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in The Aesthetics of Taste: Eating within the Realm of Art

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Dorota Koczanowicz

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Angemeldet über:

Dar Hadith al Hassania

Index

Abject, the

See also

disgust

Abramović, Marina

,

–

,

–

,

Communist Body/Fascist Body

–

The Kitchen: Homage to Saint Therese

–

,

Spirit Cooking with Essential Aphrodisiac Recipes

Action of the gesture

Adorno, Theodor W.

,

–

Adrià, Ferran

,

,

Aertsen, Pieter

La Cuisiniere

Aesthetics

appetite and

,

Baumgarten’s

,

Dewey’s

,

,

Kant’s

–

,

,

early modern French

of eating

of existence

of everydayness

of food

,

,

modern

pragmatist

–

,

relational

of surprise (Spoerri)

taste and

,

See also

somaesthetics

Aesthetic object/s

–

,

,

See also

artistic object/s

Aesthetic quality/ies

,

,

,

–

,

,

,

,

,

,

Agreeable, the (das Angenehme, kind of pleasure in Kant)

,

Alcohol

a symbol of humanity in Brillat-Savarin

treacherous in Kant

–

See also

wine

Animal/s

hierarchy of

humans and

,

,

–

,

,

–

,

,

Appetite

–

,

,

,

,

,

control of

,

desire and need

as form of expression

morals and reason

Architecture

,

,

–

Aristotle

,

,

,

,

,

Exhortation to Philosophy

Politics

Art

Adorno on

affinity with food

,

,

authenticity and

autonomy of

,

avant-garde

,

,

,

commenting on life

commodification of

cooking as

,

,

,

of cuisine

,

culinary

,

,

,

,

,

,

,

–

,

,

Dewey on

,

,

,

–

,

–

of dining

disinterestedness/distance of

,

,

,

,

of eating

,

,

,

–

of eating proper

engagement and

,

,

,

enhancing life

epistemic potential, of

experience and

,

,

,

,

–

,

–

,

,

,

,

everyday life and

,

,

,

,

–

,

,

feminist

fetishization of

,

fine art/s

,

–

,

–

,

,

of food appreciation

food as an axis of Spoerri’s

excluded from

–

,

included in

as lower-order

freedom and

,

functions of

,

,

gastronomy and

–

,

of good living

as interplay of action and reception

interpreting life

Kant on

life and

–

,

,

–

,

,

,

maintenance

–

museum

,

nature and

participatory

as poiesis

pragmatist perspective on

–

,

,

as processual

,

,

religion and

,

reintegrated with culture and life in Tiravanija

–

senses and

as transformative

–

,

,

,

See also

practices, artistic

Artistic object/s

,

See also

aesthetic object/s

Artwork/work of art

as artist’s activity

,

audience and

,

Dewey on

,

,

–

,

–

experience and/as

,

,

–

,

food/meal and/as

,

,

,

–

,

,

,

,

as object

Ashbery, John

Athenaeus

Augustine, Saint

Authenticity

,

,

,

–

,

,

as commodity

,

–

,

contradictions of

,

,

,

of existence

of experience

–

of food

,

,

–

as liberating force in art

as obsession

See also

experience, authentic

Awareness

somatic

taste awareness

See also

consciousness

Axel, Gabriel (director of Babette’s Feast)

Babette’s Feast

,

Bachelard, Gaston

Bakhtin, Mikhail

Balance

,

,

,

,

,

,

,

,

See also

equilibrium

;

harmony

Bangor brownie

Banquet/ing

ancient

,

beneficial and risky

Cicero’s praise of

–

having moral goal

Kant’s praise of

,

prehistoric

Spoerri’s artistic

,

See also

dinner/dining

;

feast/ing

Barbecuing

Barnes, Julian

,

,

,

The Pedant in the Kitchen

,

,

Baroque

–

,

–

,

Barthes, Roland

,

,

,

–

Batteux, Charles

Baudrillard, Jean

Bauman, Zygmunt

Baumgarten, Alexander Gottlieb

,

,

–

Beauty

aesthetic experience as living

detached/disinterested

,

,

of dining table

Hume on

–

Kant on

,

,

,

,

pleasure and

problematized in art

–

,

,

–

subjective

–

,

world-saving

Beauvoir, Simone de

Beeton, Isabella

,

Book of Household Management

Bendiner, Kenneth

Berkeley, George

,

Berleant, Arnold

,

,

,

Bernini, Giovanni Lorenzo

Binary oppositions

,

Birnbaum, Daniel

Blazy, Michel

Bodei, Remo

Bodiliness

,

,

See also

body

;

