Can Unmodified Food be Culinary Art?

Argumenta 2 (5):185-198 (2020)
Download Edit this record How to cite View on PhilPapers
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 in formal culinary settings, and it plays a central role in many instances of culinary art. Culinary institutions summon aesthetic trust, which helps to explain why a dish of unmodified food served in an appropriate institutional setting can count as culinary art.
PhilPapers/Archive ID
Upload history
Archival date: 2020-06-03
View other versions
Added to PP index

Total views
63 ( #45,139 of 55,917 )

Recent downloads (6 months)
22 ( #32,889 of 55,917 )

How can I increase my downloads?

Downloads since first upload
This graph includes both downloads from PhilArchive and clicks on external links on PhilPapers.