Henrik Lagerlund was previously Professor of Philosophy and Head of the Philosophy Department at the University of Western Ontario in Canada. He works on the history of philosophy; primarily on Medieval and Renaissance philosophy, but he has also written on Aristotle and Leibniz. Another interest is the philosophy of food. He has a book called Matens filosofi: Hur du blir en filosofisk foodie. At the Stockholm Department, he smong other things runs the Stockholm History of Philosophy Workshop and the research projekt The Mechanization of Philosophy 1300-1700 financed by Vetenskapsrådet.
Recent interviews with Henrik (in English):
History of Philosophy Without Any Gaps: 16th Century Skepticism
3:16 on Medieval, Renaissance and Skeptical Philosophy.
In-Sight Journal on Medieval Philosophy.
His recent publications include:
Skepticism (Stockholm: Fri Tanke 2022).
(ed.) Medieval Scepticism, special issue of Theoria (2022), vol. 88, issue 1.
(ed.) Reconsidering Causal Powers: Historical and Conceptual Perspectives, with Benjamin Hill and Stathis Psillos (Oxford: Oxford University Press, 2021).
Matens filosofi: Hur du blir en filosofisk foodie (Stockholm: Fri Tanke, 2021).
Den svenska filosofins historia (Stockholm: Thales, 2020).
Skepticism in Philosophy: A Comprehensive, Historical Introduction (New York: Routledge, 2020)
“Aristotelian Powers, Mechanism, and Final Causes in the Late Middle Ages”, in Lagerlund, Hill, and Psillos (eds.) Reconsidering Causal Powers in Science: Historical and Conceptual Perspectives, (Oxford: Oxford University Press, 2021)
“Willing Evil: Two Lesser Known 16th Century Views”, American Catholic Philosophical Quarterly, 94 (2):305-322 (2020)
“Francesco Suárez (1548–1617) on the Law of Nations (ius gentium) and Just War”, in R. Domingo et al. (eds.) Christianity and Global Law: An Introduction (New York: Routledge, 2020)
“Medieval Skepticism and Divine Deception”, in G. Velteri et al. (eds.) Skeptical Paths (Berlin: De Gruyter, 2019: 127-146)
“Food Ethics in the Middle Ages”, in Anne Barnhill, Tyler Doggett, and Mark Budolfson (eds.) Oxford Handbook to Food Ethics (Oxford: Oxford University Press, 2018)