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Editorial

Food for Thought

by Rick Lewis

Looking in a magazine index recently, I saw that Philosophy Now is categorised as a ‘consumer magazine.’ I reckon this must be one of the few consumer magazines not to include diet tips and recipes. (Admittedly we did print Gordon Giles’ recipe for spaghetti carbonara in Issue 28, but that was an exception.). In this issue, guest-edited by philosopher and restaurant critic Jeremy Iggers, we take a philosophical look at food.

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