Overview

Full Product Details

Author:   Kevin W. Sweeney
Publisher:   Rowman & Littlefield International
Imprint:   Rowman & Littlefield International
Dimensions:   Width: 15.00cm , Height: 1.70cm , Length: 23.20cm
Weight:   0.318kg
ISBN:  

9781783487431

ISBN 10:   1783487437
Pages:   212
Publication Date:   15 January 2018
Audience:   Professional and scholarly ,  Professional & Vocational
Format:   Paperback
Publisher's Status:   Active
Availability:   Manufactured on demand  
We will order this item for you from a manufactured on demand supplier.

Table of Contents

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

Reviews

In this welcome addition to the growing philosophical scholarship on food and drink, Kevin Sweeney situates the subject historically and within a context of art theory that is often overlooked. His careful analysis of the aesthetic standing of taste and the artistic claims for cuisine displays a sophisticated acquaintance with gastronomic culture as well as analytical acumen. The book will be read with interest by student and scholar alike. -- Carolyn Korsmeyer, Professor of Philosophy, University of Buffalo

Author Information

Kevin W. Sweeney is Professor of Philosophy at the University of Tampa.

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