання культурної ідентичності.
Проаналізовано розвиток філософії їжі як фактор антропосоціогенезу в
первісному суспільстві та виділення взаємодоповнюючих філософських концепцій
осмислення філософії їжі в античності та середньовіччі. Виділено бінарні
парадигми аскетизму та гедонізму в ставленні до їжі, пов’язані з філософськими
уявленнями про місце людини у світі.
Ключові слова: філософія їжі, аскетизм, вегетаріанство, гедонізм,
платонізм, епікуреїзм.

2025, Philosophical Inquiries

The supposedly shared understanding of what meat is has been undermined by the appearance of foodstuffs that claim to be meat even though they are derived from vegetable sources (plant-based meats) or are produced by cultivating animal cells in vitro (cultivated meat). After introducing the actors partaking in the negotiation over which foods can legitimately be called 'meat'-and demonstrating that the crux of this dispute is ontological rather than merely linguistic-the divergent concepts of "meat" that arise in this debate are analysed to elucidate their respective strengths and weaknesses. Subsequently, it is proposed that meat could be interpreted as an artefact represented by a functional concept apt at incorporating plant-based and cultivated meat into its content. Lastly, by examining this operation through the lens of conceptual engineering, the functional understanding of meat is presented as an epistemic, or even potentially semantic, amelioration of the concept of "meat".

2025, Philosophical Inquiries

Imagine a future scenario where, at dinnertime, you navigate the supermarket’s meat aisle and encounter not only conventional meat but also an extensive assortment of alternatives: cultivated meat grown from animal cells, plant-based meats, insect-based products, and meats derived from microorganisms. These ‘novel meats’, which represent the potential future of our dinner plates, are gaining momentum in response to the urgent necessity to address the catastrophic state of the meat industry. Indeed, driven by a mission-oriented approach, food technology advancements are positioned as the key to establishing a sustainable, efficient, and ethically responsible model of meat production and consumption that meets both present needs and future demands.

2025, Manchester Metropolitan University eBooks

2025, The Routledge Companion to Indian Ethics: Women, Justice, Bioethics, Ecology

This chapter focuses on the animal and dietary ethics in early Brāhmanism, Buddhism and Jainism. The debates that shaped animal and dietary ethics have been crucial to the early Indian traditions as they define worldly existence and soteriological goals and the boundary between these traditions. The discourses on animals in the Indian traditions, as this chapter shows, develop from an approach that appeals to harmony with nature and focuses on the wellbeing of animals and compassion. Given the intricacies of dietary ethics and its relationship with vegetarianism, a connection with animals, their positionality, and their relationship with humans should also be considered. Subsequently, the question of dietary ethics is linked to animal ethics. These varying positions on animal and dietary ethics also hold significant lessons for the modern movements concerning animal rights.

2025, Food Ethics

By introducing the possibility of producing meat either from plants or from animal stem cells, technological innovations have opened the door to considering meat as an artefactual object, defined by the functions it is designed to perform. Under this interpretation, plant-based and cultivated meat would be regarded as full-fledged meat. Through the analysis of the notion of artefactuality, this paper reviews the main definitions of "artefact" and evaluates whether meat meets these criteria. It then examines whether a functional account of meat aligns with the development of functions in the philosophy of artefacts. Ultimately, the paper concludes that, like certain other food categories, "meat" is well suited to be interpreted as a functional concept apt to incorporate novel instances.

