Culinary aesthetics: World-traveling with culinary arts

Kai-Sean Lee

Annals of Tourism Research, 2022, vol. 97, issue C

Abstract: Tourism and gastronomy scholars often mobilize the term “culinary aesthetics” as a mere metaphorical descriptor paralleling a culinarian's work the likes of painters and sculptors without explaining its theoretical underpinning. In this study, the author turns to John Dewey's theory on art and experience to offer a theory that delineates the aesthetic relation among the culinary artist, culinary artwork, and culinary audience as a world-traveling phenomenon. The author puts forward the idea that when a taster engages with a culinary artwork, one potentially dialogues with the culinary artist's expressive self, hence transforming the culinary encounter into a dialogue of different culinary worlds. In other words, one can world-travel into a world of another when engaging with culinary arts.

Keywords: Conceptual research; Culinary artist; Food tourism; Food art; Gastronomic tourism; John Dewey (search for similar items in EconPapers)
Date: 2022
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Citations: View citations in EconPapers (1)

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Persistent link: https://EconPapers.repec.org/RePEc:eee:anture:v:97:y:2022:i:c:s0160738322001384

DOI: 10.1016/j.annals.2022.103487

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