embodiment

;

corporeality

Body

,

art and

,

,

bearer of social norms

carnival and

contempt and exclusion of

,

cooking and

,

docile

knowledge and

,

–

memory

,

,

,

merging with the world

mind/spirit/soul and

,

,

–

,

,

–

,

,

pleasure and

–

,

,

,

posture

–

reservoir of speech

in somaesthetics

–

,

,

–

,

–

,

–

See also

bodiliness

;

corporeality

;

flesh, senses

;

soma

Boisvert, Raymond

,

Boltanski, Luc

–

,

The New Spirit of Capitalism

–

Bonds, social

,

,

,

,

–

,

,

See also

relations

Borowski, Ernest Ludwig

–

Boswell, James

,

Bottura, Massimo

,

Bourdieu, Pierre

Bourriaud, Nicolas

Relational Aesthetics

Brach-Czaina, Jolanta

,

,

,

Bread

in art

,

,

class divisions and

criterion of civilization

sacred food

,

Briffault, Eugène

,

Brillat-Savarin, Anthelme

,

,

,

–

,

–

,

–

The Physiology of Taste

,

Brukalska, Barbara

Brunsdon, Charlotte

Bryson, Bill

Butler, Judith

Byron, George

–

Camdeborde, Yves

Campi, Vincenzo

Kitchen, Christ in the House of Mary and Martha

Capitalism

,

–

,

,

Care

,

–

,

ethics of

of the self

,

as value

–

,

Carlyle, Alexander

Carnival

–

Cato the Elder

Cervantes, Miguel de

Don Quixote

–

Chaplin, Charlie

Modern Times

Chardin, Jean-Baptiste-Siméon

Girl Peeling Vegetables

Chiapello, Ève

–

Chicago, Judy

The Dinner Party

Child, Julia

,

–

,

,

The French Chef (tv show)

–

Mastering the Art of French Cooking

sole meuniѐre

Chores

,

,

,

,

–

,

contrasted with work

–

everydayness and

,

,

–

gratification and

women’s

,

–

,

–

Cicero

–

Civilization

cooking and

,

vs. nature

,

,

See also

culture

Class

,

,

,

–

,

,

,

Cleland, Elizabeth

A New and Easy Method of Cookery

Clifford, James

Coffee

,

Cognition

,

,

,

–

body excluded from

experience and

,

,

taste and

–

,

Common sense

See also

sensus communis

Community

,

,

,

,

,

,

,

,

–

,

,

–

democratic

,

founded on language/values

founded on shared experience

of women

–

Connerton, Paul

,

–

Connor, Steven

Consciousness

,

,

,

,

somatic

,

,

,

touristic

See also

awareness

Consumer

choices

separated from producer

society

,

Consumption

,

,

,

–

changes in

–

excessive

,

,

reason and

See also

eating

;

ingestion

Contemplation

,

,

,

,

,

–

,

Conversation

central to humanity

in the kitchen

,

making eating social/cultural

at the table

,

,

–

,

,

–

,

,

Convivium

Cookbook

,

,

,

,

The Alice B. Toklas Cookbook

Compendium ferculorum

Mastering the Art of French Cooking by Julia Child

A New and Easy Method of Cookery by Elizabeth Cleland

Cooking

as alchemy

,

amateur vs. professional

,

and/as art 3,

,

,

–

,

,

,

,

,

,

combining body and mind

–

connecting the public and the private

–

creative

,

culturally determined

,

distinctive to humans

,

education method in Dewey’s school

–

emotionally invested

,

formative of community/society

foundational of humanity

,

gendered

–

,

–

,

,

gift and talent in

harnessing nature

neglected in philosophy

peasant

pleasure and

,

–

,

as poiesis

–

resistance and

as science

in Spoerri’s art

,

Tiravanija on his choice of, as art

Cooking shows

,

,

–

Cornaro, Luigi

–

Corporeality

,

See also

bodiliness

;

body

;

embodiment

Cranach, Hans

Hercules at the Court of Omphale

Crawford, Ilse

Critique

of art

,

,

of capitalism

of culture

,

feminist

social

Cruz, Juana Inés de la

Cuisine

American

–

Calabrian

changeable

,

class and

conceptual

erudite

–

,

,

–

excluded from art

formative of body and soul

French

,

,

,

,

,

grandmother’s

,

fusion

Japanese

local

–

,

,

national/vernacular

,

official

Polish

,

of the poor/of the rich

–

,

popular

–

,

,

private

regional

spiritual (Abramović)

vehicle for political meanings

; See also

food

;

