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  1. The aesthetics of drugs.C. Thi Nguyen - forthcoming - In Rob Lovering (ed.), The Palgrave Handbook of Philosophy and Psychoactive Drug Use. New York: Palgrave Macmillan.
    The aesthetics of tea, in some practices, seems to focus on appreciating the mental effects of tea — the altered states of mind. Wine aesthetics, on the other hand, seems to actively exclude any inebriative effects. Wine experts are supposed to spit, in order to avoid inebriation when they judge wine. Why? The answer, I suggest, lies deep in several key suppositions in the traditional model of aesthetic experience: that aesthetic experience needs to be accurate of its object, and that (...)
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  2. Knowing What One Likes: Epistemicist Solution to Faultless Disagreement.Maciej Tarnowski - forthcoming - Acta Analytica.
    In this paper, I argue that the phenomenon of faultless disagreement for predicates of taste may be fruitfully explained by appealing to the vagueness of predicates of taste and the epistemicist reading of vagueness as defended by Timothy Williamson (1994). I begin by arguing that this position is better suited to explain both the “faultless” and “disagreement” intuition. The first is explained here by appealing to the necessary ignorance of the predicate’s boundaries and a plausible account of constitutive norms of (...)
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  3. Modelling Culinary Value.Patrik Engisch - 2022 - Journal of Aesthetics and Art Criticism (2):1-12.
    Culinary products have culinary value. That is, they have value qua culinary products. However, what is the nature of culinary value and what elements determine it? In the light of the central and universal role that culinary products play in our lives, offering a philosophical analysis of culinary value is a matter of interest. This paper attempts to do just this. It develops three different possible models of culinary value, two rather restricted ones and a third more encompassing one, rejects (...)
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  4. Perspectives on Taste: Aesthetics, Language, Metaphysics, and Experimental Philosophy.Jeremy Wyatt, Julia Zakkou & Dan Zeman (eds.) - 2022 - Routledge.
    This book offers a sustained, interdisciplinary examination of taste. It addresses a range of topics that have been at the heart of lively debates in philosophy of language, linguistics, metaphysics, aesthetics, and experimental philosophy. Our everyday lives are suffused with discussions about taste. We are quick to offer familiar platitudes about taste, but we struggle when facing the questions that matter--what taste is, how it is related to subjectivity, what distinguishes good from bad taste, why it is valuable to make (...)
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  5. Food, Art and Philosophy.Paloma Atencia Linares & Aaron Meskin - 2021 - Critica 53 (157).
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  6. The Taste(s) of a Recipe.Davide Bordini - 2021 - In Andrea Borghini & Patrik Engisch (eds.), A Philosophy of Recipes: Making, Experiencing, and Valuing. Bloomsbury.
    In this paper, I investigate the relation between recipes and taste. In particular, I do three things. First, I sketch and articulate different versions of essentialism, a view that I take to reflect our pre-theoretical intuitions on the matter. Roughly, on this view, taste is essentially related to recipes—either by contributing to their identity or by being otherwise strongly related to it. Second, I argue that no version of essentialism is really convincing; hence, I conclude, recipes and taste are not (...)
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  7. A Philosophy of Recipes: Making, Experiencing, and Valuing.Andrea Borghini & Patrik Engisch (eds.) - 2021 - Bloomsbury.
    This volume addresses three major themes regarding recipes: their nature and identity; their relationship to territory, producers, consumers and places of production. The first part looks at taxonomies of recipes, the relationship between recipes and their source, and how recipes have changed over time, including case studies that look at unsourced recipes through to recipes for foods that are very highly processed. The second part identifies the constitutive relationships that characterize recipes, between territory, producers, consumers, places and spaces of production. (...)
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  8. Meals, Art and Meaning.Eileen John - 2021 - Critica 53 (157):45-70.
    This paper takes meals, rather than food itself, as its focus. Meals incorporate the project of nutrition into human life, but it is a contingent matter that we nourish ourselves in this way. This paper defends the importance of meals as meaning-makers and contrasts them with art in that regard. Meals and art represent interestingly different extremes with respect to how needs for meaning are met. Artworks ask for coordination of experience, understanding and appreciation: the meaning of art is to (...)