2024, TRECCANI.IT - LINGUA ITALIANA

Non ci viene venduto soltanto il cibo. Ancor prima, “compriamo” un modo di pensare al cibo e, quindi, di parlarne e di scriverne. I mass media, tra i quali si può includere il sistema pubblicitario, pure in questo campo inducono le persone non solo a introiettare un repertorio di parole; le spingono anche ad adottare un repertorio di significati. Per esempio, da quando l’ambientalismo è così trendy – almeno a parole… – che viene cavalcato dai pubblicitari, in campo alimentare va per la maggiore una serie di termini ammiccanti: si pensi alle definizioni di cibo associate a genuino, tradizionale, rustico, sostenibile, impatto zero, green e via elencando.
Per valutare gli effetti di questa “pandemia” lessicale, basta esaminare con più attenzione gli spot e le inserzioni oppure ciò che viene scritto sulle confezioni. In alcune occasioni quello che si legge ha corrispondenza con la realtà; altre volte, non è così. Per esempio, talvolta finiamo in balìa del greenwashing, neologismo registrato da Treccani nel 2021: «Strategia di comunicazione o di marketing perseguita da aziende, istituzioni, enti che presentano come ecosostenibili le proprie attività, cercando di occultarne l’impatto ambientale negativo». Nel campo alimentare certe strategie forse dilagano più che altrove. Capita in nome del consumismo. [...] il continuo uso in senso deteriore della nozione di cibo, con tutte le locuzioni annesse e connesse, incoraggia il conformismo. Per esempio, secondo uno studio della Fao, il 90% dei 570 milioni di aziende agricole mondiali è a conduzione familiare: producono approssimativamente l’80% del cibo mondiale. «Eppure, questo tipo di agricoltura viene tutt’oggi definito come “alternativo”, e narrato di conseguenza». Lo sostiene il libro La natura bella delle cose (2024), appena pubblicato da Slow Food Editore. È firmato da Barbara Nappini, presidente di Slow Food Italia, con prefazione di Carlo Petrini, fondatore del movimento.

2024

In this paper, I present haptic perception as a general attitude towards life and, then, as an approach to philosophy. Within this framework, I propose "ecological" aesthetics not to be understood as a specific domain dealing with natural environment, but as a comprehensive paradigm that has to do with the sentient being in terms of feeling/thinking. Therefore, ecological aesthetics also involves ontology, epistemology and ethics, since these domains, rather than detached, are just different. Ecological aesthetics is based upon an ecological logic, which is not the formal logic of isolated items but a participatory logic, calling for attention, intimacy, and care. In order to illustrate this approach, I will review some of the main issues I have developed in my latest book, Estetica ecologica. Percepire saggio, vivere corrispondente ("Ecological Aesthetics. Perceiving wisely, living correspondently"), where a relational model of feeling/thinking, that is, perceiving, is proposed. Here, differences are not predetermined but interstitial, made along the relational process of the experience. It follows that perception is always in action and movement; hence, the corresponding ontology is not a fixed ontology of objects, but a fluid meshwork composed of lines.

2024, Oxford Handbook of Epicurus and Epicureanism, ed. P. Mitsis

Surveys and discusses scholarship on Epicurean friendship

2024, Syzetesis

muove da alcune delle questioni più urgenti del presente, quali la crisi ecologica, ambientale e politica. A detta dello stesso autore, questo lavoro si pone in continuità con il precedente Estetica ecologica del 2020, adottando però una prospettiva differente che non affronta il tema in maniera diretta ma mette in atto un lavoro più profondo e più sotterraneo circa le sue stesse condizioni di possibilità. La tesi nodale è che sia possibile affrontare la crisi ecologica mettendo a fuoco una crisi ben più radicale, una crisi della percezione: il consumo percettivo incardinato nel presupposto dualistico mente/ mondo. La proposta di Perullo è invece una filosofia intrinsecamente relazionale, dove le relazioni sono intese come processi in atto; una proposta che si inserisce nell'ambito di altre «filosofie relazionali», dialogando in modo privilegiato con le teorizzazioni di Ingold. È dunque un cambiamento di paradigma, tanto più radicale in quanto avviene non tramite il lessico della crisi o della rivoluzione, ma operando, come ricorda Perullo, «minimi dislocamenti sintonici» (p. 8) per un pensiero che indichi la via per «orientarsi in merito alla posizione di Homo sulla terra» (p. 9). Non solo una nuova proposta estetica, dunque, ma un nuovo modo di filosofare e più in generale di accedere alla realtà: l'estetica senza (s)oggetti, legata a una «OOP!, Ontogenesi Orientata ai Processi», è una proposta filosofica originale e alternativa nel panorama filosofico attuale, distinguendosi sia dalle teorie tradizionali dell'adaequatio, sia dal nichilismo come esito del post-moderno, oltre che dalle teorie realiste che a quest'ultimo cercano di opporsi. Una via differente che parte dalla relazionalità del reale, delle cose, pensate platonicamente come ta pragmata (p. 13), e che conduce a ripensare anche il ruolo degli esseri umani nel mondo: una «umanandità» intrinsecamente connessa con tutto ciò che la circonda e che è essa stessa processuale.

