Resumo

MATTHEN, Mohan. Can Food Be Art in Virtue of Its Savour Alone?. Crítica (Méx., D.F.) [online]. 2021, vol.53, n.157, pp.95-125.  Epub 31-Jan-2022. ISSN 0011-1503.  https://doi.org/10.22201/iifs.18704905e.2021.1247.

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.

Palavras-chave : philosophy of food; aesthetic properties; culinary aesthetics; taste; food as art.