Taste as Experience: The Philosophy and Aesthetics of Food (Arts and Traditions of the Table: Perspectives on Culinary History) - Nicola Perullo 2016


Agamben, G. 2015. Gusto. Macerata: Quodlibet.

Allhoff, F., and D. Monroe, eds. 2007. Food and Philosophy: Eat, Think, and Be Merry. Oxford: Blackwell.

Anderson, E. N. 1988. The Food of China. New Haven: Yale University Press.

Assouly, O. 2008. Le capitalisme esthètique: Essai sur l’industrialisation du goût. Paris: Cerf.

Athenaeus of Naukratis. 1929. The Deipnosophists, Or, Banquet of the Learned. Loeb Classical Library. Cambridge, Mass.: Harvard University Press.

Auvrey, C., and D. Spence. 2007. “The Multisensory Perception of Flavor.” Consciousness and Cognition 17:1016—31.

Barbery, M. 2009. Gourmet Rhapsody. New York: Europa Editions.

Barthes, R. 1997. “Toward a Psychosociology of Contemporary Food Consumption.” In Food and Culture: A Reader, edited by C. Counihan and P. Van Esterik, 20—27. New York: Routledge. Originally published in 1961.

Baugè, B. 2012. “On the Idea of Novelty in Cuisine: A Brief Historical Insight.” International Journal of Gastronomy and Food Science: 5—14.

Beauchamp, G. K., and L. Bartoshuk, eds. 1997. Tasting and Smelling. San Diego: Academic Press.

Benjamin, W. 2008. The Work of Art in the Age of Mechanical Reproduction. London: Penguin.

Berry, W. 1990. “The Pleasures of Eating.” In What Are People For? New York: Farrar, Straus and Giroux.

Borghini, A. 2014 “Authenticity in Food.” In Encyclopedia of Food and Agricultural Ethics, edited by P. B. Thomson and D. M. Kaplan. Dordrecht: Springer.

Bourdieu, P. 1984. The Distinction: A Social Critic of the Judgement of Taste. Cambridge, Mass.: Harvard University Press.

Boutaud, J. J. 2005. Le sens gourmand. Paris: Jean-Paul Rocher.

Brillat-Savarin, A. 2009. The Physiology of Taste or Meditations on Transcendental Gastronomy. Translated by M.F.K. Fisher. New York: Alfred A. Knopf. Originally published 1825.

Burnham, D., and O. M. Skilleås. 2012. “Patterns of Attention: ’Project’ and the Phenomenology of Aesthetic Perception.” Wineworld: New Essays on Wine, Taste, Philosophy and Aesthetics: Rivista di Estetica 51 (3): 117—36.

Calvino, I. 1977. The Baron in the Trees. Boston: Mariner.

——. 1984. “Theft in a Pastry Shop.” In Difficult Loves. New York: Harcourt Brace Jovanovich. Originally published in 1949.

——. 1988. Under the Jaguar Sun. New York: Harcourt Brace Jovanovich. Originally published in 1986.

Casey, B. J., L. H. Somerville, I. H. Gotlib, O. Ayduk, N. T. Franklin, M. K. Askren, J. Jonides, M. G. Berman, N. L. Wilson, T. Teslovich, G. Glover, V. Zayas, W. Mischel, and Y. Shoda. 2011. “Behavioral and Neural Correlates of Delay of Gratification 40 Years Later.” Psychological and Cognitive Sciences, August 29.

Chapman, H. A., D. A. Kin, J. M. Susskind, and A. K. Anderson. 2009. “In Bad Taste: Evidence for the Oral Origins of Moral Disgust.” Science 323 (February 27): 1222—26.

Chiva, M. 1985. Le doux et l’amer: Sensation gustative, Emotion e communication chez le jeune enfant. Paris: Presses universitaires de France.

Coccia, E. 2011. La vita sensibile. Bologna: Il Mulino.

Cooper, A. 1998. A Woman’s Place Is in the Kitchen. New York: Van Nostrand Reinhold.

Counihan, C., and P. Van Esterik, eds. 1997. Food and Culture: A Reader. Oxford: Routledge.

Curtin, D., and L. M. Heldke, eds. 1992. Cooking, Eating, Thinking. Transformative Philosophies of Food. Bloomington: Indiana University Press.

Darwin, C. 1965. The Expressions of the Emotions in Man and Animals. Chicago: University of Chicago Press.

DeLillo, D. 2001. The Body Artist. New York: Scribner.

