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When you boil it down, one of the most important things we do each day is eat. The question of eating—what, and how—may seem simple at first, but it is dense with complex meanings, reflecting myriad roles that food plays and has played over the centuries. In fact, as Raymond D. Boisvert and Lisa Heldke show in this book, it’s difficult to imagine a more philosophically charged act than eating. Philosophers at Table explores the philosophical scaffolding that supports this crucial aspect of everyday life, showing that we are not just creatures with minds, but also with stomachs.�
Examining a cornucopia of literary works, myths, histories, and film—not to mention philosophical ideas—the authors make the case for a bona fide philosophy of food. They look at Babette’s Feast as an argument for hospitality as a central ethical virtue. They compare fast food in Accra to the molecular gastronomy of Spain as a way of considering the nature of food as art. And they bite into a slug—which is, unsurprisingly, completely gross—to explore tasting as a learning tool, a way of knowing. A surprising, original take on something we have not philosophically savored enough, Philosophers at Table invites readers to think in fresh ways about the simple and important act of eating.�
- Sales Rank: #865846 in Books
- Published on: 2016-04-15
- Original language: English
- Number of items: 1
- Dimensions: 8.50" h x .80" w x 5.50" l, .0 pounds
- Binding: Paperback
- 200 pages
Review
“Delightful, deep but never pedantic. The great philosophers of the past are widely considered and their theories analyzed, but the goal is not to provide a historical excursus on what thinkers of the past wrote about food. The authors compare their work to plumbing in the sense that they try to understand the nuts and bolts of how things work and above all how ideas and values—often taken for granted and never fully discussed—greatly shape the way we understand and interact with the world. There is no more immediate perspective to do this than by looking at food, an experience that everybody, one way or another, shares.” (Huffington Post)
“Boisvert and Heldke are proceeding from our shared, lived experience as people with stomachs, so prior familiarity with the work of Immanuel Kant and Rene Descartes is not needed. The book is carved with that crisp, clear precision common to academic philosophy texts, never advancing any idea an inch without a concise explanation of its origin. Boisvert and Heldke’s combined voice is never haughty or self-indulgent, but instead jovially tries to reach past the classically dry, snooze-inducing language of too-tidy minds into something closer to the tone of sociology or ethnography, lush with specific anecdotal examples and some sense of humor.” (PopMatters)
About the Author
Raymond D. Boisvert is professor of philosophy at Siena College in Albany, New York, and the author of I Eat: Therefore I Think. Lisa Heldke is professor of philosophy at Gustavus Adolphus College in St. Peter, Minnesota and the author of Exotic Appetites: Ruminations of a Food Adventurer.�
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PHILOSOPHERS AT TABLE, by Raymond Boisvert and Lisa Heldke, takes you places to revisit the simple act of eating. By chapter , I was thinking about hospitality and recalling one of my favorite dining experiences in Mexico...
During college my sister and I flew down to the Yucatan Peninsula to visit a friend studying abroad. We had the luxury of having this friend as our personal tour guide, translator and navigator. One day, blond and pure-as-the-driven-Minnesota-snow, the three of us set out for one of the local beaches, and after a bumpy, goat-and-chicken-crowded bus ride, arrived at piece of rural coastline seemingly in the middle of nowhere.
A dirt path led us to the beach. We stretched our towels out in the sand, stripped down to bathing suits, slathered on a touch of SPF15 and then closed our eyes to soak up that beautiful Mexican sunshine. Some time later we woke up to find ourselves surrounded by a posse of dark skinned, wide-eyed kids. They weren’t doing anything, just standing there gawking at us. Being surrounded by these strangers was frightening, and who knows, maybe even a bit dangerous, but it didn’t take our friend long to determine that these kids posed no threat. They just hadn’t ever seen fair-skinned blonds before so we were quite the exotica. In fact, they couldn’t wait to take us home and show us to their parents! We ended up following them down another packed dirt path to a structure they called home. It was a simple hut, the kind I had seen in National Geographic — stakes, thatched roof, dirt floor, with a cooking fire inside, no furniture, chickens running around outside. We were invited to stay for dinner. A parent reached for a plate of what looked like a corn-mush roll of sorts with some sort of filling inside. They were so happy we were in their home and so eager to share their food with us! Politely and reluctantly (all I could think of was the surrounding filth and lack of refrigeration), I had a bite or two, trying as all get out to be a gracious guest while practicing some self-preservation. The mere thought of what I might be eating made me turn green.
This story came to mind as I read about the challenges of the modern hostess, that hospitality, in a modern sense at least, needs to include consciousness of and a striving to meet the variety of guests’ dietary needs. Being ushered to a dirt floor to dine on an unrefrigerated
(but beautiful in its own way) yellow mush amidst all these smiling children still remains a profoundly memorable hospitality experience for me. The concept that those children had any responsibility to meet my dietary needs (at minimum, no food poisoning please) in order to be hospitable seems ludicrous. The very lack of what they had to offer laid bare the beauty of their graciousness. Even the horrible Montezuma’s revenge I suffered that night didn’t alter my memory of basking in that family’s hospitality. All this happened over 30 years ago in a different time & culture, so perhaps there’s no point in comparing it to modern hospitality. But just how can sitting on a dirt floor and dining on the worst food I ever ate be “hospitality” like that I’ve experienced as a guest in a well-appointed home with an espresso machine and high thread count sheets?
So expect your mind to travel with this book! One of my favorite things about it is how it employs stories and experience as a means for understanding philosophy. A highly recommended read for anyone who loves eating and the multi-dimensional ways food fuels life. Order-up!
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