8. The Ethics of Food Safety in the Twenty-First Century: Who Keeps the Public Good?

Chapters in this book

1. Frontmatter i
2. Table of Contents vii
3. Introduction: The Philosophy of Food 1
4. 1. Real Men Have Manners 24
5. 2. Down-Home Global Cooking: A Third Option between Cosmopolitanism and Localism 33
6. 3. Hunger Is the Best Sauce: Th e Aesthetics of Food 52
7. 4. Smells, Tastes, and Everyday Aesthetics 69
8. 5. Ethical Gourmandism 87
9. 6. Two Evils in Food Country: Hunger and Lack of Representation 103
10. 7. Ethics and Genetically Modified Food 122
11. 8. The Ethics of Food Safety in the Twenty-First Century: Who Keeps the Public Good? 140
12. 9. The Myth of Happy Meat 161
13. 10. Animal Welfare, Happy Meat, and Veganism as the Moral Baseline 169
14. 11. Animal Ethics and Food Production in the Twenty-First Century 190
15. 12. Nature Politics and the Philosophy of Agriculture 214
16. 13. The Ethics and Sustainability of Aquaculture 233
17. 14. Scenarios for Food Security 250
18. 15. Nutritionism and Functional Foods 269
19. 16. In Vitro Meat: What Are the Moral Issues? 292
20. Contributors 305
21. Index 307