Logo der Universität Wien

Food Studies - Definitionversuche

Annäherungen an einen Forschungsbereich jenseits von http://en.wikipedia.org/wiki/Food_studies

Miller, Jeff / Deutsch, Jonathan 2009. Food Studies. An Introduction to Research Methods. Oxford, Berg. Page 3:  "The term Food studies tends to mean two different things in the field: 1. A collective of people studying food and people from a variety of humanities and social science perspectives. The Association for the study of food and society, for example, is a food studies organization comprised of food historians, food anthropologists, sociologists of food, nutritionists, interdisciplinary food scholars, and others who gather to discuss  their work. Similarly, the journal Gastronomica, which publishes an eclectric range of scholarly and literary writing as well as art that explores food and people, would be considered a food studies journal. In this way, food studies is multidisciplinary. 2. The interdisciplinary field of food and culture investigates people’s relationships with food from a range of humanities and social science perspectives, often times in combination. For example, Krishnendu Ray’s (2008) work on ethnic restaurants, which incorporates theory and methods from sociology, business, and history, is practicing interdisciplinary food studies. Often food studies scholars have training in one particular discipline but incorporate theories and methods from other disciplines to take an interdisciplinary approach. Other scholars may be trained in the field of food studies but not in any predominant discipline."

Philosophische Annäherungen

Lemke, Harald 2007. Ethik des Essens. Eine Einführung in die Gastrosophie. Berlin, Akademie Verlag. - amazon.de. Die Habilitationsschrift von Harald Lemke stellt für den deutschsprachigen Raum das derzeit wichtigste Grundlagenwerk dar. 
Lemke, Harald 2007. Kritische Theorie der Esskultur. In: Därmann, Iris / Jamme, Christoph (Hg.). Kulturwissenschaften.. München, Fink: 169-190. http://www.haraldlemke.de/texte/Lemke_KT_Esskultur.pdf.

Ein umfassender Sammelband erschien Sommer 2012, verfasst von 20 führenden ExpertInnen.
Kaplan, David M. (ed.) 2012. The Philosophy of Food. Berkeley, CA, University of California Press.
This book explores food from a philosophical perspective, bringing together leading philosophers to consider the most basic questions about food: What is it exactly? What should we eat? How do we know it is safe? How should food be distributed? What is good food? David M. Kaplan's erudite and informative introduction grounds the discussion, showing how philosophers since Plato have taken up questions about food, diet, agriculture, and animals. However, until recently, few have considered food a standard subject for serious philosophical debate. Each of the essays in this book brings in-depth analysis to many contemporary debates in food studies--Slow Food, sustainability, food safety, and politics--and addresses such issues as "happy meat," aquaculture, veganism, and table manners. The result is an extraordinary resource that guides readers to think more clearly and responsibly about what we consume and how we provide for ourselves, and illuminates the reasons why we act as we do. - weitere Information

Allhoff, Fritz / Monroe, Dave (eds.) 2007. Food and Philosophy: Eat, Think, and Be Merry. Malden, MA, Blackwell.
Food & Philosophy offers a collection of essays which explore a range of philosophical topics related to food; it joins Wine & Philosophy and Beer & Philosophy in the "Epicurean Trilogy." Essays are organized thematically and written by philosophers, food writers, and professional chefs. Provides a critical reflection on what and how we eat can contribute to a robust enjoyment of gastronomic pleasures. A thoughtful, yet playful collection which emphasizes the importance of food as a proper object of philosophical reflection in its own right. - amazon.de

Noch immer lesenswert:

Telfer, Elizabeth 1996. Food for Thought: Philosophy and Food. London, Routledge.
Kurzbeschreibung: What are the moral implications of our attitude to food and what are the implications of its importance in our culture? Food for Thought looks at the philosophical issues raised by food. This short and accessible book answers questions about the place food should have in our individual lives. Food for Thought brings together the work of philosophers from Plato to John Stuart Mill, Aristotle to Kant to help us think about the issues surrounding food. How can we justify the recent explosion of attention given to gourmet food in a world where many are starving? Do we have a duty to be healthy? Are hospitableness and temperance moral virtues? Is the pleasure of good food illusory? Food for Thought is intended to make those who are involved in working with food think about some of the principles inherent in this field. For those studying philosophy, the book shows how traditional philosophy, and some of its classic texts can illuminate an everyday subject.  - amazone.de

Kugler, Martin 2003.01.01. Mündige Münder: Ein Philosoph kam in die Küche. Ernährungsphilosophie.  Aus einem Gespräch mit dem Philosophen Michiel Korthals. Materialien für eine Kritik der kulinarischen Vernunft. Die Presse.

Forschungsstelle für Ethik und Wissenschaft im Dialog - FEWD
Institut für Philosophie
Universitätsstr. 7, Stock 3
A-1010 Wien
T: +43-1-4277-474 71
Universität Wien | Universitätsring 1 | 1010 Wien | T +43-1-4277-0