Culinary art as art. The artist, the work, the sense of taste
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TexteLangue : français Détails de publication : 2024.
Ressources en ligne : Abrégé : In this article, we offer a philosophical reflection on cooking as an art form, exploring the legitimacy of describing chefs as artists and their creations as genuine works of art. The investigation draws on the similarities between the culinary practice and the traditional arts, while at the same time attempting to preserve what makes the culinary arts unique, such as the ephemeral nature of dishes and the central role of taste in the tasting experience. Through comparisons with other art forms, and drawing on Brillat-Savarin’s pioneering reflections, we show that cooking has its own sensory characteristics, paving the way for a renewed understanding of the role of taste in the culinary arts.
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In this article, we offer a philosophical reflection on cooking as an art form, exploring the legitimacy of describing chefs as artists and their creations as genuine works of art. The investigation draws on the similarities between the culinary practice and the traditional arts, while at the same time attempting to preserve what makes the culinary arts unique, such as the ephemeral nature of dishes and the central role of taste in the tasting experience. Through comparisons with other art forms, and drawing on Brillat-Savarin’s pioneering reflections, we show that cooking has its own sensory characteristics, paving the way for a renewed understanding of the role of taste in the culinary arts.
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