Making Sense of Taste

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.
 
 This book was honored with the International Prize from the Italian Society for Aesthetics in 2014. Its Italian translation, Il senso del gusto: Cibo e filosofia (Ed. N. Parullo, trans. S. Marino)  appeared in 2015.  Other translations: Chinese (2000), Spanish (2002), Korean (2020).

Ian Werkheimer's Thought about Food podcast series, PodBean

Fabian Corver, Dare To Know podcast series, SpotifyiTunes

Life Examined: Interview on KCRW radio