Hungry For More: Philosophy of Food Reading List

We are what we eat – sure, but what does this really mean? How is it that a same food comes to have multiple meanings depending on who, where, when or how it is consumed? And how is it that specific dietetic decisions mirror (if not ground) the identity of a person or a community, showcasing fundamental ethical, social and political commitments?

Andrea Borghini, associate professor of philosophy, uses the following titles to explore these questions in his food studies courses:

  • Stewart Lee Allen, In the Devil’s Garden, Ballantine Publishing Group, 2002

  • Fritz Allhoff (ed.), Wine and Philosophy, Wiley-Blackwell, 2007

  • Fritz Allhoff, Marcus Adams and Charles MacLean (eds.), Whiskey and Philosophy, Wiley-Blackwell, 2009

  • Douglas Burnham and Ole Skilleas, The Aesthetics of Wine, Wiley-Blackwell, 2012

  • Caroline Walker Bynum, Holy Feast and Holy Fast, University of California Press, 1987

  • Jared Diamond, “Evolution, Consequences and Future of Plant and Animal Domestication,” Nature 418: 700-707 (2002)

  • Claude Fishler, “Food, Self and Identity,” Social Science Information 27: 275-292 (1988)

  • Samuel Fromartz, Organic Inc., First Harvest, 2007

  • Steven Hales, Beer & Philosophy, Blackwell Publishers, 2008

  • Marvin Harris, Good to Eat, Waveland Press, 1985

  • David Hume, “Of the Standards of Taste” (1757)

  • David Kaplan (ed.), The Philosophy of Food, University of California Press, 2012

  • Carolyn Korsmeyer (ed). The Taste Culture Reader, Berg Publishers, 2005

  • Nathan Kowalsky (ed.), Hunting, Wiley-Blackwell, 2010

  • Claude Lévi-Strauss, The Raw and the Cooked, University of Chicago Press, 1983 (3vol)

  • Carlo Petrini, Slow Food Nation, Rizzoli, 2007

  • Peter Pringle, Food Inc., Simon & Schuster, 2003

  • Sharman Russell, Hunger: An Unnatural History, Basic Books, 2005

  • Jonathan Safran Foer, Eating Animals, Little, Brown and Company, 2009

  • Ronald Sandler, Food Ethics: The Basics, Routledge, 2015

  • Roger Scruton, I Drink, Therefore I Am, Continuum, 2009

  • Peter Singer, Animal Liberation, Harper Collins, 1975

  • Barry Smith (ed.), Questions of Taste: The Philosophy of Wine, Oxford University Press, 2007

  • Wolfgang Stuppy and Rob Kesseler, Seeds: Time Capsules of Life, Firefly Books, 2009

  • Tom Standage, A History of the World in Six Glasses, Walker & Co., 2005

  • Wolfgang Stuppy and Rob Kesseler, Pollen: The Hidden Sexuality of Flowers, Firefly Books, 2006

  • Elizabeth Telfer, Food for Thought, Routledge, 1996

  • Paul Thompson, From Field to Fork, Oxford University Press, 2015

  • Amy Trubek, Haute Cuisine, University of Pennsylvania Press, 2000

  • Margaret Visser, Much Depends on Dinner, Grove Press, 1986