Food Ethics

Nonfiction, Religion & Spirituality, Philosophy
Cover of the book Food Ethics by , Taylor and Francis
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Author: ISBN: 9781134803422
Publisher: Taylor and Francis Publication: October 2, 2012
Imprint: Routledge Language: English
Author:
ISBN: 9781134803422
Publisher: Taylor and Francis
Publication: October 2, 2012
Imprint: Routledge
Language: English

None of us can avoid being interested in food. Our very existence depends on the supply of safe, nutritious foods. It is then hardly surprising that food has become the focus of a wide range of ethical concerns: Is the food we buy safe? Is it produced by means which respect the welfare of animals and sustain the land? Are modern biotechnologies employed in food production immoral?
This book addresses such issues by applying ethical principles to many areas of current concern. The contributors provide original and thought-provoking treatments of a number of highly topical issues - from global hunger and its ethical implications to the cultural habits affecting consumption. This interdisciplinary study will prove to be essential reading for all those concerned with food, as professionals, students or consumers.

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

None of us can avoid being interested in food. Our very existence depends on the supply of safe, nutritious foods. It is then hardly surprising that food has become the focus of a wide range of ethical concerns: Is the food we buy safe? Is it produced by means which respect the welfare of animals and sustain the land? Are modern biotechnologies employed in food production immoral?
This book addresses such issues by applying ethical principles to many areas of current concern. The contributors provide original and thought-provoking treatments of a number of highly topical issues - from global hunger and its ethical implications to the cultural habits affecting consumption. This interdisciplinary study will prove to be essential reading for all those concerned with food, as professionals, students or consumers.

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