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Ethical eating or food ethics refers to the moral consequences [1] [2] of food choices, both those made by humans and animals. Common concerns are damage to the environment, [ 3 ] exploitive labor practices, food shortages for others, inhumane treatment of food animals, and the unintended effects of food policy. [ 4 ]
The Omnivore's Dilemma: A Natural History of Four Meals is a nonfiction book written by American author Michael Pollan published in 2006. As omnivores, humans have a variety of food choices. In the book, Pollan investigates the environmental and animal welfare effects of various food choices.
The book tells the history of vegetarianism from the writings of the first Pythagorean philosophers of the Ancient World until the author's time. Among the writers mentioned in the book are: Ovid, Plutarch, Porphyry, Luigi Cornaro, Michel de Montaigne, John Ray, Voltaire, Alexander Pope, Percy Shelley, Alphonse de Lamartine, Joseph Ritson, and Gustav Struve. [3]
Food Rules: An Eater's Manual is a 2009 book by Michael Pollan. It offers 64 rules on eating based on his previous book In Defense of Food in three sections: Eat food, mostly plants, not too much. (Apples are, by his definition, "food", while Twinkies are not, and ice cream is near the line.)
In Defense of Food: An Eater's Manifesto (released internationally as In Defence of Food) [1] [2] is a 2008 book by journalist and activist Michael Pollan. It was number one on the New York Times Non-Fiction Best Seller List for six weeks. The book grew out of Pollan's 2007 essay Unhappy Meals published in the New York Times Magazine. [3]
On Food And Cooking: The Science And Lore Of The Kitchen is a book by Harold McGee, published by Scribner in the United States in 1984 and revised extensively for a 2004 second edition. [ 1 ] [ 2 ] It is published by Hodder & Stoughton in Britain under the title McGee on Food and Cooking: An Encyclopedia of Kitchen Science, History and Culture .
The Sociology of Food: Eating, Diet and Culture, SAGE Publications, ISBN 0-8039-8839-7; Poulain, Jean Pierre, 2017, The Sociology of Food: Eating and the Place of Food in Society, Bloomsbury, ISBN 978-1472586216, Ritzer, George. 2007, The McDonaldization of Society, SAGE Publications, ISBN 978-1-4129-5429-7; Schlosser, Eric. 2001.
Catching Fire: How Cooking Made Us Human is a 2009 book by British primatologist Richard Wrangham, published by Profile Books in England, and Basic Books in the US. It argues the hypothesis that cooking food was an essential element in the physiological evolution of human beings. It was shortlisted for the 2010 Samuel Johnson Prize.
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