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The Hierarchy of the Senses | Philosophy of Taste | Carolyn Korsmeyer | EP. 2 Food Series

Dare to know! | Philosophy Podcast

Release Date: 07/31/2021

The Climate Crisis, Eastern-Western Philosophies, and The The Climate Crisis, Eastern-Western Philosophies, and The "China Question" | Graham Parkes | EP. 1

Dare to know! | Philosophy Podcast

This conversation is part of the series 'Philosophy and Climate Change' ('Dare to know!' Philosophy Podcast). Today we are joined by Graham Parkes. Graham Parkes is Professor Emeritus at the University of Hawai‘i and Professorial Research Fellow in Philosophy at the University of Vienna, Austria. He has been teaching environmental philosophy and Asian and comparative thought for forty-five years, beginning at UC Santa Cruz, and later at universities in China, Japan, and Europe. He edited books such Heidegger and Asian Thoughts (1987), Nietzsche and Asian Thought (1991), Composing the Soul...

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Dare to know! | Philosophy Podcast

This conversation is part of the series 'Moral Matters Matter' ('Dare to know!' Philosophy Podcast). Today we are joined by Frans de Waal. Frans de Waal is a Dutch/American biologist and primatologist known for his work on the behavior and social intelligence of primates. He is Professor in the Psychology Department of Emory University and Director of the Living Links Center at the Yerkes National Primate Research Center, in Atlanta, Georgia.

info_outline Taste as Experience: The Philosophy and Aesthetics of Food | Nicola Perullo | EP. 8 Food Series show art Taste as Experience: The Philosophy and Aesthetics of Food | Nicola Perullo | EP. 8 Food Series

Dare to know! | Philosophy Podcast

This conversation is part of the series 'The Philosophy, Science, & Aesthetics of Food'. Nicola Perullo is a philosopher and Professor of Aesthetics at the University of Gastronomic Sciences in Pollenzo, Italy. His research focuses on the philosophical and aesthetic bases of food and taste. He was a pioneer in Italy of the Aesthetics of food and of gustatory taste. In the last eight years, his research has focused on proposing a participatory and implicative model of knowledge.

info_outline Local Food Movements: An Evaluation | Ian Werkheiser | EP. 7 Food Series show art Local Food Movements: An Evaluation | Ian Werkheiser | EP. 7 Food Series

Dare to know! | Philosophy Podcast

This conversation is part of the series 'The Philosophy, Science, & Aesthetics of Food' ('Dare to know!' Philosophy Podcast). Today we are joined by Ian Werkheiser. Iam Werkheiser is an Associate Professor in the Department of Philosophy at University of Texas Rio Grande Valley. His research is currently focused on how communities of resistance address environmental harms and hazards, particularly around food, while also dealing with social and political oppression or marginalization.

info_outline Thinking Through Food: A Philosophical Introduction | Alexandra Plakias | EP. 6 Food Series show art Thinking Through Food: A Philosophical Introduction | Alexandra Plakias | EP. 6 Food Series

Dare to know! | Philosophy Podcast

This conversation is part of the series 'The Philosophy, Science, & Aesthetics of Food' ('Dare to know!' Philosophy Podcast). Today we are joined by Alexandra Plakias. Alexandra Plakias is the Associate Professor of Philosophy at Hamilton College. Her research focuses on metaethics and moral psychology: the role of disgust in moral judgment; moral disagreement and objectivity; the relevance of empirical psychology to metaethics. She also works on food and philosophy.

info_outline A Philosophy of Recipes | Food Ontology | Andrea Borghini | EP. 5 Food Series show art A Philosophy of Recipes | Food Ontology | Andrea Borghini | EP. 5 Food Series

Dare to know! | Philosophy Podcast

This conversation is part of the series 'The Philosophy, Science, & Aesthetics of Food' ('Dare to know!' Philosophy Podcast). Today we are joined by Andrea Borghini. Andrea Borghini is the Associate Professor of Philosophy at the University of Milan and Director of Culinary Mind, an International Research Center for the Philosophy of Food. In his work, he develops new theoretical tools to rethink how we speak, structure, sense, and feel about food, eating, and culinary culture.

info_outline Understanding Noam Chomsky #15: Language and Emotion: Perfect Imperfections? (with Norbert Corver) show art Understanding Noam Chomsky #15: Language and Emotion: Perfect Imperfections? (with Norbert Corver)

Dare to know! | Philosophy Podcast

This conversation is part of the 'Understanding Noam Chomsky' Series ('Dare to know!' Philosophy Podcast). Today we are joined by Norbert Corver. Norbert Corver is Professor of Dutch Linguistics in the Department of Languages, Literature, and Communication at Utrecht University, and a member of the Utrecht Institute of Linguistics OTS. He is one of the editors of the book series Studies in Generative Grammar, published by Mouton de Gruyter.

info_outline Food & The Good Life | Nietzsche & Interpretation | Robert T. Valgenti | EP. 4 Food Series show art Food & The Good Life | Nietzsche & Interpretation | Robert T. Valgenti | EP. 4 Food Series

Dare to know! | Philosophy Podcast

This conversation is part of the series 'The Philosophy, Science, & Aesthetics of Food' ('Dare to know!' Philosophy Podcast). Robert T. Valgenti was Professor of Philosophy and The Chair of the Department of Religion and Philosophy at Lebanon Valley College. His research and teaching covers contemporary Italian philosophy, hermeneutics, biopolitics, and the philosophy of food. He is also a member of the Menus of Change University Research Collaborative and a desk editor for the journal Gastronomica.

info_outline Gastrophysics: The New Science of Eating | Charles Spence | EP 3. Food Series show art Gastrophysics: The New Science of Eating | Charles Spence | EP 3. Food Series

Dare to know! | Philosophy Podcast

This conversation is part of the series 'The Philosophy, Science, & Aesthetics of Food' ('Dare to know!' Philosophy Podcast). Charles Spence is the Professor of Experimental Psychology at the University of Oxford. He is interested in how people perceive the world around them. In particular, how our brains manage to process the information from each of our different senses (such as smell, taste, sight, hearing, and touch) to form the extraordinarily rich multisensory experiences that fill our daily lives.

info_outline The Hierarchy of the Senses | Philosophy of Taste | Carolyn Korsmeyer | EP. 2 Food Series show art The Hierarchy of the Senses | Philosophy of Taste | Carolyn Korsmeyer | EP. 2 Food Series

Dare to know! | Philosophy Podcast

This conversation is part of the series 'The Philosophy, Science, & Aesthetics of Food' ('Dare to know!' Philosophy Podcast). Carolyn Korsmeyer is the Research Professor of Philosophy at the University at Buffalo, and her areas in philosophy include aesthetics and emotion theory. She has a special interest in the senses that have been traditionally neglected by philosophy: taste and touch. In her books, Professor Korsmeyer addresses taste, food, disgust, and related subjects.

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This conversation is part of the series 'The Philosophy, Science, & Aesthetics of Food' ('Dare to know!' Philosophy Podcast). Carolyn Korsmeyer is the Research Professor of Philosophy at the University at Buffalo, and her areas in philosophy include aesthetics and emotion theory. She has a special interest in the senses that have been traditionally neglected by philosophy: taste and touch. In her books, Professor Korsmeyer addresses taste, food, disgust, and related subjects. Today’s focus will be her book ‘Making Sense of Taste: Food and Philosophy’ which explores the gustatory sense and its aesthetic features.