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.
In Making Sense of Taste, 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.
Korsmeyer begins with the Greek thinkers who classified taste as an
inferior, bodily sense; she then traces the parallels between
notions of aesthetic and gustatory taste that were explored in the
formation of modern aesthetic theories. She presents scientific
views of how taste actually works and identifies multiple
components of taste experiences.
Turning to taste's objects food and drink she looks at the
different meanings they convey in art and literature as well as in
ordinary human life and proposes an approach to the aesthetic value
of taste that recognizes the representational and expressive roles
of food. Korsmeyer's consideration of art encompasses works that
employ food in contexts sacred and profane, that seek to whet the
appetite and to keep it at bay; her selection of literary vignettes
ranges from narratives of macabre devouring to stories of
communities forged by shared eating."
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