2024, Journal of Applied Animal Ethics Research

Imagine you come across a leftover turkey sandwich that will expire soon, no one is around to eat it, and you cannot donate it to someone else before it goes bad. In this case, if you don’t eat the sandwich, it will go to landfill. A new omnivore says that you should eat the sandwich, rather than buying some plant-based food. A common rebuttal to new omnivorism says that by eating the turkey sandwich you become complicit in industrialized animal agriculture: consuming the leftover sandwich amounts to a retroactive endorsement of the institution that produced it. This is wrongful, and so we should reject new omnivorism. This is the complicity objection to new omnivorism. In this paper, we argue that the complicity objection fails to ethically distinguish new omnivores and vegans. We argue that, in terms of complicity with wrongdoing, vegans are at least as bad as new omnivores in their dietary choices. We suggest that we accept the moral tragedy of our situation, which is that there is no harmless-to-animals diet available, and so, rather than trying to find the impossible, we should confront this morally tragic reality head on. Confronting our dietary choices may well support new omnivorism over veganism in certain circumstances.

2024, Oxford Research Encyclopedia of Food Studies

The philosophy of food is an emerging field of contemporary philosophical scholarship, which distinguishes itself for its highly inter-and cross-disciplinary orientation as well as for the contamination of different schools and traditions of philosophy. Initially preoccupied with core issues concerning food ethics (e.g., vegetarianism and the ethics of agriculture) and food aesthetics (e.g., the nature of gustatory experience as well as its aesthetic value), the philosophy of food has since expanded to encompass a wide range of debates linked to food production, consumption, and representation. The list of topics includes, among others and in no particular order: food systems vis-à-vis climate change and environmental ethics; the ethics of dieting and obesity; food and cultural appropriation; questions concerning the identity of specific food items (e.g., natural foods, recipes, geographical indications); the aesthetic worth of specific beverages (among the most studied, wine, coffee, beer, whiskey); broad conceptions of food justice as found in local food movements, feminist approaches to the study of food, and social gastronomy. This list testifies not only to the broad spectrum of questions that philosophers have taken up, but also to the numerous methodologies that they have employed to address them.

2024, The Atkins Diet and Philosophy

It turns out that some principles from the Atkins Diet Are applicable to doing philosophy. Typically philosophy serves up a lot of conceptual carbs, and one may ask "where's the beef?" Here Auxier looks at pragmatism as a philosophical... more

2024, Widiastuti Widiastuti

ABSTRACT The majority of walisongo come from abroad. The background of their arrival in Java gave rise to polemics. The first opinion states that they went to Java by chance. The second opinion is based on information from Kanzul Ulum... more

2024, Theoretical Medicine and Bioethics

2024, Aisthesis: Pratiche, linguaggi e saperi dell’estetico

What does it mean to apply a recipe? In this essay I examine how habit and improvisation contribute to the application of recipes. Application entails more than following technical instructions; it involves strategies for critically reading, understanding, and performing recipes in a manner that contributes to their transmission and trans-formation. Application draws upon our habits and prior knowledge to respond to the contingencies of new situa-tions and highlights future possibilities that require adaptation and transformation. I thus argue that one should view recipes as ethical texts, which in this context of application means that they are something more than rigid technical guides for cooking, and more than mere recordings of cultural and historical knowledge to be reproduced: as an essential element of human gastronomy, the application of a recipe involves habit and improvisation working together in the pursuit of the good life.

2024

This chapter addresses food through an examination of overeating. Considering the popular thesis that dieting is required for the overweight and obese as a path to greater health, it takes up a phenomenology of eating. One finds that eating is preceded by consumer practices in the developed world. When one finally eats, much of consumption is hidden from our awareness and it is only with externally provided tools that one can monitor weight day to day. Examining the arguments of the phenomenologists Maurice Merleau-Ponty and Drew Leder, this chapter explores the nature of eating and its differences from other modes of embodiment. Alongside Richard Shusterman, this chapter examines how we could imagine a food restricting as a "somaesthetic" practice. In conclusion, the chapter points toward thinking of eating as less a matter of hand to mouth activity that is backgrounded by various habits and choices, and more a complex situation that requires social, economic, and political changes to really transform individual bodily experiences.

