Food and Philosophy : Selected Essays

Foodies, Chiefs, Philosophers, and People in the food and service industries will all find much to relish in this piquant collections of essays, written over several decades by Spencer k. Wertz, professor emeritus of philosophy at Texas Christian University. Wertz's wide-ranging topics include food as art, GMOs, the shady world of chocolate, the five flavors of Chinese cuisine, and the natural, whole-foods approach to cuisine Jean-Jacques Rousseau prescribed in a novel first published in 1791. Is there such a thing as a pornography of food? What is the difference between professional and regional cuisine? What magical symbolism do we partake in at a modern-day dinner party? These topics and more are explored in a smorgasbord of thirteen essays that can be samples in any order. In addition to his university teaching, administrative duties, and many professional activities, Spencer K. Wertz has taught wine appreciation classes and served many years on a Dallas-Fort Worth wine panel For a decade, he also headed a barbecue team that traveled across Texas and New Mexico participating in competitions. Food and Philosophy: Selected Essays is his fifth book. Book jacket.