Appetites for Thought offers up a formidable intellectual challenge: can we better understand the concepts of philosophers from their culinary choices? Tracing the food obsessions of philosophers from Diogenes to Sartre, Michel Onfray - a philosopher himself - considers how their ideas relate to their diets. Would Diogenes have been an opponent of civilization without his taste for raw octopus? Would Rousseau have been such a proponent of frugality if his daily menu had included more than dairy products? For Kant, the nose and palate are organs of sensation without nobility, as he writes, 'the idea obtained from them is more a representation of enjoyment than cognition of the external object.' While for Nietzsche, 'it is through bad female cooks - through the complete absence of reason in the kitchen, that the evolution of man has been longest retarded and most harmed.' Sartre was famously...
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