Henrik Lagerlund
About me
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:
Books:
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)
Articles:
“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)
