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The Aesthetics of Food

The Philosophical Debate About What We Eat and Drink

Kevin W. Sweeney

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.
  • Details
  • Details
  • Author
  • Author
  • TOC
  • TOC
  • Reviews
  • Reviews
  • Features
  • Features
Rowman & Littlefield Publishers / Rowman & Littlefield International
Pages: 212 • Trim: 6¼ x 9½
978-1-78348-742-4 • Hardback • December 2017 • $154.00 • (£119.00)
978-1-78348-743-1 • Paperback • January 2018 • $53.00 • (£41.00)
Subjects: Philosophy / Aesthetics, Social Science / Anthropology / General
Courses: Philosophy; Aesthetics, Anthropology; Topics; Food & Nutrition
Kevin W. Sweeney is Professor of Philosophy at the University of Tampa.
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
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, University at 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


Offers an overview of current philosophical views on the aesthetic nature of food.

Traces the history of thinking about the aesthetic of food from antiquity to the 21st Century.

Explores how the aesthetic experience with food has been affected by changes in artistic styles, critical theory, and the cooking, presentation, and consuming of food.

Ideal for advanced undergraduate and graduate students in Aesthetics and Food Studies.


The Aesthetics of Food

The Philosophical Debate About What We Eat and Drink

Cover Image
Hardback
Paperback
Summary
Summary
  • 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.
Details
Details
  • Rowman & Littlefield Publishers / Rowman & Littlefield International
    Pages: 212 • Trim: 6¼ x 9½
    978-1-78348-742-4 • Hardback • December 2017 • $154.00 • (£119.00)
    978-1-78348-743-1 • Paperback • January 2018 • $53.00 • (£41.00)
    Subjects: Philosophy / Aesthetics, Social Science / Anthropology / General
    Courses: Philosophy; Aesthetics, Anthropology; Topics; Food & Nutrition
Author
Author
  • Kevin W. Sweeney is Professor of Philosophy at the University of Tampa.
Table of Contents
Table of Contents
  • 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
Reviews
Reviews
  • 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, University at 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


Features
Features
  • Offers an overview of current philosophical views on the aesthetic nature of food.

    Traces the history of thinking about the aesthetic of food from antiquity to the 21st Century.

    Explores how the aesthetic experience with food has been affected by changes in artistic styles, critical theory, and the cooking, presentation, and consuming of food.

    Ideal for advanced undergraduate and graduate students in Aesthetics and Food Studies.


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