The Aesthetics of Food sets out the continuing philosophical debate about the aesthetic nature of food. The debate begins with Plato's claim that only objects of sight and hearing could be beautiful; consequently, food as something we smell and taste could not be beautiful. Plato's sceptical position has been both supported and opposed in one form or another throughout the ages. This book demonstrates how the current debate has evolved and critically assesses that debate, showing how it has been influenced by the changing nature of critical theory and changes in art historical paradigms (Expressionism, Modernism, and Post-modernism), as well as by recent advances in neuroscience. It also traces changes in our understanding of the sensory experience of food and drink, from viewing taste as a simple single sense to current views on its complex multi-sensory nature. Particular attention is paid to recent philosophical discussion about wine: whether an interest in a wine reflects only a subjective or personal preference or whether one can make objective judgments about the quality and merit of a wine. Finally, the book explores how the debate has been informed by changes in the cooking, presenting, and consuming of food, for example by the appearance of the restaurant in the early nineteenth century as well as the rise of celebrity chefs.

The Philosophical Contexts of Sartre's The Wall and Other Stories: Stories of Bad Faith presents a philosophical analysis of all five stories in Sartre's short-story collection. Kevin W. Sweeney argues that each of the five stories has its own philosophical idea or problem that serves as the context for the narrative. Sartre constructs each story as a reply to the philosophical issue in the context and as support for his position on that issue. In the opening story, "The Wall," Sartre uses the Constant-Kant debate to support his view that the story's protagonist is responsible for his ally's death. "The Room" presents in narrative form Sartre's criticism that the Freudian Censor is acting in bad faith. In "Erostratus," Sartre opposes Descartes's claim in his "hats and coats" example that we recognize the humanity of others by using our reason. In "Intimacy," Sartre again opposes a Cartesian position, this time the view that our feelings reveal our emotions. Sartre counters that Cartesian view by showing that the two women in the story act in bad faith because they do not distinguish their feelings from their emotions. The last story, "The Childhood of a Leader," shows how the protagonist acts in bad faith in trying to resolve the question of who he is by appealing to the view that one's roots in nature can provide one with a substantial identity. The stories are unified by showing the characters in all five narratives engaged in different acts of bad faith. The Philosophical Contexts of Sartre's The Wall and Other Stories is written for scholars interested in Jean-Paul Sartre's early literary and philosophical work, as well as for students interested in Sartre and twentieth-century French literature.

The Aesthetics of Food sets out the continuing philosophical debate about the aesthetic nature of food. The debate begins with Plato's claim that only objects of sight and hearing could be beautiful; consequently, food as something we smell and taste could not be beautiful. Plato's sceptical position has been both supported and opposed in one form or another throughout the ages. This book demonstrates how the current debate has evolved and critically assesses that debate, showing how it has been influenced by the changing nature of critical theory and changes in art historical paradigms (Expressionism, Modernism, and Post-modernism), as well as by recent advances in neuroscience. It also traces changes in our understanding of the sensory experience of food and drink, from viewing taste as a simple single sense to current views on its complex multi-sensory nature. Particular attention is paid to recent philosophical discussion about wine: whether an interest in a wine reflects only a subjective or personal preference or whether one can make objective judgments about the quality and merit of a wine. Finally, the book explores how the debate has been informed by changes in the cooking, presenting, and consuming of food, for example by the appearance of the restaurant in the early nineteenth century as well as the rise of celebrity chefs.

With his trademark porkpie hat, floppy shoes, and deadpan facial expression, Buster Keaton (1895-1966) is one of the most iconic stars of Hollywood's silent and early sound eras. His elaborate sets, careful camerawork, and risky pratfalls have been mimicked by film comedians for generations. His short films, including "One Week" and "Cops," and his feature-length comedies, such as "Sherlock Jr.," "Go West," and "The General," routinely appear on critics' lists of the greatest films of all time.

"Buster Keaton: Interviews" collects interviews from the beginning of his career in the 1920s to the year before his death. The pieces here provide a critical perspective on his acting and cinematic techniques. Although the collection begins in the 1920s, at the height of Keaton's career, they also give insight on his work in Hollywood and television throughout the 1950s and 1960s. Including pieces by Studs Terkel and Rex Reed, as well as a French interview that has never before appeared in English, the book is a valuable resource on one of cinema's early geniuses.

Kevin W. Sweeney is associate professor of philosophy at the University of Tampa.