Abstract

In this essay, I will present one part of a theory on haptic that is moving along the path and that will be narrated more broadly in a future book. Here, I will connect the haptic to the topic of hot/cold, making first some general considerations about it, then proposing arguments and examplestaken from the domain of food and cooking. Hence, I will restrict to some reflections with the haptic perspective under the lens of the temperature issue with respect to the case of nutrition. It is true, however, that hot and cold are directly related to food since the very beginning of the humanity. It is well know that, from Vico to Lévi-Strauss, the invention/the discovery of fire for cooking has been considered as one, or the, turning point for the “beginning” of humanity or, more in general, the relation between animals and humans. In my opinion, the haptic perception is a broad field of research that consents to reconsider important issues connected also to this point.