Making Sense of Taste

By Carolyn Korsmeyer

Subjects: Aesthetics, Food, Food, psychological aspects, Senses and sensation, Food texture, Sensory evaluation, Philosophy

Description: "Taste, perhaps the most intimate of the five senses, has traditionally been considered beneath the concern of philosophy, too bound to the body, too personal and idiosyncratic. Yet, in addition to providing physical pleasure, eating and drinking bear symbolic and aesthetic value in human experience, and they continually inspire writers and artists. Carolyn Korsmeyer explains how taste came to occupy so low a place in the hierarchy of senses and why it is deserving of greater philosophical respect and attention."--BOOK JACKET.