Food and Morality

Description

Oxford Symposium

Food and Morality

Proceedings of the Oxford Symposium on Food and Cookery 2007

In this continuing series, the topic of morality embraces a wide range of essays from English, American and overseas scholars who ponder contemporary questions such as eating foie gras, advertising junk food, and master and servant relationships as well as historical studies concerning fasting in the Reformation, food in Dickens’s novels, the ethics of early gastronomy and Jainism and food.In nigh on forty essays the whole question of the interplay between our eating habits and ethics is covered from multiple angles. The rise of ecological awareness and the intimate connection between food habits and the big questions of life such as Global Warming make the topic one of the most popular among present students of foodways. This volume will be a significant addition to the present debate.

Contents

Food in a Time of War: Food Rationing in Britain during World War II	Joan P. Alcock
The Moral Economy of Red Meat in Australia	Rachel A. Ankeny
The Civility of Eating	Robert Appelbaum
From Rules to Principles: The Transformation of a Jewish Agricultural Ethic	Travis Berg
‘Torah On the Table’: A Sensual Morality	Jonathan Brumberg-Kraus
From Necessity to Virtue: The Secondary Uses of Bread in Italian Cookery	Anthony F. Buccini
Food, Morality, and Politics: The Spectacle of Dog-Eating Igorots at the St Louis World Fair	Bel S. Castro
Les Halles and the Moral Market: Frigophobia Strikes in the Belly of Paris	Kyri Watson Claflin
Virtuous Food: ‘Conscientious Production’ as Moral Imperative	Michaela DeSoucey & Gary Alan Fine
Eat Like There’s No Tomorrow and Other Lessons Learned from Last Meals	Doug Duda
Scientists and Food – Moral, Immoral or Amoral?	Len Fisher
Smell and Morality in the Dining Environment	Charles Foster-Hall
The Foie Gras Fracas: Sumptuary Law as Animal Welfare?	Cathy K. Kaufman
Why not Eat Pets?	Bruce Kraig
How Clean Is Your Plate?	Steven Kramer
Refined Cuisine or Plain Cooking? Morality in the Kitchen	Rachel Laudan
Morality and Servants of Empire: A Look at the Colonial Kitchen and the Role of Servants in India, Malaysia, and Singapore	Cecilia Leong-Salobir
The Morality of Anti-Picnics	Walter Levy
How the Judged became the Judge: the Glutton, the Voluptuary, and the Epicure in Early Gastronomic Literature	Llio Teleri Lloyd-Jones
Moral Fiber: Bread in Nineteenth-Century America	Mark McWilliams
‘Feed their vile bodies…starve their immortal souls’: Food as Moral Instructor in Nineteenth-century Homes and Schools	Tani A. Mauriello
The Ethics of Food and Environmental Challenges	Brian Melican and Edward Maxwell
‘Morality touched by emotion’: Food in the Novels of Dickens	Anne Mendelson
¡Prohibidísimo!!!	Alicia Ríos
Jainism: The World’s Most Ethical Religion	Colleen Taylor Sen
Mustapha Mond down on the Farm	Alexia Genese Smith and James Gates Ferguson, Jr.
Marketing Junk Food to Children in the United States	Andrew F. Smith
Piscinae and the Myth of Roman Decadence at Table	Raymond Sokolov
Plainness and Virtue in New England Cooking	Keith Stavely and Kathleen Fitzgerald
The Poppy: Potent yet Frail	Aylin Öney Tan
‘Quality food, honestly priced’: Traders and Tricksters in Ben Jonson’s Bartholomew Fair	Tracy Thong
Food on Trial	Elizabeth M. Williams
Cacao in Brazil or the History of a Crime	Marcia Zoladz