Perullo Epistenology

Wine as Experience
1. Auflage 2020
ISBN: 978-0-231-55220-2
Verlag: De Gruyter
Format: EPUB
Kopierschutz: Adobe DRM (»Systemvoraussetzungen)

E-Book, Englisch

Reihe: Arts and Traditions of the Table: Perspectives on Culinary History

In Epistenology, Nicola Perullo argues that wine comes to life not in the abstract space of the professional tasting but in the real world of shared experiences. Interweaving philosophical arguments with personal reflections and literary examples, this book is a journey with wine that shows how it makes life more creative and free.

Autoren/Hrsg.

Perullo, Nicola

Fachgebiete

• Geisteswissenschaften Philosophie Erkenntnistheorie
• Geisteswissenschaften Philosophie Sozialphilosophie, Politische Philosophie
• Sozialwissenschaften Sport | Tourismus | Freizeit Kochen, Essen, Trinken

Inhaltsverzeichnis

Note for the Reader
Acknowledgments
Part I. Wine and the Creativity of Touch
Prologue
1. Meeting with Wine
2. Haptic Taste
3. The Creativity of Touch
4. The Languages of Wine, All of Them
Part II. Taste as a Task
5. Reestablishing Bonds
6. Without a Theme
7. Without Method
8. Without Competency
9. Without Judgment
10. Taste Is Not a Sense but a Task
11. Stories Without Instructions
12. Terroir Is the World
13. Inebriation and Intoxication
Notes
Bibliographical Note
Essential Bibliography
Index

Über Autor(innen)

Nicola Perullo is a philosopher and professor of aesthetics at the University of Gastronomic Sciences in Pollenzo, Italy. His books in English include Taste as Experience: The Philosophy and Aesthetics of Food (Columbia, 2016).