Philosophy of Gastronomy with Kelly Donati

Believe it or not, the saying “You are what you eat” reveals what we’ve got wrong about our approach to eating and living well. Why? It tends to take an overly narrow focus on ourselves without consideration of other values, histories, and species. Dr. Kelly Donati (William Angliss Institute, Australia) discusses the finer points of gastronomy, its history, its development, and how we can re-think what it means to eat and live well. She reflects in particular on her ethnographic fieldwork with an artisan cheesemaking goat farm.Living Philosophy is brought to you by Philosophy2u.com.Host:Dr Todd MeiSponsors:Philosophy2u.comHillary Hutchinson, Career and Change Coach at Transitioning Your LifeHermeneutics in Real LifeGeoffrey Moore, author of The Infinite Staircase     Links Related to this Episode:Kelly Donati (Angliss Institute)“Toward a Ruminant Gastronomy” (Environmental Humanities)Sutton Grange Organic Farm (Website)Deborah Bird Rose (Wikipedia)Susan Parham (LinkedIn)Aboriginal cooking (First Nation Food)Jean Anthelme Brillat-Savarin (Wikipedia)Music: www.bensound.comLogo Art: Dattura Studios (website)Living Philosophy is brought to you by Philosophy2u.com.