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Taste: A Philosophy of Food Hardcover – November 19, 2021
by Sarah E. Worth (Author)
5.0 5.0 out of 5 stars 2 ratings
A thoughtful consideration of taste as a sense and an idea and of how we might jointly develop both.
When we eat, we eat the world: taking something from outside and making it part of us. But what does it taste of? And can we develop our taste? In Taste, Sarah Worth argues that taste is a sense that needs educating, for the real pleasures of eating only come with an understanding of what one really likes. From taste as an abstract concept to real examples of food, she explores how we can learn about and develop our sense of taste through themes ranging from pleasure, authenticity, and food fraud, to visual images, recipes, and food writing.
Review
"One of the most unusual books and perhaps one of the most relevant to CHC that I have reviewed here. Exploring our relationship to food and taste from a philosophical perspective, author Worth interweaves the history of philosophical concepts and ethics with the history of food, industrialization and recipe development (to name just a few). . . . If you enjoy philosophy and food, you will love this book. If you don’t, you will probably still enjoy it, thanks to Worth’s eloquent writing style and her unique ability to keep you engaged with every word. A must-read." ― Digestible Bits and Bites
“This book takes you on a rich and unexpected journey through the sense of taste. Rather than focusing on taste as the sensation we feel in our mouth, this book is instead a generous, detailed account of our tastes and preferences as we understand them, flavored through the author's prose.” -- Carlo Petrini, author and founder of the International Slow Food Movement
“In this engaging book, Worth presents a set of reflections on food, cooking, and taste that will interest both philosophers and general readers. Her pleasant, clear style introduces philosophical theories and the history of cooking with equal ease, covering the nature of recipes, questions of authenticity and food preparation, taste pleasures, and the complexities of sense experience—all inviting rumination on the familiar saying, ‘We are what we eat.’” -- Carolyn Korsmeyer, professor of philosophy, University of Buffalo, author of "Making Sense of Taste" and "Savoring Disgust "
“Western philosophy has shown remarkably little interest in the ‘lower’ sense of taste, despite its importance in everyday life. Taste seeks to remedy that mistake: it examines present ‘moments’ in our relationships to food by contextualizing them within the history of philosophy. Taste invites us to recognize how profound and important are the matters of taste and tasting, in all their senses.” -- Lisa Heldke, professor of philosophy, Gustavus Adolphus College, coauthor of "Philosophers at Table: On Food and Being Human"
"If you enjoy philosophy and food, you will love this book. If you don't, you will probably still enjoy it, thanks to Worth's eloquent writing style and her unique ability to keep you engaged with every word. A must-read."― Culinary Historians of Canada
About the Author
Sarah E. Worth is professor of philosophy at Furman University in Greenville, South Carolina. She is the author of In Defense of Reading.
Product details
Publisher : Reaktion Books (November 19, 2021)
Language : English
Hardcover : 256 pages
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The book is divided into four parts, each of which focuses on a different aspect of the philosophy of taste. Part I, "Sensory Experience," explores the nature of taste perception and the ways in which taste is shaped by sensory experiences. Part II, "Culture and Identity," considers the role of taste in shaping cultural and national identities, and the ways in which cultural norms and values influence our taste preferences. Part III, "Social Justice," examines the ethical and political implications of taste, including issues of food justice and access to healthy and culturally appropriate food. Part IV, "Aesthetics," explores the relationship between taste and aesthetics, including the ways in which food can be considered a form of art.
Throughout the book, Sutton draws on examples from a wide range of culinary traditions, including European, Asian, and African cuisine. He also engages with the work of prominent philosophers and cultural theorists, such as Immanuel Kant, Pierre Bourdieu, and Michel Foucault.
One of the key themes of the book is the idea that taste is a complex and dynamic phenomenon that is shaped by a variety of factors, including sensory experiences, cultural norms, and social and political contexts. Sutton argues that our taste preferences are not simply a matter of personal preference, but are shaped by a range of social and cultural forces that can both limit and enrich our culinary experiences.
Another important aspect of the book is its emphasis on the ethical and political dimensions of taste. Sutton argues that taste is not just a matter of personal preference, but has important implications for issues of social justice and food security. He also explores the ways in which food can be used as a tool for cultural and political resistance.
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