Can Food Be Art in Virtue of Its Savour Alone?

• Autores: Mohan Matthen
• Localización: Crítica: revista hispanoamericana de filosofía, ISSN 0011-1503, Vol. 53, Nº. 157, 2021, págs. 95-125
• Idioma: español
• DOI: 10.22201/iifs.18704905e.2021.1247
• Enlaces
  • Texto completo
• Resumen
  • español

    La comida tiene lo que en inglés se llama sabor: una colección de propiedades (incluidas apariencia, aroma, sensación bucal) conectadas con el placer (o disgusto) de comer. Este artículo argumenta que el sabor es evaluable estéticamente —no es meramente “agradable”. Más aún, al igual que ejemplos paradigmáticos de arte, el sabor puede ser evaluado por cómo refiere o “ejemplifica” normas culturales. Este artículo es parte de un proyecto más amplio en el que desarrollo una posición sobre el placer del arte. Esta posición permite una mayor diversidad de formas de arte que las que abarca la estética filosófica tradicional. Y aquí se incluye la comida.

  • English

    Food has savour: a collection of properties (including appearance, aroma,mouth-feel) connected with the pleasure (or displeasure) of eating. This paper arguesthat savour is aesthetically evaluable —it is not merely “agreeable”. Further, likeparadigm examples of art, savour can be assessed by how it references, or “exem-plifies”, cultural norms. This paper is part of a larger project in which I develop anaccount of the pleasure of art. It is a virtue of my approach that it permits a muchgreater diversity of artforms than traditional philosophical aesthetics is inclined toallow. This includes food

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