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  9. Bittersweet Food.Shen-yi Liao - 2021 - Critica 53 (157):71-93.
    Nostalgia and food are intertwined universals in human experience. All of us have experienced nostalgia centered on food, and all of us have experienced food infused with nostalgia. To explore the links between nostalgia and food, I start with a rough taxonomy of nostalgic foods, and illustrate it with examples. Despite their diversity, I argue that there is a psychological commonality to experiencing nostalgic foods of all kinds: imagination. On my account, imagination is the key to understanding the cognitive, conative, (...)
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  10. Donald Phillip Verene, The Science of Cookery and the Art of Eating Well, Studies in Medical Philosophy, no. 3, Stuttgart: ibidem-Verlag, 2018, eBook, 124 pp., € 14.99, ISBN: 978-3-8382-7198-9. [REVIEW]Riccardo Magini - 2021 - Sofia Philosophical Review 14:35-37.
  11. Can Food Be Art in Virtue of Its Savour Alone?Mohan Matthen - 2021 - Critica 53 (157).
    Food has savour: a collection of properties (including appearance, aroma, mouth-feel) connected with the pleasure (or displeasure) of eating. After explaining this concept, and outlining a theory of aesthetic pleasure, I argue that, like paradigm examples of art, savour can be assessed relative to a culturally determined set of norms. Also like paradigm examples of art, the assessment of savour has no objective basis in the absence of such cultural norms. My argument in this paper is part of a larger (...)
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  12. Arte culinario y creación poética en Sor Juana Inés de la Cruz.Sofía Ortiz-Hinojosa & Sergio Armando Gallegos Ordorica - 2021 - Critica 53 (157).
    En el presente artículo, exploramos las conexiones que existen entre el arte culinario y la obra poética de Sor Juana Inés de la Cruz. En particular, usamos un estudio detallado de las analogías que emergen entre la comida y la preparación culinaria por un lado, y la poesía y la composición poética, por otro lado. En este artículo mostramos que el arte culinario funciona como causa o catalizador de la creación poética y que existe una relación íntima y profunda entre (...)
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  13. The aesthetics of food.Alexandra Plakias - 2021 - Philosophy Compass 16 (11):e12781.
    Current debates in food aesthetics are moving away from a focus on whether food is art, and worries about the subjectivity and objectivity of taste, and towards questions about food's aesthetic properties, the cultural and social significance of food, our modes of aesthetic engagement with food, and issues involving cultural appropriation and the authenticity of dishes.
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  14. Arte culinario y creación poética en Sor Juana Inés de la Cruz.Gallegos Ordorica Sergio & Ortiz Hinojosa Sofia - 2021 - Critica 53 (157):13-44.
    In this paper, we explore the connections between the culinary art and the poetic work by Sor Juana Inés de la Cruz. In particular, following a detailed study of the analogies between, on the one hand, food and culinary preparation, and on the other hand, poetry and composition, we show that culinary art functions as cause and catalyst of Sor Juana’s poetic creation. Also, we show that, for the hieronymite nun, there is an intimate and profound relation between good seasoning, (...)
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  15. Style and Authenticity in Wine.Cain Todd - 2021 - In Andrea Borghini & Patrik Engisch (eds.), A Philosophy of Recipes: Making, Experiencing, and Valuing. Bloomsbury.
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  16. Can Unmodified Food be Culinary Art?Sara Bernstein - 2020 - Argumenta 2 (5):185-198.
    You are sitting in Chez Panisse, Alice Waters’ acclaimed restaurant in Berkeley, California. After an extensively prepared, multi-course meal, out comes the dessert course: an unmodified but perfectly juicy, fresh peach. Many chefs serve such unmodified or barely-modified foods with the intention that they count as culinary art. This paper takes up the question of whether unmodified foods, served in the relevant institutional settings, can count as culinary art. I propose that there is a distinctive form of aesthetic trust involved (...)
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  17. Recipes and Culinary Creativity. The Noma Legacy.Patrik Engisch - 2020 - Humana Mente 13 (38).
