Abstract

Preview: “Taste” is among those philosophical categories that are the most difficult to fully characterize. Reflection on taste, on the experience and concept of taste, flourished in modern times. It went through its history from dynamic development in the seventeenth century and theoretical career in the eighteenth century. One gets the impression that “taste” became the central category of philosophy of the seventeenth and eighteenth centuries. In the nineteenth century, interest in taste diminished significantly. Considerations of taste were closely integrated into the general philosophical attitudes of thinkers of the period. They generated disputes that form the canvas of later considerations that are already less emotional. The social transformations that we have been observing in the last few decades are forcing a renewed interest in the category of taste. At the same time, it is a colloquial category, commonly used. It is present if not in every European dictionary, then in most. In some languages it also has numerous synonyms that provide clues as to how various psycho-social states are expressed through these terms. Most often they are limited to the physiological sense of taste and are linked to cuisine, customs, recipes, and health. Taste, however, cannot just be confined to physiology – although the importance of the social functioning of taste understood in this way cannot be denied.