What does it mean for food to be art? We often discuss the two alongside each other at HeritageRadioNetwork.org, but on today’s episode of Taste Matters, we go much deeper. Tune in as Mitchell Davis has an exploratory conversation about food, art, philosophy and the human mind with Robert Valgenti, Associate Professor of Philosophy and Director of the College Colloquium at Lebanon Valley College. The two discuss the nature of art, the human experience with food and the intersections between the two. From our obsession with celebrity chef culture to our individual responsibility as part of a larger food system – listen in for an advanced look at what food means in the grand scheme of things. This program was sponsored by Cain Vineyard & Winery.
“Food has, for its entire history, been set aside as a philosophical concern because it’s so tied to the body.” [08:00]
“From a philosophical stance – what’s interesting about the idea of the celebrity chef [is that] to a great degree it speaks to our tendency as human beings to place things into hierarchies and order them in certain ways.” [20:00]
–Robert Valgenti, Associate Professor of Philosophy and Director of the College Colloquium at Lebanon Valley College on Taste Matters