2024, Journal of Aesthetics and Art Criticism

This article is about culinary authenticity as a cultural heritage issue. Our purpose is to establish a distinction between experts and stakeholders that, as we demonstrate, is neglected by the ongoing debate and is critical for... more

2024, Healthy Foods, Healthy Diets, and Healthy Eating: Beyond Ethics and Political Philosophy

Barnhill and Bonotti is a terrific effort to provide a systematic method for appraising the ethical aspects, broadly understood, of regulations and policies connected to food, diet, and eating. In this commentary I purport to highlight the originality and the merits of the volume by considering what it doesn't accomplish in three of its parts. I first call attention to the specific construction of the subject matter, namely on the question whether to be at stake are eating behaviors, dietary patterns, or certain food items; while Barnhill and Bonotti do not problematize it, this question is arguably pivotal to design effective policies and to adequately assess them. Second, I discuss the technical concept of "constitutive evaluative standards," used by Barnhill and Bonotti to lay out their view, as this part of their work calls for an alignment with research on the philosophy of nutritional science and, more generally, philosophy of science. Finally, I take up the technical concept of "accessible reason," which plays a central role in ascribing the public status to reasons, advocating for a more thorough determination of this concept based on recent work in epistemology.

2024, World Development Sustainability

Geographical indications (GIs) represent the main legal framework for protecting the tie between site-specific food products and their places of production. Climate change recently emerged as a major challenge to the framework, uncovering its inaptitude to account for shifting product identities. Scholarly studies have so far debated the main ecological, cultural, and economic issues that climate change poses to GIs. But, they overlooked systemic conceptual problems affecting their legal framework. This paper uses philosophical tools typical of analytic metaphysics to provide an original conceptual framework for rethinking GIs. We begin with a recognition of the conceptual challenges that climate change poses to the legal framework for GIs. Next, we present our framework for GIs, articulating its internal dimensions while offering some examples. Finally, we appraise the functions that the framework can play in rethinking GIs: provide a broad and flexible theoretical structure, while also contributing to design new participatory strategies for deliberating about their identities, which involve a usually silenced class of stakeholders. Our work contributes to broadening the scopes and methods of philosophy as well as to complementing disciplines traditionally dealing with climate change, by supplying missing conceptual tools. The framework we lay out can be used as a proxy for rethinking GIs through new decision-making processes that carve out a role also for local actors and communities along with the usual stakeholders.

2024

In this paper, we establish gastrospaces as a subject of philosophical inquiry and an item for policy agendas. We first explain their political value, as key sites where members of liberal democratic societies can develop the capacity for a sense of justice and the capacity to form, revise, and pursue a conception of the good. Integrating political philosophy with analytic ontology, we then unfold a theoretical framework for gastrospaces: first, we show the limits of the concept of "third place;" second, we lay out the foundations for an ontological model of gastrospaces; third, we introduce five features of gastrospaces that connect their ontology with their political value and with the realization of justice goals. We conclude by briefly illustrating three potential levels of intervention concerning the design, use, and modification of gastrospaces: institutions, keepers, and users.

2024, Food Justice

As food ethics and, more generally, philosophy of food are consolidating as emerging fields in philosophy, the scholarship on food justice has grown to be one of their most significant subfield. Over the past 15 years, the literature has... more

As food ethics and, more generally, philosophy of
food are consolidating as emerging fields in philosophy, the scholarship on food justice has grown
to be one of their most significant subfield. Over
the past 15 years, the literature has uncovered a
wealth of complex and often entangled issues.

