The Taste for Ethics, 2006 An Ethic of Food Consumption The International Library of Environmental, Agricultural and Food Ethics Series, Vol. 7

This book marks a new departure in ethics. In our culture ethics has first and foremost been a question of ?the good life? in relation to other people. Central to this ethic was friendship, inspired by Greek thought (not least Aristotle), and the caritas concept from the Judaeo-Christian tradition. Later moral philo- phers also included man?s relation to animals, and it was agreed that the m- treatment of animals was morally reprehensible. But no early moral teaching discussed man?s relation to the origin of foodstuffs and the system that p- duced them; doubtless the question was of little interest since the production path was so short. The interest in good-quality food is of course an ancient one, and healthy eating habits have often been underlined as a condition for the good life. But before industrialization the production of this food was easy to follow. As a rule, that is no longer the case. The field of ethics must therefore be extended to cover responsibility for the production and choice of foodstuffs, and it is this food ethic that Christian Coff sets out to trace.

I -Food and Ethics.- Eating, Society and Ethics.- II -The Intellectualization of Food.- Food to Science: On the Intellectualization of Food.- The Storylessness of Food.- III - Food Ethics and the Production History.- Tracing the Production History.- Food Ethics as the Ethics of the Trace.- Traceability and Food Ethics.

Food ethics interpreted through the concepts of 'the production history of food' and traceability Food ethics developed as a narrative, phenomenological, hermeneutic discipline Food ethics developed from the consumer perspective Food ethics considered as a relation to man, society and nature