Results for 'food and beverage'

218 found
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  1.  15
    Banking Relationship Ties to Firm Performance: Evidence From Food and Beverage Firms in Vietnam.Le Thanh Tam, Nguyen Phuong Ngan, Nguyen Trong Trung & Cao Phuong Minh - 2020 - Journal of Economics and Business 3 (2):602-616.
    This paper is aimed at analyzing the effects of banking relationship on performance of Vietnamese firms in Food and Beverage (F&B), one of the highest potential sectors. Panel data of 170 observations covers 34 F&B firms listed in the Vietnam stock exchanges in the period 2014-2018. The fixed effect model (FEM) is applied. The key findings are: First, short-term loan financing, leverage, and fixed asset ratios all negatively impacted on F&B firm performance, while firm size and net profit (...)
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  2. Coffee Cues Elevate Arousal and Reduce Level of Construal.Eugene Y. Chan & Sam J. Maglio - 2019 - Consciousness and Cognition 70:57-69.
    Coffee and tea are two beverages commonly-consumed around the world. Therefore, there is much research regarding their physiological effects. However, less is known about their psychological meanings. Derived from a predicted lay association between coffee and arousal, we posit that exposure to coffee-related cues should increase arousal, even in the absence of actual ingestion, relative to exposure to tea-related cues. We further suggest that higher arousal levels should facilitate a concrete level of mental construal as conceptualized by Construal Level Theory. (...)
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  3. Bittersweet Food.Shen-yi Liao - forthcoming - Critica.
    Nostalgia and food are intertwined universals in human experience. All of us have experienced nostalgia centered on food, and all of us have experienced food infused with nostalgia. To explore the links between nostalgia and food, I start with a rough taxonomy of nostalgic foods, and illustrate it with examples. Despite their diversity, I argue that there is a psychological commonality to experiencing nostalgic foods of all kinds: imagination. On my account, imagination is the key to (...)
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  4. Gender Norms and Food Behaviors.Alison Reiheld - 2014 - In Paul Thompson & David Kaplan (eds.), Encyclopedia of Food and Agricultural Ethics.
    Food behaviors, both private and public, are deeply affected by gender norms concerning both masculinity and femininity. In some ways, food-centered activities constitute gender relations and identities across cultures. This entry provides a non-exhaustive overview of how gender norms bear on food behaviors broadly construed, focusing on three categories: food production, food preparation, and food consumption.
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  5. Morality and Aesthetics of Food.Shen-yi Liao & Aaron Meskin - 2018 - In Anne Barnhill, Mark Budolfson & Tyler Doggett (eds.), The Oxford Handbook on Food Ethics. Oxford University Press. pp. 658-679.
    This chapter explores the interaction between the moral value and aesthetic value of food, in part by connecting it to existing discussions of the interaction between moral and aesthetic values of art. Along the way, this chapter considers food as art, the aesthetic value of food, and the role of expertise in uncovering aesthetic value. Ultimately this chapter argues against both food autonomism (the view that food's moral value is unconnected to its aesthetic value) and (...)
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  6. The Clean Plate Club? Food Waste and Individual Responsibility.Erich Hatala Matthes & Jaclyn Hatala Matthes - 2018 - In Anne Barnhill, Mark Budolfson & Tyler Doggett (eds.), The Oxford Handbook of Food Ethics. New York: Oxford University Press. pp. 313-330.
    We offer an overview of both the empirical literature on food waste and philosophical work on the concept of waste. We use this background to argue that an overemphasis on the reduction of individual food waste is misleading at best, and pernicious at worst, in combatting the substantial problems that global food waste creates. Rather, we argue that civic engagement and political activism aimed at institutional reform will be essential in addressing these problems.
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  7. Religious Dietary Practices and Secular Food Ethics; or, How to Hope That Your Food Choices Make a Difference Even When You Reasonably Believe That They Don’T.Andrew Chignell - 2018 - In Mark Budolfson, Anne Barnhill & Tyler Doggett (eds.), The Oxford Handbook of Food Ethics. New York, USA: Oxford University Press.
