The standard interpretation keeps repeating that Camus is the prototypical “absurdist” thinker. Such a reading freezes Camus at the stage at which he wrote The Stranger and The Myth of Sisyphus. By taking seriously how (1) Camus was always searching and (2) the rest of his corpus, Albert Camus and the Philosophy of the Ordinary corrects the one-sided, and thus faulty, depiction of Camus as committed to a philosophy of absurdism. His guiding project, which he explicitly acknowledged, was an attempt to get beyond nihilism, the general dismissal of value and meaning in ordinary life. Tracing this project via Camus's works, Albert Camus and the Philosophy of the Ordinary, offers a new lens for thinking about the well-known author.
I Eat, Therefore I Think breaks new ground by introducing philosophy via an activity central to life: eating. Building on the original meaning of philosophy as love of wisdom, it explains how the search for wisdom can best succeed by addressing not just the mind, but the entire human being. Eating, an activity that integrates physiological, social, religious, cultural, ethical, and aesthetic dimensions, offers an opportunity to re-think fundamental questions. The result: surprising and novel ways to approach art, religion, knowledge, ethics, and even democracy. The book outlines a new philosophy for our time. As such, it will be of interest to people curious about the topic of food, to those interested in learning about philosophy, and to those who seek new ideas as guides for living meaningful lives in an intelligible world.
When you boil it down, one of the most important things we do each day is eat. The question of eating—what, and how—may seem simple at first, but it is dense with complex meanings, reflecting myriad roles that food plays and has played over the centuries. In fact, as Raymond D. Boisvert and Lisa Heldke show in this book, it’s difficult to imagine a more philosophically charged act than eating. Philosophers at Table explores the philosophical scaffolding that supports this crucial aspect of everyday life, showing that we are not just creatures with minds, but also with stomachs. Examining a cornucopia of literary works, myths, histories, and film—not to mention philosophical ideas—the authors make the case for a bona fide philosophy of food. They look at Babette’s Feast as an argument for hospitality as a central ethical virtue. They compare fast food in Accra to the molecular gastronomy of Spain as a way of considering the nature of food as art. And they bite into a slug—which is, unsurprisingly, completely gross—to explore tasting as a learning tool, a way of knowing. A surprising, original take on something we have not philosophically savored enough, Philosophers at Table invites readers to think in fresh ways about the simple and important act of eating.
This work challenges recent neo-pragmatist interpretations of Dewey as a historicist, radically anti-essential thinker. By tracing Dewey's views on the issues of change and permanence, Boisvert demonstrates the way Dewey was able to learn from important scientific discoveries.
When you boil it down, one of the most important things we do each day is eat. The question of eating—what, and how—may seem simple at first, but it is dense with complex meanings, reflecting myriad roles that food plays and has played over the centuries. In fact, as Raymond D. Boisvert and Lisa Heldke show in this book, it’s difficult to imagine a more philosophically charged act than eating. Philosophers at Table explores the philosophical scaffolding that supports this crucial aspect of everyday life, showing that we are not just creatures with minds, but also with stomachs. Examining a cornucopia of literary works, myths, histories, and film—not to mention philosophical ideas—the authors make the case for a bona fide philosophy of food. They look at Babette’s Feast as an argument for hospitality as a central ethical virtue. They compare fast food in Accra to the molecular gastronomy of Spain as a way of considering the nature of food as art. And they bite into a slug—which is, unsurprisingly, completely gross—to explore tasting as a learning tool, a way of knowing. A surprising, original take on something we have not philosophically savored enough, Philosophers at Table invites readers to think in fresh ways about the simple and important act of eating.
The standard interpretation keeps repeating that Camus is the prototypical “absurdist” thinker. Such a reading freezes Camus at the stage at which he wrote The Stranger and The Myth of Sisyphus. By taking seriously how (1) Camus was always searching and (2) the rest of his corpus, Albert Camus and the Philosophy of the Ordinary corrects the one-sided, and thus faulty, depiction of Camus as committed to a philosophy of absurdism. His guiding project, which he explicitly acknowledged, was an attempt to get beyond nihilism, the general dismissal of value and meaning in ordinary life. Tracing this project via Camus's works, Albert Camus and the Philosophy of the Ordinary, offers a new lens for thinking about the well-known author.
This work challenges recent neo-pragmatist interpretations of Dewey as a historicist, radically anti-essential thinker. By tracing Dewey's views on the issues of change and permanence, Boisvert demonstrates the way Dewey was able to learn from important scientific discoveries.
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