eating

Culture

,

,

,

,

,

,

–

,

,

,

–

,

,

–

,

averse to the body

critique of

determining eating and cooking

,

,

,

,

–

,

hierarchies, norms and values and

,

,

,

,

,

male-dominated

,

nature and

,

,

,

obsessed with the body

polyphony of, foregrounded in Tiravanija’s art

produced and symbolized by cooking

,

,

,

rhizomatic

Curry

–

Decay/decomposition/putrefaction

,

,

–

Deleuze, Gilles

,

Delight

,

,

,

,

aesthetic

–

in the beautiful (Kant)

in the good (Kant)

of the table

,

See also

enjoyment

;

pleasure

Democritus

Descartes

Deschamps, Fanny

Desire

,

,

,

,

,

Dewey, John

–

,

,

,

,

–

,

–

,

,

–

,

,

,

on action

on aesthetic experience

,

–

,

,

–

,

–

on art

,

,

,

–

,

–

Art as Experience

–

,

,

,

–

,

–

,

–

on artist

–

on artwork-audience relationship

–

on emotion

on experience

,

–

somatic naturalism

–

Dewey School, the

–

,

Dialogue

,

,

,

–

Diet

–

,

,

,

,

balance and

–

care of the self

etymology of

health and

–

,

,

,

–

,

,

,

–

,

,

as metaphor

reason and

–

theory of humors and

–

as way of life

Dietary regime

Byron’s

Cornaro’s

Satie’s

Dietetics

Digestion

,

,

,

,

Dining

–

,

,

–

,

,

,

–

See also

banquet/ing

;

eating

;

feast/ing

Dinner

Brillat-Savarin’s recommendations on

–

,

celebrating Spoerri

of Italian home-chefs

–

Kant’s

–

,

–

Kant’s recommendations on

palindromic (Spoerri)

as performance

See also

banquet/ing

;

feast/ing

Disgust

–

,

See also

abject

Dostoevsky, Fyodor

Dou, Gerard

Woman Peeling Carrot

Douglas, Mary

Drachenfutter (Dragon’s Food)

Du Bos, Jean-Baptiste

Duchamp, Marcel

,

,

Dumanowski, Jarosław

Dürer, Albrecht

Melencolia

Dyson, Sue

Eat Art

,

,

–

Eat Art Gallery

–

Eating

and/as art

,

–

,

,

,

,

aestheticization of

alone/solitary

–

,

,

biological/essential to life

,

,

,

conversation and

,

,

death and

differentiating factor

,

,

,

identity and

integral action

link to reality

opposed to art

in philosophy

,

–

pleasure and

–

,

,

,

,

as praxis

relational

,

,

social and cultural

,

,

,

–

,

–

,

–

,

,

,

,

in Spoerri

–

in Tiravanija

,

,

,

,

unity and

,

,

utilitarian/natural function and beyond

–

,

,

in Vogelzang

–

See also

art of eating

;

banqueting

;

consumption

;

feasting

;

ingestion

;

sharing food

Eating design

Education

,

Dewey’s theory of

,

,

–

cooking/food and

–

,

Edwards, Anna Camp

–

Eipeldauer, Heike

Elias, Norbert

Eliasson, Olafur

Elliot, Gilbert

Emancipation

,

–

,

,

Embodiment

–

,

,

,

,

See also

bodiliness

;

body

;

corporeality

Emotion/s

cooking and

eating and

,

,

,

,

–

experience and

,

food and

,

,

,

guiding artists

inferior to reason

kitchen and

of the mind

senses and

See also

feelings

Engagement

,

,

,

,

,

See also

participation

Enjoyment

,

,

–

,

,

,

See also

delight

;

pleasure

Enlightenment

–

,

,

,

–

,

–

,

,

Equilibrium

–

See also

balance

;

harmony

Ephron, Nora

Julie & Julia

Epicurus

Epistemology

Erasmus of Rotterdam

Ethics

,

,

,

,

–

,

Eucharist

,

Everyday, the/Everydayness

,

,

,

,

,

aestheticization of

,

and/in art

,

,

–

,

–

,

,

–

,

,

–

brought into question

imperceptibility of

,

kitchen and

,

,

woman and

See also

everyday life

Evolution

–

,

Evolutionary anthropology

,

Experience

Adorno on

–

aesthetic

–

,

,

–

,

,

,

,

,

,

,

–

,

–

,

,

,

,

–

,

,

an experience

,

,

–

,

,

,

art and

,

,

–

,

–

,

,

,

,

–

authentic

–

,

,

,

commodification of

conceptualization and

culinary

,

,

,

,

,

,

,

,

,

–

,

,

,

Dewey on

–

,

,

–

,

–

,

,

,

emotion and

,

enhancement of as goal in somaesthetics

,

,

,

,

everyday

,

,

foundation of community

,

gustatory

,

,

Hume on

–

incomplete

–

integral

,

,

nature and

,

sensuous

sensory

,

,

–

Shusterman on

,

–

in Tiravanija

,

–

in Vogelzang

,

Feast/ting

–

,

–

,

,

,

,

essential to humanity

,

praised in antiquity

prehistoric

risky

,

See also

banqueting

;

