Ethics of Food (eBook)

Gregory E. Pence is a medical ethicist with twenty years of experience reviewing significant cases in bioethics, and is professor in the School of Medicine and the Department of Philosophy at the University of Alabama. Pence has contributed to theNew York Times, Wall Street Journal, Newsweek, and the Journal of the American Medical Association. He is the author of Classical Cases in Medical Ethics: Accounts of the Cases that Shaped Medical Ethics, 3rd edition (2000) and Who's Afraid of Human Cloning? (1998).

Chapter 1 Chapter I: The Meaning of Food Chapter 2 A Thing Shared Chapter 3 How We Grow Food Reflects Our Virtues and Vices Chapter 4 Chapter II: Eating Meat Chapter 5 Animal Liberation and Vegetarianism Chapter 6 Meat Is Good for You Chapter 7 Chapter III: Starvation Chapter 8 Lifeboat Ethics: The Case against Helping the Poor Chapter 9 Golden Rice Is Fool's Gold Chapter 10 Are We Going Mad? Chapter 11 Chapter IV: Safety of Genetically Modified Foods Chapter 12 The Unholy Alliance Chapter 13 The FDA's Volte-Face on Food Biotech Chapter 14 Dr. Strangelunch: Why Should We Learn to Love Genetically Modified Food Chapter 15 Chapter V: Benefits / Dangers of Organic Food Chapter 16 Organically or Genetically Modified Food: Which Is Better? Chapter 17 The Benefits of Organic Food Chapter 18 Chapter VI: Genetically Modified Food and Environmental Risks Chapter 19 Genetic Engineering and Food Security Chapter 20 GM Is the Best Option We Have Chapter 21 Chapter VII: Food Biotechnology and Nature Chapter 22 Biotechnology's Negative Impact on World Agriculture Chapter 23 The Population / Diversity Paradox: Agricultural Efficiency to Save Wilderness Chapter 24 Chapter VIII: Global Food Politics and Economics Chapter 25 A Removable Feast Chapter 26 From Global to Local: Sowing the Seeds of Community Chapter 27 Chapter IX: The Food Industry Chapter 28 The Hamburger Bacteria Chapter 29 The United States Food Safety System