    Religious dietary practices foster a sense of communal identity, certainly, but traditionally they are also regarded as pleasing to God (or the gods, or the ancestors) and spiritually beneficial. In other words, for many religious people, the effects of fasting go well beyond what is immediately observed or empirically measurable, and that is a large part of what motivates participation in the practice. The goal of this chapter is to develop that religious way of thinking into a response to a (...)
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  8. "Food Ethics and Religion".Tyler Doggett & Matthew C. Halteman - 2016 - In Anne Barnhill, Mark Budolfson & Tyler Doggett (eds.), Food, Ethics, and Society: An Introductory Text with Readings. Oxford University Press.
    How does an engagement with religious traditions (broadly construed) illuminate and complicate the task of thinking through the ethics of eating? In this introduction, we survey some of the many food ethical issues that arise within various religious traditions and also consider some ethical positions that such traditions take on food. To say the least, we do not attempt to address all the ethical issues concerning food that arise in religious contexts, nor do we attempt to cover (...)
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  9. Food Sovereignty and Consumer Sovereignty: Two Antagonistic Goals?Cristian Timmermann, Georges Félix & Pablo Tittonell - 2018 - Agroecology and Sustainable Food Systems 42 (3):274-298.
    The concept of food sovereignty is becoming an element of everyday parlance in development politics and food justice advocacy. Yet to successfully achieve food sovereignty, the demands within this movement have to be compatible with the way people are pursuing consumer sovereignty, and vice versa. The aim of this article is to examine the different sets of demands that the two ideals of sovereignty bring about, analyze in how far these different demands can stand in constructive relations (...)
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  10. Framing Food Justice.J. Michael Scoville - 2015 - In Jill Dieterle (ed.), Just Food: Philosophy, Justice and Food. New York: Rowman & Littlefield International. pp. 3-20.
    Articulating an account of food justice in isolation from broader questions about sustainability would leave many important normative issues unaddressed. This chapter explores the reasons for thinking that questions of food justice need to be framed within the context of the broader set of social and environmental goals that comprise sustainability. An initial difficulty faced by this proposal is that many philosophers (among others) have viewed the concept and norm of sustainability with suspicion. Reasons for this range from (...)
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  11. Food Sovereignty and the Global South.Cristian Timmermann & Georges F. Félix - 2016 - In Paul B. Thompson & David M. Kaplan (eds.), Encyclopedia of Food and Agricultural Ethics. Springer.
    Farmers’ organizations all over the world are very well aware that in order to build and retain a critical mass with sufficient bargaining power to democratically influence local governments and international organizations they will have to unite by identifying common goals and setting aside their differences. After decades of local movements and struggles, farmers’ organizations around the globe found in the concept of “food sovereignty” the normative framework they were long searching for. The broadness of the concept has had (...)
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  12.  74
    Food Security as a Global Public Good.Cristian Timmermann - 2018 - In José Luis Vivero-Pol, Tomaso Ferrando, Olivier de Schutter & Ugo Mattei (eds.), Routledge Handbook of Food as a Commons. London: Routledge. pp. 85-99.
    Food security brings a number of benefits to humanity from which nobody can be excluded and which can be simultaneously enjoyed by all. An economic understanding of the concept sees food security qualify as a global public good. However, there are four other ways of understanding a public good which are worthy of attention. A normative public good is a good from which nobody ought to be excluded. Alternatively, one might acknowledge the benevolent character of a public good. (...)
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  13.  32
    Hungry Because of Change: Food, Vulnerability, and Climate.Alison Reiheld - 2017 - In Mary C. Rawlinson & Caleb Ward (eds.), The Routledge Handbook of Food Ethics. New York, USA: Routledge. pp. 201-210.
    In this book chapter in the Routledge Handbook of Food Ethics, I examine the moral responsibility that agents have for hunger resulting from climate change. I introduce the problem of global changes in food production and distribution due to climate change, explore how philosophical conceptions of vulnerability can help us to make sense of what happens to people who are or will be hungry because of climate change, and establish some obligations regarding vulnerability to hunger.
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  14.  43
    Can Unmodified Food Be Culinary Art?Sara Bernstein - 2020 - Argumenta 2 (5):185-198.
