David Kaplan - Whats Wrong With Food Additives?

Wednesday, February 26, 2014, 7:30 p.m.
Venue: Jonsson Performance Hall
Admission: Free
Season: 2013-14

David M. Kaplan, director of the Philosophy of Food Project at the University of North Texas, is particularly interested in the convergence of food and technology. He has published articles on genetically modified food, functional food, processed foods, and artificial ingredients. Kaplan is the editor of Philosophy of Food (University of California Press, 2012), co-editor with Paul Thompson of the Encyclopedia of Food and Agricultural Ethics (Springer, 2014), and currently working a book entitled Food Philosophy (Columbia University Press).      


The industrialized West knows what it is like to read a long list of unrecognizable ingredients on our food packaging. Yet something seems intuitively wrong with consuming ingredients you have to struggle to pronounce. Few of us desire artificial ingredients in our food, especially considering that some food additives might pose health risks (and should probably be avoided). However, not all food additives pose health risks. Even familiar ingredients, like vitamin C and baking powder, are considered food additives. Should they be avoided as well? Is it always better to choose foods with no additives? Are there such things as ‘natural’ food additives? What exactly is wrong with food additives and which additives should we be concerned about? Kaplan’s talk will focus on unraveling these questions.  

For more information contact:
Magdalena Grohman
[email protected]

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