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Food Ethics: The BasicsStock informationGeneral Fields
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DescriptionFood Ethics: The Basicsis a concise yet comprehensive introduction to the ethical dimensions of the production and eating of food. It offers an impartial exploration of the most important aspects of key ethical questions relating to food including:
Food Ethics: The Basicsopens with a scene-setting introduction and each chapter contains illustrative material and suggestions for further reading to provide readers with the ideal starting point to their study of the ethics of food. Author descriptionRonald Sandler is Associate Professor of Philosophy and Director of the Ethics Institute at Northeastern University. Table of contentsIntroduction 1. Food Systems 2. Food Security and the Ethics of Assistance 3. Should We Eat Animals? 4. Bioengineering 5. Food and health 6. Food and culture Bibliography |