Appetites for thought
Subtitle: philosophers and food
By: Michel Onfray ; translated by Donald Barry and Stephen Muecke
Contributors: Barry, Donald, 1947- translator; Muecke, Stephen, 1951- translator
Publisher: Reaktion Books
Published: 2015
Language: eng
Number of pages: 136
ISBN-13: 9781780234458
Subjects: Philosophers; Nutrition; Mind and body; Food; Thought and thinking; Diet
Other titles: Philosophers and food
Work titles: Ventre des philosophes
Description: "[O]ffers up a delectable intellectual challenge: can we better understand the concepts of philosophers if we look at their culinary choices? Guiding us around the philosopher's banquet table with erudition, wit, and irreverence, Michel Onfray offers surprising insights on foods ranging from fillet of cod to barley soup, from sausage to wine and coffee. Tracing the edible obsessions of philosophers from Diogenes to Sartre, Onfray considers how their ideas relate to their diets. Would Diogenes have been an opponent of civilization without his taste for raw octopus? Would Rousseau have been such a proponent of frugality if his daily menu had included something more than dairy products? Nietzsche was grumpy about bad cooks and the retardation of human evolution, and Sartre was repelled by shellfish because they are 'food buried in an object, and you have to pry them out'"--Back cover.
Notes: "First published as La Ventre des philosophes: Critique de la raison diététique by Michel Onfray, ©Editions Grasset et Fasquelles, 1989"--Title page verso.

Includes bibliographical references (pages 130-136).
Table of contents: title: Introduction. The banquet of the omnivores; title: Diogenes; or, the Taste of octopus; title: Rousseau; or, the Milky Way; title: Kant; or, Ethical alcoholism; title: Fourier; or, the Pivotal little pie; title: Nietzsche; or, the Sausages of the anti-Christ; title: Marinetti; or, the excited pig; title: Sartre; or, the Revenge of the crustaceans; title: Conclusion. The gay science of eating.