    You are sitting in Chez Panisse, Alice Waters’ acclaimed restaurant in Berkeley, California. After an extensively prepared, multi-course meal, out comes the dessert course: an unmodified but perfectly juicy, fresh peach. Many chefs serve such unmodified or barely-modified foods with the intention that they count as culinary art. This paper takes up the question of whether unmodified foods, served in the relevant institutional settings, can count as culinary art. I propose that there is a distinctive form of aesthetic trust involved (...)
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  15.  23
    Can Food Be Art In Virtue of Its Savour Alone?Mohan Matthen - forthcoming - Critica.
    Food has savour: a collection of properties (including appearance, aroma, mouth-feel) connected with the pleasure (or displeasure) of eating. After explaining this concept, and outlining a theory of aesthetic pleasure, I argue that, like paradigm examples of art, savour can be assessed relative to a culturally determined set of norms. Also like paradigm examples of art, the assessment of savour has no objective basis in the absence of such cultural norms. My argument in this paper is part of a (...)
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  16. Risk Assessment of Genetically Modified Food and Neoliberalism: An Argument for Democratizing the Regulatory Review Protocol of the Food and Drug Administration.Zahra Meghani - 2014 - Journal of Agricultural and Environmental Ethics 27 (6):967–989.
    The primary responsibility of the US Food and Drug Administration is to protect public health by ensuring the safety of the food supply. To that end, it sometimes conducts risk assessments of novel food products, such as genetically modified food. The FDA describes its regulatory review of GM food as a purely scientific activity, untainted by any normative considerations. This paper provides evidence that the regulatory agency is not justified in making that claim. It is (...)
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  17. Food Sovereignty, Health Sovereignty, and Self-Organized Community Viability.Ian Werkheiser - 2014 - Interdisciplinary Environmental Review 15 (2/3):134-146.
    Food Sovereignty is a vibrant discourse in academic and activist circles, yet despite the many shared characteristics between issues surrounding food and public health, the two are often analysed in separate frameworks and the insights from Food Sovereignty are not sufficiently brought to bear on the problems in the public health discourse. In this paper, I will introduce the concept of 'self-organised community viability' as a way to link food and health, and to argue that what (...)
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  18. Adapting Food Production to Climate Change: An Inclusive Approach.Cristian Timmermann & Georges F. Félix - 2015 - Climate Change and Human Rights: The 2015 Paris Conference and the Task of Protecting People on a Warming Planet.
    On why agricultural innovation from the Global South can and should be used to adapt food production to climate change. Discussed on hand of three cases studies.
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  19. I Eat, Therefore I Am: Disgust and the Intersection of Food and Identity.Daniel Kelly & Nicolae Morar - 2018 - In Tyler Doggett, Anne Barnhill & Mark Budolfson (eds.), The Oxford Handbook of Food Ethics. Oxford University Press. pp. 637 - 657.
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  20. Albert the Great on the Eucharist as True Food.David Torrijos-Castrillejo - 2018 - Annales Theologici 32:141-152.
    Christian theology on the Eucharist, already since the Gospel of John refers to the scarcity and abundance of food, by linking this Sacrament to the hunger suffered by the Israelites in the desert and their further satiation with manna from heaven. Saint Albert the Great, in his reflection on the Eucharist, includes several ideas taken from his scientific knowledge, especially from Aristotle. These considerations build one of his personal contributions to theological understanding of the spiritualis manducatio that takes place (...)
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  21. Local Food and International Ethics.Mark C. Navin - 2014 - Journal of Agricultural and Environmental Ethics 27 (3):349-368.
    Many advocate practices of ‘local food’ or ‘locavorism’ as a partial solution to the injustices and unsustainability of contemporary food systems. I think that there is much to be said in favor of local food movements, but these virtues are insufficient to immunize locavorism from criticism. In particular, three duties of international ethics—beneficence, repair and fairness—may provide reasons for constraining the developed world’s permissible pursuit of local food. A complete account of why (and how) the fulfillment (...)
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  22. Operationalizing Ethics in Food Choice Decisions.Daryl H. Hepting, JoAnn Jaffe & Timothy Maciag - 2014 - Journal of Agricultural and Environmental Ethics 27 (3):453-469.
    There is a large gap between attitude and action when it comes to consumer purchases of ethical food. Amongst the various aspects of this gap, this paper focuses on the difficulty in knowing enough about the various dimensions of food production, distribution and consumption to make an ethical food purchasing decision. There is neither one universal definition of ethical food. We suggest that it is possible to support consumers in operationalizing their own ethics of food (...)
