For an Applied Philosophy of Gastronomy


Applied philosophy considers as a single generative matrix the discursive praxis and its validation in a real object. It resignifies traditional metaphysics by blending it almost inextricably with a real praxis. It combines with and draws from artistic, ethical, educational, psychological, religious, ethnic, political, legal, economic, sociological, activists, linguistic, ecological or scientific practices. Now is the turn of gastronomy: in recent times, this field stopped being a mere practice to become a discursive generator of new ways of thinking. In the wake of Jean Antelme Brillat-Savarin and Filippo Tomasso Marinetti, contemporary cuisine is beginning its theoretical journey and, because of its strong bond with reality, this journey falls within the scope of applied philosophy.

Parole chiave

Gustatory Aesthetics, Foiod and Philosophy, Cooking as Art, Philosophy of Art

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