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  • Author or Editor: Dorota Koczanowicz x
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When does eating become art? The Aesthetics of Taste answers this question by exploring the position of taste in contemporary culture and the manner in which taste meanders its way into the realm of art. The argument identifies aesthetic values not only in artistic practices, where they are naturally expected, but also in the spaces of everydayness that seem far removed from the domain of fine arts. As such, it seeks to grasp what artists – who offer aesthetic as well as culinary experiences – actually try to communicate, while also pondering whether a cook can be an artist.
In: Discussing Modernity
In: Discussing Modernity

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.

In: Shusterman’s Somaesthetics
In: Shusterman’s Pragmatism
In: Shusterman’s Pragmatism
In: Self and Society
In: Practicing Pragmatist Aesthetics
In: Practicing Pragmatist Aesthetics
In: The Aesthetics of Taste: Eating within the Realm of Art