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  23. Individual and Community Identity in Food Sovereignty: The Possibilities and Pitfalls of Translating a Rural Social Movement.Werkheiser Ian - 2016 - In Mary Rawlinson & Caleb Ward (eds.), Routledge Handbook of Food Ethics. Oxford, UK: Routledge. pp. 377-387.
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  24.  54
    Food for Thought: The Debate Over Eating Meat, Edited by S. F. Sapontzis. [REVIEW]William O. Stephens - 2006 - Journal of Philosophy, Science and Law 6.
    Are animals our domestic companions, fellow citizens of the ecosystems we inhabit, mobile meals and resources for us, or some combination thereof? This well chosen collection of essays written by recognized scholars addresses many of the intriguing aspects concerning the controversy over meat consumption. These aspects include not only eating meat, but also hunting animals, breeding, feeding, killing, and shredding them for our use, buying meat, the economics of the meat industry, the understanding of predation and food webs in (...)
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  25. Driving and Deterrent Factors Affecting Organic Food Consumption in Vietnam.Loan H. Tran, Barbara Freytag-Leyer, Angelika Ploeger & Thomas Krikser - 2019 - Journal of Economics, Business and Management 7 (4):137-142.
    This study aims to determine driving factors significantly influencing the purchase intention and to identify impediments creating the intention –behavior gap regarding organic food consumption in Vietnam. The chosen driving factors affecting the organic food purchase intention in this study are health benefits, environmental awareness, and social norms, whereas trust, price, and convenience as well as availability are investigated as deterrent factors of the link between intention and behavior. A structured online questionnaire with snow-balling sampling method was distributed (...)
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  26. Food Sovereignty and Gender Justice.Mark Navin - 2015 - In J. M. Dieterle (ed.), Just Food: Philosophy, Justice and Food. pp. 87-100.
    Leaders of the world’s largest food sovereignty movement, La Vía Campesina, have argued that gender justice is a core component of food justice. On their view, food justice requires an end to violence against women and a guarantee of women’s equal social and political status. However, some have wondered what gender justice has to do with food. In particular, they have worried that La Vía Campesina’s embrace of radical gender egalitarianism cannot be grounded in food-related (...)
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  27. Food Policies Empowering Democratic and Epistemic Self‐Determination.Ian Werkheiser - 2016 - Journal of Social Philosophy 47 (1):25-40.
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  28. The Art of Food.Aaron Meskin - 2013 - The Philosophers' Magazine 61 (61):81-86.
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  29. Feminism, Food, and the Politics of Home Cooking.Alison Reiheld - 2008 - American Philosophical Association Newsletter on Feminism and Philosophy 8 (1):19-20.
    In this paper, I argue the cooking is a fraught issue for women, and especially women who self-identify as feminist, because it is so deeply gendered.
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  30.  46
    Food, Animals, and the Environment: An Ethical Approach; By Christopher Schlottmann and Jeff Sebo. [REVIEW]Kyle Johannsen - 2019 - Philosophy in Review 39 (4):206-8.
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  31.  32
    The Emergence of Food Ethics.Paul B. Thompson - 2016 - Food Ethics 1 (1):61-74.
    Philosophical food ethics or deliberative inquiry into the moral norms for production, distribution and consumption of food is contrasted with food ethics as an international social movement aimed at reforming the global food system. The latter yields an activist orientation that can become embroiled in self-defeating impotency when the complexity and internal contradictions of the food system are more fully appreciated. However, recent work in intersectionality offers resources that are useful to both philosophical and activist (...)
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  32. Food Ethics.Robert K. Garcia - 2015 - In Robert Audi (ed.), Cambridge Dictionary of Philosophy, 3rd Edition.
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  33. Is Meat the New Tobacco? Regulating Food Demand in the Age of Climate Change.Lingxi Chenyang - 2019 - Environmental Law Reporter 49.
