Food, Art and Philosophy
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Comida, arte y filosofía
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Atencia Linares, P., & Meskin, A. (2021). Food, Art and Philosophy. Crítica. Revista Hispanoamericana De Filosofía, 53(157), 3–11. https://doi.org/10.22201/iifs.18704905e.2021.1243
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Collingwood, Robin G., 1938, The Principles of Art, Oxford University Press, London.
Guyer, Paul, 2003, “History of Modern Aesthetics”, in Jerrold Levinson (ed.), The Oxford Handbook of Aesthetics, Oxford University Press, New York.
John, Eileen, 2014, “Meals, Art, and Artistic Value”, Estetika: The Central European Journal of Aesthetics, vol. 51, no. 2, pp. 254–268.
Kant, Immanuel, 1790, Critique of Judgment, translated by J.H. Bernard, Hafner Publishing, New York, 1951. (Original publication date 1790.)
Korsmeyer, Carolyn, 2012, “Ethical Gourmandism”, in David M. Kaplan (ed.), The Philosophy of Food, University of California Press, Berkeley, pp. 87–102.
Korsmeyer, Carolyn, 2004, Gender and Aesthetics, Routledge, New York.
Korsmeyer, Carolyn, 2002, “Delightful, Delicious, Disgusting”, The Journal of Aesthetics and Art Criticism, vol. 60, no. 3, pp. 217–225.
Korsmeyer, Carolyn, 1999, Making Sense of Taste: Food and Philosophy, Cornell University Press, Ithaca.
Kristeller, Paul, 1951, “The Modern System of the Arts: A Study in the History of Aesthetics Part I”, Journal of the History of Ideas, vol. 12, no. 4, pp. 496–527.
Matthen, Mohan, 2020, “Art Forms Emerging: An Approach to Evaluative Diversity in Art”, The Journal of Aesthetics and Art Criticism, vol. 78, no. 3, pp. 303–318.
Matthen, Mohan, 2017, “The Pleasure of Art”, Australasian Philosophical Review, vol. 1, pp. 6–28.
Matthen, Mohan, 2015, “Play, Skill, and the Origins of Perceptual Art”, British Journal of Aesthetics, vol. 55, no. 2, pp. 173–197.
Meskin, Aaron and Jon Robson, 2015, “Taste and Acquaintance”, The Journal of Aesthetics and Art Criticism, vol. 73, no. 2, pp. 127–139.
Plato, 1998, Gorgias, translated with introduction, notes and interpretive essay by James H. Nichols, Cornell University Press, Ithaca, New York.
Ravasio, Matteo, 2018, “Food Landscapes: An Object-Centered Model of Food Appreciation”, The Monist, vol. 101, no. 3, pp. 309–323.
Smith, Murray, 2017, Film, Art, and the Third Culture: A Naturalized Aesthetics of Film, Oxford University Press, Oxford, UK.
Snell, Bruno, 1982, The Discovery of the Mind in Greek Philosophy and Literature, Dover Publications, New York.
Strohl, Matthew, 2019, “On Culinary Authenticity”, The Journal of Aesthetics and Art Criticism, vol. 77, no. 2, pp. 157–167.
Telfer, Elizabeth, 1996, Food for Thought: Philosophy and Food, Routledge, New York.
Walton, Kendall, 2007, “Aesthetics-What? Why? and Wherefore?”, The Journal of Aesthetics and Art Criticism, vol. 65, no. 2, pp. 147–161.
Guyer, Paul, 2003, “History of Modern Aesthetics”, in Jerrold Levinson (ed.), The Oxford Handbook of Aesthetics, Oxford University Press, New York.
John, Eileen, 2014, “Meals, Art, and Artistic Value”, Estetika: The Central European Journal of Aesthetics, vol. 51, no. 2, pp. 254–268.
Kant, Immanuel, 1790, Critique of Judgment, translated by J.H. Bernard, Hafner Publishing, New York, 1951. (Original publication date 1790.)
Korsmeyer, Carolyn, 2012, “Ethical Gourmandism”, in David M. Kaplan (ed.), The Philosophy of Food, University of California Press, Berkeley, pp. 87–102.
Korsmeyer, Carolyn, 2004, Gender and Aesthetics, Routledge, New York.
Korsmeyer, Carolyn, 2002, “Delightful, Delicious, Disgusting”, The Journal of Aesthetics and Art Criticism, vol. 60, no. 3, pp. 217–225.
Korsmeyer, Carolyn, 1999, Making Sense of Taste: Food and Philosophy, Cornell University Press, Ithaca.
Kristeller, Paul, 1951, “The Modern System of the Arts: A Study in the History of Aesthetics Part I”, Journal of the History of Ideas, vol. 12, no. 4, pp. 496–527.
Matthen, Mohan, 2020, “Art Forms Emerging: An Approach to Evaluative Diversity in Art”, The Journal of Aesthetics and Art Criticism, vol. 78, no. 3, pp. 303–318.
Matthen, Mohan, 2017, “The Pleasure of Art”, Australasian Philosophical Review, vol. 1, pp. 6–28.
Matthen, Mohan, 2015, “Play, Skill, and the Origins of Perceptual Art”, British Journal of Aesthetics, vol. 55, no. 2, pp. 173–197.
Meskin, Aaron and Jon Robson, 2015, “Taste and Acquaintance”, The Journal of Aesthetics and Art Criticism, vol. 73, no. 2, pp. 127–139.
Plato, 1998, Gorgias, translated with introduction, notes and interpretive essay by James H. Nichols, Cornell University Press, Ithaca, New York.
Ravasio, Matteo, 2018, “Food Landscapes: An Object-Centered Model of Food Appreciation”, The Monist, vol. 101, no. 3, pp. 309–323.
Smith, Murray, 2017, Film, Art, and the Third Culture: A Naturalized Aesthetics of Film, Oxford University Press, Oxford, UK.
Snell, Bruno, 1982, The Discovery of the Mind in Greek Philosophy and Literature, Dover Publications, New York.
Strohl, Matthew, 2019, “On Culinary Authenticity”, The Journal of Aesthetics and Art Criticism, vol. 77, no. 2, pp. 157–167.
Telfer, Elizabeth, 1996, Food for Thought: Philosophy and Food, Routledge, New York.
Walton, Kendall, 2007, “Aesthetics-What? Why? and Wherefore?”, The Journal of Aesthetics and Art Criticism, vol. 65, no. 2, pp. 147–161.
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