'Tell me what you eat and I will tell you what you are.' - Anthelme Brillat-Savarin (1755-1826). In this course, we will use the tools of the philosopher to study various aspects of food - its classification, preparation, consumption, and judgments about the practices affected by it. The focus in this course will be how philosophers contribute to food studies through engagement with long-standing philosophical questions - not just in aesthetics, moral and political philosophy, but also in metaphysics and epistemology. Topics addressed in the class may include foods as natural (or non-natural) kinds; cultural knowledge, know-how and food traditions; eating and identity; eating, rationality and norms; vegetarianism and moral philosophy; and neuroscience, culture and taste.

Note that this information may change at any time. Please visit the MyBU Student Portal for the most up-to-date course information.