    Switching from a meat-heavy to a plant-based diet is one of the highest-impact lifestyle changes for climate mitigation and adaptation. Conventional demand-side energy policy has focused on increasing consumption of efficient machines and fuels. Regulating food demand has key advantages. First, food consumption is biologically constrained, thus switching to more efficient foods avoids unintended consequences of switching to more efficient machines, like higher overall energy consumption. Second, food consumption, like smoking, is primed for norm- shifting because it (...)
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  34.  25
    Implications From a Cult Location of Winter Tourism: The Case of MooserWirt in Sankt Anton.Orhan Yabanci - 2019 - In A. Cavus (ed.), the 1st International Winter Tourism Congress. Erzurum: pp. 486.
    Many people go outdoors in winter for skiing, snowboarding, sledding, snowmobiling and some other activities that all fall within the realm of winter tourism. Winter tourism is a source of both personal and public health, and thus a source of prosperous living. Along with that, it is a conspicuous economic phenomenon that generates millions of dollars in annual revenue for stakeholders. Hence, this type of tourism is of top importance, and thus one of the main concerns to many snowy destinations (...)
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  35.  31
    Investigating Marketing of Children's Food Stuff and Methods of Advertising in Iran.Mitra Zarea Nemati - 2017 - International Journal of Trend in Scientific Research and Development 4 (1):1-11.
    Marketing of food stuff to increase sale is possible with different methods. Capillary marketing is one of the most influential techniques in the issue of more sales in organizations especially in terms of selling food stuff. Food stuff should be sold in a short time due to the short durability. People who make better use of capillary marketing to supply their products and services can sell better and faster. Dependency of Iran's economy on oil incomes and affectability (...)
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  36. Conference Proceeding: A New Service-Quality Model to Enhance Customer Retention In the Hong Kong Fast-Food Restaurant Industry.Kenneth Lui-Ming Ngie, Philip J. Rosenberger lll & Allen George - 2014 - In Proceeding Of: The 47th Academy of Marketing Conference, At Bournemouth, England.
    Poster Presentation accepted for the July 2014 conference in Bournemouth, England. -/- Abstract: Current service-quality models in the Hong Kong fast-food restaurant (HK FFR) industry are primarily designed on the basis of fast service and standardised fast-food service process that are expected to enhance customer retention. This study explores the feasibility of a new service-quality (SQ) model that could offer enhanced customer satisfaction and retention in the competitive Hong Kong FFR context. A qualitative, phenomenological-interview approach incorporating the critical (...)
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  37. An Investigation of the Business-Level Strategies in Zimbabwe Food Manufacturing Sector (2006 -2013).Emmanuel Katsvamutima - 2014 - Dissertation, Christ University, Bangalore, India
    A B S T R A C T This paper examines business level strategies and the impact of strategy formulation, strategy content and strategy implementation on competitive performance, all within the food manufacturing sector in Zimbabwe. As far as the author was able to establish by examining the previous studies, none of the previous studies have looked into strategic formulation, business-level strategy and strategy implementation simultaneously in a single study. The objective of this research study is premised on establishing (...)
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  38.  10
    Stoicism and Food.William O. Stephens - 2018 - Encyclopedia of Food and Agricultural Ethics.
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  39. Food Ethics.Ben Bramble - forthcoming - In Hugh LaFollette (ed.), The International Encyclopedia of Ethics, 2nd print edition.
    Current food practices affect humans, animals, and the environment in ways that some regard as morally troubling. In this entry, I will explain the most important of these worries and what has been said in response to them. I will conclude with a brief discussion of one of the most interesting recent topics in food ethics, lab-grown meat, which has been proposed as a silver bullet solution to these worries.
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  40. Scaling‐Up Alternative Food Networks.Mark Navin - 2015 - Journal of Social Philosophy 46 (4):434-448.
    Alternative Food Networks (AFNs), which include local food and Fair Trade, work to mitigate some of the many shortcomings of mainstream food systems. If AFNs have the potential to make the world’s food systems more just and sustainable (and otherwise virtuous) then we may have good reasons to scale them up. Unfortunately, it may not be possible to increase the market share of AFNs while preserving their current forms. Among other reasons, this is because there are (...)
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  41.  87
    The Ethics of Food, Fuel, and Feed.Brian G. Henning - 2015 - Daedalus 144 (4):90-98.
