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  1.  32
    Taste as Experience: The Philosophy and Aesthetics of Food.Nicola Perullo - 2016 - Columbia University Press.
    Taste as Experience puts the pleasure of food at the center of human experience. It shows how the sense of taste informs our preferences for and relationship to nature, pushes us toward ethical practices of consumption, and impresses upon us the importance of aesthetics. Eating is often dismissed as a necessary aspect of survival, and our personal enjoyment of food is considered a quirk. Nicola Perullo sees food as the only portion of the world we take in on a daily (...)
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  2.  50
    Haptic Taste as a Task.Nicola Perullo - 2018 - The Monist 101 (3):261-276.
    In this essay I propose a new theory of taste, starting from the assumption of the multisensorial and ecological approach to the senses, as proposed by Gibson in his psychology of perception and by Dewey in his philosophy and aesthetics. In contrast with an optical approach to tastes and tasting, here I propose the concept of haptic taste to describe a perceptual engagement deeply involved in the processes of experiencing food and beverages, although my examples are mostly related to wine. (...)
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  3.  16
    Estetica aromatica.Elena Mancioppi & Nicola Perullo - 2020 - Rivista di Estetica 73:118-135.
    In this paper, we aim to show how flavors – specifically food flavors – and the atmospheres they help create have a strong sociopolitical value. Smells are here dealt with as vector elements inscribed in the collective space; they, on the one hand, affect the way in which refusal or acceptance occur and, on the other, mold perceptual and fruition model. By «aromatic aesthetics», we refer to the dimension in which smells are related to peculiar atmospheric policies. Stemming from this (...)
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  4.  64
    Wineworld: Tasting, Making, Drinking, Being.Nicola Perullo - 2012 - Rivista di Estetica 51:3-48.
    Ogni vino bevuto ha il suo racconto. Mio proposito: renderne facile l’ascolto e la comprensione a te, lettore, che ami il vino – mi leggi –, o sei disposto a riconoscerlo amico.L. Veronelli 1. Introduction: A little something about the wineworld 1.1. The first time In 1971, Mario Soldati, Italian writer, journalist and expert of wine, published the second series of Vino al Vino, a book about wine production in Italy. In the Introduction titled “Wine as a Work of Art” (...)
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  5.  4
    Bestie e bestioni: il problema dell'animale in Vico.Nicola Perullo - 2002 - Guida.
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  6.  12
    Introduction.Nicola Perullo - 2021 - Rivista di Estetica 78:3-7.
    Although recent years have seen a growing philosophical interest in the exploration of the so-called ‘lower senses’, aesthetic research on taste and smell (the situation is partially different with respect to touch) still covers a relatively small domain, confined to a niche. While historical and socio-anthropological research on the two, often said, ‘chemical senses’ are quite copious since decades, philosophy is far from having a proper and specific field of work. Things are changing, howev...
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  7.  26
    On Tim Ingold, Imagining for real. Essays on creation, attention and correspondence Abingdon, Routledge, 2022, pp. 438.Tim Ingold, Erin Manning, Stuart McLean & Nicola Perullo - 2022 - Studi di Estetica 24.
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  8.  40
    Aesthetics without Objects: Towards a Process-Oriented Aesthetic Perception.Nicola Perullo - 2022 - Philosophies 7 (1):21.
    In this paper, I suggest an aesthetic model that is consistent with anti-foundational scientific knowledge. How has an aesthetics without foundation to be configured? In contrast to the conventional subject/object model, with idealistic and subjective aesthetics, but also with object-oriented assumptions, I suggest that aesthetics has to be characterized as relational aesthetics in terms of process-oriented perception and that this leads to an _Aesthetics Without Objects_ (AWO) approach. The relational nature of processes means that they do not happen _inter_-, that (...)
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  9.  17
    Cibo, piacere, evoluzione.Nicola Perullo - 2013 - Rivista di Estetica 54:229-238.
