Leibniz and Culinary Cognitions: A Speculative Journey

Journal of Aesthetic Education 49 (3):83-95 (2015)
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We eat not only because it is necessary for us to, but also and much more because eating gives us pleasure.In this essay, I develop a case for G. W. Leibniz as our first modern food philosopher. It is in his theory of perception and in his culinary examples that I find the most convincing evidence, especially when I contrast them with Locke and Hume’s account of perception with reference to food. In the process, Leibniz expanded aesthetic perception to include nature and food. He did not draw a distinction between ordinary or regular perception and aesthetic perception; perceiving smells and tastes are similar to perceiving colors—both have structures,2 but more on..



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The Elements of Taste: How Many Are There?S. K. Wertz - 2013 - Journal of Aesthetic Education 47 (1):46-57.

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