Accounts of aesthetic valuing emphasize two constraints on the formation of aesthetic belief. We must form our own aesthetic beliefs by engaging with aesthetic value first-hand (the acquaintance principle) and by using our own capacities (the autonomy principle). But why? C. Thi Nguyen’s proposal is that aesthetic valuing has an inverted structure. We often care about inquiry and engagement for the sake of having true beliefs, but in aesthetic engagement this is flipped: we care about arriving at good aesthetic beliefs (...) for the sake of the values that arise in the process of doing so. The engagement is the point, so we must use our own capacities in first-hand encounters. Here I challenge Nguyen’s account. I argue that it misconstrues the value of aesthetic belief; it conflicts with restrictions on aesthetic testimony; and it has trouble harnessing engagement-value for a theory of aesthetic value. A better approach emphasizes the social character of aesthetic valuing. On this view, aesthetic valuing is a social practice structured around the collaborative exercise and improvement of certain special capacities. The autonomy and acquaintance principles tell us to engage these capacities in forming our aesthetic beliefs. Understood aright, and contrary to consensus, these rules are identical. (shrink)

Current debates in food aesthetics are moving away from a focus on whether food is art, and worries about the subjectivity and objectivity of taste, and towards questions about food's aesthetic properties, the cultural and social significance of food, our modes of aesthetic engagement with food, and issues involving cultural appropriation and the authenticity of dishes.

In his fascinating new book Games: Agency as Art, Nguyen endorses an experiential requirement on aesthetic judgment: apt aesthetic judgment requires phenomenal experience. His own aesthetics of agency captures three phenomenally manifest and aesthetically significant harmonies (and corresponding disharmonies). But his view can be significantly extended to capture much more of the rich texture of human agency. In this discussion, I argue that emotions of agency, patterns of attention, and affordances all can be phenomenally experienced as aspects of agency, and (...) that each has genuine aesthetic significance. (shrink)

This is a reply to commentators in the Journal of the Philosophy of Sport's special issue symposium on GAMES: AGENCY AS ART. I respond to criticisms concerning the value of achievement play and striving play, the transparency and opacity of play, the artistic status of games, and many more.

This is my reply to commentators in the symposium on my book, GAMES: AGENCY AS ART. The symposium features commentary by Thomas Hurka, Quill Kukla, and Alva Noe, and originally appeared in Analysis 81 (2).

What can the philosophy of agency learn from Nguyen’s book on games? The most important lesson concerns, to use Nguyen’s terms, the ‘layered’ structure of our agency and the ‘fluidity’ requ...

Can there be improvised recipes? This paper argues that improvised recipes are possible. I call them instantaneous-recipes. They emerge at the same instant where a dish is also prepared. The improvisational freedom of instantaneous-recipes is displayed in the spontaneity of using what is available in terms of ingredients, tools, utensils, and techniques. Similar to what graffiti writers do while tagging – that is, leaving their signatures on – a wall or the side of a train car, in creating their signature (...) dishes, improvisers of the kitchen are forced to adapt on the spot to changing contextual conditions just like a missing or newly available ingredient, a technical failure, or a mistake. Analogously to tags, improvised recipes are formally imperfect: they do not comply with established ones and are often rough, unpolished, broken, and disordered. But their imperfections are not aesthetic flaws, but merits. Imperfectionism in cooking, as I call the view rejecting the idea that only perfect instantiations of pre-existing recipes afford positive aesthetic experiences, is linked with three values: aesthetic, humanistic, and sustainable. By bringing imperfect features within the domain of gastronomic appreciation, instantaneous-recipes broaden the range of our aesthetic palette, while also reminding us of our finitude as humans. By encouraging creative uses of available ingredients and leftovers, improvisation in the kitchen also embodies a more sustainable approach to food waste. (shrink)