dining

Feeling/s

aesthetics and

art and

,

experience and

,

,

food and

–

mind and

–

senses and

,

taste and

,

universally communicable

See also

emotion/s

Feijóo, Mateo

,

Feinstein, Daniel Isaac

Feminism

–

,

,

–

,

,

,

,

Ferguson, Parkhurst Priscilla

Fermentation

Fernández-Armesto, Felipe

Fernández-Galiano, Luis

Ferrières, Madeleine

Flavor/s

,

,

,

–

,

,

,

,

,

–

,

,

–

appreciation/perception of

,

,

–

,

of childhood

cooking and

,

,

,

,

harmony of

,

,

Flesh

,

,

,

,

,

See also

body

;

soma

Food

aesthetic dimension of

–

,

,

,

–

,

affecting body and mind

,

affinity with art

–

,

,

,

,

–

,

authenticity of, problematic

–

in art

,

,

,

–

,

–

,

–

,

,

–

,

,

,

–

,

–

binding community

biological and social

as code

,

as communication/language

,

,

culturally embedded

,

as differentiating mechanism

,

–

in education

,

–

as enemy

fast vs. slow

hierarchies in

,

,

–

Hume’s interest in

Kant’s appreciation of

,

,

as lower-order art

medium of emotions

,

,

as metaphor

molecular

multiple functions of

–

,

–

and/in philosophy

,

,

–

,

processed

,

,

representational role of

,

senses and

–

,

transience and

,

,

; See also

banquet/ing

;

cuisine

;

dining

;

eating

;

feast/ing

;

food tourism

;

sharing of food

Food design

Food studies

,

,

,

Food voice

Formis, Barbara

,

Foucault, Michel

,

,

Foxcroft, Louise

French Revolution

Fyt, Jan

Gadamer, Hans-Georg

Galen

–

Gardner, Belinda Grace

Gasché, Rodolphe

,

,

,

,

Gastronomical mother

Gastronomy

,

,

,

–

,

–

art and

,

in Dewey’s aesthetics

neurogastronomy

–

as science in Brillat-Savarin

Gastrosophy

,

Gender

,

,

,

–

,

cooking and

,

–

,

gender roles

,

Gerard, Alexander

Giard, Luce

,

,

–

,

,

,

–

,

Gilbert, Elizabeth

Gilligan, Carol

Gluttony

,

,

,

,

Goldfarb, Jeffrey C.

–

Gombrich, Ernst Hans

Gourmand

Brillat-Savarin on

,

–

Hume as

Kant as

–

as researcher

See also

gourmet

Gourmandism

–

,

–

connoissance and

Gourmet

,

,

,

,

See also

gourmand

Gracián, Baltasar

Grimod de La Reynière, Alexandre Balthazar Laurent

Grosman, Leore

Guattari, Felix

Guerrand, Roger-Henri

Gulyga, Arsenij

Habit/s

,

–

,

,

–

American eating

art challenging

,

bodily

,

cooking and

eating

,

–

social memory and

Harmony/ies

,

,

,

,

,

,

–

,

,

–

,

,

See also

balance

;

equilibrium

Hasse, Johann Gottfried

Hatch, John G

,

Hatoum, Mona

Hauck-Lawson, Annie

Health/healthy living

–

,

,

–

,

diet/nutrition and

,

,

,

,

,

,

–

,

Enlightenment concept of

–

,

gourmandism and

in theory of humors

Hearing

,

,

,

,

–

,

,

Heda, Willem Claesz

Hegel, Georg Wilhelm Friedrich

,

,

,

Heldke, Lisa

,

,

,

,

–

,

Helvétius, Claude Adrien

Henderson, Susan

Herder, Johann Gottfried

Hersch, Jeanne

Higman, Barry

Hippel, Theodore Gottlieb von

,

,

Hippocrates

Hirst, Damien

Home, Henry

,

Homer

Hospitality

,

,

,

,

Hume, David

–

,

–

,

–

on art

on beauty

,

as cook

–

on culinary issues

on induction

“Of the Standard of Taste,”

