The Ethics of Food: A Reader for the Twenty-First Century

In The Ethics of Food, Gregory E. Pence brings together a collection of voices who share the view that the ethics of genetically modified food is among the most pressing societal questions of our time. This comprehensive collection addresses a broad range of subjects, including the meaning of food, moral analyses of vegetarianism and starvation, the safety and environmental risks of genetically modified food, issues of global food politics and the food industry, and the relationships among food, evolution, and human history.

Author: Gregory E. Pence
Publisher: Rowman & Littlefield Publishers
Published: 12/22/2001
Pages: 350
Binding Type: Paperback
Weight: 1.00lbs
Size: 9.00h x 6.00w x 0.82d
ISBN13: 9780742513341
ISBN10: 0742513343
BISAC Categories:
- Science | Philosophy & Social Aspects
- Philosophy | Ethics & Moral Philosophy
- Technology & Engineering | Food Science | General

About the Author
Gregory E. Pence is a medical ethicist with twenty years of experience reviewing significant cases in bioethics, and is professor in the School of Medicine and the Department of Philosophy at the University of Alabama. Pence has contributed to theNew York Times, Wall Street Journal, Newsweek, and the Journal of the American Medical Association. He is the author of Classical Cases in Medical Ethics: Accounts of the Cases that Shaped Medical Ethics, 3rd edition (2000) and Who's Afraid of Human Cloning? (1998).