The art of eating

Even before the Spanish star chef Ferran Adrià, the avant-garde artist group of Italian Futurists proclaimed a revolution in culinary art, thus initiating a new artistic movement: Eat Art. Since then, the artistic engagement with the theme of food and the entire spectrum of the food chain has increased in various ways. This book addresses relevant positions within this art of eating, thereby opening up a contemporary philosophical theory of art as a current and multifaceted field of research. Furthermore, the design of a gastrosophical aesthetics serves the programmatic intention of revising central assumptions of traditional aesthetics by considering culinary taste judgment for the first time as a philosophical capacity for knowledge. Overall, an aesthetics of eating is created that encompasses essential ingredients of ethics and poetics.