The Ethics of Food
A Reader for the Twenty-First Century
Contributions by Ronald Bailey, Wendell Berry, Norman Borlaug, M F. K. Fisher, Nichols Fox, Greenpeace International, Garrett Hardin, Mae-Wan Ho, Marc Lappe, Britt Bailey, Tanya Maxted-Frost, Henry I. Miller, Helen Norberg-Hodge, Stuart Patton, C Ford Runge, Benjamin Senauer, Dr. Vandana Shiva, Peter Singer, Anthony J. Trewavas, the U. S. Food, Drug Administration Edited by Gregory E. Pence
Publication date:29 December 2001
Length of book:350 pages
PublisherRowman & Littlefield Publishers
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.
An excellent introduction for undergraduates. A broad range of problems is treated in an engaging and lucid manner. Nice bibliographies.