Can Food Be Art in Virtue of Its Savour Alone?
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Abstract
Food has savour: a collection of properties (including appearance, aroma, mouth-feel) connected with the pleasure (or displeasure) of eating. This paper argues that savour is aesthetically evaluable —it is not merely “agreeable”. Further, like paradigm examples of art, savour can be assessed by how it references, or “exemplifies”, cultural norms. This paper is part of a larger project in which I develop an account of the pleasure of art. It is a virtue of my approach that it permits a much greater diversity of artforms than traditional philosophical aesthetics is inclined to allow. This includes food.
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How to Cite
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
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References
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Ayora-Diaz, Steffan Igor, 2005, “The Taste of Yucatecan Food: Negotiating Authenticity”, in C. Korsmeyer (ed.), The Taste Culture Reader: Experiencing Food and Drink, Bloomsbury, New York, pp. 346–353.
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Liao, Sam and Aaron Meskin, 2018, “Morality and Aesthetics of Food”, in A. Barnhill, M. Budolfson, and T. Doggett (eds.), Oxford Handbook of Food Ethics, Oxford University Press, Oxford, pp. 658–680.
Lopes, Dominic MacIver, 2019, “Feeling for Freedom: K.C. Bhattacharyya on Rasa”, in British Journal of Aesthetics, vol. 59, no. 4, October, pp. 465–477.
Matthen, Mohan, 2020, “Art Markets Emerging: An Approach to Evaluative Diversity in Art”, in Journal of Aesthetics and Art Criticism, vol. 78, no. 3, Summer, pp. 303–318.
Matthen, Mohan, 2018, “New Prospects for Aesthetic Hedonism”, in J. McMahon (ed.), Social Aesthetics and Moral Judgment: Pleasure, Reflection and Accountability, Routledge, London, pp. 13–33.
Matthen, Mohan, 2017, “The Pleasure of Art”, in Australasian Philosophical Review, vol. 1, pp. 6–28.
Matthen, Mohan, 2016, “Effort and Displeasure in People Who Are Hard of Hearing”, in Ear and Hearing, vol. 37, supp. 1, pp. 28S–34S.
Matthen, Mohan, 2015, “Play, Skill, and the Origins of Perceptual Art”, in British Journal of Aesthetics, vol. 55, no. 2, April, pp. 173–197.
Pollock, Sheldon, 2016, “Introduction: An Intellectual History of Rasa”, in Pollock (ed.), A Rasa Reader: Classical Indian Aesthetics, Columbia University Press, New York, pp. 1–46.
Sahni, Julie, 1980, Classic Indian Cooking, William Morrow, New York.
Smith, Barry C., 2015, “The Chemical Senses”, in M. Matthen (ed.), Oxford Handbook of the Philosophy of Perception, Oxford University Press, Oxford, pp. 314–352.
Smith, Barry C., 2014, “Wine”, in M. Kelly (ed.), Encyclopedia of Aesthetics, 2nd edition, Oxford University Press, New York.
Spence, Charles, Malika Auvray, and Barry Smith, 2014, “Confusing Tastes and Flavours”, in D. Stokes, S. Biggs, and M. and Matthen (eds.), Perception and Its Modalities, Oxford University Press, New York.
Strohl, Matthew, 2019, “On Culinary Authenticity”, in Journal of Aesthetics and Art Criticism, vol. 77, no. 2, Spring, pp. 157–167.
Todd, Cain, 2014, The Philosophy of Wine: A Case of Truth, Beauty, and Intoxication, Routledge, London.
Walton, K., 1970, “Categories of Art”, in The Philosophical Review, vol. 79, no. 3, pp. 334–367.
Ayora-Diaz, Steffan Igor, 2005, “The Taste of Yucatecan Food: Negotiating Authenticity”, in C. Korsmeyer (ed.), The Taste Culture Reader: Experiencing Food and Drink, Bloomsbury, New York, pp. 346–353.
Bartoshuk, Linda and Valerie Duffy, 1998, “Chemical Senses”, in G. Greenburg and M. M. Haraway (eds.), Comparative Psychology: A Handbook, Garland, New York, pp. 25–33.
