Making sense of taste : food & philosophy
"Taste, perhaps the most intimate of the five senses, has traditionally been considered beneath the concern of philosophy, too bound to the body, too personal and idiosyncratic. Yet, in addition to providing physical pleasure, eating and drinking bear symbolic and aesthetic value in human experience, and they continually inspire writers and artists. Carolyn Korsmeyer explains how taste came to occupy so low a place in the hierarchy of senses and why it is deserving of greater philosophical respect and attention."--Jacket
xii, 232 pages : illustrations ; 25 cm
9780801436987, 9780801488139, 0801436982, 0801488133
41445651
IntroductionChapter 1: The Hierarchy of the SensesChapter 2: Philosophies of Taste: Aesthetic and Nonasethetic SensesChapter 3: The Science of TasteChapter 4: The Meaning of Taste and the Taste of MeaningChapter 5: The Visual Appetite: Representing Taste and FoodChapter 6: Narratives of EatingIndex