Rethinking autonomism: Beauty in a world of moral anarchy

Clavel-Vázquez, Adriana

doi:10.1111/phc3.12501

Cited by 4 publications

(2 citation statements)

References 22 publications

(48 reference statements)

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“…The food is delicious but ethically bad. This is an ‘autonomist’ approach (Clavel-Vazquez, 2018). Autonomism may seem like a tempting view, especially in the domain of food.…”

Section: Introductionmentioning

confidence: 99%

Delicious but Immoral? Ethical Information Influences Consumer Expectations and Experience of Food

2019

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It has been suggested that information about ethically relevant factors in production can affect both the expectation and experience of foods. However, evidence on these issues is inconsistent. We begin by discussing recent philosophical work on the interaction of ethical and aesthetic values in the domain of food, which is inspired by a similar debate about art. Some philosophers have suggested that ethical factors in production that leave a ‘trace’ on a product, i.e., make a perceivable difference to it, will affect the aesthetic quality of the food. There has also been the suggestion that these sorts of ethical/aesthetic interactions may vary across different kinds of food. In two studies we examined the expected experience and the actual experience of eating various foods, when participants had been given ethically relevant information about those foods. We examined people’s ethical values and the effect that had on the ratings. We found strong evidence to suggest that ethically relevant information affects expected experience of food and that the valence of the information is a significant factor. We found an effect of ethical values on expectations of food. Most notably, we found evidence that suggests that ‘trace’ may be a relevant factor mediating the effect of ethically relevant information on expectations and experience of food. Future research should further explore the factor of trace, look at the effect of ethical information in a wider range of foods, and investigate these phenomena in distinct populations.

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“…The food is delicious but ethically bad. This is an ‘autonomist’ approach (Clavel-Vazquez, 2018). Autonomism may seem like a tempting view, especially in the domain of food.…”

Section: Introductionmentioning

confidence: 99%

Delicious but Immoral? Ethical Information Influences Consumer Expectations and Experience of Food

2019

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“…For more on this position, see, for example,Anderson and Dean (1998). See also, more recently,Clavel-Vazquez (2018).…”

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confidence: 99%

Evaluating Art Morally

Schellekens

2020

Theoria

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What is the value of art? Standard responses draw on the different kinds of value that we tend to ascribe to individual artworks. In that context, none have been more significant than aesthetic value and moral value. To understand what makes an artwork valuable we then need to examine the interaction between these two kinds of value and how this contributes (or not) to the artwork's final value. The main aim of this article is to highlight two areas of concern for interaction theories, in order to improve our understanding of the dynamic relations between kinds of value in art. In the first instance, I shall outline the main tenets of the three leading interaction theories. Next, I shall discuss what it might mean to say that an artwork has moral value, in an attempt to establish on what grounds interaction theories base their central claims. Subsequently, I will look at how our conception of art's moral value affects the possibility of a bona fide form of value interaction, or one capable of shaping a work's final value in conjunction with its aesthetic value. Finally, I shall turn to a discussion of the notion of aesthetic value.

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Moral Responsibility, the Author, and the Ethical Criticism of Art

2023

Philosophia

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Rethinking autonomism: Beauty in a world of moral anarchy

Cited by 4 publications

References 22 publications

Delicious but Immoral? Ethical Information Influences Consumer Expectations and Experience of Food

Delicious but Immoral? Ethical Information Influences Consumer Expectations and Experience of Food

Evaluating Art Morally

Moral Responsibility, the Author, and the Ethical Criticism of Art

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