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Taste as Experience: The Philosophy and Aesthetics of Food

Columbia University Press (2016)

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  1. Are There “Aesthetic” Judgments?David C. Sackris & Rasmus Rosenberg Larsen - 2024 - Erkenntnis 89 (8):2985-3003.
    In philosophy of aesthetics, scholars commonly express a commitment to the premise that there is a distinctive type of judgment that can be meaningfully labeled “aesthetic”, and that these judgments are distinctively different from other types of judgments. We argue that, within an Aristotelian framework, there is no clear avenue for meaningfully differentiating “aesthetic” judgment from other types of judgment, and, as such, we aim to question the assumption that aesthetic judgment does in fact constitute a distinctive kind of judgment (...)
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  • Epicurus, Pleasure, and the Twenty-First-Century Diet.Sarah Worth & Ben Davids - 2021 - Journal of Aesthetic Education 55 (3):59-70.
    In this paper, we address the question of the ways in which pleasure, as associated specifically with eating food, can help us understand the philosophical complexities of pleasure and how it can be neither purely physical nor purely intellectual. Philosophers have argued for centuries that intellectual pleasure is superior to physical pleasure, but here we make it clear that they are inextricably linked and interdependent on one another. We appeal to Plato, Aristotle, and Augustine, but rely heavily on the ideals (...)
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  • Gastrofonia: a new cultural horizon of music and food.Raffaella Scelzi & Nicola Difino - 2023 - Semiotica 2023 (251):93-107.
    The meaning of matter is determined by our interpretations. Even food has its own frequencies, which can be aligned with the specific notes of a musical scale. When presented with a dish we might ask not only “how does it taste?” but also “how does it sound?.” Gastrofonia is defined not as the musical accompaniment to a cooking demonstration, but the actual sound of it: music is made by food. Built upon an experiment initiated by John Cage to try to (...)
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  • What Jancis Robinson Didn’t Know May Have Helped Her.David C. Sackris - 2019 - Erkenntnis 84 (4):805-822.
    A position has been advanced by a number of philosophers, notably by Burnham and Skilleås, that certain knowledge is required to aesthetically appreciate a fine wine. They further argue that pleasure is not an integral part of aesthetically appreciating wine. Their position implies that a novice cannot aesthetically appreciate a fine wine. This paper draws on research into tasting and psychology to rebut these claims. I argue that there is strong evidence from both the average consumer and from wine experts (...)
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  • What’s the Sense of a Classroom? Sensory Perception in Classrooms and Relationships with Nature in the Wake of COVID-19.Guillermo Marini - forthcoming - Studies in Philosophy and Education:1-16.
    This paper explores sensory perception in classrooms, and the relationship between classrooms and nature in the context of the COVID-19 pandemic. First, it argues that this crisis provides a unique opportunity to rethink how we perceive classrooms and their connection with nature. Second, the paper describes what students and teachers usually see, hear, touch, smell, and taste in classrooms, and identifies unusual or overlooked sensory phenomena that COVID-19 has brought to our attention. Third, the paper discusses three types of classrooms (...)
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