Thank you, Kent, for the link to the above video.
I would also like to acknowledge Carolyn Korsmeyer once again, without whom my work on the topic of food and art would have been impossible. I highly recommend her book Making Sense of Taste: Food & Philosophy, and I would also like to point out that she published a new book last year that might be of equal interest: Savoring Disgust: The Foul and the Fair in Aesthetics.
Finally, as this post will appear above the previous eight, below are the individual links to each part of “How Food Can Be Art: A Discussion of Taste.”
- Part 1: Caveats / Works Cited
- Part 2: Introduction
- Part 3: The Hierarchy of the Senses
- Part 4: Brillat-Savarin: Complicating the Hierarchy
- Part 5: Hume: An Empirical Approach to Taste and Beauty
- Part 6: Cultivating Tastes for Cilantro and Slow Cinema
- Part 7: The Aesthetic Meanings of Food / How Food Can Suggest Death
- Part 8: Conclusion
- Is edible cinema a tasty new way to enjoy films?
- Why Heston Blumenthal deserves the Turner prize
- Why cooking was the original artform – and is still the most universal
- Look Inside Ferran Adrià’s elBulli Art Exhibit in NYC
- The Bake Sale as High Art
- Eating with your eyes: Study links pretty plating to improved taste
- Food Art: The Art That Will Make You Drool
- Why does artistically presented food taste better?
- Ferran Adria: The chef without a restaurant has big ideas
- Candy crush: the artworks that look like sweetshop nightmares
- ‘Hannibal’: Meet the Chef Who Makes “Cannibal Cuisine” Look So Delicious
- Is Food the Greatest Art Form of All?