Food Ethics: The Basics is a concise yet comprehensive introduction to the ethical dimensions of the production and consumption of food. It offers an impartial

American eating changed dramatically in the early twentieth century. As food production became more industrialized, nutritionists, home economists, and so-calle

Paul B. Thompson covers diet and health issues, livestock welfare, world hunger, food justice, environmental ethics, Green Revolution technology and GMOs in thi

Academic food ethics incorporates work from philosophy but also anthropology, economics, the environmental sciences and other natural sciences, geography, law,

While the history of philosophy has traditionally given scant attention to food and the ethics of eating, in the last few decades the subject of food ethics has