Organization promoting a slow, savoring approach to dining. News articles, current projects.

Association of philosophers studying the significance of food. Events, membership information, organizational history, links.

Consideration of the historic distance between philosophy and gastronomy, and of possibilities for bridging this gap. By Raymond D. Boisvert.

Humorous sketch imagining a young Sartre obsessed with food.

Article by Roger Scruton examining the relation of modernity to the culture of food.

A quarterly journal for the scholarly study of food and food issues.

A short introduction to the topic by Jeremy Iggers. Published in 2001 in Philosophy Now.

An etext of this classic eclectic work of culinary commentary, as rendered into English by Fayette Robinson. Available in HTML sections or as a ZIP file.