At the Philosophers' Table - Normand Baillargeon
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Normand Baillargeon
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Indeed, thinking about food mobilizes a large number of philosophical disciplines, including ethics (should we serve animal flesh at our table or abstain from it?); aesthetics (is cooking an art in the same way as painting or music?); epistemology (are judgments of taste purely subjective or can they be educated?); politics (should we let global food trade prevail or prefer local food systems?).
The aptly illustrated book addresses all these questions and offers activities and topics for discussion among friends around the table.
The philosopher Normand Baillargeon taught at UQAM from 1989 to 2015. For 20 years, he has authored, directed, edited and translated about fifty books dealing with education, philosophy, literature or politics.
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