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 (...) philosophy. We set the stage by considering the significance and current state of efforts in public philosophy, and by introducing the emerging sub-discipline of experimental philosophical aesthetics. Then, we discuss the research and outreach aspects of the two events on the aesthetics of coffee. Finally, we conclude by reflecting on the prospects and potential pitfalls of experimental philosophy as public philosophy. (shrink)

Official Dutch food information apparently tries to avoid images but is implicitly shaped by the metaphor that food is fuel. The image of food as fuel and its accompanying view of the body as a machine are not maximally helpful for integrating two important human desires: health and pleasure. At the basis of the split between health and pleasure is the traditional mind–body dichotomy, in which the body is an important source of evil and bodily pleasure is sinful and dangerous. (...) In the search for alternatives, new metaphors are proposed that integrate mind and body as well as pleasure and health. The relevance of metaphors for ethics is at least twofold. (1) Moral thought and theory are at least partly shaped by metaphors. In the light of this growing recognition, the analysis of morality needs innovation. (2) With regard to food, new metaphors, such as slow food, or the image of enjoyment as an art, enable a new search for morally responsible forms of hedonism, based on more love and respect for human as well as animal bodies. But new metaphors are specific and selective, just like old ones. I argue that a search for the best overall metaphor would be misguided, but that more diverse forms of attention to bodily aspects of life, including experiences related to food, will result in richer vocabularies of the body, the mind, and body–mind relations. This holds a promise of moral progress. (shrink)

What makes a food good, for you? With respect to food, the expression “good for you” usually refers to the effect of the food on the nutritional health of the eater, but it can also pertain more broadly. The expression is often used by a person who is concerned with another person’s well-being, as part of an exhortation. But when framed as a question and addressed to you, as an individual, the question can require a response, calling for accountability beyond (...) the realm of nutrition or other material qualities of the food. Economic value may be considered as a ratio: goodness/price. In this paper, we examine the numerator, exploring a broad range of values domains related to food, attempting to obtain a more comprehensive understanding of the meaning of goodness of food. We present a typology of values domains with respect to food, divided into three main categories: (1) material considerations, (2) psychological, psychosocial, and spiritual health, and (3) the well-being of society. This understanding that results from comprehensive consideration of these values domains has important implications for an individual for use in considering the question “what food is good for you?” in order to guide his or her future actions, helping to distinguish between what Dewey termed immediate good and reasonable good. A pragmatic approach to a fuller consideration of food-related values domains by individuals also has broad social, political, and economic implications. If, according to the FAO, food security involves both needs and preferences, consideration of what preferences are appropriate is fundamental to achieving food security. The questions about what is considered to be good food are central to questions about the sorts of food and agricultural systems human societies will seek to sustain. The approach to resolving this important aspect of sustainability might help inform a more general question as to appropriate limitations on preferences, a question fundamental to achieving sustainability in general. (shrink)

While philosophers of science have marginally discussed concepts such as ‘nutrient’, ‘naturalness’, ‘food’, or the ‘molecularization’ of nutrition, they have yet to seriously engage with the nutrition sciences. In this paper, I offer one way to begin this engagement by investigating conceptual challenges facing the burgeoning field of nutritional ecology and the question of how organisms construct a ‘balanced’ diet. To provide clarity, I propose the distinction between nutrient balance as a property of foods or dietary patterns and nutrient balancing (...) as an evolved capacity to regulate nutrient intake. This distinction raises conceptual and empirical issues, such as what properties constitute this capacity and whether they are the same in all organisms. Additionally, while scientists use the term ‘balancing’, its intension and extension need further clarification. Based on the literature, the properties of external nutrient detection, internal sensing of nutrient levels, and organismal regulation could provide a basic recipe for nutrient balancing. Next, using an evolutionary lens, I examine nutrient acquisition in some prokaryotes, slime molds, simple multicellular eukaryotes, and in the quirks of multicellular metabolism to raise questions about the origins and universality of balancing. Finally, I build on this explication of balance and balancing by considering how obesity and cancer might respectively elucidate problems of organismal nutrient imbalances versus disrupted cellular nutrient balancing. (shrink)

