Making Sense of Taste: Food and Philosophy (review) [Book Review]

Hypatia 17 (3):283-286 (2002)

Authors
Lisa Heldke
Gustavus Adolphus College
Abstract
This is a book about taste--the thing your tongue (and nose) do. It’s also a book about Taste--the thing the art critic has. It’s a book about food, art, and the relations between food and art. Do those two categories overlap? Where and how? How we might best understand and appreciate food in light of the way we understand and appreciate art? It’s a book about how the divergent histories of taste and Taste have left us with an impoverished understanding of the former--and thus a deep skepticism about the aesthetic worth of food. Korsmeyer suggests that her project will illuminate readers’ understanding of food--and observes that it might well illuminate our understanding of art as well. She succeeds on both counts.
Keywords taste  eating  senses
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DOI 10.1353/hyp.2002.0057
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