By Michel Onfray, Stephen Muecke, Donald Barry
Tracing the suitable for eating obsessions of philosophers from Diogenes to Sartre, Onfray considers how their principles relate to their diets. may Diogenes were an opponent of civilization with out his flavor for uncooked octopus? could Rousseau were this type of proponent of frugality if his day-by-day menu had incorporated anything greater than dairy items? Onfray bargains a superbly Kantian critique of the nostril and palate, due to the fact “the inspiration acquired from them is extra a illustration of pleasure than cognition of the exterior object.” He exposes Nietzsche’s grumpiness—really, Nietzsche grumpy?—about undesirable chefs and the retardation of human evolution, and he explores Sartre’s surrealist repulsion via shellfish simply because they're “food buried in an item, and you have got to pry them out.”
A enjoyable romp in the course of the culinary likes and dislikes of our most famed thinkers, Appetites for concept will intrigue, impress, and entertain, and it may possibly additionally make you reflect on a chew to eat.