Taste as Experience: The Philosophy and Aesthetics of Food (Arts and Traditions of the Table: Perspectives on Culinary History) - Nicola Perullo 2016
Preface to the American Edition
Introduction
Possibilities and Perspectives
Pleasure, Enjoyment, and Intelligence
Pleasure, Image, and Pathology
Criticism and the Look of Childhood
The Ethics of Pleasure: Good That Does “Good”
Second Mode of Access: Knowledge
Learning About Quality, Cultivating Taste
Dressed Taste, Image, and Representation
Curiosity, Expertise, Criticism (with Risks Included)
Taste and Sustainability: The Good That Grounds the Good
Third Mode of Access: Indifference
Compulsive Indifference and Atmospheric Indifference
The Extension of Pleasure and the Limits of Gustatory Exclusivism
The Wisdom of Taste, the Taste of Wisdom
Taste and Pleasure, Experience, and Wisdom
Wise Expertise (Epicurus, Hume, and Dewey)
Flexibility: The Forest and the Coast