2024, S&F_scienzaefilosofia.it

When plant-based meats enter the foodscape, they face the challenge of how to communicate their nature and function to consumers: one strategy for navigating the tension between portraying conventional meat as something to be replaced and affirming their unique meaty tastiness is through ironic claims and performances. This paper seeks to analyse the moral stance of irony in plant-based meat advertisements, specifically when this irony involves the death of animals. Firstly, it presents an argument showing that, from the standpoint of veganism, ironising about animals’ death can be a moral wrong. Secondly, by relying on an interpretation of irony that leverages its potential for subverting and criticising hegemonic viewpoints, it is shown that this kind of irony can serve as a form of resistance aimed at dismantling the pervasive indifference towards the killing of animals for producing meat.

2024, Rivista Geografica Italiana

Questo articolo tenta di offrire una spiegazione del perché, diversamente da altri presidi Slow Food, quello della razza bovina Piemontese, La Granda, sta avendo un crescente successo commerciale. Adottiamo un approccio proprio all'Actor-Network Theory (ANT) per rintracciare l'evoluzione del Presidio tramite un'indagine etnografica che ripercorre il processo di 'translazione' teorizzato da di Michel Callon (1986). Il nostro racconto etnografico farà emergere come l'alleanza con un macro-attore specifico (il food mall Eataly) è stata cruciale per amplificare il successo commerciale de La Granda ben oltre il Cuneese, l'area d'origine di questo presidio. Attingendo al caso specifico del presidio della Piemontese, questo articolo ha anche l'obiettivo di mettere in luce come oggi, in un momento in cui la Grande Distribuzione Organizzata (GDO) inserisce nei propri circuiti commerciali un paniere maggiormente ampio di prodotti propri alla cosiddetta 'filiera corta' (locali, specialty foods, di 'qualità', e spesso biologici più in generale), sia sempre più difficile concettualizzare quest'ultima come un Alternative Food Network composto di spazialità separate e distinte dai Conventional Food Networks (CFNs) come la 'filiera lunga' (cfr. Goodman e Goodman 2009 e Tregear 2011). Questo articolo vuole pertanto sottolineare come l'ANT, evitando di concettualizzare questi due sistemi apparentemente opposti (AFN-filiera corta e CFN-filiera lunga) tramite una prospettiva gerarchica scalare (vale a dire, gli AFN-filiere corte come essenzialmente radicati nel locale, e i CFN-filiere lunghe come parte di circuiti globali deterritorializzati), offra un'eccellente griglia analitica e teorica in grado di far emergere come questi sistemi di food provisioning siano sempre più interconnessi. 1. La Granda, il presidio Slow Food della razza bovina Piemontese: a success story All'inizio, nel 2000, il Presidio della Razza Piemontese è costituito da un veterinario, sette allevatori e 78 capi bovini. Nel 2011, il veterinario è un affermato imprenditore della carne, gli allevatori che fanno parte del Presidio sono 66, mentre i capi allevati sono circa 1400. La Granda-questo è il nome che identifica sia l'associazione di allevatori cui fa capo il presidio sia l'azienda di trasformazione che commercializza la carne prodotta in diverse località d'Italia, fino ad arrivare nei lunch box dei treni ad alta velocità Italo-è oggi il presidio italiano con il maggiore successo commerciale (Slow Food, 2010, p. 25; Ponzio 2012). Undici anni dopo la sua nascita, la produzione di carne è incrementata del 1695% e il numero dei produttori è aumentato del 843% (Slow Food, 2011, p.

2024, Philosophical Inquiries

Meat production raises a host of ethical problems that a move away from animal agriculture and towards cellular agriculture could, partially, resolve. Unsurprisingly, then, ethicists have offered a range of positive cases for cultivated meat, and ethics has been an important part of the broader conversation about the technology. However, academics continue to raise new ethical challenges to cultivated meat. In this paper, to bolster the positive ethical cases for cultivated meat offered elsewhere, we respond to three recent challenges to cultivated meat. These are Ben Bramble's argument that we should not want to be the kind of people who want to eat cultivated meat; Carlo Alvaro's suggestions that a virtuous individual would not eat cultivated meat and that cultivated meat will fail to eliminate animal agriculture; and Elan Abrell's claim that endorsing cultivated meat represents a missed opportunity. All three challenges, we contend, fail.

