- Why is meat so important in Western history and culture? A genealogical critique of biophysical and political-economic explanations.Robert M. Chiles & Amy J. Fitzgerald - 2017 - Agriculture and Human Values 35 (1):1-17.details
|
|
Experimental Philosophical Aesthetics as Public Philosophy.Aaron Meskin & Shen-yi Liao - 2018 - In Florian Cova & Sébastien Réhault (eds.), Advances in Experimental Philosophy of Aesthetics. London: Bloomsbury Academic. pp. 309-326.details
|
|
Morality and Aesthetics of Food.Shen-yi Liao & Aaron Meskin - 2017 - In Anne Barnhill, Mark Budolfson & Tyler Doggett (eds.), The Oxford Handbook of Food Ethics. Oxford University Press. pp. 658-679.details
|
|
The Oxford Handbook of Philosophical Methodology.Herman Cappelen, Tamar Gendler & John Hawthorne (eds.) - 2016 - Oxford, United Kingdom: Oxford University Press.details
|
|
The five flavors and taoism: Lao Tzu's verse twelve.S. K. Wertz - 2007 - Asian Philosophy 17 (3):251 – 261.details
|
|
The Taste(s) of a Recipe.Davide Bordini - 2021 - In Andrea Borghini & Patrik Engisch (eds.), A Philosophy of Recipes: Making, Experiencing, and Valuing. Bloomsbury.details
|
|
The Science of Aesthetics, the Critique of Taste, and the Philosophy of Art: Ambiguities and Contradictions.J. Colin McQuillan - 2021 - Aesthetic Investigations 4 (2):144-162.details
|
|
Ontological Frameworks for Food Utopias.Nicola Piras, Andrea Borghini & Beatrice Serini - 2020 - Rivista di Estetica 1 (75):120-142.details
|
|
The Interpersonal Variability of Gustatory Sensation and the Prospects for an Alimentary Aesthetics.Vaughn Bryan Baltzly - 2020 - Intervalla 7 (1):6-16.details
|
|
The arts of action.C. Thi Nguyen - 2020 - Philosophers' Imprint 20 (14):1-27.details
|
|
Veganism and Living Well.Christopher Ciocchetti - 2012 - Journal of Agricultural and Environmental Ethics 25 (3):405-417.details
|
|
Palimpsests: The Female Body as a Text in Jeanette Winterson's Written on the Body.Francesca Maioli - 2009 - European Journal of Women's Studies 16 (2):143-158.details
|
|
Can Unmodified Food be Culinary Art?Sara Bernstein - 2020 - Argumenta 2 (5):185-198.details
|
|
The multimodal interactional organization of tasting: Practices of tasting cheese in gourmet shops.Lorenza Mondada - 2018 - Discourse Studies 20 (6):743-769.details
|
|
What Food is “Good” for You? Toward a Pragmatic Consideration of Multiple Values Domains.Donald B. Thompson & Bryan McDonald - 2013 - Journal of Agricultural and Environmental Ethics 26 (1):137-163.details
|
|
Metalinguistic Negotiations and Two Senses of Taste.David Bordonaba-Plou - 2020 - Diametros 18 (67):1-20.details
|
|