    In the past years, food has found itself a central focus of creativity in contemporary culture and a pinnacle of this trend has been the kind of culinary creativity displayed at Noma in Copenhagen. But what is culinary creativity? And what is distinctive about the kind of culinary creativity displayed at places like Noma? In this paper, I attempt to answer these two questions. Building up on pioneering work on creativity by Margaret Boden, I argue that creativity is a matter (...)
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  18. Estetica ecologica. Percepire saggio, vivere corrispondente di Nicola Perullo.Nicola Perullo, Manlio Iofrida & Giovanni Fava - 2020 - Aisthesis. Pratiche, Linguaggi E Saperi Dell’Estetico 13 (1):181-192.
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  19. Coffee cues elevate arousal and reduce level of construal.Eugene Y. Chan & Sam J. Maglio - 2019 - Consciousness and Cognition 70:57-69.
    Coffee and tea are two beverages commonly-consumed around the world. Therefore, there is much research regarding their physiological effects. However, less is known about their psychological meanings. Derived from a predicted lay association between coffee and arousal, we posit that exposure to coffee-related cues should increase arousal, even in the absence of actual ingestion, relative to exposure to tea-related cues. We further suggest that higher arousal levels should facilitate a concrete level of mental construal as conceptualized by Construal Level Theory. (...)
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  20. Philosophers at Table: On Food and Being Human by Raymond D. Boisvert and Lisa Heldke. [REVIEW]Lee A. Mcbride Iii - 2019 - The Pluralist 14 (3):108-112.
    Raymond Boisvert and Lisa Heldke begin Philosophers at Table with a simile. Following Mary Midgley, they suggest that philosophy is like plumbing. We post-industrial urbanites and suburbanites rely on plumbing to bring us water and dispose of our waste. We rely on it daily, but we rarely think reflectively about it. In like fashion, we all rely on philosophy; ideas, concepts, values, and guiding principles structure and organize the way we perceive and experience the world. Philosophy lies undetected, out of (...)
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  21. Morality and Aesthetics of Food.Shen-yi Liao & Aaron Meskin - 2018 - In Anne Barnhill, Mark Budolfson & Tyler Doggett (eds.), The Oxford Handbook of Food Ethics. Oxford University Press. pp. 658-679.
    This chapter explores the interaction between the moral value and aesthetic value of food, in part by connecting it to existing discussions of the interaction between moral and aesthetic values of art. Along the way, this chapter considers food as art, the aesthetic value of food, and the role of expertise in uncovering aesthetic value. Ultimately this chapter argues against both food autonomism (the view that food's moral value is unconnected to its aesthetic value) and Carolyn Korsmeyer's food moralism (the (...)
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  22. Experimental Philosophical Aesthetics as Public Philosophy.Aaron Meskin & Shen-yi Liao - 2018 - In Florian Cova & Sébastien Réhault (eds.), Advances in Experimental Philosophy of Aesthetics. London: Bloomsbury Academic. pp. 309-326.
    Experimental philosophy offers an alternative mode of engagement for public philosophy, in which the public can play a participatory role. We organized two public events on the aesthetics of coffee that explored this alternative mode of engagement. The first event focuses on issues surrounding the communication of taste. The second event focuses on issues concerning ethical influences on taste. -/- In this paper, we report back on these two events which explored the possibility of doing experimental philosophical aesthetics as public (...)
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  23. Food Landscapes: An Object-Centered Model of Food Appreciation.Matteo Ravasio - 2018 - The Monist 101 (3):309-323.
    In this paper I claim that Allen Carlson’s object-centered model for the aesthetic appreciation of nature could be extended to food. The application of an object-centered model to food requires the identification of appropriate foci of appreciative attention. I claim that knowledge about food function and history is relevant to its appreciation, as is the interplay between the resources of a territory and the way in which these are used by its inhabitants. After having offered a brief application of the (...)
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  24. El vientre de los modernos. Psicología, fisiologia y filologia de la consciencia historíca.Filippo Fimiani - 2017 - Boletín de Estética 39:7-42.
    “La ‘modernidad’ a través de la imagen de la comida y la digestión”. Ésta es la tarea y el programa de la genealogía fisiológica y psicológica identificada con claridad por Nietzsche en un fragmento del otoño de 1888 y firmemente perseguida en toda su obra. El diagnóstico es implacable y es posible por un uso extendido de la metáfora gastronómica, aplicada a todos los campos de la experiencia y el lenguaje por una escritura temeraria de la historia. Como Valéry y (...)