Derrida, J. 1981. “Economimesis.” Diacritics 11 (2): 2—25.

——. 1992. “ ’Il faut bien manger’ ou le calcul du sujet.” In Points de suspension. Paris: Galilée.

Dewey, J. 1980. Art as Experience. In The Collected Works of John Dewey: The Later Works, 1925—1953, vol. 10. New York: Perigee. Originally published in 1935.

Dissanayake, E. 2000. Art and Intimacy: How the Arts Began. Seattle: University of Washington Press.

Dubos, J. B. 1748. Critical Reflections on Poetry, Painting and Music. Originally published in 1719. 3 vols. Translated by T. Nugent. London: J. Nourse.

Eaton Muelder, M. 1997. “Aesthetics: The Mother of Ethics?” In Journal of Aesthetics and Art Criticism 55 (4): 355—64.

Epicurus. 1925. “Letter to Menoeceus.” In Lives of Eminent Philosophers, vol. 2, by Diogenes Laertius, translated by R. D. Hicks. Cambridge, Mass.: Harvard University Press.

Flandrin, J. L., and M. Montanari, eds. 1999. “From Dietetics to Gastronomy: The Liberation of the Gourmet.” In Food: A Culinary History, 418—32. New York: Columbia University Press.

Foster Fraser, J. 1989. Round the World on a Wheel. London: Futura. Originally published in 1899.

Foucault, M. 1990. The History of Sexuality. Vol. 3, The Care of Self. London: Penguin. Originally published in 1984.

——. 1992. The History of Sexuality. Vol. 2, The Use of Pleasure. London: Penguin.

Fourier, C. 1996. Fourier: The Theory of the Four Movements. Edited by Gareth Stedman Jones and Ian Patterson. Cambridge Texts in the History of Political Thought. Cambridge: Cambridge University Press. Originally published in 1808.

Gibson, J. J. 1966. The Senses Considered as Perceptual Systems. New York: Cornell University Press.

Glanz, K., M. Basil, E. Maibach, J. Goldberg, and D. Snyder. 1998. “Why Americans Eat What They Do: Taste, Nutrition, Cost, Convenience, and Weight Control Concerns as Influences on Food Consumption.” Journal of the American Dietetic Association 98 (10): 1118—26.

Goldstein, D. 2010. “Lévinas and the Ontology of Eating.” Gastronomica: The Journal of Food and Culture 10 (3): 34—44.

Hadot, P. 1995. Philosophy as a Way of Life. Edited by A. Davidson. Malden, Mass.: Blackwell.

Halpern, G. M. 2005. The Case for Pleasure. Typescript donated by the author.

Hamilton, R., and V. Todolì, eds. 2009. Food for Thought/Thought for Food. New York: Actar.

Harris, M. 2006. Buono da mangiare. Torino: Einaudi. Originally published in 1985.

Hegel, G.W.F. 1975. Aesthetics. Lecture on Fine Art. Translated by T. M. Knox. Oxford: Clarendon. Originally published in 1842.

Heidegger, M. 2002. “The Age of the World Picture.” In Off the Beaten Track. Cambridge: Cambridge University Press. Originally published in 1938.

Hillman, J. 2006. “Politics of Beauty.” In City and Soul: Uniform Edition, vol. 2, edited by R. J. Leaver. Washington, D.C.: Spring.

Holley, A. 2006. Le cerveau gourmand. Paris: Odile Jacob.

Hume, D. 1909—14. “Of the Standard of Taste.” In English Essays: Sidney to Macaulay. New York: P. F. Collier and Son.

Iggers, J. 2007. “Who Needs a Critic? The Standard of Taste and the Power of Branding.” In Allhoff and Monroe, Food and Philosophy, 88—101.

Ingold, T. 2000. The Perception of the Environment. London: Routledge.

——. 2013. Making. London: Routledge.

Irigaray, L. 1985. To Speak Is Never Neutral. Ithaca: Cornell University Press.

Jullien, F. 1995. The Propensity of Things: Toward a History of Efficacy in China. New York: Zone.

——. 2004. Treatise on Efficacy: Between Western and Chinese Thinking. Honolulu: University of Hawaii Press.

——. 2007. In Praise of Blandness: Proceeding from Chinese Thought and Aesthetics. New York: Zone.

Kant, I. 1999. Critique of Pure Reason. Edited by P. Guyer and A. W. Wood. Cambridge: Cambridge University Press. Originally published in 1790.

