Allhoff (philosophy, Western Michigan U.) and Monroe (Applied Ethics Institute, St. Petersburg College), a former chef, restaurant consultant, and caterer, compile 19 essays by philosophers, culinary professionals, food critics, sociologists, and anthropologists from the US, Canada, Italy, and Australia (including an afterword from the New Yorker by Woody Allen), who connect ideas about what we eat to philosophical concerns. They address topics such as food in culture and society, taste and food criticism, edible art and aesthetics, eating and ethics, and the views of chefs about ideas such as food and sensuality and the duties related to home cooking. Discussions run the gamut from vegetarianism as a social choice, the language that describes food, and eating disorders, to picky eating as a moral failing and ethical issues linked to genetically modified foods and hunting. Annotation ©2008 Book News, Inc., Portland, OR (booknews.com)