Taste and Food in Rousseau's Julie, or the New Heloise

Journal of Aesthetic Education 47 (3):24-35 (2013)
Abstract
What are the historical origins of aesthetic education? One of these comes from the eighteenth century. This became an important theme in a novel of the time. Published in 1761, Jean-Jacques Rousseau’s Julie, or the New Heloise: Letters of Two Lovers Who Live in a Small Town at the Foot of the Alps1 was an instant success in eighteenth-century Europe. Widely read, the novel made European culture self-conscious and forced it to pay attention to aspects of living that had gone unnoticed or underappreciated, including taste and food.2 These aspects—taste and food—become concrete manifestations of aesthetic education. Through the voices of Julie and her tutor-turned-lover Saint Preux, they provide a lively critique of ..
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DOI 10.5406/jaesteduc.47.3.0024
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The Five Flavors and Taoism: Lao Tzu's Verse Twelve.S. K. Wertz - 2007 - Asian Philosophy 17 (3):251 – 261.

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