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The Oxford Handbook of Food Ethics
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Artikel-Nr:
9780197508732
Veröffentl:
2020
Erscheinungsdatum:
28.02.2020
Seiten:
818
Autor:
Anne Barnhill
Gewicht:
1270 g
Format:
241x170x46 mm
Sprache:
Englisch
Beschreibung:
Anne Barnhill is Research Scholar at the Berman Institute of Bioethics at Johns Hopkins. Her work centers on ethical issues of practical importance related to food, agriculture, and public health. Mark Budolfson is Assistant Professor of Philosophy and food systems faculty at the University of Vermont. He works on interdisciplinary issues at the interface of ethics and public policy, especially in connection with collective action problems, common resources, and public goods.Tyler Doggett is Professor of Philosophy at the University of Vermont. He works in ethics and the philosophy of the mind. With Anne Barnhill and Mark Budolfson, he is co-author and co-editor of Food, Ethics, and Society (OUP 2016).
The handbook is a partial survey of multiple areas of food ethics: conventional agriculture and alternatives to it; animals; consumption ethics; food justice; food workers; food politics and policy; gender, body image, and healthy eating; and, food, culture and identity.
1. Introduction