Wednesday, February 13, 2008

Philosophy and Food

In reading for my comprehensive exams, I've come across a surprising number of philosophical texts that deal with food. Indeed, exploring the material world proved fruitful for philosophical investigations from the Sophists through Wittgenstein. Below are just some of my faves.
  • Plato (published as Plate), Gorge Us
  • Augustine, Confections
  • John Locke, An Essay Concerning Cumin Understanding
  • Bishop Berkeley, A Treatise Concerning the Principles of Human Gnawledge
  • Immanuel Kant, Critique of Pure Raisin
  • Soren Kierkegaard, Fudge and Trembling
  • George Santayana, The Last PurĂ©etan
  • Ayn Rand (though she hardly counts), The Fonduehead
  • William James, The Varieties of Delicious Experience
  • Hannah Arendt, The Oranges of Totalitarianism
  • Jean-Paul Sartre, Bean and Nothingness and No Eggs
  • Friedrich Nietzche, The Genealogy of Morels, in which he first espouses his idea of the Ă¼berlunch.
Did I miss any?

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