Food Landscapes: An Object-Centered Model of Food Appreciation

The Monist 101 (3):309-323 (2018)
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In this paper I claim that Allen Carlson’s object-centered model for the aesthetic appreciation of nature could be extended to food. The application of an object-centered model to food requires the identification of appropriate foci of appreciative attention. I claim that knowledge about food function and history is relevant to its appreciation, as is the interplay between the resources of a territory and the way in which these are used by its inhabitants. After having offered a brief application of the model to a traditional English recipe, the Cornish pasty, I will discuss the way in which my model meets the desiderata I outline in the first part of the paper.



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Matteo Ravasio
Peking University

Citations of this work

Modelling Culinary Value.Patrik Engisch - 2022 - Journal of Aesthetics and Art Criticism (2):1-12.
On Culinary Authenticity.Matthew Strohl - 2019 - Journal of Aesthetics and Art Criticism 77 (2):157-167.
Environmental aesthetics.Allen Carlson - 2008 - Stanford Encyclopedia of Philosophy.
The aesthetics of food.Alexandra Plakias - 2021 - Philosophy Compass 16 (11):e12781.

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References found in this work

Categories of Art.Kendall L. Walton - 1970 - Philosophical Review 79 (3):334-367.
Languages of Art.Nelson Goodman - 1970 - Philosophy and Rhetoric 3 (1):62-63.
Making Sense of Taste: Food and Philosophy.Carolyn Korsmeyer - 2001 - Journal of Aesthetics and Art Criticism 59 (4):421-423.

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