Can Food Be Art in Virtue of Its Savour Alone?

Abstract

Food has savour: a collection of properties (including appearance, aroma, mouth-feel) connected with the pleasure (or displeasure) of eating. This paper argues that savour is aesthetically evaluable —it is not merely “agreeable”. Further, like paradigm examples of art, savour can be assessed by how it references, or “exemplifies”, cultural norms. This paper is part of a larger project in which I develop an account of the pleasure of art. It is a virtue of my approach that it permits a much greater diversity of artforms than traditional philosophical aesthetics is inclined to allow. This includes food.