What we could call ‘relational non-interventionism’ holds that we have no general obligation to alleviate animal suffering, and that we do not typically have special obligations to alleviate wild animals’ suffering. Therefore, we do not usually have a duty to intervene in nature to alleviate wild animal suffering. However, there are a range of relationships that we may have with wild animals that do generate special obligations to aid—and the consequences of these obligations can be surprising. In this paper, it (...) is argued that we have special obligations to those animals we have historically welcomed or encouraged into our spaces. This includes many wild animals. One of the consequences of this is that we may sometimes possess obligations to actively prevent rewilding—or even to dewild—for the sake of welcomed animals who thrive in human-controlled spaces. (shrink)

Our goal in this paper is to articulate a novel account of the ordinary concept ART. At the core of our account is the idea that a puzzle surrounding our thought and talk about art is best understood as just one instance of a far broader phenomenon. In particular, we claim that one can make progress on this puzzle by drawing on research from cognitive science on dual character concepts. Thus, we suggest that the very same sort of phenomenon that (...) is associated with ART can also be found in a broad class of other dual character concepts, including SCIENTIST, CHRISTIAN, GANGSTER, and many others. Instead of focusing narrowly on the case of ART, we try to offer a more general account of these concepts and the puzzles to which they give rise. Then, drawing on the general theory, we introduce a series of hypotheses about art concepts, and put those hypotheses to the test in three experimental studies. (shrink)

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, (...) affective, and perceptual aspects of experiencing nostalgic foods. In turn, the recognition of imagination’s centrality in experiencing nostalgic foods reveals how food can produce aesthetic experiences comparable to those produced by literature and painting. (shrink)

Food can provide an unique insight into both the human conditions of embodiment and interactive experience, and aesthetic education of environmental awareness. My project is to present an opportunity for a far-reaching pragmatic vision by treating aesthetics as having to do with the elements that make up an environment. This provides a sufficiently extensive ground on which to argue for environmental eating as one of the most profound meanings we can experience. Environmental eating, then, means tasting a world - tasting (...) the fundamentals of what constitutes a place. (shrink)

This paper is an exploration of verbal activism and animal liberation, starting with a brief explanation of Wittgenstein's views on the nature and role of language. A discussion of lexical gaps, linguistic change, and verbal activism follows: The paper introduces the word, "anymal," to fill a lexical gap and to provide a form of verbal activism.

In production and consumption of food, several ethical values are at stake for different affected parties and value conflicts in relation to food choices are frequent. The aim of this article was to present an ethical framework for well-grounded decisions on production and consumption of food, guided by the following questions: Which are the affected parties in relation to production and consumption of food? What ethical values are at stake for these parties? How can conflicts between the identified values be (...) handled from different ethical perspectives? Four affected parties, relevant for both production and consumption of food, were identified, namely animals, nature, producers and consumers. Working form a bottom-up perspective, several values for these parties were identified and discussed. For animals: welfare, not being exposed to pain and natural behavior; for nature: low negative impact on the environment and sustainable climate; for producers: fair salaries and safe working conditions; and for consumers: access to food, autonomy, health and food as part of a good life. As several of these values can come into conflict when choices of what to eat should be made, the article argues for the need of weighing values from four different perspectives in food ethics dilemmas, namely duties, consequences, virtues and care. The suggested ethical framework can provide moral guidance to both producers of food and to consumers in a supermarket. Thereby, it can contribute to more well-grounded decisions concerning what to eat and make people feel a little bit more secure when reflecting over the question: What shall we eat? (shrink)

This phenomenological investigation aims to explore the lived experience of being vegan or vegetarian in a society and culture that is primarily non-vegetarian. As members of a unique minority group, vegans and vegetarians can sometimes be misunderstood by non-vegetarians and stereotyped as judgmental or difficult to deal with. Living with this type of misunderstanding from others can lead to feelings such as worry, loneliness, and fear. As such, the use of phenomenological inquiry is well suited to uncover the lived experience (...) this phenomenon in such a way that no other method of inquiry could. The author brings forward themes that emerged from in depth conversations with two vegan/vegetarian participants, and draws from her own personal experiences as a vegetarian to supplement the data and further uncover the phenomenon. Themes are brought forward through the use of, among other works, Hyppolite’s and Bachelard’s descriptions of “inside vs. outside” and van Manen and Levering’s notion of secrecy. (shrink)

