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Culinary aesthetics: World-traveling with culinary arts

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  • Lee, Kai-Sean

Abstract

Tourism and gastronomy scholars often mobilize the term “culinary aesthetics” as a mere metaphorical descriptor paralleling a culinarian's work the likes of painters and sculptors without explaining its theoretical underpinning. In this study, the author turns to John Dewey's theory on art and experience to offer a theory that delineates the aesthetic relation among the culinary artist, culinary artwork, and culinary audience as a world-traveling phenomenon. The author puts forward the idea that when a taster engages with a culinary artwork, one potentially dialogues with the culinary artist's expressive self, hence transforming the culinary encounter into a dialogue of different culinary worlds. In other words, one can world-travel into a world of another when engaging with culinary arts.

Suggested Citation

  • Lee, Kai-Sean, 2022. "Culinary aesthetics: World-traveling with culinary arts," Annals of Tourism Research, Elsevier, vol. 97(C).
    • Handle: RePEc:eee:anture:v:97:y:2022:i:c:s0160738322001384
    DOI: 10.1016/j.annals.2022.103487
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    References listed on IDEAS

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    1. Tribe, John, 2018. "Creating and curating tourism knowledge," Annals of Tourism Research, Elsevier, vol. 73(C), pages 14-25.
    2. Lau, Chammy & Li, Yiping, 2019. "Analyzing the effects of an urban food festival: A place theory approach," Annals of Tourism Research, Elsevier, vol. 74(C), pages 43-55.
    3. Kirillova, Ksenia & Fu, Xiaoxiao & Lehto, Xinran & Cai, Liping, 2014. "What makes a destination beautiful? Dimensions of tourist aesthetic judgment," Tourism Management, Elsevier, vol. 42(C), pages 282-293.
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    Cited by:

    1. Kirillova, Ksenia, 2023. "A review of aesthetics research in tourism:," Annals of Tourism Research, Elsevier, vol. 100(C).

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