    Recent studies have shown how aesthetics can be positively investigated from an evolutionary point of view. Following this line, the present essay sets to study a new relationship between food and evolutionary aesthetics from a specific angle: I put forward the thesis that the approach with food one has in early childhood is part of the birth of an aesthetic attitude. With this, I mean that the set of taste preferences children develop is a pleasure that can be seen as (...)
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  10. Filosofia della gastronomia laica.Carola Barbero & Nicola Perullo - 2010 - Rivista di Estetica 45.
     
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  11.  14
    Aldo Giorgio Gargani, In memoriam.Nicola Perullo - 2009 - Rivista di Estetica 42:211-212.
    Giorgio Gargani non aveva detto a nessuno la verità sul suo male; e il motivo, come avevo intuito non appena lo avevo saputo, non più di dieci giorni prima del suo decesso, e come d’altra parte mi aveva confermato al funerale il figlio maggiore Alberto, era che confessare il suo male avrebbe significato ridurre il carico dei suoi impegni e del suo lavoro. Giorgio Gargani ha lavorato, scritto, studiato, partecipato a conferenze fino a pochi giorni prima della sua morte, e (...)
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  12. Bestie e bestioni. Vico e il problema dell'animalità.Nicola Perullo - 1998 - Bollettino Del Centro di Studi Vichiani 28:91-120.
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  13.  7
    Cibo, estetica e arte: convergenze tra filosofia, semiotica e storia.Nicola Perullo (ed.) - 2014 - Pisa: Edizioni ETS.
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  14.  8
    Dell'aptico. Tempo, temperatura e alimento.Nicola Perullo - 2018 - Kaiak 5.
    In this essay, I will present one part of a theory on haptic that is moving along the path and that will be narrated more broadly in a future book. Here, I will connect the haptic to the topic of hot/cold, making first some general considerations about it, then proposing arguments and examplestaken from the domain of food and cooking. Hence, I will restrict to some reflections with the haptic perspective under the lens of the temperature issue with respect to (...)
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  15.  27
    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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  16.  8
    Estetica ecologica: percepire saggio, vivere corrispondente.Nicola Perullo - 2020 - Milano: Mimesis.
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  17.  6
    Estetica senza (s)oggetti: per una nuova ecologia del percepire.Nicola Perullo - 2022 - Roma: DeriveApprodi.
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  18.  22
    Epistenology: Wine as Experience.Nicola Perullo - 2020 - Columbia University Press.
    We think we know how to appreciate wine—trained connoisseurs take dainty sips in sterile rooms and provide ratings based on objective knowledge and technical expertise. In Epistenology, Nicola Perullo vigorously challenges this approach, arguing that it is the enjoyment of drinking wine as an active and participatory experience that matters. Perullo argues that wine comes to life not in the abstract space of the professional tasting but in the real world of shared experiences; wines can change in these encounters, and (...)
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  19.  5
    Note a partire da Gianfranco Marrone, Gustoso e saporito. Introduzione al discorso gastronomico.Nicola Perullo - 2022 - Studi di Estetica 24.
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  20.  6
    Storia, natura, ecologia: scritti per Manlio Iofrida.Nicola Perullo, Ubaldo Fadini & Manlio Iofrida (eds.) - 2022 - Modena: Mucchi editore.
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  21.  24
    When to Eat Meat? Toward a Diet of Caring.Nicola Perullo - 2018 - In Gianfranco Marrone & Dario Mangano (eds.), Semiotics of Animals in Culture: Zoosemiotics 2.0. Springer Verlag. pp. 21-32.
    With this text I would like to suggest the idea that vegetarianism, understood as a “principle choice” based on rational arguments and ethical norms, is supportive of and in line with the philosophy that it usually intends to contend, that is, the individualistic and anthropocentric subjectivism that is typical of the most striking tradition of Western metaphysics. Since I do not believe in the goodness and effectiveness of this model and tradition, I intend to point out that classic, rigid vegetarianism (...)
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