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#1 (2024)


Title: Panel "Philosophical Perspectives on Food Politics" at Braga Meeting on Ethics and Political Philosophy
Words limit: 500 words

Date of the event(s): June 26-28, 2024
Deadline: May 31, 2024

Convenor email:
Link or description:

(via Nicola Piras)

Title: XII UMinho Philosophy Students' Conference: “The Environmental Crisis: Approaches and Possible Solutions”
Words limit: 300 words

Date of the event(s): April 23-24, 2024
Deadline: March 1, 2024

Link or description: https://12p

(via Nicola Piras)


Title: Epistemic and Ethical Functions of Categories in the Agricultural Sciences
Kind of position: Postd
octoral Research Associate - Philosophy and History of Biology
University/organization: Michigan State University (USA)
Deadline: February 7, 2024
Manager's email:
Link or description:

(via Megan Dean)



Title: Ethical Archetypes for Technological Innovation Future Food Systems

Kind of grant: U.S. Department of Agriculture National Institute for Food & Agriculture

PI email:

Link or description: Develop philosophical constructs that summarize and classify differing normative conceptions of agriculture as they shape projects for technological innovation and policy change.

(via Paul Thompson)

Title: Culinary Creativity and Tradition

Kind of grant: SNFS Prima Grant, subproject 


Description: This project is a sub-project of Prof. Julia Langkau’s SNSF Prima Project “Creativity, Imagination, and Tradition”. It explores the notion of creativity through the lens of culinary practices, both in the form of high end gastronomy and home cooking. 


(via Patrik Engisch)


Boiteau, J. M., & Pingali, P. (2023). Can We Agree on a Food Loss and Waste Definition? An Assessment of Definitional Elements for a Globally Applicable Framework. Global Food Security, 37, 100677.

(via Culinary Mind)

Borghini, A., Piras, N., & Serini, B. (2023). Hot Grapes: How to Locally Redesign Geographical Indications to Address the Impact of Climate Change. World Development Sustainability, 2, 100043.
(via Culinary Mind)

Dean, M. A., & Guidry-Grime, L. (2023). Smuggled Doughnuts and Forbidden Fried Chicken: Addressing Tensions around Family and Food Restrictions in Hospitals. Hastings Center Report 53, no. 4. 10–15.

(via Culinary Mind)

Dooley, D., & Naravane, T. (2023). Ontological How and Why: Action and Objective of Planned Processes in the Food Domain. Frontiers in Artificial Intelligence, 6.
(via Culinary Mind)

Guthman, J., & Biltekoff, C. (2023). Agri-Food Tech’s Building Block: Narrating Protein, Agnostic of Source, In the Face of Crisis. BioSocieties, 18(3), 656–678.

(via Culinary Mind)

Keller, A., & Young, B. D. (Eds.) (2023). Theoretical Perspectives on Smell. London: Routledge. 

(via Culinary Mind)

Kropp, C., Antoni-Komar, I., & Sage, C. (Eds.) (2023). Food System Transformations. Social Movements, Local Economies, Collaborative Networks. London: Routledge. 

(via Culinary Mind)

Manne, K. (2023). Unshrinking. How to Face Fatphobia. London: Penguin. 

(via Culinary Mind)

Noll, S., & Piso, Z. (Eds.) (2023) Paul B. Thompson's Philosophy of Agriculture. Fields, Farmers, Forks, and Food. Springer: Cham. 

(via Culinary Mind)

Nydal, R., De Grandis, G., & Ursin, L. (2023). When is a Techno-Fix Legitimate? The Case of Viticultural Climate Resilience. Journal of Agricultural and Environmental Ethics, 36(1), 3.

(via Culinary Mind)

Ryynänen, M., Kosonen, H., & Ylönen, S. (Eds.) (2023). Cultural Approaches to Disgust and the Visceral. London: Routledge. 

(via Culinary Mind)

Sebo, J. (2023). The Rebugnant Conclusion: Utilitarianism, Insects, Microbes, and AI Systems. Ethics, Policy & Environment, 26(2), 249–264.
(via Culinary Mind)

Sholl, J., & Raubenheimer, D. (2023). Who’s Afraid of Nutritionism? The British Journal for the Philosophy of Science.

(via Culinary Mind)

Thompson, P.B. (2023) From Silo to Spoon: Local and Global Food Ethics. New York: Oxford University Press.

(via Paul Thompson)


Title of the podcast: UCLA LiveWell Speaker(s)

Host: Dr. Wendy Slusser (M.D., M.S., FAAP, AVP of Semel Healthy Campus Initiative)

Guest: Elizabeth Schiffler (PhD candidate at UCLA in Theater and Performance Studies, with a graduate certificate in Food Studies)

Episode: #57: Where Food Meets Performance with Elizabeth Schiffler


(via Kayleigh Ruller)

Title of the podcast: Thought About Food Podcast

Host: Ian Werkheiser


(via Culinary Mind)

Title of the podcast: Dare to Know!

Host: Fabian Corver


(via Culinary Mind)



Title of blog: Vegan Practically

Author and Founder: Tracy Isaacs

Established: April 2023


Description: My name is Tracy Isaacs. I am a philosopher, author, and practicing vegan. I offer this blog as an invitation to all who are curious, considering, or already committed to a vegan lifestyle for ethical reasons. Here you will find philosophical, practical, and strategic reflections on veganism as an ethical practice. All blog photography is my own unless otherwise credited. Please respect the copyright of all blog content, including photos.

(via Tracy Isaacs)


Every issue of Crumble is accompanied by a recipe suggested by a member of our network. In this issue we feature a recipe by Lisa Heldke, professor of philosophy at Gustavus Adolphus College (USA). 

Joann Breed’s Rhubarb Crunch (or Crumble) (or Crisp)

4 cups diced rhubarb
6 tablespoons flour
¼ cup rolled oats
¾ cup white sugar
¼ cup brown sugar

¼ cup butter

Mix together flour, oats and sugar. Cut in butter until mixture resembles coarse crumbs. Arrange the rhubarb on the bottom of a greased baking dish (not too deep). Sprinkle the crumb mixture over the top and bake, uncovered, at 325 degrees Fahrenheit for 45 minutes, or until it is exactly the way you like it. 

This issue of the newsletter was realized with the contribution of: Nicola Piras (main editor); Andrea Borghini (co-editor); Megan Dean (advisory editor); Patrik Engisch (advisory editor); Beatrice Serini (advisory editor).

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