‘Values and Flavour: Does Ethically Produced Food Taste Better?’

Seminar leaders, Aaron Meskin (Philosophy, Leeds) and Pam Birtill (Psychology, Leeds) will discuss philosophical and psychological research on the interaction of values in the domain of food.

Date: 16-10-2017
Time: 14:00 - 16:00

Sadler Seminar Series 2017-18 - What to eat? Values and food choice
 
Daily food choice is shaped by numerous values—aesthetic, ethical, gustatory, political, religious, etc. How do those values interact with one another? What are the psychological mechanisms by which these values play a role in food choice? Why do people find it so difficult to act in accordance with their value commitments regarding food? And how can answers to these questions shed light on normative issues about eating? This seminar series seeks to encourage interdisciplinary conversations and collaboration on these and related topics.
 
You are warmly invited to the first seminar in this series:
‘Values and Flavour: Does Ethically Produced Food Taste Better?’
Monday 16th October
LHRI Seminar Room 1, 14:00-16:00.

Seminar leaders, Aaron Meskin (Philosophy, Leeds) and Pam Birtill (Psychology, Leeds) will discuss philosophical and psychological research on the interaction of values in the domain of food. Meskin will provide an overview of recent philosophical work exploring the connection between ethical and aesthetic value in food. He will argue that in some cases, food may be aesthetically better in virtue of its ethical flaws. Birtill will discuss recent experimental work about the effects of ethical information on flavour judgments and food evaluation.
 
All are welcome!
 
Further information about the series

Please direct any queries to Aaron Meskin (a.meskin@leeds.ac.uk)
 
Series convenors: Aaron Meskin (PRHS, Leeds); Pam Birtill (Psychology, Leeds); Wändi Bruine de Bruin (Centre for Decision Research, Leeds)
 
Co-sponsored by the LHRI and N8 Agrifood.

Location: Leeds Humanities Research Institute: Seminar Room 1
Cost: Free