Literature on the ethics and politics of food and that on human–animal relationships have infrequently converged. Representing an initial step toward bridging this divide, Messy Eating features interviews with thirteen prominent and emerging scholars about the connections between their academic work and their approach to consuming animals as food. The collection explores how au...(展开全部)

Like many young Americans, Jonathan Safran Foer spent much of his teenage and college years oscillating between enthusiastic carnivore and occasional vegetarian. As he became a husband, and then a father, the moral dimensions of eating became increasingly important to him. Faced with the prospect of being unable to explain why we eat some animals and not others, Foer set out to...(展开全部)

Jonathan Safran Foer spent much of his teenage and college years oscillating between omnivore and vegetarian. But on the brink of fatherhood-facing the prospect of having to make dietary choices on a child's behalf-his casual questioning took on an urgency His quest for answers ultimately required him to visit factory farms in the middle of the night, dissect the emotional ing...(展开全部)

好萊塢女星娜塔莉．波曼（Natalie Portman）公開表示，閱讀這本書後，她開始吃素：「讓我從20年葷食者一舉轉成積極的素食主義者。」 在知名節目艾莉脫口秀（The Ellen DeGeneres Show）上，作者針對提問寫書是不是要改變別人，作出回答：「我不是要嘩眾取寵，我是從自己開始改變。」他自認身為家長有責任教導孩子如何選擇食物，因為改變世界的開始，就是改變自己。 麥可‧波倫（Michael Pollan）曾說:「我們吃的東西在過去五十年裡發生的改變，比過去一萬年還要多。」 美食記者、作家謝忠道：「當天然／自然的食品都不再那麼天然自然時，人類何去何從？」 你知道每天吃下肚的奶蛋魚肉，充斥著多少彌天大謊？ 你了解在大啖牛雞豬羊的同時，吞噬了多少有害物質？ 或許你不關心吃下多少生靈，但你必須重視張口咬下的食物。 當我們所食用的動物、畜產品有...(展开全部)

Can we trust our intuitive judgments of right and wrong? Are moral judgements objective? What reason do we have to do what is right and avoid doing what is wrong? In Conversations on Ethics, Alex Voorhoeve elicits answers to these questions from eleven outstanding philosophers and social scientists: Ken Binmore Philippa Foot Harry Frankfurt Allan Gibbard Daniel Kahneman Frances...(展开全部)

Can we trust our intuitive judgments of right and wrong? Are moral judgements objective? What reason do we have to do what is right and avoid doing what is wrong? In Conversations on Ethics, Alex Voorhoeve elicits answers to these questions from eleven outstanding philosophers and social scientists: Ken Binmore Philippa Foot Harry Frankfurt Allan Gibbard Daniel Kahneman Frances...(展开全部)

How do imperceptibly small differences in the environment change one's behavior? What is the anatomy of a bad mood? Does stress shrink our brains? What does People magazine's list of America's "50 Most Beautiful People" teach us about nature and nurture? What makes one organism sexy to another? What makes one orgasm different from another? Who will be the winner in the geneti...(展开全部)

How do imperceptibly small differences in the environment change one's behavior? What is the anatomy of a bad mood? Does stress shrink our brains? What does People magazine's list of America's "50 Most Beautiful People" teach us about nature and nurture? What makes one organism sexy to another? What makes one orgasm different from another? Who will be the winner in the geneti...(展开全部)

哈洛德·马基，世界知名的食物化学和烹饪权威，先后在加州理工学院和耶鲁大学攻读物理学和英国文学。 《食物与厨艺》系列丛书于1984年首度出版，被《时代》杂志誉为“小巨作”； 2004年完成第二版修订，增补了2/3的内容，同年被国际专业厨师学会（IACP）及餐饮界权威詹姆士·比尔基金会（James Beard Foundation）评选为最佳食物类参考用书； 2005年，美国美食杂志Bon Appétit 推举哈洛德·马基为年度美食作家； 2008年，哈洛德·马基名列《时代》杂志的世界百大影响人物。 哈洛德·马基的其他著作包括The World Book Encyclopedia、Nature、Food&Wine、Fine Cooking。他目前还担任《纽约时报》的专栏作家。 哈洛德·马基的文章常见于《科学》期刊、《世界百科全书》《纽约时报》。 他在美国...(展开全部)

哈洛德·马基，世界知名的食物化学和烹饪权威，先后在加州理工学院和耶鲁大学攻读物理学和英国文学。 《食物与厨艺》系列丛书于1984年首度出版，被《时代》杂志誉为“小巨作”； 2004年完成第二版修订，增补了2/3的内容，同年被国际专业厨师学会（IACP）及餐饮界权威詹姆士·比尔基金会（James Beard Foundation）评选为最佳食物类参考用书； 2005年，美国美食杂志Bon Appétit 推举哈洛德·马基为年度美食作家； 2008年，哈洛德·马基名列《时代》杂志的世界百大影响人物。 哈洛德·马基的其他著作包括The World Book Encyclopedia、Nature、Food&Wine、Fine Cooking。他目前还担任《纽约时报》的专栏作家。 哈洛德·马基的文章常见于《科学》期刊、《世界百科全书》《纽约时报》。 他在美国...(展开全部)