Introduction

Matthew C. Halteman; Terence Cuneo; Andrew Chignell

doi:10.4324/9780203154410-6

Introduction

Matthew C. Halteman, Terence Cuneo, Andrew Chignell

Research output: Chapter in Book/Report/Conference proceeding › Foreword/postscript

Abstract

Everyone is talking about food. Chefs and food critics have become celebrities. “Locavore” has earned a spot in the dictionary. Ex-presidents, daytime talk-show icons, and pop music moguls are experimenting with veganism. Restaurants and grocery stores peddle a bewildering array of new foodstuffs touted as organic, farm-to-table, humane-certified, and cruelty-free. To say that food production and consumption are increasingly in the public eye is to understate the point.

Original language	English (US)
Title of host publication	Philosophy Comes to Dinner
Subtitle of host publication	Arguments About the Ethics of Eating
Publisher	Taylor and Francis
Pages	1-17
Number of pages	17
ISBN (Electronic)	9781136578076
ISBN (Print)	9780415806824
DOIs	https://doi.org/10.4324/9780203154410-6
State	Published - Jan 1 2015
Externally published	Yes

All Science Journal Classification (ASJC) codes

General Arts and Humanities

Access to Document

10.4324/9780203154410-6

Cite this

@inbook{e5c4f74c174f47aa85a87a42f6bd7aa3,

title = "Introduction",

abstract = "Everyone is talking about food. Chefs and food critics have become celebrities. “Locavore” has earned a spot in the dictionary. Ex-presidents, daytime talk-show icons, and pop music moguls are experimenting with veganism. Restaurants and grocery stores peddle a bewildering array of new foodstuffs touted as organic, farm-to-table, humane-certified, and cruelty-free. To say that food production and consumption are increasingly in the public eye is to understate the point.",

author = "Halteman, \{Matthew C.\} and Terence Cuneo and Andrew Chignell",

note = "Publisher Copyright: {\textcopyright} 2016 Taylor \& Francis.",

year = "2015",

month = jan,

day = "1",

doi = "10.4324/9780203154410-6",

language = "English (US)",

isbn = "9780415806824",

pages = "1--17",

booktitle = "Philosophy Comes to Dinner",

publisher = "Taylor and Francis",

address = "United States",

}

TY - CHAP

T1 - Introduction

AU - Halteman, Matthew C.

AU - Cuneo, Terence

AU - Chignell, Andrew

PY - 2015/1/1

Y1 - 2015/1/1

N2 - Everyone is talking about food. Chefs and food critics have become celebrities. “Locavore” has earned a spot in the dictionary. Ex-presidents, daytime talk-show icons, and pop music moguls are experimenting with veganism. Restaurants and grocery stores peddle a bewildering array of new foodstuffs touted as organic, farm-to-table, humane-certified, and cruelty-free. To say that food production and consumption are increasingly in the public eye is to understate the point.

AB - Everyone is talking about food. Chefs and food critics have become celebrities. “Locavore” has earned a spot in the dictionary. Ex-presidents, daytime talk-show icons, and pop music moguls are experimenting with veganism. Restaurants and grocery stores peddle a bewildering array of new foodstuffs touted as organic, farm-to-table, humane-certified, and cruelty-free. To say that food production and consumption are increasingly in the public eye is to understate the point.

UR - https://www.scopus.com/pages/publications/85086211267

UR - https://www.scopus.com/inward/citedby.url?scp=85086211267&partnerID=8YFLogxK

U2 - 10.4324/9780203154410-6

DO - 10.4324/9780203154410-6

M3 - Foreword/postscript

AN - SCOPUS:85086211267

SN - 9780415806824

SP - 1

EP - 17

BT - Philosophy Comes to Dinner

PB - Taylor and Francis

ER -

Introduction

Abstract

All Science Journal Classification (ASJC) codes

Access to Document

Other files and links

Fingerprint

Cite this