The Oxford Handbook of Food Ethics

Academic food ethics incorporates work from philosophy but also anthropology, economics, the environmental sciences and other natural sciences, geography, law, and sociology. Scholars from these fields have been producing work for decades on the food system, and on ethical, social, and policy issues connected to the food system. Yet in the last several years, there has been a notable increase in philosophical work on these issues-work that draws on multiple literatures within practical ethics, normative ethics and political philosophy. This handbook provides a sample of that philosophical work across multiple areas of food ethics: conventional agriculture and alternatives to it; animals; consumption; food justice; food politics; food workers; and, food and identity.


Author: Anne Barnhill
Publisher: Oxford University Press, USA
Published: 02/28/2020
Pages: 818
Binding Type: Paperback
Weight: 2.80lbs
Size: 9.50h x 6.70w x 1.80d
ISBN13: 9780197508732
ISBN10: 0197508731
BISAC Categories:
- Philosophy | Ethics & Moral Philosophy
- Social Science | Agriculture & Food (see also Political Science | Public Poli
- Cooking | General

About the Author

Anne Barnhill is Research Scholar at the Berman Institute of Bioethics at Johns Hopkins. Her work centers on ethical issues of practical importance related to food, agriculture, and public health.

Mark Budolfson is Assistant Professor of Philosophy and food systems faculty at the University of Vermont. He works on interdisciplinary issues at the interface of ethics and public policy, especially in connection with collective action problems, common resources, and public goods.

Tyler Doggett is Professor of Philosophy at the University of Vermont. He works in ethics and the philosophy of the mind. With Anne Barnhill and Mark Budolfson, he is co-author and co-editor of Food, Ethics, and Society (OUP 2016).

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