Diet, embodiment, and virtue in the mechanical philosophy

Abstract

This paper considers the relationship between diet, embodiment, nature and virtue in several seventeenth-century natural philosophers, all of whom sought to overcome or to radically reform inherited ideas about the self as a hylomorphic compound of form and matter, but who nonetheless were not entirely ready to discard the notion that the self is intimately united with the body. One implication of this intimate union, for them, is that what one does with the body, including what one puts into it, is directly relevant to the supreme end of achieving a virtuous life. I thus consider food—its preparation and its consumption—as a link between natural and moral philosophy in the early modern period, showing in particular the parallels between the search for the diet that is ‘natural to man’, on the one hand, and the project of establishing rules of virtue on the other. Key to discerning these parallels, I argue, is an understanding of early modern ideas about diet and eating as rooted in the Stoic notion of oikeiôsis, which may be translated as ‘assimilation’ or ‘appropriation’, and which, as recent work by Lisa Shapiro has shown, played an important role in early modern ideas about a bodily contribution to the human good. The most general thesis is that dietary questions were far more important in early modern philosophy than has yet been recognized: nearly every prominent natural philosopher was preoccupied with them. A narrower thesis is that this parallelism between natural philosophy and moral philosophy is reflected in the conception of cooking as both a fundamental physiological process (‘coction’) as well as the most basic form of social existence.