The German philosopher Immanuel Kant has, arguably, been the most important philosopher in the tradition when it comes to questions about art and aesthetics. And according to Kant, the culinary arts cannot be genuine fine arts because they don’t engage the intellect in the way painting or music do. In my Three Quarks essay this month, I explain why Kant was wrong.
Exploring the Philosophy of Food and Wine 
Reblogged this on Empires, Cannibals, and Magic Fish Bones and commented:
What if Kant had lived to read Brillat-Savarin’s “The Physiology of Taste?”
Thanks for commenting. Brillat-Savarin’s book is remarkable but I doubt it would have changed Kant’s mind. I suspect he would have thought BS had found creative ways of describing what are nevertheless simple pleasures with little cognitive content.