Humors, theory of

–

Hunger

,

–

,

–

,

,

,

Hutcheson, Francis

,

Identity

,

,

,

Abramovic’s in her macarons

culinary codes and

eating habits and

national, forged and expressed through food

Tiravanija’s quest for, in art

Imagination

,

,

–

,

,

,

Industrialization

,

,

,

Ingestion

,

,

,

,

,

,

–

,

See also

consumption

;

eating

Innovation

–

,

,

,

,

Jabłońska, Elżbieta

,

,

,

–

,

,

,

–

,

Accidental Pleasure

Drainers

Kitchen: The Impossible Collection

–

Laundry

–

Supermother

Jachmann, Reinhold Bernhard

,

,

James, William

,

Jay, Martin

,

–

,

,

Joas, Hans

–

Jouffroy, Alain

Judgment

aesthetic

,

,

–

,

,

,

–

,

of taste

,

,

–

,

,

,

,

Kaczmarek, Stefan

,

Kalf, Willem

Kant, Immanuel

–

,

,

–

,

,

,

,

,

,

,

–

aesthetics

–

Anthropology from a Pragmatic Point of View

,

on banqueting

–

Critique of Judgment

,

,

,

dining habits

–

,

–

hospitality

on nutrition

on pleasure

–

,

,

,

on taste

–

,

,

–

view of women

Kaufmann, Sabine

Kellein, Thomas

,

Kessler, Harry, the Count of Weimar

Khor, Shing Yin

–

Just Eat It

Kitchen

alchemy

battlefield

,

bulwark

central

,

,

,

,

–

,

childhood and

,

,

–

classroom

conversation and

,

dirty

–

dual character of

,

,

,

,

,

,

esteemed in the Low Countries

everydayness and

,

,

,

,

,

,

experimentation and

Frankfurt Kitchen

,

–

as metaphor

,

,

modern

,

,

monotony of

opposite to art

–

oppressive

,

–

in painting

–

as “place”

politics and

–

removed

,

,

–

satisfaction and

,

security and

–

,

,

,

site of art

–

,

–

,

small paradise

–

transgressive

woman and

,

,

,

,

,

–

,

,

,

,

See also

chores

;

cooking

;

kitchen work

Kitchen work

as ascribed to women

emanation of a lifestyle

–

esteemed in the Low Countries

pejoratively appraised

technologically facilitated

See also

chores

;

cooking

Klein, Yves

Klink, Vincent

,

,

,

Knowledge

,

,

,

,

,

,

,

–

body and

,

–

cooking and

,

,

,

,

in pragmatist philosophy

senses and

–

taste and

,

,

,

,

Knowles, Alice

,

Identical Lunch

König, Johann Ulrich von

Kopacki, Arthur (Addie)

Korsmeyer, Carolyn

,

,

,

–

,

,

–

,

,

,

on aesthetic value of food

–

on gender discourse

on Hume

Making Sense of Taste

on senses

–

Kowalska, Bożena

Kozyra, Katarzyna

Kraus, Christian Jacob

,

Kristeva, Julia

–

,

Królikiewicz, Anna

,

,

–

,

–

,

,

,

Stół [Table]

–

,

,

Kubelka, Peter

Kuehn, Glenn

,

Kuehn, Manfred

Lacy, Suzanne

Learn Where the Meat Comes from

Ladder of being

Laureault de Foncemagne, Étienne

Laderman Ukeles, Mierle

,

–

,

,

care exhibition

development and maintenance

–

Manifesto for Maintenance Art

–

,

Language

–

of care

community and

cooking and food as

,

,

,

culture and

unable to communicate sensory experience

women’s

,

–

Leftovers (of food)

–

,

,

,

,

,

–

,

Lent

–

Leonardo da Vinci

Vitruvian Man

Lessing, Doris

Léssius, Leonard

Leszczyński, Stanisław

Lévêque, Jean Jacques

Lévesque, de Pouilly, Jean-Louis

Lévi-Strauss, Claude

,

,

Lichtenstein, Roy

Life

art and

–

,

,

–

,

,

,

dialectic of death and

–

,

–

everyday

,

,

,

,

–

,

,

,

,

,

as interaction with the environment in pragmatism

mental

philosophical

psychic

–

rhythms of

,

,

–

,

,

social

,

,

,

,

–

source of art

source of philosophy

,

Tiravanija reincorporating art into

–

Lindner, Richard

Lippard, Lucy

Locke, John

–

An Essay Concerning Human Understanding

pineapple example

–

Loyola, Ignatius

Lucretius

De Rerum Natura

Luginbühl, Bernhard

MacCannell, Dean

Mackenzie, Henry

MacLean, Charles

Magritte, René

The Portrait

Maintenance

–

vs. development

Malaguzzi, Silvia

Malinowski, Bronisław

Mandelstam, Osip

Mann, Thomas

The Magic Mountain

Marin, François

Marinetti, Tommaso Filippo

Martha and Mary (biblical)

