Hardback : $175.00
The Aesthetics of Food sets out the continuing philosophical debate about the aesthetic nature of food. The debate begins with Plato's claim that only objects of sight and hearing could be beautiful; consequently, food as something we smell and taste could not be beautiful. Plato's sceptical position has been both supported and opposed in one form or another throughout the ages. This book demonstrates how the current debate has evolved and critically assesses that debate, showing how it has been influenced by the changing nature of critical theory and changes in art historical paradigms (Expressionism, Modernism, and Post-modernism), as well as by recent advances in neuroscience. It also traces changes in our understanding of the sensory experience of food and drink, from viewing taste as a simple single sense to current views on its complex multi-sensory nature. Particular attention is paid to recent philosophical discussion about wine: whether an interest in a wine reflects only a subjective or personal preference or whether one can make objective judgments about the quality and merit of a wine. Finally, the book explores how the debate has been informed by changes in the cooking, presenting, and consuming of food, for example by the appearance of the restaurant in the early nineteenth century as well as the rise of celebrity chefs.
The Aesthetics of Food sets out the continuing philosophical debate about the aesthetic nature of food. The debate begins with Plato's claim that only objects of sight and hearing could be beautiful; consequently, food as something we smell and taste could not be beautiful. Plato's sceptical position has been both supported and opposed in one form or another throughout the ages. This book demonstrates how the current debate has evolved and critically assesses that debate, showing how it has been influenced by the changing nature of critical theory and changes in art historical paradigms (Expressionism, Modernism, and Post-modernism), as well as by recent advances in neuroscience. It also traces changes in our understanding of the sensory experience of food and drink, from viewing taste as a simple single sense to current views on its complex multi-sensory nature. Particular attention is paid to recent philosophical discussion about wine: whether an interest in a wine reflects only a subjective or personal preference or whether one can make objective judgments about the quality and merit of a wine. Finally, the book explores how the debate has been informed by changes in the cooking, presenting, and consuming of food, for example by the appearance of the restaurant in the early nineteenth century as well as the rise of celebrity chefs.
1. Introduction / 2. Can food be beautiful? The debate about food from Antiquity to the Renaissance / 3. 'Literal taste' and 'Critical taste' in the Enlightenment / 4. Kant and the New Concept of the Aesthetic / 5. The Rise of Gastronomy: The Cooking, Presentation, and Consuming of Food / 6. Expressionism: 19th century Debates About the Aesthetic Nature of Food / 7. Modernism and Medium Specificity: Could There Be a Naturalist Aesthetics of Food? / 8. The Institutional Theory of Art: Could Some Food be Art? / 9. Post-modernism and the Challenge of Artificial Flavors / 10. The Philosophy of Wine / Bibliography / Index
Kevin W. Sweeney is Professor of Philosophy at the University of Tampa.
In this welcome addition to the growing philosophical scholarship
on food and drink, Kevin Sweeney situates the subject historically
and within a context of art theory that is often overlooked. His
careful analysis of the aesthetic standing of taste and the
artistic claims for cuisine displays a sophisticated acquaintance
with gastronomic culture as well as analytical acumen. The book
will be read with interest by student and scholar alike.
*Carolyn Korsmeyer, Professor of Philosophy, University of
Buffalo*
Professor Sweeney’s book comprises an engaging march through the
history of philosophy, showing how many eminent thinkers have
reflected on the beauty of food. The historical analysis is
bolstered by contemporary examples—including Ferran Adrià’s
molecular gastronomy—and the writing is both lucid and accessible
to non-specialists. This book is an exceptional accomplishment and
highly recommended.
*Fritz H. Allhoff, Professor of Philosophy, Western Michigan
University*
After a deeply insightful assessment of philosophical ideas on the
aesthetic of food from Plato and Aristotle to Beardsley and Dewey
(including a fascinating comparison of Kant and Brillat-Savarin),
Sweeney brilliantly reframes the “is fine cuisine fine art?” debate
by reflecting on 21st century revolutionary cuisine (Adrià, Achatz,
Blumenthal, etc.) in the light of trends in contemporary art and
aesthetics since Post-Modernism. Along the way he develops
conceptual distinctions that advance the discussion of the
aesthetics of food within philosophy, yet he does all this in an
engaging style that should be accessible to both undergraduates and
general readers.
*Larry E. Shiner, Emeritus Professor of Philosophy, History, Visual
Arts, Villanova University*
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