Food, art and philosophy

Bibliographic References

• Collingwood, Robin G., 1938, The Principles of Art, Oxford University Press, London.
• Guyer, Paul, 2003, “History of Modern Aesthetics”, in Jerrold Levinson (ed.), The Oxford Handbook of Aesthetics, Oxford University Press, New York.
• John, Eileen, 2014, “Meals, Art, and Artistic Value”, Estetika: The Central European Journal of Aesthetics, vol. 51, no. 2, pp. 254–268.
• Kant, Immanuel, 1790, Critique of Judgment, translated by J.H. Bernard, Hafner Publishing, New York, 1951. (Original publication date 1790.)
• Korsmeyer, Carolyn, 2012, “Ethical Gourmandism”, in David M. Kaplan (ed.), The Philosophy of Food, University of California Press, Berkeley, pp. 87–102.
• Korsmeyer, Carolyn, 2004, Gender and Aesthetics, Routledge, New York.
• Korsmeyer, Carolyn, 2002, “Delightful, Delicious, Disgusting”, The Journal of Aesthetics and Art Criticism, vol. 60, no. 3, pp. 217–225.
• Korsmeyer, Carolyn, 1999, Making Sense of Taste: Food and Philosophy, Cornell University Press, Ithaca. Kristeller, Paul, 1951, “The Modern System of the Arts: A Study in the History of Aesthetics Part I”, Journal of the History of Ideas, vol. 12, no. 4, pp. 496–527.
• Matthen, Mohan, 2020, “Art Forms Emerging: An Approach to Evaluative Diversity in Art”, The Journal of Aesthetics and Art Criticism, vol. 78, no. 3, pp. 303–318.
• Matthen, Mohan, 2017, “The Pleasure of Art”, Australasian Philosophical Review, vol. 1, pp. 6–28.
• Matthen, Mohan, 2015, “Play, Skill, and the Origins of Perceptual Art”, British Journal of Aesthetics, vol. 55, no. 2, pp. 173–197.
• Meskin, Aaron and Jon Robson, 2015, “Taste and Acquaintance”, The Journal of Aesthetics and Art Criticism, vol. 73, no. 2, pp. 127–139.
• Plato, 1998, Gorgias, translated with introduction, notes and interpretive essay by James H. Nichols, Cornell University Press, Ithaca, New York.
• Ravasio, Matteo, 2018, “Food Landscapes: An Object-Centered Model of Food Appreciation”, The Monist, vol. 101, no. 3, pp. 309–323.
• Smith, Murray, 2017, Film, Art, and the Third Culture: A Naturalized Aesthetics of Film, Oxford University Press, Oxford, UK.
• Snell, Bruno, 1982, The Discovery of the Mind in Greek Philosophy and Literature, Dover Publications, New York.
• Strohl, Matthew, 2019, “On Culinary Authenticity”, The Journal of Aesthetics and Art Criticism, vol. 77, no. 2, pp. 157–167.
• Telfer, Elizabeth, 1996, Food for Thought: Philosophy and Food, Routledge, New York.
• Walton, Kendall, 2007, “Aesthetics-What? Why? and Wherefore?”, The Journal of Aesthetics and Art Criticism, vol. 65, no. 2, pp. 147–161.