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Abstract
This chapter expands upon Richard Shusterman’s philosophical project of somaesthetics by taking a point of departure from his essay, “Somaesthetics and the Fine Art of Eating,” in Body Aesthetics, ed. by Sherri Irvin (Oxford, 2016), 261–280. Koczanowicz finds that somaesthetics nicely intersects with and can usefully contributes to issues regarding the arts of cuisine, food preparation, dining, ingestion, health, and taste, and she further explores these questions with analyses of gustatory art, the complexity of taste, eating as performance art, and the importance of top restaurants in shaping cultural understandings of food.