Food, Ethics, and Society: An Introductory Text with Readings by Barnhill is a textbook published by Oxford University Press in 2016. This book explores the intersection of cooking, philosophy, and ethics, offering insights into the moral and philosophical considerations surrounding food and society. Authored by Mark Budolfson, Tyler Doggett, and Anne Barnhill, this trade paperback features 672 pages of thought-provoking content in English. With a focus on ethics and moral philosophy, this book is a valuable resource for those interested in the complex relationship between food and society.