2024, Food, Culture & Society

This paper identifies and examines interpretations of the ontological categories of "food" and "drugs" in allopathic medicine, psychology, and psychiatry. I unearth some implicit interpretive modes in these fields to draw attention to emerging patterns of interpretation. I advance two central claims: First, while practitioners in these fields often interpret food and drugs as existing in a dichotomous relationship with one another, there are demonstrable shifts toward interpretations of food and drugs (in both the "medicinal" and "illicit/detrimental" senses of the term) as categories that overlap with one another. Second, practitioners in these fields ought to recognize these interpretations as interpretations, which both shape and are shaped by our collective experiences, in order to develop a greater understanding and more earnest evaluations of different ontological conceptions of the food-drug relationship.

2024, Food Ethics

Who gets to decide what it means to live a healthy lifestyle, and how important a healthy lifestyle is to a good life? As more governments make preventing obesity and diet-related illness a priority, it has become more important to consider the ethics and acceptability of their efforts. When it comes to laws and policies that promote healthy eating—such as special taxes on sugary drinks or programs to encourage consumption of fruits and vegetables—critics argue that these policies are paternalistic, and that they limit individual autonomy over food choices. In our book Healthy Eating Policy and Political Philosophy: A Public Reason Approach (Barnhill and Bonotti 2022), we argue that both paternalistic justifications for healthy eating efforts and anti-paternalistic arguments against them can be grounded in perfectionist views that overly prioritize some values over others. We therefore propose a more inclusive, public reason approach to healthy eating policy that will be appealing t...

2024, Journal of Applied Philosophy

Lanham, Lexington Books x + 150 pp, £73.00 (hb) In Vitro meat (otherwise known as clean, cultivated, cultured, or lab-grown meat) has attracted a lot of attention in recent years, and for good reason. Meat obtained by culturing animal cells, rather than by raising animals for slaughter, promises to respect animals' rights and dramatically reduce the harm our food systems do to the environment and human health. What's more, given

2024, La dietética en la conquista de sí

Este artículo propone revisar, señalar y determinar la importancia de las posturas dietéticas en el siglo actual, a partir de dos (2) pensadores claves. El primero es Plutarco y el texto Cómo mantenerse sano. El segundo es Friedrich Nietzsche, en particular, los primeros dos (2) apartados de Ecce Homo. El texto también introduce a la reflexión sobre ideas principales del discurso psicoanalítico, diferente al filosófico; por su incidencia en la lectura y en el trabajo clínico en lo que acontece con los sujetos en relación con el cuerpo actualmente. Finalmente, esboza algunas divergencias y encuentros entre estos discursos.

2024, Birkbeck, University of London

This paper looks at the entangled relationship of beliefs, food and the environment, and how beliefs and climate events have shaped the dawn of civilisation, with enduring damaging legacies that continue today, but have the potential to bring about another paradigm shift through a new our understanding of ourselves: that we are more environment than 'human', that the environment we perceive to be in is actually in us, shaping every aspect of our lives, and therefore, in a crucial way, we are the environment.

2024

Philosophy across Boundaries is the general theme of the 25th World Congress, that will be held in Rome, Italy, from August 1st to August 8th, 2024. Under the joint responsibility of FISP, the Italian Philosophical Society, and Sapienza University of Rome, the 25th World Congress intends to foster scholarly and public reflections on the future of our societies. https://wcprome2024.com/

2024

Sintesi: Come è noto, cibo ed eros sono due fonti di piacere indissolubilmente connesse. E non è un caso se il termine 'appetito' denota tanto la sensazione che accompagna il bisogno di alimentarsi, quanto, più in generale, la tendenza naturale ad appagare desideri fisici e specialmente sessuali. I piaceri del palato, così come quelli sessuali, sono in larga parte legati alla multisensorialità che li attraversa. Sono pertanto esperienze totalizzanti, piaceri diffusi che appagano tutti i nostri sensi, contribuendo in modo per nulla banale al raggiungimento di quel vivere felice verso il quale abbiamo una vocazione innata. I sensi più 'carnali', il gusto in particolare-il senso più sinestetico-insieme all'olfatto, sono quelli maggiormente coinvolti a tavola come a letto. Funzioni essenziali per la sopravvivenza degli individui e per la conservazione di tutte le specie animali, mangiare e riprodursi sono state trasformate dall'animale umano in due attività speci...

