Making Sense of Taste: Food & Philosophy

[PDF] Making Sense of Taste: Food & Philosophy | by ↠ Carolyn Korsmeyer - Making Sense of Taste: Food & Philosophy, Making Sense of Taste Food Philosophy 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 prov [PDF] Making Sense of Taste: Food & Philosophy | by ↠ Carolyn Korsmeyer - Making Sense of Taste: Food & Philosophy, Making Sense of Taste Food Philosophy 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 prov

  • Title: Making Sense of Taste: Food & Philosophy
  • Author: Carolyn Korsmeyer
  • ISBN: 9780801488139
  • Page: 340
  • Format: Paperback
Making Sense of Taste: Food & Philosophy

[PDF] Making Sense of Taste: Food & Philosophy | by ↠ Carolyn Korsmeyer, Making Sense of Taste: Food & Philosophy, Carolyn Korsmeyer, Making Sense of Taste Food Philosophy 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 [PDF] Making Sense of Taste: Food & Philosophy | by ↠ Carolyn Korsmeyer - Making Sense of Taste: Food & Philosophy, Making Sense of Taste Food Philosophy 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 prov

  • [PDF] Making Sense of Taste: Food & Philosophy | by ↠ Carolyn Korsmeyer
    340 Carolyn Korsmeyer
Making Sense of Taste: Food & Philosophy

About “Carolyn Korsmeyer

  • 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.



504 thoughts on “Making Sense of Taste: Food & Philosophy

  • 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 philosophers who [...]


  • 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 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 airline food [...]


  • 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 legitimate topic of philosophical study.


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