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  1. The Taste(s) of a Recipe.Davide Bordini - 2022 - In Andrea Borghini & Patrik Engisch (eds.), A Philosophy of Recipes: Making, Experiencing, and Valuing. London: 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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  2. 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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  3. 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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  4. 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.
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  5. 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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  6. 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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  7. 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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  8. Morality and Aesthetics of Food.Shen-yi Liao & Aaron Meskin - 2018 - In Anne Barnhill, Mark Budolfson & Tyler Doggett (eds.), The Oxford Handbook on 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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  9. Experimental Philosophical Aesthetics as Public Philosophy.Aaron Meskin & Shen-yi Liao - 2018 - In Sébastien Réhault & Florian Cova (eds.), Advances in Experimental Philosophy of Aesthetics. New York: Bloomsbury. 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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  10. 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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  11. Food and Everyday Life.Thomas Conroy & Talia Welsh (eds.) - 2014 - Lexington Books.
    Acknowledgments. The seed of this book began with a session on “food and everyday life” which took place at the 2010 Society for Phenomenology and Existential Philosophy con- ference in Montreal, Canada. I thus wish to acknowledge and ...
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  12. Le plaisir de manger du chocolat.Fabrice Teroni - 2014 - In Olivier Massin & Anne Meylan (eds.), Aristote chez les Helvètes: Onze 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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  13. The art of food.Aaron Meskin - 2013 - The Philosophers' Magazine 61 (61):81-86.
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  14. Starbucks and the third wave.John Hartmann - 2011 - In Scott F. Parker & Michael W. Austin (eds.), Coffee - Philosophy for Everyone: Grounds for Debate. Wiley-Blackwell.
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  15. Visceral Values: Aurel Kolnai on Disgust.Carolyn Korsmeyer & Barry Smith - 2004 - In Barry Smith & Carolyn Korsmeyer (eds.), Aurel Kolnai's 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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