Philosophy of Food

Food has been a topic of philosophy since before Plato. However, philosophical studies of food specifically were very rare before the late 20th century.

Philosophy and Food - Consideration of the historic distance between philosophy and gastronomy, and of possibilities for bridging this gap. By Raymond D. Boisvert.
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Convivium: The Philosophy and Food Roundtable - Association of philosophers studying the significance of food. Events, membership information, organizational history, links.
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The Jean-Paul Sartre Cookbook - Humorous sketch imagining a young Sartre obsessed with food.
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Slow Food - Organization promoting a slow, savoring approach to dining. News articles, current projects.
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The Physiology of Taste - An etext of this classic eclectic work of culinary commentary, as rendered into English by Fayette Robinson. Available in HTML sections or as a ZIP file.
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Philosophy and Food - A short introduction to the topic by Jeremy Iggers. Published in 2001 in Philosophy Now.
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Gastronomica - A quarterly journal for the scholarly study of food and food issues.
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Eating the World: Food Without Frontiers - Article by Roger Scruton examining the relation of modernity to the culture of food.
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