This reference essay surveys recent work in the emerging sub-discipline of everyday aesthetics, which builds on the work of John Dewey to resist sharp distinctions between art and non-art domains and argue that aesthetic concepts are properly applied to ordinary domains of experience.

We all have different “tastes” for different tastes: some of us have a sweet tooth, while others prefer more subtle flavors; some crave spicy foods, while others cannot stand them. As Bourdieu and others have pointed out, these varying judgments seem to be more than mere preferences; often they reflect (and partially constitute) differences of class and culture. But I want to suggest that we’ve possibly overlooked another important source of these divergent gastronomic evaluations, other than hierarchy and caste: mere (...) interpersonal variability with respect to brute gustatory sensations. After all, we all know about “supertasters and cilantro-haters”; how likely is it, though, that the interpersonal heterogeneity of gustatory sensation is limited to this one dimension? In this paper, I make the case that we should take this possibility more seriously, and offer some thoughts on how we might start getting a better handle on the nature and scope of interpersonal gustatory variability—including by suggesting some diagnostics that can help us get at (what I call) some of the “non-flavor dimensions” of our gustatory experience. I conclude by developing some implications for the prospects of an “alimentary aesthetics”: namely, that—should our gustatory experiences turn out to be quite heterogeneous—then they do not seem well-suited to serve as the basic ingredients of bona fide aesthetic judgment about food and drink. (shrink)

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 (...) view that moral flaws can only make food aesthetically worse). Instead, it argues for the position of food immoralism: sometimes a moral flaw can make an item of food aesthetically better. This chapter concludes by drawing out broader implications of this position for discussions on the ethics of food and discussions on the interaction between the moral and aesthetic values of art. (shrink)

Recent work in philosophy and cognitive science shows that knowledge is the norm of our social practice of assertion, in the sense that an assertion should express knowledge. But why should an assertion express knowledge? I hypothesize that an assertion should express knowledge because the point of assertion is to transmit knowledge. I present evidence supporting this hypothesis.

Can there be a philosophy of taste? This paper opens by raising some metaphilosophical questions about the study of taste – what it consists of and what method we should adopt in pursuing it. It is suggested that the best starting point for philosophising about taste is against the background of 18th-century epistemology and philosophy of mind, and the conceptual tools this new philosophical paradigm entails. The notion of aesthetic taste in particular, which emerges from a growing sense of dissatisfaction (...) with an undifferentiated category of taste, comes to be set apart from gustatory taste on account of its normativity and aspirations to objectivity. The paradox of taste, as found in Hume and Kant, is examined, and shown to be highly relevant to contemporary metaphysical debate within aesthetics. Specifically, this paper argues that both Realists and Anti-Realists rely more heavily than assumed on the idea of taste. (shrink)

This article outlines the issues addressed by feminist philosophy of art, critically surveys major developments in the field, and concludes by considering directions in which the field is moving.

The ‘music appreciation as contemplation’ paradigm of traditional aesthetics and music education assumes that music exists to be contemplated for itself. The resulting distantiation of music and music education from life creates a legitimation crisis for music education. Failing to make a noteworthy musical difference for society, a politics of advocacy attempts to justify music education. Praxial theories of music, instead, see music as pragmatically social in origin, meaning, and value. A praxial approach to music education stresses that appreciation is (...) seen in use; thus, it seeks to ‘make a difference’ that students and society find musically noteworthy. (shrink)

This paper defends two claims. First, we will argue for the existence of aesthetic demands in the realm of everyday aesthetics, and that these demands are not reducible to moral demands. Second, we will argue that we must recognise the limits of these demands in order to combat a widespread form of gendered oppression. The concept of aesthetic supererogation offers a new structural framework to understand both the pernicious nature of this oppression and what may be done to mitigate it.

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 verse twelve of the Tao Te Ching, Lao Tzu makes a curious claim about the five flavors; namely that they cause people not to taste or that they jade the palate. The five flavors are: sweet, sour, salt, bitter and spicy or hot as in 'heat'. To the Western mind, the claim, 'The five flavors cause them [persons] to not taste,' is counterintuitive; on the contrary, the presence of the five flavors in a dish or in a meal would (...) expand or enhance the senses and the palate, i.e., taste would be augmented by the five flavors. So what is the plausible meaning of the Taoistic claim? To answer this question, I look very briefly at the history of the doctrine of the five flavors and the history of Chinese cuisine. Lao Tzu probably has Confucian feasts in mind in making such a claim, but other interpretations are discussed. (shrink)

For the most part, philosophical discussion of the senses has been concerned with what distinguishes them from one another, following Grice’s treatment of this issue in his ‘Remarks on the senses’. But this is one of two questions which Grice raises in this influential paper. The other, the question of what distinguishes senses from faculties that are not senses, is the question I address in this thesis. Though there are good reasons to think that the awareness we have of our (...) bodies is perceptual, we do not usually think of bodily awareness as a sense. So in particular, I try to give an account of what it is that is distinctive about the five familiar modalities that they do not share with bodily awareness. I argue that what is distinctive about vision, touch, hearing, taste and smell, is that perception in all these modalities has enabling and disabling conditions of a certain kind. These enabling and disabling conditions are manifest in the conscious character of experience in these modalities, and exploited in active perceptual attention— in looking, listening, and so on. Bodily awareness has no such enabling conditions. The five familiar senses having this distinctive feature, and bodily awareness lacking it is not a merely incidental difference between them. Nevertheless, I do not claim that having these enabling conditions is necessary and sufficient for counting some faculty as a sense, or, correlatively, for something being an instance of sense-perception. Rather, we can see why it would serve certain human interests for us to think of the faculties that involve these enabling conditions as instances of a single kind of thing, of which bodily awareness is not an instance. (shrink)

Overview essay of the field of feminist aesthetics updated Winter, 2021.

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)

This is a jointly written paper. It has two parts: an empirical part and a theoretical one. Part one, the empirical part, is written by Adrienne Lehrer and describes the language of taste, illustrated by the vocabulary for wine language. The language of the taste of wine often has both a descriptive and evaluate element. Using wine talk as an example, one wine may be described as fruity, acidic, and light, and another as sour, unbalanced, and thin. The second uses (...) highly evaluative terms not found in the first. We analyze the structure of the semantic field of wine descriptors, both literal and metaphoric. A heavy wine uses a deal metaphor, but recent wine writers have expanded the vocabulary by terms such as brawny and muscular. The authority of experts, the advantages and pitfalls thereof, in the description of wine is considered as an instance of delegation of semantic authority. Part two, written by Keith Lehrer, deals with the theoretical implications for a theory of meaning. The theory of wo... (shrink)

Environmental aesthetics is a relatively new sub-field ofphilosophical aesthetics. It arose within analytic aesthetics in thelast third of the twentieth century. Prior to its emergence,aesthetics within the analytic tradition was largely concerned withphilosophy of art. Environmental aesthetics originated as a reactionto this emphasis, pursuing instead the investigation of the aestheticappreciation of natural environments. Since its early stages, thescope of environmental aesthetics has broadened to include not simplynatural environments but also human and human-influenced ones. At thesame time, the discipline has also (...) come to include the examination ofthat which falls within such environments, giving rise to what iscalled the aesthetics of everyday life. This area involves theaesthetics of not only more common objects and environments, but alsoa range of everyday activities. Thus, early in the twenty-firstcentury, environmental aesthetics embraced the study of the aestheticsignificance of almost everything other than art. Together with thisbroader scope of environmental aesthetics, the twenty-first centuryhas also given rise to renewed and more intense investigations of therelationship between environmental aesthetics and environmentalism aswell as to several new interests and directions. (shrink)