FOOD ETHICS

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ISBN 10: 1285197313 / ISBN 13: 9781285197319

Published by Cengage Learning, 2016

New. US edition. Expediting shipping for all USA and Europe orders excluding PO Box. Excellent Customer Service. Seller Inventory # ABEJUNE24-8666

Synopsis:

FOOD ETHICS, 2E explores the ethical choices we make each time we eat. With twenty-six readings that bring together a diverse group of voices, this textbook dives into such issues as genetically modified foods, animal rights, population and consumption, the food industry's impact on pollution, centralized versus localized production, and more. In addition, this edition includes introductions and study questions that help frame these significant issues for discussion and reflection.

About the Authors: Louis P. Pojman (1935-2005) was Professor of Philosophy, Emeritus, at the United States Military Academy and a Life Member of Clare Hall, Cambridge University. He received an M.A. and Ph.D. from Union Theological Seminary/Columbia University. He was a Fulbright Fellow at the University of Copenhagen and a Rockefeller Fellow at Hamburg University. He received his D.Phil. in Philosophy from Oxford University in 1997.His first position was at the University of Notre Dame, after which he taught at the University of Texas at Dallas. Later, at the University of Mississippi, he served for three years as Chair of the Department of Philosophy and Religion. In 1995, he became Professor of Philosophy at the United States Military Academy at West Point. He most recently was Visiting Professor at Brigham Young University in Utah and Visiting Fellow at Clare Hall, Oxford University. Pojman won several research and teaching awards, including the Burlington Northern Award for Outstanding Teaching and Scholarship (1988) and the Outstanding Scholar/Teacher in the Humanities at the University of Mississippi (1994). He wrote in the areas of philosophy of religion, epistemology, ethics, and political philosophy and authored or edited more than 30 books and 100 articles. Louis Pojman passed away in 2005.

Paul Pojman completed his Ph. D. at Indiana University, in the department of History and Philosophy of Science. He is currently Assistant Professor at Towson University in the Philosophy Department, and Associated Faculty with the Environmental Studies and Science Programs.

Katie McShane is an associate professor of philosophy at Colorado State University who works primarily in environmental ethics and ethical theory. She has written articles on ecosystem health, the place of environmental concerns in theories of value, and the moral significance of our emotional engagements with nature. Her work has been published in journals such as Philosophical Studies, Environmental Ethics, Environmental Values, and Ethics and the Environment. She received her Ph.D. in philosophy from the University of Michigan in 2002 and her B.A. from Northwestern University in 1993. She previously worked as an assistant professor at North Carolina State University and spent a year as a visiting scholar at Harvard University's Center for Ethics and the Professions.

Bibliographic Details

Title: FOOD ETHICS
Publisher: Cengage Learning
Publication Date: 2016
Binding: Soft cover
Condition: Brand New
Edition: 2nd Edition