Martinez, Virgilio

Marx, Karl

,

,

Matisse, Henri

Mayhew, Katherine Camp

–

Mazet-Delpeuch, Danièle

,

,

,

,

McLean, Alice

McShane, Roger

Mealtimes

class differences and

–

cultural differences and

fixed, as society-forming

Melville, Peter

Memory/ies

,

,

–

,

,

,

,

,

affecting taste

body/somatic

–

,

cooking and

,

,

eating/food and

,

,

,

,

,

–

embodied

,

kitchen and

muscle

,

procedural/performative

,

of social role

–

Menand, Louis

,

Mennell, Stephen

Meyer, Erna

,

Middle Ages, the

–

,

,

Michelin Guide

Migrant/s

,

,

,

–

,

Mind

aesthetic pleasure and

,

,

affected by food

,

converging with matter in digestion

gendered masculine

language and

mind-body balance

opposed to body

,

,

–

,

–

,

,

perception of beauty and

,

,

privileged by philosophy

–

senses and

taste and

united with body in cooking

–

See also

soul

;

spirit

Mitterrand, François

,

,

Modelski, Łukasz

,

Moderation

,

–

,

,

Modernism

,

Modernity

,

,

,

Montanari, Massimo

,

,

,

on clash of boiling and roasting

on cooking as productive of culture

on gendering of cooking techniques

–

Morality

–

,

,

–

,

–

,

,

–

Mosaic

Movement in Defence of the Right to Pleasure

Munro, Natalie D.

Nature

art and

bonding with

as change/movement

,

civilization and

,

culture and

,

–

,

,

–

,

dissociation from, through cooking

domestication of

experience and

,

harnessing of, by cooking

liberation from the determinism of

,

popular cuisine and

subordination of

Neundörfer, Ludwig

Nietzsche, Friedrich

–

Nostalgia

–

,

Nourishment

,

,

–

,

,

,

Nouvelle cuisine

,

Nozick, Robert

,

Nutrition

aesthetic dimension of

ancient Greek notion of

Enlightenment notion of

,

healthy living and

,

,

reason and

religiously conceived

as social issue

,

–

See also

value/s, nutritional

Obesity

,

,

Oggero, Benedetta

Onfray, Michel

Other, the

,

,

,

Otherness

,

,

Pad thai

Painting/s

chores recast as, by Ukeles

of cooking women

–

in Królikiewicz

still-life

,

–

,

,

Pallasmaa, Juhani

,

Panofsky, Erwin

Participation

,

,

,

,

Périgord

,

,

Persephone (myth of)

Perullo, Nicola

,

Petrini, Carlo

,

,

,

,

Perception

action and

,

aesthetic

art and

of beauty

body and

,

,

,

Dewey’s definition of

experience and

–

,

of taste

–

Performance (art form)

,

–

,

–

,

,

,

,

,

,

,

–

,

,

,

,

–

,

,

dinner as

Permanence vs. transience

,

,

,

Pheiditia

Phelan, Peggy

Philosophy

ancient

,

,

,

as art of living

,

atomism

binary oppositions in

critical

empiricism

–

Enlightenment

–

,

,

feminist

idealism

Hume’s

,

Kant’s

,

,

of the kitchen

as life practice

,

,

,

melioristic

,

new materialism

Nietzsche’s, of life

rationalism

rooted in experience/life

,

,

Shusterman’s

–

Stoic

Western

,

,

,

See also

aesthetics

;

pragmatism

; som

aesthetics

;

individual philosophers

Picasso, Pablo

–

Plato

,

Pleasure/s

,

,

,

,

,

–

,

,

,

,

,

,

–

aesthetic

,

–

,

,

,

beauty as

,

body and

,

–

,

,

,

,

carnal

cooking and

,

–

,

corporeal vs. intellectual

eating and

,

,

–

,

–

,

,

–

,

,

,

gustatory

,

,

haptic

health and

hunger and

Kant on

–

,

,

,

moderation and

,

,

philosophical

proprioceptive

sensory mixed with warning in still-lifes

of the table

,

–

,

,

–

,

,

tactile

,

visual

See also

delight

;

enjoyment

Pollock, Jackson

Poncelet, Polycarp

Poświatowska, Halina

Practice

aesthetic perception and

,

cooking and

,

,

,

life

,

,

–

,

,

taste and

theory and

,

,

–

,

,

Practices

artistic

,

–

,

,

,

,

,

,

,

,

,

bodily

,

,

,

creative

culinary

–

,

–

,

–

,

,

,

,

,

dietary

,

nutritional

,

,

Pragmatism

–

,

–

,

,

,

–

,

,

,

,

,

See also

somaesthetics

;