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  25. Somaesthetics and the Fine Art of Eating.Richard Shusterman - 2016 - In Sherri Irvin (ed.), Body Aesthetics. Oxford, GB: Oxford University Press. pp. 261-280.
    This paper begins by distinguishing three different but related foci of gastronomical aesthetic theory: food preparation and presentation; the gustatory qualities and social meanings of the food we eat; and finally the various actions involved in the ingestion of food. This third, largely ignored dimension of gastronomical theory, constitutes the topic of this paper, which seeks to define the distinctive character of this art, elucidate its diverse values, and analyze its key elements. Particular attention is given to the much overlooked (...)
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  26. The pleasures of the table.Julian Baggini - 2014 - The Philosophers' Magazine 65:68-74.
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  27. Food and Everyday Life.Thomas M. Conroy (ed.) - 2014 - Lexington Books.
    This book is a qualitative, interpretive, phenomenological, and interdisciplinary, examination of food and food practices and their meanings in the modern world. Each chapter thematically focuses upon a particular food practice and on some key details of the examined practice, or on the practice’s social and cultural impact.
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  28. Le plaisir de manger du chocolat.Fabrice Teroni - 2014 - In Olivier Massin & Anne Meylan (eds.), Aristote chez les Helvètes: Douze essais de métaphysique helvétique. Ithaque.
    A l’instar de bien d’autres activités, manger du chocolat suscite du plaisir. Mais comment articuler de manière satisfaisante les différents sens en jeu dans l’ingestion d’un aliment – le goût, bien sûr, mais aussi l’odorat, l’ouïe et le toucher – avec ce plaisir ? Selon une approche traditionnelle, ce dernier n’est rien de plus qu’une expérience ineffable qui, si elle s’avère accompagner certaines stimulations sensorielles ou des activités plus intellectuelles, ne porte sur rien du tout. Est-ce plausible ? Ou faudrait-il (...)
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  29. The art of food.Aaron Meskin - 2013 - The Philosophers' Magazine 61 (61):81-86.
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  30. Taste and Food in Rousseau's Julie, or the New Heloise.S. K. Wertz - 2013 - Journal of Aesthetic Education 47 (3):24-35.
    What are the historical origins of aesthetic education? One of these comes from the eighteenth century. This became an important theme in a novel of the time. Published in 1761, Jean-Jacques Rousseau’s Julie, or the New Heloise: Letters of Two Lovers Who Live in a Small Town at the Foot of the Alps1 was an instant success in eighteenth-century Europe. Widely read, the novel made European culture self-conscious and forced it to pay attention to aspects of living that had gone (...)
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  31. (1 other version)Starbucks and the third wave.John Hartmann - 2011 - In Fritz Allhoff, Scott F. Parker & Michael W. Austin (eds.), Coffee - Philosophy for Everyone: Grounds for Debate. Wiley-Blackwell.
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  32. Savoring Disgust: The Foul and the Fair in Aesthetics.Carolyn Korsmeyer - 2010 - New York: Oxford University Press.
    Disgust is a strong aversion, yet paradoxically it can constitute an appreciative aesthetic response to works of art. Artistic disgust can be funny, profound, sorrowful, or gross. This book examines numerous examples of disgust as it is aroused by art and offers a set of explanations for its aesthetic appeal.
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  33. The Book of Sent Soví: Medieval Recipes from Catalonia. [REVIEW]Paul Freedman - 2009 - The Medieval Review 5.
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  34. In but not of, of but not in: On taste, hipness, and white embodiment.Robin James - 2009 - Contemporary Aesthetics.
    The status of the body figures paradoxically in the interrelated discourses of whiteness, aesthetic taste, and hipness. While Richard Dyer’s analysis of whiteness argues that white identity is “in but not of the body,” Carolyn Korsmeyer’s and Julia Kristeva’s feminist analyses of aesthetic “taste” demonstrate that this faculty is traditionally conceived as something “of” but not “in” the body. While taste directly distances whiteness from embodiment, hipness negatively affirms this same distance: the hipster proves his elite status within white culture (...)
