Draft! about the project: The culture of Vegetarian / Vegan Gastronomy – From Asceticism to Ethical Hedonism

The focus of this research project seeks to challenge in academic and public discourses the prevalent idea of vegetarian and especially vegan gastronomy as rigid and ascetic. To this end, there is a need for an increased exchange of information between academics and “multipliers” – such as journalists and teachers – in relevant studies and publications etc. The main goal is – in the context of a pluralistic society – to bring vegetarianism / veganism gastronomy better into the public arena of debate, and to do so more effectively using ethical hedonistic arguments. Thereby reinforcing it as a subject in interdisciplinary academic discourse as well as in wider public debate. The arguments for ethical vegan hedonism follow in the tradition of enlightened humanism. In the established academic gastronomy / hospitality and food journals and books very few publications focus on vegetarian and vegan gastronomy. A regulary updated general bibliography on vegetarianism / veganism in the cultural and social studies can you find at http://vegstudies.univie.ac.at/bibliographies/  See also the often cited overview article Ruby, Matthew 2012. Research Review: Vegetarianism. A blossoming field of study. Appetite 58: 141-150.

Basics:

Bramble, Benjamin / Fischer, Robert William (eds.) 2016. The Moral Complexities of Eating Meat. Oxford, Oxford University Press. (Chapter online at: www.benbramble.com)  

Chignell, Andrew / Cuneo, Terence / Halteman, Matthew C. (eds.) 2016. Philosophy Comes to Dinner. Arguments on the Ethics of Eating. New York, NY, Routledge.

Cole, Matthew / Morgan, Karen 2011. Vegaphobia: derogatory discourses of veganism and the reproduction of speciesism in UK national newspaper. British Journal of Sociology 61(1): 134-153.

Cole, Matthew 2008. Asceticism and hedonism in research discourses of veg*anism. British Food Journal 110 (7): 706-716

Crisp, Roger 2006. Hedonism Reconsidered. Philosophy and Phenomenological Research 73(3): 619-645.

Gastronomica. The Journal of Food and Culture, University of California Press

Feldman, Fred 2001. Hedonism. In:  Becker, Lawrence (ed.). Encyclopedia of Ethics. New York, NY, Routledge: 662-669.

Fritz, Klaus-Peter / Wagner, Daniela (eds.) 2015. Forschungsfeld Gastronomie: Grundlagen - Einstellungen - Konsumenten. Wiesbaden, Springer Verlag.

Gillespie, Cailein H. 2001. European Gastronomy Into the 21st Century. Oxford, Butterworth-Heinemann.

Gillespie, Cailein H. 1994. Gastrosophy and: Entrepreneurial Fashion and Fiction. British Food Journal 96 (10): 19-23.

Gvion-Rosenberg, Liora 1990. Why Do Vegetarian Restaurants Serve Hamburgers? Toward an Understanding of a Cuisine. Semiotica 80 (1-2): 49-60.

International Congress on Vegetarian Nutrition - ICVN, since 1987 every five year. Next ICVN will be in February 2018

International Council on Hotel, Restaurant, and Institutional Education, www.chrie.org

Lemke, Harald 2012. Veganer werden? Peter Singer als politscher Hedonist und Gastroethiker. In. Lemke, Harald. Politik des Essens: Wovon die Welt von morgen lebt. Bielefeld, Transcript: 275-316.

Lemke, Harald 2009. Genealogie des gastrosophischen Hedonismus. In. Dell’Agli, Daniele (Hg.). Essen als ob nicht. Gastrosophische Modelle. Frankfurt a. M., STW: 17-64.

Lemke, Harald 2007. Gastrosophischer Vegetarismus. In. Lemke, Harald. Ethik des Essens. Eine Einführung in die Gastrosophie. Berlin, Akademie Verlag: 420-434.

Moore, Andrew 2008. Hedonism. In: The Stanford Encyclopedia of Philosophy (Fall 2008 Edition) plato.stanford.edu/entries/hedonism

Parry, Jovian 2010. Gender and slaughter in popular gastronomy. Feminism & Psychology 20 (3): 381-396.

Puskar-Pasewicz, Margaret A. (ed.) 2010. Cultural Encyclopedia of Vegetarianism. Santa Barbara, CA, Greenwood Press.

Rivera, Manuel / Shani, Amir 2013. Attitudes and orientation toward vegetarian food in the restaurant industry. An operator's perspective. International Journal of Contemporary Hospitality Management 25 (7): 1049-1065.

Robuchon, Joel (ed.) 2009. Larousse Gastronomique: The World's Greatest Culinary Encyclopedia. London, Hamlyn.

Sanchez-Fernandez, Raquel / Iniesta-Bonillo, M. Angeles 2010. Hedonic Value, Satisfaction and Loyalty: An Empirical Analysis in a Service Context. Journal of Marketing Trends 1 (1): 27-40. (A total of 306 individuals were interviewed after visiting several vegetarian restaurants in four Spanish cities.)

Shani, Amir / DiPietro, Robin B. 2007. Vegetarians: A Typology for Foodservice Menu Development. Hospitality Review 25 (2): 66-73 Online at: http://digitalcommons.fiu.edu/hospitalityreview/vol25

Shani, Amir 2010. Vegetarianism. In. Pizam, Abraham (Ed.). International Encyclopedia of Hospitality Management. Oxford, Butterworth-Heinemann: 674-676.

Simmonds, Tara 2006. An Exploration of the Sprout: The Complex Nature of Food and Ideology in a Vegetarian Restaurant. Culture et tradition. 28: 82-99.

Thompson, Paul B. / Kaplan, David M. (eds.) 2014. Encyclopedia of Food and Agricultural Ethics. Berlin, Springer.

Wilson, Catherine 2008. Epicureanism at the Origins of Modernity. Oxford, Clarendon Press.   

Wiker, Benjamin 2002. Moral Darwinism: How We Became Hedonists (Christian Classics Bible Studies). Downers Grove, IL, InterVarsity Press

Further readings:

Albala, Ken 2002. Insensible Perspiration and Oily Vegetable Humor: An Eighteenth-Century Controversy over Vegetarianism. Gastronomica 2 (3): 29-36.

Camillo, Angelo / et al. 2010. A model of historical development and future trends of Italian cuisine in America. International Journal of Hospitality Management 29 (4): 549-558.

Dalby, Andrew 1996. Siren Feasts: A History of Food and Gastronomy in Greece. London, Routledge.

Dolphijn, Rick 2006. Capitalism on a Plate. The Politics of Meat Eating in Bangalore, India. Gastronomica 6 (3): 52-59.

Edwards, Rem Blanchard 1979. Pleasures and Pains: A Theory of Qualitative Hedonism. Ithaca, NY, Cornell University Press.

Feldman, Fred 1997. Utilitarianism, Hedonism, and Desert. Cambridge, Cambridge University Press.

Feldman, Fred 2006. Pleasure and the Good Life: Concerning the Nature, Varieties and Plausibility of Hedonism. Oxford, Oxford University Press.

Feldman, Fred 2010. What Is This Thing Called Happiness? Oxford, Oxford University Press.

Ku, Robert Ji-Song 2014. Dubious Gastronomy: The Cultural Politics of Eating Asian in the USA. Honolulu, University of Hawaii Press.

Rowland, Perrin J. 2010. Dining Out: A History of the Restaurant in New Zealand. Auckland, NZ, Auckland University Press.

Spang, Rebecca L. 2001. The Invention of the Restaurant: Paris and Modern Gastronomic Culture. Cambridge, MA, Harvard University Press.