Symposium Or Drinking Party

This new edition of Plato's Symposium provides beginning readers and scholars alike with a solid, reliable translation that is both faithful to the original text and accessible to contemporary readers. In addition, the volume offers a number of aids to help the reader make his or her way through this remarkable work: A concise introduction sets the scene, conveys the tenor of the dialogue, and introduces the reader to the main characters with a gloss on their backgrounds and a comment on their roles in the dialogue. It also provides a list of basic points for readers to keep in mind as they read the work. A thought-provoking interpretive essay offers reflections on the themes of the dialogue, focusing especially on the dialogue as drama. A select bibliography points to works, both classic and contemporary, that are especially relevant to readers of the Symposium. Two appendices consist of a line drawing that depicts the spacial layout and positioning of characters in the Symposium, and a chart that shows the relation of the first six speeches to number, age, parentage and the function of Eros.

Plato, Allan Bloom wrote, is "the most erotic of philosophers," and his Symposium is one of the greatest works on the nature of love ever written. This new edition brings together the English translation of the renowned Plato scholar and translator, Seth Benardete, with two illuminating commentaries on it: Benardete's "On Plato's Symposium" and Allan Bloom's provocative essay, "The Ladder of Love." In the Symposium, Plato recounts a drinking party following an evening meal, where the guests include the poet Aristophanes, the drunken Alcibiades, and, of course, the wise Socrates. The revelers give their views on the timeless topics of love and desire, all the while addressing many of the major themes of Platonic philosophy: the relationship of philosophy and poetry, the good, and the beautiful.

Plato's Symposium, written in the early part of the 4th century BC, is set at a drinking party (symposium) attended by some of the leading intellectuals of the day, including Aristophanes, the comic dramatist, Socrates, Plato's mentor, and Alcibiades, the brilliant but (eventually) treacherous politician. Each guest gives a speech in praise of the benefits of desire and its role in the good and happy human life. At the core of the work stands Socrates' praise of philosophical desire, and an argument for the superiority of the philosophical life as the best route to happiness. This edition provides an accessible and engaging new translation by M. C. Howatson, and a substantial introduction, by Frisbee C. C. Sheffield, which guides the reader through the various parts of the dialogue and reflects on its central arguments. A chronology and detailed notes on the participants help to set this enduring work in context.

Frisbee Sheffield argues that the Symposium has been unduly marginalized by philosophers. Although the topic - eros - and the setting at a symposium have seemed anomalous, she demonstrates that both are intimately related to Plato's preoccupation with the nature of the good life, with virtue, and how it is acquired and transmitted. For Plato, analysing our desires is a way of reflecting on the kind of people we will turn out to be and on our chances of leading a worthwhile and happy life. In its focus on the question why he considered desires to be amenable to this type of reflection, this book explores Plato's ethics of desire.

Plato's dialogue the Symposium with introduction and commentary.

In Wine & Philosophy, philosophers, wine critics, and winemakers share their passion for wine through well-crafted essays that explore wine’s deeper meaning, nature, and significance Joins Food & Philosophy and Beer & Philosophy in in the "Epicurean Trilogy Essays are organized thematically and written by philosophers, wine writers, and winemakers Chapters include, “The Art & Culture of Wine”; “Tasting & Talking about Wine”; “Wine & Its Critics”; “The Beauty of Wine”; “The Metaphysics of Wine”; and “The Politics & Economics of Wine” Accessible to a general audience while at the same time covering some serious philosophical ground Incorporates traditional areas of philosophical study, including philosophy of language, philosophy of perception, aesthetics, metaphysics, ethics and political philosophy A great complimentary text to any guided-tour visit to the Napa Valley or other wineries

This unique culinary history of America offers a fascinating look at our past and uses long-forgotten recipes to explain how eight flavors changed how we eat. The United States boasts a culturally and ethnically diverse population which makes for a continually changing culinary landscape. But a young historical gastronomist named Sarah Lohman discovered that American food is united by eight flavors: black pepper, vanilla, curry powder, chili powder, soy sauce, garlic, MSG, and Sriracha. In Eight Flavors, Lohman sets out to explore how these influential ingredients made their way to the American table. She begins in the archives, searching through economic, scientific, political, religious, and culinary records. She pores over cookbooks and manuscripts, dating back to the eighteenth century, through modern standards like How to Cook Everything by Mark Bittman. Lohman discovers when each of these eight flavors first appear in American kitchens—then she asks why. Eight Flavors introduces the explorers, merchants, botanists, farmers, writers, and chefs whose choices came to define the American palate. Lohman takes you on a journey through the past to tell us something about our present, and our future. We meet John Crowninshield a New England merchant who traveled to Sumatra in the 1790s in search of black pepper. And Edmond Albius, a twelve-year-old slave who lived on an island off the coast of Madagascar, who discovered the technique still used to pollinate vanilla orchids today. Weaving together original research, historical recipes, gorgeous illustrations and Lohman’s own adventures both in the kitchen and in the field, Eight Flavors is a delicious treat—ready to be devoured.