☆ Making Sense of Taste: Food & Philosophy || ✓ PDF Read by ✓ Carolyn Korsmeyer


  • Title: Making Sense of Taste: Food & Philosophy
  • Author: Carolyn Korsmeyer
  • ISBN: 9780801488139
  • Page: 322
  • Format: Paperback

  • Taste, perhaps the most intimate of the five senses, has traditionally been considered beneath the concern of philosophy, too bound to the body, too personal and idiosyncratic Yet, in addition to providing physical pleasure, eating and drinking bear symbolic and aesthetic value in human experience, and they continually inspire writers and artists.In Making Sense of Taste,Taste, perhaps the most intimate of the five senses, has traditionally been considered beneath the concern of philosophy, too bound to the body, too personal and idiosyncratic Yet, in addition to providing physical pleasure, eating and drinking bear symbolic and aesthetic value in human experience, and they continually inspire writers and artists.In Making Sense of Taste, Carolyn Korsmeyer explains how taste came to occupy so low a place in the hierarchy of senses 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 contexts 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.
    Carolyn Korsmeyer
    Dr Carolyn C Korsmeyer is Professor of Philosophy at the State Univesity of New York at Buffalo Her chief research areas are aesthetics and emotion theory, and she writes in the areas of philosophy of art, feminist philosophy, and emotion theory.

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    Commentaires:

    Stephen
    Not everyone has a taste for philosophy and most academic philosophers write in a manner which requires a lot of chewing before swallowing. Carolyn Korsmeyer has done the field of aesthetics (a discipline on the ingredient list of philosophy) a great service with her book Making Sense of Taste. For 2500 years, the sense of taste has been accorded less importance on the hierarchy of human senses than the "higher senses" of sight and hearing. She begins with the earliest Greek and Roman philosophe [...]

    Andrew Spear
    A very interesting discussion of taste in what is arguably its most literal and primary sense: the taste for food and drink, as opposed to (so the history tells us) the aesthetic sense of taste, which is supposed to be analogous to but more sophisticated than literal taste, having for objects, as it does, works of visual art, music and literature. I began reading this book on the airplane during my last trip to Europe (nothing like reading about taste as an aesthetic phenomenon while eating airl [...]

    Louis
    A very spirited effort to dislodge the sense of taste from the bottom of the sense hierarchy, a position that Plato and Aristotle gave it. Though focusing heavily on aesthetics and pleasure, Korsmeyer argues well for re-thinking food as a more legitimate topic of philosophical study.

    • ☆ Making Sense of Taste: Food & Philosophy || ✓ PDF Read by ✓ Carolyn Korsmeyer
      322 Carolyn Korsmeyer
    • thumbnail Title: ☆ Making Sense of Taste: Food & Philosophy || ✓ PDF Read by ✓ Carolyn Korsmeyer
      Posted by:Carolyn Korsmeyer
      Published :2018-04-17T15:53:36+00:00