Kaplan, D. ed. 2012. The Philosophy of Food. Berkeley: University of California Press.

Kass, L. R. 1999. The Hungry Soul: Eating and the Perfecting of Our Nature. New York: Free Press.

Korsmeyer, C. 1999. Making Sense of Taste. Ithaca: Cornell University Press.

——. 2004. Gender and Aesthetics: An Introduction. London: Routledge.

——, ed. 2005. The Taste Culture Reader: Experiencing Food and Drink. Oxford: Berg.

Korthals, M. 2008, “The Birth of Philosophy and Contempt for Food.” Gastronomica 8 (3): 62—69.

Kuhen, G. 2012. “Tasting the World: Environmental Aesthetics and Food as Art.” Contemporary Pragmatism 9 (1): 85—98.

Le Breton, D. 2006. La saveur du monde:Une anthropologie des sens . Prais: Metalie.

Lemke, H. 2008. The Ethics of Taste: Principles of a Philosophy of Food or a New Gastrosophy.

Leroi-Gourhan, A. 1964—65. Le geste et la parole. 2 vols. Paris: Albin Michel.

Lévinas, E. 1988. Existence and Existents. Dordrecht: Kluwer.

Levinson, J. 2005. Aesthetics Concepts. In Oxford Companion to Philosophy, new ed. Oxford: Oxford University Press.

Martinelli, D. 2010. A Critical Companion to Zoosemiotics: People, Paths, Ideas. Dordrecht: Springer.

Marx, K. 2000. “The Difference Between the Democritean and Epicurean Philosophy of Nature” (1841). In Selected Writings, edited by D. McLean. Oxford: Oxford University Press.

Mauss, M. 1934. “Les Techniques du corps.” Journal de Psychologie 32:3—4.

Mennella, J. A., C. P. Jagnow, and G. K. Beauchamp. 2001. “Prenatal and Postanatal Flavor Learning by Human Infants.” Pediatrics 6 (107).

Monroe D. 2007. “Can Food Be Art? The Problem of Consumption.” In Allhoff and Monroe, Food and Philosophy.

Montaigne, M. 2002. The Complete Essays of Montaigne. Stanford: Stanford University Press. Originally published in 1588.

Montanari, M. 1998. La faim et l’abondance: Histoire de l’alimentation en Europe. Paris: Seuil.

——. 2006. Food Is Culture. New York: Columbia University Press.

Mulder Eaton, M. 1997. “Aesthetics: The Mother of Ethics?” Journal of Aesthetics and Art Criticism 55 (4): 355—64.

Noble, A. C. 2006. “Describing the Indescribable.” Food Science and Technology International 20 (3): 32—35.

Nothomb, A. 1996. The Stranger Next Door. New York: Henry Holt.

——. 2003. The Character of Rain. New York: St. Martin’s Press.

——. 2006. The Life of Hunger. London: Faber and Faber.

Onfray, M. 1990. Le ventre des philosophes: Critique de la raison diététique. Paris: Les Livres de Poche Biblio.

Palahniuk, C. 2002. Lullaby. New York: Anchor.

Parasecoli, F. 2005. “Feeding Hard Bodies: Food and Masculinities in Men’s Fitness Magazines.” Food and Foodways 13:17—37.

Perniola, M. 1991. Del sentire. Torino: Einaudi.

Perullo, N. 2006. Per un’estetica del cibo. Palermo: Aesthetica Preprint.

——. 2008. L’altro gusto. Saggi di estetica gastronomica. Pisa: ETS.

——. 2010. Filosofia della gastronomia laica. Roma: Meltemi.

——. 2011a. La scena del senso: A partire da Wittgenstein e Derrida. Pisa: ETS.

——. 2011b. “Esperienza estetica, cucina, gastronomia.” Estetica: Studi e ricerche 1.

——, ed. 2012a. Wineworld: New Essays on Wine, Taste, Philosophy and Aesthetics: Rivista di Estetica 51 (3).

——. 2012b. “Wineworld: Making, Tasting, Drinking, Being.” In Perullo, Wineworld.

——. 2013. La cucina è arte? Filosofia della passione culinaria. Roma: Carocci.

——, ed. 2014. Cibo, estetica e arte: Percorsi tra semiotica e storia. Pisa: ETS.

Petrini, C. 2007. Slow Food Nation: Why Our Food Should Be Good, Clean, and Fair. New York: Random House.

