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When does eating become art? The Aesthetics of Taste answers this question by exploring the position of taste in contemporary culture and the manner in which taste meanders its way into the realm of art. The argument identifies aesthetic values not only in artistic practices, where they are naturally expected, but also in the spaces of everydayness that seem far removed from the domain of fine arts. As such, it seeks to grasp what artists – who offer aesthetic as well as culinary experiences – actually try to communicate, while also pondering whether a cook can be an artist.

Martin Jay is one of America's leading intellectual historians. His work spans almost all important questions concerning the subject of modernity. Outstanding Polish scholars engage in a dialogue with Jay's work, discussing significant problems of modernity and postmodernity. The book offers a broad panorama of contemporary thought approached from various angles. It is also a unique exercise of intercultural intellectual dialogue covering many areas from literature to politics. The book also includes an essay on photography by Martin Jay and his detailed response to the other contributors,...

This book is the first essay collection on Richard Shusterman, the foremost representative of contemporary pragmatist aesthetics, a philosopher whose books have been translated into more than fifteen languages. The 12 essays, which cover the wide-ranging scope of Shusterman's pragmatist thought, divide into three sections: Literary Theory and Philosophy of Art; Epistemology, Metaphysics, Ethics, and Politics; and Somaesthetics. Written by an international group of authors from different philosophical perspectives, the book's essays not only provide a good introduction to Shusterman's...