Fronzi, Giacomo
De gustibus, or How Philosophy and Aesthetics can Reflect on Food [Articolo]
Università degli Studi di Milano, 2016-07-30

This paper recreates some of the most relevant theoretical moments of the development of philosophical analysis of issues about food, nutrition, gastronomy and cuisine, in particular: (1) cognitive approach proposed by Carolyn Korsmeyer; (2) the reflection of Jèssica Jaques, who has been focusing on two aspects: what she called “Gustatory Philosophy” and “Aesthetics of Gastronomy”; (3) the main theses proposed by Nicola Perullo, who has introduced in Italy the aesthetics of food intended as a philosophical discipline.

Diritti: Copyright (c) 2016 Itinera
In relazione con: https://riviste.unimi.it/index.php/itinera/article/view/7427/7269
Sorgente: Itinera; N. 11 (2016); 132-164
Sorgente: Itinera; No 11 (2016); 132-164
Sorgente: 2039-9251
application/pdf
2039-9251
oai:ojs.riviste.unimi.it:article/7427. | 10.13130/2039-9251/7427


Articoli digitali. | Lingua: Italiano. | Paese: | BID: EJ21002072
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