2024, Crisi e resilienza. Atti della Summer School 2022

Starting from the text Cibo ed etica by Franco Riva, this contribution intends
to discuss the many questions raised by food ethics by questioning the thought of G.W.F. Hegel and F.W.J. Schelling. In dialogue with these two authors, the essay insists on the category of “hunger” as a characteristic trait of human ontology insofar as it is a figure of the original extroversion and openness to the other.

2024, International journal of philosophy & theology

2023, IFAC-PapersOnLine

In this work, the implementation and use of a metallurgical simulator for a flotation plant, including rougher-cleaner-scavenger, RCS, is presented. The simulator can be fed by the user with input operating and metallurgical variables generated off line or in a hybrid manner. In the last case, the operating variables of all circuits are read from instrumentation installed in the pilot plants and combined with virtual variables, generated by the user, to run the metallurgical simulator in order to predict the characteristics of each virtual stream. The pilot plant is located at the Process Control Laboratory and includes a three pneumatic cells rougher circuit, a flotation column and a two pneumatic cell scavenger circuit. The regrinding and classification stages are simulated by using models based on literature. An expert control system is built in order to find out best operating points, in the sense of metallurgical results, mainly Cu global recovery and specified characteristics ...

2023, Argumenta - Journal of Analytic Philosophy

2023, The agonist

"ich liebe die widerspänstigen wählerischen Magen und Zungen" ntroduction One of the main issues that became central during the present Corona crisis was the importance of healthy food and nutrition for physical resilience and robustness. At an early stage of the spreading of COVID-19, the connection between bad food habits and the risks of dying because of infectious diseases was made. In TIME of April 28, 2020, the cardiologist Dr Dariush Mozaffarian states: "Poor metabolic health is devastating for resilience of the population […]. We need a healthier food system through better policy, not just the random chance disaster of restaurants being closed." And indeed, large, worldwide health-related organisations, like UNICEF and the WHO, all came up with nutritional advice and tips that support a healthier living to fight e.g. obesity and increase the population's resistance against the worst symptoms of infection. The advices are well-known: eat more fresh food and vegetables, more wholemeals instead of refined meal products and less instant or fast food, which often contains too much sugar, salt and saturated fat. In Nietzsche's critique of culture, food and nutrition, as well as the digestive system's functioning, play an essential role, too. In his 'autobiography' Ecce Homo, Nietzsche writes: 'I am much more interested in a question on which the "salvation of humanity" depends far more than on any theologians' curio: the question of nutrition. For ordinary use, one may formulate it thus: "how do you, among all people, have to eat to attain your maximum of strength […]?"' (EH Clever1). Well-known are Nietzsche's-at first sight almost absurd-dietary insights that he shares in Ecce Homo. For instance: 'No meals between meals, no coffee: coffee spreads darkness. Tea is wholesome only in the morning' (EH Clever 1). There is little agreement in secondary literature on how to interpret these kinds of phrases. With some interpreters, one can see a tendency of taking these kinds of quotes almost literally, e.g. by focussing strongly on the "food" part, without a serious exploration of possible other functions (like polemic, or performative ones). Others are simply puzzled about the meaning of these

2023, Food Ethics

In Just Fodder: The Ethics of Feeding Animals, I explore a range of overlooked practical questions in animal ethics and the philosophy of food, developing a new approach to animal ethics. According to the position I defend, animals have negative rights based on their possession of normatively significant interests, and we have positive obligations towards (and concerning) animals based on our normatively salient relationships with them. Gary O'Brien, Angie Pepper, Clare Palmer, and Leon Borgdorf offer a range of insightful challenges to my framework and its applications. Here, I respond to them around five themes: extensionism, agency, predation, interventionism, and environmentalism.

