Appetites for Thought: Philosophers and food

Stephen Muecke (Translator), Michel Onfray, Donald Barry (Translator)

Research output: Book/ReportBook

Abstract

Appetites for Thought offers up a delectable intellectual challenge: can we better understand the concepts of philosophers from 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? Onfray offers a perfectly Kantian critique of the nose and palate, since "the idea obtained from them is more a representation of enjoyment than cognition of the external object." He exposes Nietzsche's grumpiness--really, Nietzsche grumpy?--about bad cooks and the retardation of human evolution, and he explores Sartre's surrealist repulsion by shellfish because they are "food buried in an object, and you have to pry them out." A fun romp through the culinary likes and dislikes of our most famous thinkers, Appetites for Thought will intrigue, provoke, and entertain, and it might also make you ponder a bite to eat.
Original languageEnglish
PublisherReaktion Books
ISBN (Electronic)9781780234557
ISBN (Print)1780234457, 9781780234458
Publication statusPublished - 15 Mar 2015

Keywords

  • Philosophers
  • Culinary habits
  • Dietary behaviour

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  • Cite this

    Muecke, S., (TRANS.), Onfray, M., & Barry, D., (TRANS.) (2015). Appetites for Thought: Philosophers and food. Reaktion Books.