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  35. Disputing taste.Carolyn Korsmeyer - 2009 - The Philosophers' Magazine 45:70-76.
    The sense of taste falls low on the hierarchy of the senses because it seems a poor conduit for knowledge of the external world; it directs attention inward rather than outward; its pleasures are sensuous and bodily, prone to overindulgence that distracts from higher human endeavours; and its objects are at best merely pleasant, not of the highest aesthetic value. Such is the traditional assessment; now let us analyse its justice.
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  36. Wine and Philosophy.Fritz Allhoff (ed.) - 2008 - Blackwell.
    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.
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  37. Food and Philosophy: Eat, Think, and Be Merry.Fritz Allhoff & Dave Monroe (eds.) - 2007 - Wiley-Blackwell.
    _Food & Philosophy_ offers a collection of essays which explore a range of philosophical topics related to food; it joins _Wine & Philosophy_ and _Beer & Philosophy_ in in the "Epicurean Trilogy." Essays are organized thematically and written by philosophers, food writers, and professional chefs. Provides a critical reflection on what and how we eat can contribute to a robust enjoyment of gastronomic pleasures A thoughtful, yet playful collection which emphasizes the importance of food as a proper object of philosophical (...)
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  38. Food, Morals And Meaning, Second Edition: The Pleasure And Anxiety Of Eating. [REVIEW]John Coveney - 2007 - Foucault Studies:197-200.
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  39. Visceral Values: Aurel Kolnai on Disgust.Carolyn Korsmeyer & Barry Smith - 2004 - In Carolyn Korsmeyer & Barry Smith (eds.), Visceral Values: Aurel Kolnai on Disgust. Open Court Publishing Company. pp. 1-23.
    In 1929 when Aurel Kolnai published his essay “On Disgust” in Husserl's ]ahrbuch he could truly assert that disgust was a "sorely neglected" topic. Now, however, this situation is changing as philosophers, psychologists, and historians of culture are turning their attention not only to emotions in general but more specifically to the large and disturbing set of aversive emotions, including disgust. We here provide an account of Kolnai’s contribution to the study of the phenomenon of disgust, of his general theory (...)
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  40. On Disgust.Aurel Kolnai, Barry Smith & Carolyn Korsmeyer - 2003 - Open Court.
    The problem of disgust has until recently been neglected in the scientific literature. In comparison to the scientific (psychological and metaphysical) interest that has been applied to hatred, anxiety, and similar phenomena, disgust — although a common and important factor in our emotional life — has been unexplored, or it has been viewed as a “higher degree of dislike,” as “nausea,” or as a phenomenon of the “repression of urges.” We here show how the feeling of disgust possesses a unique (...)
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  41. Delightful, delicious, disgusting.Carolyn Korsmeyer - 2002 - Journal of Aesthetics and Art Criticism 60 (3):217–225.
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  42. (1 other version)Making sense of taste: food & philosophy.Carolyn Korsmeyer - 1999 - Ithaca, NY: Cornell University Press.
    Korsmeyer (philosophy, State U. of New York-Buffalo) disagrees with the centuries of philosophers before her that taste is beneath the dignity of the field. She explores how it gained such a low esteem, parallels between notions of aesthetic and gustatory taste, how the sense works scientifically, the multiple components of the experience, its various meanings in art and literature, and its sacred dimension. Annotation copyrighted by Book News, Inc., Portland, OR.
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  43. Food for Thought: Philosophy and Food.Elizabeth Telfer - 1996 - New York: Routledge.
    Looking at the philosophical issues raised by food this short and accessible book questions the place food should have in our individual lives. It shows how traditional philosophy and its classic texts can illuminate an everyday subject.
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  44. Cooking, Eating, Thinking: Transformative Philosophies of Food.Deane W. Curtin & Lisa Maree Heldke (eds.) - 1992 - Indiana University Press.
    Philosophy has often been criticized for privileging the abstract; this volume attempts to remedy that situation. Focusing on one of the most concrete of human concerns, food, the editors argue for the existence of a philosophy of food.
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