    As the collective impact of human activity approaches Earth’s biophysical limits, the ethics of food become increasingly important. Hundreds of millions of people remain undernourished, yet only 60 percent of the global harvest is consumed by humans, while 35 percent is fed to livestock and 5 percent is used for biofuels and other industrial products. This essay considers the ethics of such use of edible nutrition for feedstock and biofuel. How humanity uses Earth’s land is a reflection of its (...)
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  42. Making Sense of Taste: Food and Philosophy (Review). [REVIEW]Lisa Heldke - 2002 - Hypatia 17 (3):283-286.
    This is a book about taste--the thing your tongue (and nose) do. It’s also a book about Taste--the thing the art critic has. It’s a book about food, art, and the relations between food and art. Do those two categories overlap? Where and how? How we might best understand and appreciate food in light of the way we understand and appreciate art? It’s a book about how the divergent histories of taste and Taste have left us with (...)
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  43.  73
    The Alternative Food Movement in Japan: Challenges, Limits, and Resilience of the Teikei System.Kazumi Kondoh - 2015 - Agriculture and Human Values 32 (1):143-153.
    The teikei movement is a Japanese version of the alternative food movement, which emerged around the late 1960s and early 1970s. Similar to now well-known Community Supported Agriculture, it is a farmer-consumer partnership that involves direct exchanges of organic foods. It also aims to build a community that coexists with the natural environment through mutually supportive relationships between farmers and consumers. This article examined the history of the teikei movement. The movement began as a reaction to negative impacts of (...)
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  44. Food and Everyday Life.Thomas Conroy & Talia Welsh (eds.) - 2014 - Lexington Books.
    Acknowledgments. The seed of this book began with a session on “food and everyday life” which took place at the 2010 Society for Phenomenology and Existential Philosophy con- ference in Montreal, Canada. I thus wish to acknowledge and ...
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  45. Food Fight! Davis Versus Regan on the Ethics of Eating Beef.Andy Lamey - 2007 - Journal of Social Philosophy 38 (2):331–348.
    One of the starting assumptions in the debate over the ethical status of animals is that someone who is committed to reducing animal suffering should not eat meat. Steven Davis has recently advanced a novel criticism of this view. He argues that individuals who are committed to reducing animal suffering should not adopt a vegetarian or vegan diet, as Tom Regan an other animal rights advocates claim, but one containing free-range beef. To make his case Davis highlights an overlooked form (...)
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  46.  58
    Paternalism, Autonomy, and Food Regulation.Maura Priest - 2015 - Public Affairs Quarterly 2.
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  47.  53
    Pigs and Piety: A Theocentric Perspective on Food Animals.Gary Comstock - 1992 - Between the Species 8 (3):3.
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  48.  80
    John Coveney , Food, Morals and Meaning, Second Edition: The Pleasure and Anxiety of Eating . London: Routledge Books, 2006.Fernando R. Zapata - 2007 - Foucault Studies 4:197-200.
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  49. Curiosity and Responsibility. Philosophy in Relation to Healthy Food and Living Conditions.Marcel Verweij - 2014 - Wageningen University.
    The curious philosopher often answers questions by raising further, more fundamental questions. How can this be fruitful and practical in the context of Wageningen University? Philosophy offers critical reflection on conceptual and normative assumptions in science and society, and that is necessary for responsible practices. I illustrate this by analyzing the concept of quality of life – a key value in the mission of our university – and by questioning current debates about responsibility for health.
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  50.  3
    Food Preservative Characteristics of Dehydrated Murunga (Moringa Oleifera) Leaf Powder.A. J. H. Mubarak, A. L. M. Rifky, M. H. M. Shabry & C. S. Ranadheera - 2018 - International Journal of Academic and Applied Research (IJAAR) 2 (8):18-22.
    Abstract: Murunga (Moringa oleifera) is an underutilized plant in Sri Lanka with food, nutritional and medicinal value. This study was carried out to evaluate the food preservative characteristics of dehydrated Murunga leaf powder. Soya meat (textured soy protein) and Dhal curries (cooked) and boiled rice (Suwandel variety and red rice) treated with different levels of Murunga leaf powder (1.5, 2.5, 4.5 and 6%) were selected for this experiment. Sensory evaluation was conducted with the help of 30 untrained panelists (...)
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