John Dewey

;

William James

;

Richard Shusterman

Private/public division

bridging of

–

,

questioning of

restaurants and

,

Projetti, Claudia

Proprioception

,

–

Proust, Marcel

Pryba, Russell

,

Raw, the (vs. the cooked)

,

,

Reason

–

,

,

,

–

,

Relations, social

,

–

,

See also

bonds

Religion

,

,

,

,

,

,

,

Restany, Pierre

Restaurant

,

,

,

,

–

,

–

,

Hegel disappointed with French

home

–

Kant’s experience of

molecular food

private/public division and

,

Tiravanija working in

,

Central

,

Le Comptoir

–

El Bulli

,

,

,

La Tour d’Argent

Osteria Francescana

Proef

Riss

Spoerri’s

,

–

Wielandhöhe

,

,

,

Revel, Jean-François

,

,

erudite and popular cuisine

–

Revolt (Kristeva’s notion of)

–

,

Rorty, Richard

Rosler, Martha

,

–

,

,

,

,

Semiotics of the Kitchen

,

–

,

,

Roth, Dieter

Rothko, Mark

Rousseau, Jean-Jacques

Russell, Bertrand

Rybczyński. Witold

Saito, Yuriko

,

Sartre, Jean-Paul

–

,

loathing of seafood

Satie, Eric

–

Satiety

,

,

,

,

Schütte, Jan (dir. of Drachenfutter)

Schütte-Lihotzky, Margarete

,

,

–

,

Frankfurt Kitchen

,

–

Schwarz, Arturo

Seeing

,

,

See also

sight

Self-fashioning

,

,

,

Self-knowledge

Sensation/s

,

,

–

,

–

,

,

,

,

,

–

,

–

,

–

,

–

,

–

,

,

,

,

–

,

Sense impression

,

Senses

bodily

,

,

,

,

,

channels of contact with the world

,

,

conditions of effectiveness of

–

,

,

contact senses

culturally entangled

–

distance senses

,

,

distrust/fear of

,

,

hierarchy of

,

–

,

intellectual senses

,

knowledge and

–

lower senses

in philosophy

–

,

–

pleasure and

,

of pleasure

See also

hearing

;

proprioception

;

seeing

;

smell

;

taste

;

touch

Sensorium

,

,

Sensory apparatus

,

,

ear/s

,

eye/s

,

,

,

,

,

,

fingers

,

,

,

lips

,

,

mouth

,

,

,

–

,

nose

,

,

,

palate

,

,

,

,

–

,

–

,

,

teeth

,

tongue

,

,

,

,

,

–

,

,

,

–

Sensual predestination

Sensus communis

,

,

Sequencing of courses

cultural differences and

Kant’s and Savarin’s recommendations on

Serres, Michel

,

,

,

–

Shaftesbury, Anthony Ashley Cooper

Sharing of food

as aesthetic

,

,

community-building

,

–

dialectics of

educational

emotionally charged

productive of humanity

sociability of

in Tiravanija’s art

–

,

universal

in Vogelzang’s art

–

See also

eating, dining

;

feasting, banqueting

Shepherd, Gordon

–

Shusterman, Richard

–

,

,

,

,

,

–

,

,

,

–

,

–

art of eating

–

See also

somaesthetics

Sight

,

–

,

,

,

,

,

See also

seeing

Simmel, Georg

,

Skin

Slow food movement

,

,

Smell

,

–

,

,

,

–

,

,

,

Smells

–

,

,

,

Snare/trap picture/s (Spoerri)

,

–

,

–

See also

tableau/x pièges

Snyders, Frans

,

Cook with Food

Kitchen Still Life

Sobell, Nina

Sociability

,

of eating

,

of taste

,

,

Solimano, Sandra

Soma

–

,

See also

body

;

flesh

Somaesthetics

–

,

–

,

,

–

,

–

Somatic naturalism

–

Soul

,

,

,

,

See also

mind

;

spirit

Spary, Emma S.