I argue that many philosophical arguments for veganism underestimate what is at stake for humans who give up eating animal products. By saying all that’s at stake for humans is taste and characterizing taste in simplistic terms, they underestimate the reasonable resistance that arguments for veganism will meet. Taste, they believe, is trivial. Omnivores, particular those that I label meaningful omnivores, disagree. They believe that eating meat provides a more meaningful meal, though just how this works proves elusive. Meaningful omnivores (...) could find little in the philosophical literature to help them clarify and support their position until recently. A few philosophers have argued that our culinary practices involve something more significant than taste. I categorize these arguments into three kinds. They either argue that culinary practices are a form of artistic achievement, that our diet forms part of our identity, or that a specific diet facilitates honest engagement with the world. Each of these arguments connects some aspect of our culinary practices to living a meaningful life. I examine each argument to see if it can defend the meaningful omnivore’s position. In the end, I conclude that it cannot. Nonetheless, this argument has significant implications for the animal welfare movement. Given the intense suffering caused by contemporary animal agriculture, concern for meaning is not sufficient to justify eating meat and often dairy. Concern for meaning does, however, require that we look for ways to preserve and extend culinary traditions while making them more humane. (shrink)

The ontology of recipes is by and large unexplored. In this paper, I offer a three-steps account. After introducing some key terminology, I distinguish four main options for a theory of recipes: realism, constructivism, existentialism, and the naïve approach. Hence, I first argue that recipes are social entities whose identity depends on a process of identification, typically performed by means of a performative utterance on the part of a cook ; thus, the best theoretical framework for a theory of recipes (...) is a constructivist. Secondly, I argue that the identity of recipes can be grasped only by being suitably acquainted with the dishes that instantiate them, because of the impossibility to spell out recipes in details that would match a full-fledged dish; hence, the authority to establish the identity of a recipe rests on a process of apprenticeship. Finally, I argue that the identity of recipes and—vicariously—of the dishes that instantiate them, rest on three factors: the expertise required on the part of the cook; authenticity ; and the open-ended character of recipes. (shrink)

In this paper I attempt to show that a certain degree of hunger, intended as a material and psychological condition of the diner, can become a constitutive property of a culinary work. One may believe that the best possible argument supporting this thesis is one relying on the general assertion that an author’s stipulative authority over the features of his or her work, if adequately exercised, is absolute. Quite the contrary, I show that we should prefer a different and more (...) specific argumentative strategy based on the twofold fact that the conventions ruling over culinary works are peculiarly less stringent than in many other art fields, and that hunger has a very special status with regard to culinary works, in the sense that fixing the degree of hunger of the diner may serve to fix the appropriate conditions for any minimally acceptable perceptual experience of a culinary work to take place. (shrink)

Desde una perspectiva matricial de la cultura, la autora aborda el estudio de las identidades sociales en su dimensión estética. La presentación dramatúrgica de la persona propuesta por Goffman adquiere un perfil más concreto al enfocar a las identidades a partir de sus procesos de gestación y proyección, pues nunca brotan en el vacío sino a través de matrices que ineludiblemente las conforman. Mandoki explora identidades colectivas religiosas como la cristiana, la musulmana y la judía, así como prácticas familiares, escolares, (...) artísticas y médicas donde la estética opera con todo su poder de seducción, repulsión, cohesión o distinción. Ello implica no sólo que cada sujeto despliega identidades diferentes según las matrices en que se ubique y con cuyos símbolos se identifica, sino que lo realiza por medio de estrategias estéticas que suministran la adherencia efectiva. (shrink)

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 (...) in formal culinary settings, and it plays a central role in many instances of culinary art. Culinary institutions summon aesthetic trust, which helps to explain why a dish of unmodified food served in an appropriate institutional setting can count as culinary art. (shrink)