Juicy Philosophy: A way of life for ripening human organisms For us to understand some ways for philosophy to be juicy—more mouthwateringly fruitful for our lives—let's consider what juicy suggests and why human organisms have this cultural activity called philosophy. Then we can consider what philosophy is and how it may benefit us in more … Continue reading Juicy philosophy: A way of life for ripening human organisms
An aspect of the practice of flavor play that is quite important is the final part when we begin to speak about our experiences, though it may be subtly obvious as to why this is the case. While we are speaking about our experiences of flavors, we are developing our capacity to communicate. Flavor play … Continue reading Practicing Juicy Philosophy: Playing with your food, playing with your words
"Art reveals the how of experience that we call aesthetic" Michel Henry There was a great op-ed piece in the New York Times sunday paper a couple weeks ago by William Deresiewicz about the foodie movement (that I pointed to in my last blog), where the author surmised that "we are in danger of confusing our … Continue reading Are foodies the demise of fine art?
A cultural decline in the rise of "foodism"? Here is an article from the New York Times Sunday review. I will respond to it shortly, both here and there...
What if Foucault wrote about the history of gastronomy, rather than a history of sexuality? After all, what he was interested in was the ways in which the practices of sexuality, including the discourses about sexuality—public, private, as well as the dialogue within one's head—exert a power over how we experience ourselves as a subject. … Continue reading What if Foucault wrote A HIstory of Gastronomy?
The Philosopher Michel Serres invokes an often forgotten etymological hint at our inherent source of wisdom as human organisms—our embodiment. He explains how "we used to read in our textbooks that our intellect knows nothing that has not first passed through the senses. What we hear, through the tongue, is that there is nothing in … Continue reading wisdom comes after taste
“Learning implies a great sensitivity,” yet, Krishnamurti implores, “most of us are not sensitive even physically” “We overeat, we do not bother about the right diet, we over smoke and drink so that our bodies become gross and insensitive; the quality of the attention of the organism itself is made dull. How can there be a … Continue reading As we taste, so we experience life
The 19th century gourmand and bon vivant Brillat-Savarin said "you are what you eat," a phrase it is said that the philosopher Fuerbach borrowed. Brillat-Savarin's english translator, the celebrated food writer MFK Fisher, replied in a foot note that, more importantly, you are HOW you eat. Similarly, we human beings have been given the capacity … Continue reading As with eating, so too, thinking
Our senses have profound, yet subtle influences upon the ways that we make sense of life as well as every moment of our lives. This is why the metaphor taste is used for the experiences of art and music, experiences that, curiously, actually occur via our eyes and ears. The etymologies of sapience, savvy, sagacity, … Continue reading On the influences of our senses upon our capacity to make sense