Introduction: Symposium on the Role of Aesthetics in Debating Culinary Cultural Heritage

Journal of Aesthetics and Art Criticism (forthcoming)
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Abstract

Philosophers have recently paid increasing attention to the aesthetic and artistic worth of food (Korsmeyer 2005, 1999; Kuhen 2005; Monroe 2007; Myhrvold 2011

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10.1093/jaac/kpad040

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Andrea Baldini
Temple University (PhD)

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References found in this work

Making Sense of Taste: Food and Philosophy.Carolyn Korsmeyer - 2001 - Journal of Aesthetics and Art Criticism 59 (4):421-423.
On Culinary Authenticity.Matthew Strohl - 2019 - Journal of Aesthetics and Art Criticism 77 (2):157-167.
Food as art: The problem of function.Marienne L. Quinet - 1981 - British Journal of Aesthetics 21 (2):159-171.

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