
Contents
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14.1 Introduction: Three Dimensions of Gastronomy 14.1 Introduction: Three Dimensions of Gastronomy
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14.2 Defining the Art of Eating 14.2 Defining the Art of Eating
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14.3 Values of the Art of Eating 14.3 Values of the Art of Eating
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14.4 Elements of the Fine Art of Eating 14.4 Elements of the Fine Art of Eating
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14.5 Posture and Mindful Practice 14.5 Posture and Mindful Practice
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References References
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14 Somaesthetics and the Fine Art of Eating
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Published:July 2016
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Abstract
This chapter begins by distinguishing three different but related foci for gastronomical aesthetic theory. The first deals with food preparation and presentation; the second relates to the gustatory qualities and social meanings of the food we eat; and the third concerns the various actions involved in the ingestion of food. This last dimension, which has been largely ignored by gastronomical theory, constitutes the topic of this chapter. Its somaesthetic analysis of the art of eating seeks to define the distinctive character of this art, elucidate its diverse values, and analyze its key elements. Particular attention is given to the much overlooked proprioceptive qualities and postural aspects of the art of eating. The chapter illustrates its theoretical points through examples drawn from eating practices in a Japanese Zen dojo.
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