A comprehensive and accessible introduction to the development of and current debates in the aesthetics of food and drink.Hinweis: Dieser Artikel kann nur an eine deutsche Lieferadresse ausgeliefert werden.
Kevin W. Sweeney is Professor of Philosophy at the University of Tampa.
Inhaltsangabe
1. Introduction 2. Can food be beautiful? The debate about food from Antiquity to the Renaissance 3. 'Literal taste' and 'Critical taste' in the Enlightenment 4. Kant and the New Concept of the Aesthetic 5. The Rise of Gastronomy: The Cooking, Presentation, and Consuming of Food 6. Expressionism: 19th century Debates About the Aesthetic Nature of Food 7. Modernism and Medium Specificity: Could There Be a Naturalist Aesthetics of Food? 8. The Institutional Theory of Art: Could Some Food be Art? 9. Post-modernism and the Challenge of Artificial Flavors 10. The Philosophy of Wine Bibliography Index
1. Introduction 2. Can food be beautiful? The debate about food from Antiquity to the Renaissance 3. 'Literal taste' and 'Critical taste' in the Enlightenment 4. Kant and the New Concept of the Aesthetic 5. The Rise of Gastronomy: The Cooking, Presentation, and Consuming of Food 6. Expressionism: 19th century Debates About the Aesthetic Nature of Food 7. Modernism and Medium Specificity: Could There Be a Naturalist Aesthetics of Food? 8. The Institutional Theory of Art: Could Some Food be Art? 9. Post-modernism and the Challenge of Artificial Flavors 10. The Philosophy of Wine Bibliography Index
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