Pollan, M. 2006. The Omnivore’s Dilemma. New York: Penguin.

——. 2008. In Defence of Food. New York: Penguin.

Prescott, J. 2012. Taste Matters: Why We Like the Foods We Do. London: Reaktion.

Proust, M. 2003a. In Search of Lost Time: In the Shadow of Young Girls in Flower. London: Penguin. Originally published in 1919.

——. 2003b. In Search of Lost Time: The Way by Swann’s. London: Penguin. Originally published in 1913.

Russell, B. 2004. “ ’Useless’ Knowledge.” In In Praise of Idleness, and Other Essays. New York: Routledge. Originally published in 1935.

Russo, L. ed. 2000. Il Gusto: Storia di un’idea estetica. Palermo: Aesthetica.

Saito, Y. 2007 Everyday Aesthetics. Oxford: Oxford University Press.

Scabin, D. 2008. “Ecco la mia morale del gusto.” Interview by Francesca Angeleri. Luxury24.

Schiller, F.1967. On the Aesthetic Education of Man. Translated by E. M. Wilkinson and L. A. Willoughby. Oxford: Oxford University Press. Originally published in 1794.

Schivelbusch, W. 1992. Tastes of Paradise: A Social History of Spices, Stimulants, and Intoxicants. New York: Pantheon.

Scruton, R. 2010. I Drink Therefore I Am: A Philosopher’s Guide to Wine. London: Bloomsbury Academic.

Sennett, R. 2009. The Craftsman. London: Penguin.

——. 2012. Together: The Rituals, Pleasures and Politics of Cooperation. New Haven: Yale University Press.

Serres, M. 2008. The Five Senses: A Philosophy of Mingled Bodies. New York: Continuum.

Shapin, S. 1998. “The Philosopher and the Chicken.” In Science Incarnate: Historical Embodiments of Natural Knowledge, edited by C. Lawrence and S. Shapin, 21—50. Chicago: University of Chicago Press.

——. 2007. “Expertise, Common Sense and the Atkins Diet.” In Public Science in Liberal Democracy, edited by J. M. Porter and P. W. Phillips. Toronto: Toronto University Press.

——. 2011. Changing Tastes: How Things Tasted in the Early Modern Period and How They Taste Now. Uppsala: Uppsala Universitet.

——. 2012. “The Sciences of Subjectivity.” In Social Studies of Sciences 42 (2): 170—184.

Shusterman, R. 1992. Pragmatist Aesthetics: Living Beauty, Rethinking Art. Cambridge, Mass.: Blackwell.

——. 2014. “Somaesthetics and Gastronomy: Reflections on the Art of Eating.” Published in Italian translation in Cibo, estetica e arte: Percorsi tra semiotica e storia, edited by N. Perullo. Pisa: ETS.

Sibley, F. 2007. Approach to Aesthetics. Edited by J. Benson, B. Redfern, and J. Roxbee Cox. Oxford: Oxford University Press.

Smith, B., ed. 2007. Questions of Taste: Wine and Philosophy. Oxford: Signal.

Symons, M. 2007. “Epicurus, the Foodies’ Philosopher.” In Allhoff and Monroe, Food and Philosophy.

“Summa de saporibus, testo anonimo del XIII secolo.” 1991. In “The Superiority of Taste,” edited by C. Burnett, special issue, Journal of the Warburg and Courtauld Institutes.

Tatarkiewicz, W. 1980. History of Six Ideas: An Essay in Aesthetics. Berlin: Springer.

Taylor, A. J., and D. D. Roberts, eds. 2004. Flavor Perception. Oxford: Blackwell.

Telfer, E. 1996. Food for Thought. London: Routledge.

Torday, P. 2008. The Irresistible Inheritance of Wilberforce. London: Phoenix.

Trubek, A. B. “Ethics of Gustatory Pleasure.” In Encyclopedia of Food and Agricultural Ethics, edited by P. B. Thomson and D. M. Kaplan. Dordrecht: Springer.

Veblen, T. 1899. The Theory of the Leisure Class: An Economic Study in the Evolution of Institutions. New York: Macmillan.

Wittgenstein, L. 1998. Culture and Value. Edited by G. H. von Wright. London: Wiley-Blackwell.

——. 2009. Philosophical Investigations. London: Wiley-Blackwell. Originally published in 1953.

Yu-Fu Tuan. 2005. “Pleasures of the Proximate Senses.” In Korsmeyer, The Taste Culture Reader, 226—34.