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Living Philosophy
Todd Mei
41 episodes
9 months ago
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 wit...
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Philosophy
Society & Culture
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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 wit...
Show more...
Philosophy
Society & Culture
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Philosophy of Technology with Dominic Smith and Mark Coeckelbergh
Living Philosophy
51 minutes
3 years ago
Philosophy of Technology with Dominic Smith and Mark Coeckelbergh
One of the great insights from the philosophy of technology is that the more our devices become integrated with our lives, the more they reframe our relationships to others, the world, and even our purposes. In other words, technological devices tend to carry us away, for better or for worse. Dominic Smith (Associate Professor, University of Dundee) and Mark Coeckelbergh (Professor, University of Austria) discuss the paradoxical, political, and historical dimensions of our relations to techno...
Living Philosophy
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 wit...