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The Ethics of Food: A Reader for the Twenty-First Century
Edited by Gregory E. Pence,
Rowman & Littlefield Pub, Inc.
http://www.rowmanlittlefield.com
$70.00 Cloth 0-7425-1333-5; $27.95 Paper 0-7425-1334-3; Feb 28, 2002,
304pp
Food makes philosophers of us all. Death does the same . . . but death
comes only once . . . and choices about food come many times each day.
In The Ethics of Food, Gregory E. Pence brings together a collection of
voices who share the view that the ethics of genetically modified food
is among the most pressing societal questions of our time. This comprehensive
collection addresses a broad range of subjects, including the meaning
of food, moral analyses of vegetarianism and starvation, the safety and
environmental risks of genetically modified food, issues of global food
politics and the food industry, and the relationships among food, evolution,
and human history. Will genetically modified food feed the poor or destroy
the environment? Is it a threat to our health? Is the assumed healthfulness
of organic food a myth or a reality? The answers to these and other questions
are engagingly pursued in this substantive collection, the first of its
kind to address the broad range of philosophical, sociological, political,
scientific, and technological issues surrounding the ethics of food.
List of Contributors: Ronald Bailey; Wendell Berry; Norman Borlaug; M.
F. K. Fisher; Nichols Fox; Greenpeace International; Garrett Hardin; Mae-Wan
Ho; Marc Lappe and Britt Bailey; Tanya Maxted-Frost; Henry I. Miller;
Helen Norberg-Hodge; Stuart Patton; Gregory E. Pence; C. Ford Runge and
Benjamin Senauer; Vandana Shiva; Peter Singer; Anthony J. Trewavas; and
the U.S. Food and Drug Administration.
About The Author: Gregory E. Pence is a medical ethicist with twenty
years of experience reviewing significant cases in bioethics, and is professor
in the School of Medicine and the Department of Philosophy at the University
of Alabama. Pence has contributed to theNew York Times, Wall Street Journal,
Newsweek, and the Journal of the American Medical Association. He is the
author of Classical Cases in Medical Ethics: Accounts of the Cases that
Shaped Medical Ethics, 3rd edition (2000) and Who's Afraid of Human Cloning?
(1998).
"Finally, we have a book that speaks to one of the most pressing,
though under-examined, issues in our biotech age. Greg Pence has produced,
again, a stimulating and timely text. Crisp and comprehensive in its approach,
The Ethics of Food takes stock of the morally imperative questions surrounding
food production, modification, and consumption, particularly their global
impact upon ecosystems. The text offers a judicious menu of readings that
articulate differing perspectives from various fields. Combining scholarship
and access, this pioneering work insightfully underscores the ongoing
tension between food biotechnologies and biodiversity, compelling us to
move toward reasonable resolutions."-Michael Brannigan, executive
director, Center for the Study of Ethics, La Roche College
"The issue of genetically modified food (GMF) is creating an hysterical
anti-scientific phobia in Europe, and it threatens to create a similar
furor in the U.S.A., as deep ecologists and naturalists like Jeremy Rifkin
frighten the public about the dangers of GMF. In The Ethics of Food, Pence
offers an impartial, philosophical examination of the issues that is well-researched
and well-argued. The work is a significant contribution to the fields
of biological and agricultural ethics . . . and a true pleasure to read."-Louis
Pojman, US Military Academy at West Point
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