Philosophy East and West

Postmodern thought in Western philosophy often criticizes the tradition of logocentrism and ocularcentrism. This tradition of philosophical observation can be found in Pythagoras' definition of the philosopher, who is a spectator as distinct from the sportsman and the merchant in the Great Games. The attitude of observation reflects the logical, objective, and neutral characteristics of philosophy. Especially in Plato's philosophy we could find this objectified "observation" (p. 18). This tradition laid the foundation of Western philosophy. Since then, philosophy has developed "metaphysics," "ontology," "epistemology," "rationalism," "idealism," and other themes. However, if we examine the original meaning of the word "philosophy," it only refers to the "love" (philia) of "wisdom" (sophia). The Chinese "love of wisdom" is different from that of Western philosophers. Professor Gong Huanan's Philosophy of Taste is a work about "taste" and "Dao". It represents a different path from the ancient Greek philosophical tradition.

In the book, Gong reveals how the Chinese use these three core concepts ("taste", "sense" and "xiang") to identify things, discuss nature, understand the Dao and live in the world, thus outlining a world of Chinese culture that is different from that of the West. He delves into the principles and rich meanings inherent in these fundamental concepts of Chinese philosophy, and then explores ways of reconstructing Chinese philosophy drawing on contemporary resources (p. 307).

There are seven chapters in Philosophy of Taste. In Chapters 1 and 2, which offer a discussion on "taste," Gong gives a broad overview of the definition of "taste" and its scope in Chinese thought; Chapters 3 and 4 deal with the subject of "sense," which moves from taste to the relationship between the senses and the mind. Finally, in Chapters 5, 6, and 7, the main discussion is on "xiang" (象, shape, appearance), where the author distinguishes between "xiang" and "form". "Xiang" in Chinese culture has no form, so it has little relevance to vision, and there is no Western ocularcentrism in China (p. 192).

Gong also discusses expressions in the Chinese tradition that equate wisdom with sight and hearing, for example, cong ming 聪明 (intelligent, clever, bright), which is synonymous with wisdom, originally refers to good hearing and [End Page 1] good sight (p. 36). However, Chinese culture is diverse and not "monotheistic." There are many ways of attaining wisdom or the Dao, and Buddhism uses the eyes, ears, nose, tongue, body and mind as a method of practice to attain it (p. 19). For it is basically through the eyes, ears, nose, tongue, body, etc. that one receives information, and among them the sense of taste of the tongue is a viewpoint with Chinese characteristics. Chinese people are very fond of eating, but eating does not simply mean desire and unruliness--there is thought in it. As The Doctrine of the Mean or Zhongyong 中庸 says, "There is no body but eats and drinks. But they are few who can distinguish flavors" (p. 1). The Chinese word for "sense" (ganjue 感觉) has two parts, one is feel (gan 感) and another is awareness (jue 觉). Everyone has the ability to sense, but few have awareness. Only those who have both can know the truth. "Taste" seems to be closer to feeling and is an attribute of objects, of which there are several kinds, such as sour, sweet, bitter, and spicy. But it is not unrelated to the perceiver, for without the organ of perception, there would be no taste. This organ of taste reception is the tongue. In Chinese, "tongue" is also known as the root of the soul, or the opening of the mind (p. 25). The tongue and the mind work together to create the activity of the sense of taste. In short, the sense of taste is the unification of the attributes of things and the human mind in sensation. It is the same as knowing the Dao, which is in everything around us, but one needs to have a "heart" to discover it (p. 89).

Gong holds that, in Chinese thought...