Culinary aesthetics: World-traveling with culinary arts

Cooking up food memories: A taste of intangible cultural heritage

“…Through the memories of their social pasts and the combined provocation of their senses during cooking, Heldke (2016) and Gould (2017) shows that the human body are rich libraries of accumulated memories, capable of channeling symbolic energies from past to present. Gustemology has also made an appearance in Lee's (2022) philosophical inquiry on culinary aesthetics and tourism. Particularly, Lee (2022) contemplates that each individual, regardless of one's culinary experience, background or training, carries a unique set of gustemic knowing.…”

“…Gustemology has also made an appearance in Lee's (2022) philosophical inquiry on culinary aesthetics and tourism. Particularly, Lee (2022) contemplates that each individual, regardless of one's culinary experience, background or training, carries a unique set of gustemic knowing. As a person cooks, one subconsciously consults one's own inner gustemic voice, using one's repository of food memories as a means to make the inedible edible.…”

“…The nuanced differences in gustemic knowing explains why when different foodmakers approach a standard recipe, the outcomes render considerably unalike. Foodmaking in this sense resembles an artistic creation-an expression of one's gustemic self (Lee, 2022).…”

“…Food is an emotive and experiential product, one that is central to tourism, hospitality and gastronomic experiences (Ellis et al, 2018;Jeaheng & Han, 2020;Lee, 2021;Lin & Mao, 2015;Long, 2004;Mohamed et al, 2021). Food provides nourishment, pleasure, and an intimate connection that bridges the taster to their spaces and places of eating (Bessière, 1998;Ellis et al, 2018;Hsu & Scott, 2020;Lee, 2022;Sims, 2009). It offers people a communal way to understand the culture of a community, creating an in-between space that transcends beyond the tasting of food, but also an invitation to world-travel into a destination's local foodways and way of life (Lee, 2022).…”

“…Food provides nourishment, pleasure, and an intimate connection that bridges the taster to their spaces and places of eating (Bessière, 1998;Ellis et al, 2018;Hsu & Scott, 2020;Lee, 2022;Sims, 2009). It offers people a communal way to understand the culture of a community, creating an in-between space that transcends beyond the tasting of food, but also an invitation to world-travel into a destination's local foodways and way of life (Lee, 2022). Food is no longer a nourishing entity, but a means of human learning.…”