Can Food Be Art in Virtue of Its Savour Alone?

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Mohan Matthen

Resumen

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.

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Cómo citar
Matthen, M. (2021). Can Food Be Art in Virtue of Its Savour Alone?. Crítica. Revista Hispanoamericana De Filosofía, 53(157), 95–125. https://doi.org/10.22201/iifs.18704905e.2021.1247
Sección
Artículos

Citas

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