The aesthetics of food: the philosophical debate about what we eat and drink
Saved in:
| Main Author: | |
|---|---|
| Format: | Book |
| Language: | English |
| Published: |
London ; New York
Rowman & Littlefield International
[2018]
|
| Subjects: | |
| Online Access: | Inhaltsverzeichnis |
| Item Description: | Includes bibliographical references and index |
| Physical Description: | vii, 204 Seiten |
| ISBN: | 9781783487424 9781783487431 |
Staff View
MARC
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| 650 | 4 | |a Food habits |x History | |
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Record in the Search Index
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|---|---|
| adam_text | Contents
1 The Aesthetics of Food: Cuisine and Taste 1
Ferran Adria and Contemporary Cuisine 4
Theories of Taste 9
Taste in Asia 12
2 Taste in Antiquity: Plato’s Rejection of Food 19
From Wild Man to Civilized Being: The Epic of Gilgamesh 20
Food and the Evolution of Homo sapiens 22
Plato’s Rejection of the Pleasures of Food 24
Plato’s Denial That Cuisine Has an Art or Craft 26
Heldke’s Critique of Plato’s Rejection of Cuisine in Gorgias 26
Plato’s Account of Taste 28
Plato’s Theory of Taste and the Greeks’ Love of Food 31
Summary 34
3 Aristotelian and Roman Views on Taste 39
Aristotle on Gluttony 40
Aristotle’s Theory of Taste 42
Taste and Touch 44
Freeland’s Critique of Aristotle’s Theory of Touch 46
Aristotle’s Common Sense 47
Can Food Be Beautiful? 48
Summary of Aristotle’s Theory of Taste 51
Gustatory Experience in the Roman Empire 53
Christianity Struggles with Food and Wine 60
4 Medieval and Renaissance Views on Food 71
Food in the Monastic Refectory and the Feudal Hall 72
v
74
78
80
82
83
89
90
93
98
100
106
108
110
117
117
119
121
125
126
130
131
133
135
136
137
145
146
147
148
150
152
154
157
158
159
167
168
171
Contents
Renaissance Gastronomy in Italy
Seventeenth-Century French Cuisine
Service à la française
The Distillation of Alcohol
Descartes, Alcohol, and Animal Spirits
Critical Taste in the Enlightenment
Addison on Fine Taste
Shaftesbury and Hutcheson
Du Bos and Voltaire
Hume’s Theory of Taste and Gustatory Experience
Delicacy of Taste and the “Finer Emotions”
Reid on Taste
Conclusion
Kant and Brillat-Savarin on Taste
Kant on Taste
Taste of Sense and Taste of Reflection
Disinterestedness and Having a Gustatory Appetite
Kant on Common Sense
Gastronomy and Brillat-Savarin
Brillat-Savarin and Gourmandism
Brillat-Savarin’s Physiology of Taste
Taste and the Gastronomic Revolution
Carême and the Celebrity Chef
Expressionism and Food
Lewis Carroll on Food
Creating and Tasting: Can Fine Food Be Fine Art?
Clement Greenberg’s Modernism
Clive Bell and “Significant Form”
Prall and Beardsley on Whether Tastes and Smells Can Have
Structures
Dewey on Having an Experience with Food
Modernism and Cuisine
Telfer and Korsmeyer on the Pleasures of Taste
The Art World and Cuisine
Kuehn and Monroe: Can Cuisine Be Fine Art?
Postmodernism and the Multisensitivity of Taste
Tasting Wine
Scruton on Taste and Smell
Hume’s Wine-Tasting Example Reconsidered
Contents
vii
Analytic Realism 172
Analytic lnterpretivism 175
The Synthetic Character of Wine Tasting 178
9 The Philosophical Debate about the Aesthetics of Food 183
Bibliography 189
Index 199
|
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| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 641 - Food and drink |
| dewey-raw | 641.01/3 |
| dewey-search | 641.01/3 |
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| dewey-tens | 640 - Home and family management |
| discipline | Agrar-/Forst-/Ernährungs-/Haushaltswissenschaft / Gartenbau |
| era | Ideengeschichte gnd |
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| id | DE-604.BV044796156 |
| illustrated | Not Illustrated |
| indexdate | 2024-07-10T08:01:57Z |
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| isbn | 9781783487424 9781783487431 |
| language | English |
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| physical | vii, 204 Seiten |
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| spelling | Sweeney, Kevin W. 1945- Verfasser (DE-588)143388312 aut The aesthetics of food the philosophical debate about what we eat and drink Kevin W. Sweeney London ; New York Rowman & Littlefield International [2018] © 2018 vii, 204 Seiten txt rdacontent n rdamedia nc rdacarrier Includes bibliographical references and index Ideengeschichte gnd rswk-swf Gastronomy Food habits History Food Philosophy Nahrung (DE-588)4171117-8 gnd rswk-swf Ernährungsgewohnheit (DE-588)4136846-0 gnd rswk-swf Nahrung (DE-588)4171117-8 s Ernährungsgewohnheit (DE-588)4136846-0 s Ideengeschichte z DE-604 Erscheint auch als Online-Ausgabe Sweeney, Kevin W., 1945- author Aesthetics of food Lanham : Rowman & Littlefield International, 2017 9781783487448 Digitalisierung BSB Muenchen - ADAM Catalogue Enrichment application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=030191231&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Sweeney, Kevin W. 1945- The aesthetics of food the philosophical debate about what we eat and drink Gastronomy Food habits History Food Philosophy Nahrung (DE-588)4171117-8 gnd Ernährungsgewohnheit (DE-588)4136846-0 gnd |
| subject_GND | (DE-588)4171117-8 (DE-588)4136846-0 |
| title | The aesthetics of food the philosophical debate about what we eat and drink |
| title_auth | The aesthetics of food the philosophical debate about what we eat and drink |
| title_exact_search | The aesthetics of food the philosophical debate about what we eat and drink |
| title_full | The aesthetics of food the philosophical debate about what we eat and drink Kevin W. Sweeney |
| title_fullStr | The aesthetics of food the philosophical debate about what we eat and drink Kevin W. Sweeney |
| title_full_unstemmed | The aesthetics of food the philosophical debate about what we eat and drink Kevin W. Sweeney |
| title_short | The aesthetics of food |
| title_sort | the aesthetics of food the philosophical debate about what we eat and drink |
| title_sub | the philosophical debate about what we eat and drink |
| topic | Gastronomy Food habits History Food Philosophy Nahrung (DE-588)4171117-8 gnd Ernährungsgewohnheit (DE-588)4136846-0 gnd |
| topic_facet | Gastronomy Food habits History Food Philosophy Nahrung Ernährungsgewohnheit |
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