Liao, S and Meskin, AR (2018) Morality and Aesthetics of Food. In: Barnhill, A, Doggett, T and Budolfson, M, (eds.) The Oxford Handbook on Food Ethics. Oxford University Press , pp. 658-680. ISBN 9780199372263
Abstract
This chapter explores the interaction between the moral value and aesthetic value of food, in part by connecting it to existing discussions of the interaction between moral and aesthetic values of art. Along the way, this chapter considers food as art, the aesthetic value of food, and the role of expertise in uncovering aesthetic value. Ultimately, this chapter argues against both food autonomism (the view that food’s moral value is unconnected to its aesthetic value) and Carolyn Korsmeyer’s food moralism (the view that moral flaws can only make food aesthetically worse). Instead, it argues for the position of food immoralism: sometimes a moral flaw can make an item of food aesthetically better. This chapter concludes by drawing out broader implications of this position for discussions on the ethics of food and discussions on the interaction between the moral and aesthetic values of art.
Metadata
Item Type: | Book Section |
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Authors/Creators: |
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Copyright, Publisher and Additional Information: | © Oxford University Press 2018. This is an author accepted version of a chapter published in The Oxford Handbook of Food Ethics edited by Anne Barnhill, Mark Budolfson and Tyler Doggett (pages 658-680), 2018, reproduced by permission of Oxford University Press, doi: 10.1093/oxfordhb/9780199372263.013.17 |
Keywords: | aesthetic value, autonomism, ethics of food, expertise, food, as art, immoralism, Carolyn Korsmeyer, moralism, moral value |
Dates: |
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Institution: | The University of Leeds |
Academic Units: | The University of Leeds > Faculty of Arts, Humanities and Cultures (Leeds) > School of Philosophy, Religion and History of Science (Leeds) > School of Philosophy (Leeds) |
Funding Information: | Funder Grant number EU - European Union 328977 |
Depositing User: | Symplectic Publications |
Date Deposited: | 12 Jul 2017 14:59 |
Last Modified: | 01 Feb 2020 01:38 |
Status: | Published |
Publisher: | Oxford University Press |
Identification Number: | 10.1093/oxfordhb/9780199372263.013.17 |
Open Archives Initiative ID (OAI ID): | oai:eprints.whiterose.ac.uk:118498 |