2023, The Journal of Aesthetics and Art Criticism

These studies, for example, look at the sensory experience that taste can provide, as well as its hedonic components, representational possibilities, and capacity to convey complex meanings. A dish's aesthetic value, so it seems, is determined by how it affects an individual's sensory, emotional, psychological, and cognitive state. Culinary items, such as specialty foods, cooking processes, and eating patterns, however, go beyond the limits of aesthetic and hedonic experience. Scholars from various disciplines have discovered that meals and recipes play an important role in identity formation, influencing both who we are and how we see ourselves. UNESCO has recently begun to acknowledge the significance of food as a cultural legacy by including traditional recipes, and cooking and dining traditions on its Lists of Intangible Cultural Heritage. Despite this growing interest, the relationship between food and cultural heritage is still largely under-theorized, and many of the philosophical questions it raises remain unanswered. In this symposium, we look at some underappreciated normative and aesthetic issues related to food-connected characteristics, such as the nature of food authenticity, the role of experts and stakeholders in identifying specific recipes, the nature of social norms in culinary traditions, as well as the notion of heritage value. The symposium's overarching goal is to draw aestheticians' attention to cutting-edge themes at the intersection of multiple disciplines and interests, such as food studies, heritage conservation, and public policy. As the articles in the symposium demonstrate, clarifications and proposals for resolving or dealing with culinary heritage controversies could certainly benefit from the contributions that aesthetics as a philosophical discipline can provide. This, in turn, can help recognize the impact of the field outside of academia while also promoting cross-and interdisciplinary collaborations. The symposium consists of three short articles that are closely connected to one another, engaging on related issues from often opposing perspectives. The piece by Patrik Engisch perfectly embodies the vision animating this project. Engisch examines culinary heritage controversies through a move of philosophical jujitsu, challenging our most fundamental assumptions about the subject. He discusses the concept of heritage value and whether culinary items can have such a value. Engisch explores a variety of possible accounts of heritage value, leaning toward a form of monism, that is, the view that heritage value is a distinct type of value that a culinary item bears in light of its significant role in the unfolding of humanity. While Engisch's contribution raises doubts about whether culinary items can have heritage value, it does invite us to question commonly held beliefs and delve deeper into culinary heritage issues, as well as cultural heritage issues more broadly. Paloma Atencia-Linares and Miguel Ángel Sebastián's article complements and develops some fundamental issues raised by Engisch's paper. They are more concerned with the appraisal of heritage

2023, Philosophy of the City Journal

Cities face unprecedented challenges in the 21st century, as this age is marked by drastic economic, environmental, and cultural shifts. These issues push stakeholder groups to leverage land use and design in ways aimed at mitigating harms. City planning commissions are tasked with developing and implementing these plans. But not all community changes are equitable; thus it is important to consider potential social impacts. In fact, environmental injustices are often prompted by failures to enforce zoning or to plan properly. Thus, we need to guard against creating "downstream" harms when making land-use changes. The aim of this essay is to provide an equity-grounded framework to help identify potential harms during the planning process. Drawing from environmental justice literature, we identify five common types of equity-focused land use concerns to be considered when striving for equitable land use and design. These are 1) Environmental Health, 2) Essential Amenities Access, 3) Transportation, 4) Housing Opportunity & Displacement, and 5) Equitable Development. They make up the Urban Environmental Justice Framework, a tool designed to guide equity-focused discussions during the planning process. Preventative measures at the city planning stage could protect citizens from future injustices, thus contributing to equity in urban areas.

2023, Il discorso dei materiali. Senso e significazione E|C

This article presents the main issues to be taken into account when analyzing the taste experience and its relationship with artificial intelligence. For this purpose, I base on a qualitative methodology. Firstly, I understand that to analyze this phenomenon there are different levels of taste and for each "level" there is a "translation" in terms of Lotman (1993). To distinguish the levels, I base on Hjelmslev's linguistic analysis, understanding what happens at the level of expression and the level of content when we pass from the form to the substance and the matter of the taste experience. As far as artificial intelligence is concerned, I focus on the philosophical issues in this area. To conclude I present how the media discourse of this new mode of taste experience is presented by using the classic storytelling that appears in the gastronomy field.

2023, Adriano Fabris, Etika uživanja hrane. Hrana in mi: vprašanje nekega odnosa, prevedel Jurij Verč, INR 2023.

video: https://www.youtube.com/watch?v=8F83yrBPLPQ Conversazione in occasione della traduzione slovena del libro Etica del mangiare di Adriano Fabris (in collaborazione con l’Ambasciata d’Italia in Slovenia e l’Istituto Italiano... more