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L’esthésique et l’esthétique. La figuration de la saveur comme artification du culinaire

Abstract : Both ethical (value-based) and aesthetic (form-based) dimensions are used to represent foodstuffs in culinary “artification”. As is an all-important third dimension: that of aesthesics, or rather of synaesthesics, since foodstuffs play on all of our senses. However, this direct contact is lost if an image is used, and it becomes very difficult to convey what appears to be the central element in the sensory/sense-making experience (“expérience sensible”): the expression of flavour. When studying “artification”, it is interesting to see how the image affects the way these sensory/sense-making aesthesic elements take form, in order to represent (both to oneself and to others) the sensation of taste and the attractiveness of foodstuffs.
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https://halshs.archives-ouvertes.fr/halshs-01139379
Contributor : Jean-Jacques Boutaud <>
Submitted on : Saturday, April 4, 2015 - 5:14:15 PM
Last modification on : Friday, June 8, 2018 - 2:50:15 PM
Long-term archiving on: : Tuesday, April 18, 2017 - 10:58:05 AM

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Jean-Jacques Boutaud. L’esthésique et l’esthétique. La figuration de la saveur comme artification du culinaire. Sociétés & Représentations, Publications de la Sorbonne, 2013, L'ratification du culinaire, pp.85-98. ⟨halshs-01139379⟩

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