Making Sense of Taste

Food and Philosophy

By:

Carolyn Korsmeyer

Format:

Hardback

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Description

Taste has traditionally been considered beneath the concern of philosophy - too bound to the body, too personal and idiosyncratic. In this volume, Carolyn Korsmeyer explains how taste came to occupy so low a place and why it is deserving of greater philosophical respect and attention. Korsmeyer begins with the Greek thinkers who classified taste as an inferior, bodily sense; she then traces the parallels between notions of aesthetic and gustatory taste that were explored in the formation of modern aesthetic theories. She presents scientific views of how taste actually works and identifies multiple components of taste experiences. Turning to taste's objects - food and drink - she looks at the different meanings they convey in art and literature as well as in ordinary human life and proposes an approach to the aesthetic value of taste that recognizes the representational and expressive roles of food. Korsmeyer's consideration of art encompasses works that employ food in sacred and profane, that seek to whet the appetite and to keep it at bay; her selection of literary vignettes ranges from narratives of macabre devouring to stories of communities forged by shared eating.

Author Biography:

Carolyn Korsmeyer is the author or editor of several books in aesthetics and philosophy of art, feminist philosophy, and emotion theory, including Savoring Disgust: The Foul and the Fair in Aesthetics (2011) and Things: In Touch with the Past (2019).

Release date Australia

October 26th, 1999

Author

Carolyn Korsmeyer

Audiences

Postgraduate, Research & Scholarly
Professional & Vocational
Undergraduate

Pages

256

Dimensions

155x235x22

ISBN-13

9780801436987

Product ID

12624738

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