–

,

,

Eating the Enlightenment: Food and Sciences in Paris

Spirit

,

,

See also

mind

;

soul

Spoerri, Daniel

,

,

–

,

723 Kitchen Utensils

Cucina Astro Gastro –12 Stelle (Astro Gastro Cuisine – 12 Stars)

Hommage à Karl Marx (Homage to Karl Marx)

Küche der Armen der Welt (The Cuisine of the Poor of the World)

Menu travesti

restaurants

,

–

tableau/x pièges

,

–

L’Ultima Cena (The Last Supper)

Stein, Gertrude

,

,

Stomach

,

,

,

Subject

,

,

,

,

,

Subjective necessity

Subjectivity

in aesthetics

of beauty

of cognition

imperative of moving beyond

of senses

,

,

of taste

,

–

,

,

–

,

,

Sulima, Roch

,

,

Supper

Christmas Eve, in Poland

,

,

Last

Symposion

,

Szymborska, Wisława

Tableau/x pièges

,

–

See also

snare/trap picture

Table manners

,

,

Tableware

,

,

,

–

,

Taste

aesthetic

,

,

,

,

,

,

–

aestheticization of

amenable to education

–

associated with cultivation and knowledge in 18th-century France

authentic, as fraught with contradictions

,

Brillat-Savarin on

–

contingent

as cognitive activity

as cognitively deficient

–

cultivated

–

emancipation of

excluded from art, knowledge and morality

,

,

as exercise of the mind

Gasché on similarity of aesthetic and gustatory

gastronomical

gustatory

Hume likening aesthetic to physiological

–

,

inferior in the traditional hierarchy of the senses

,

–

Kant contrasting aesthetic and physiological

,

,

,

lack of the universal principle of

,

as metaphor

,

,

as model for thought in Kant

as moral faculty

mutability of

non-discursiveness of

palatal

,

in philosophy

,

,

physiological

,

,

,

,

,

,

–

privacy of

,

,

,

pure, in wine-tasting

reflective

science and

sensory

,

as sensus communis

shaped by a variety of factors

–

,

as sin

sociality of

,

,

as source of pleasure

spiritual

subjectivity of

,

–

,

,

–

,

,

threatened by excess

trainable

,

,

,

unequally distributed

–

See also

judgment of taste

Taste buds

,

,

Tatarkiewicz, Władysław

Taylor, Charles

Taylor, Frederick Winslow

Taylor-Wood, Sam

Technology

,

,

,

Telfer, Elizabeth

,

Teresa of Àvila, Saint

–

Thomkins, André

Tinguely, Jean

Tiravanija, Rirkrit

,

,

–

,

,

–

,

–

,

Untitled 1990 (Pad Thai)

Untitled 1992 (Free)

Untitled 1993 (Flädlesuppe)

Toklas, Alice B.

,

,

The Alice B. Toklas Cookbook

Touch

–

,

,

,

,

,

,

Tourism

,

,

culinary

,

–

Tourist/s

–

,

–

,

Toussaint-Samat, Maguelonne

Twain, Mark

–

Uchowicz, Katarzyna

Ulay (Frank Uwe Laysiepen)

–

Understanding

democracy and

faculty of

,

,

food as platform for

,

,

,

Utensils

,

,

,

,

in art

,

–

,

,

,

,

cultural symbolism of

Value/s

,

,

,

,

,

,

,

,

,

,

,

,

–

,

,

–

aesthetic value

,

,

,

,

–

,

and/of art

,

–

,

artistic

conveyed by food

different for genders

nutritional

,

,

,

social

,

Value-judgment

,

,

Velàzquez, Diego

Christ in the Home of Martha and Mary

Vogelzang, Marije

,

–

,

Black Confetti

Colour Food

eating design

Taste of Beirut: Khobz w Meleh on the Green Line

Voltaire

Walczewska, Sławomira

Warhol, Andy

Dinner at Daley’s

Washing up

,

,

Waters, Alice

Wellbeing

,

,

,

Wertz, Spencer K.

Whitehouse, Peter G.

,

Wieczorkiewicz, Anna

Wilkoszewska, Krystyna

,

–

Wine

Brillat-Savarin on

–

,

–

Hume and

–

Kant and

–

,

,

as mediumistic substance

as sacramental

as symbol of civilization

tasting

,

Wittgenstein, Ludwig

,

Woolf, Virginia

–

Wrangham, Richard

,

,

Zachs, William

Żelazny, Mirosław

,

Zitierungsangaben

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The Aesthetics of Taste: Eating within the Realm of Art

Reihe: Value Inquiry Book Series, Band: 382 und Central European Value Studies, Band: 382

Cover The Aesthetics of Taste: Eating within the Realm of Art

ISBN:: 9789004534933

Verleger:: Brill

Print-Publikationsdatum:: 16 Feb 2023

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