Carroll, Noël, 2000, “Art and the Domain of the Aesthetic”, British Journal of Aesthetics, vol. 40, no. 2, April, pp. 191–208.
Cohen, Jonathan, 2013, “On the Limitations of Blind Tasting”, World of Fine Wine, vol. 41, September, pp. 74–81.
Crane, Tim, 2007, “Wine as an Aesthetic Object”, in Barry Smith (ed.), Questions of Taste, Signal Books, Oxford, pp. 141–156.
Cunningham, John M. and Nathan Myrhvold, 2019, “Ferran Adrià: Catalan Chef”, Encyclopedia Britannica, downloaded from https://www.britannica.com/biography/Ferran-Adria [accessed: 01/02/2020]
Iseminger, Gary, 2005, “The Aesthetic State of Mind”, in M. Kieran (ed.), Contemporary Debates in Aesthetics and the Philosophy of Art, Blackwell, Oxford.
Korsmeyer, Carolyn, 2012, “Ethical Gourmandism”, in D.M. Kaplan (ed.), The Philosophy of Food, University of California Press, Berkeley and Los Angeles, pp. 87–102.
Korsmeyer, Carolyn, 1999, Making Sense of Taste: Food and Philosophy, Cornell University Press, New York.
Levinson, Jerrold, 2016, Aesthetic Pursuits: Essays in the Philosophy of Art, Oxford University Press, Oxford.
Liao, Sam and Aaron Meskin, 2018, “Morality and Aesthetics of Food”, in A. Barnhill, M. Budolfson, and T. Doggett (eds.), Oxford Handbook of Food Ethics, Oxford University Press, Oxford, pp. 658–680.
Lopes, Dominic MacIver, 2019, “Feeling for Freedom: K.C. Bhattacharyya on Rasa”, in British Journal of Aesthetics, vol. 59, no. 4, October, pp. 465–477.
Matthen, Mohan, 2020, “Art Markets Emerging: An Approach to Evaluative Diversity in Art”, in Journal of Aesthetics and Art Criticism, vol. 78, no. 3, Summer, pp. 303–318.
Matthen, Mohan, 2018, “New Prospects for Aesthetic Hedonism”, in J. McMahon (ed.), Social Aesthetics and Moral Judgment: Pleasure, Reflection and Accountability, Routledge, London, pp. 13–33.
Matthen, Mohan, 2017, “The Pleasure of Art”, in Australasian Philosophical Review, vol. 1, pp. 6–28.
Matthen, Mohan, 2016, “Effort and Displeasure in People Who Are Hard of Hearing”, in Ear and Hearing, vol. 37, supp. 1, pp. 28S–34S.
Matthen, Mohan, 2015, “Play, Skill, and the Origins of Perceptual Art”, in British Journal of Aesthetics, vol. 55, no. 2, April, pp. 173–197.
Pollock, Sheldon, 2016, “Introduction: An Intellectual History of Rasa”, in Pollock (ed.), A Rasa Reader: Classical Indian Aesthetics, Columbia University Press, New York, pp. 1–46.
Sahni, Julie, 1980, Classic Indian Cooking, William Morrow, New York.
Smith, Barry C., 2015, “The Chemical Senses”, in M. Matthen (ed.), Oxford Handbook of the Philosophy of Perception, Oxford University Press, Oxford, pp. 314–352.
Smith, Barry C., 2014, “Wine”, in M. Kelly (ed.), Encyclopedia of Aesthetics, 2nd edition, Oxford University Press, New York.
Spence, Charles, Malika Auvray, and Barry Smith, 2014, “Confusing Tastes and Flavours”, in D. Stokes, S. Biggs, and M. and Matthen (eds.), Perception and Its Modalities, Oxford University Press, New York.
Strohl, Matthew, 2019, “On Culinary Authenticity”, in Journal of Aesthetics and Art Criticism, vol. 77, no. 2, Spring, pp. 157–167.
Todd, Cain, 2014, The Philosophy of Wine: A Case of Truth, Beauty, and Intoxication, Routledge, London.
Walton, K., 1970, “Categories of Art”, in The Philosophical Review, vol. 79, no. 3, pp. 334–367.
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