Argumenta – Journal of Analytic Philosophy

You are sitting in a fancy restaurant. After an extensively prepared, multi-course meal, out comes the dessert course: an unmodified but perfectly juicy, fresh peach. Many restaurants serve such unmodified or barely-modified foods, intending them to count as culinary art. This paper takes up the question of whether such unmodified foods, served in the relevant institutional settings, do count as culinary art. Drawing on debates about the metaphysics of art,…

Conventional food systems are highly complex entities with numerous components that span the globe. Having an overabundance of parts creates ‘globalized opacity’, a condition wherein the sheer number of parts makes it incredibly challenging to see how these parts fit together. In turn, people cannot see how these systems help create and perpetuate social injustices in select instances. With this notion in mind, it should be no surprise that numerous…

Local food projects are steadily becoming a part of contemporary food systems and take on many forms. They are typically analyzed using an ethical, or socio-political, lens. Food focused initiatives can be understood as strategies to achieve ethical change in food systems and, as such, ethics play a guiding role. But local food is also a social movement and, thus social and political theories provide unique insights during analysis. This…

In this paper, I attempt to offer a new metaphysical account of recipes and to make sense of their relations with the authenticity of dishes. In doing so, I first show the untenability of any Platonistic characterisation of recipes, according to which recipes are universals instantiated by dishes. I do this by showing that recipes play a critical explanatory role for the sharing of culinary properties between dishes. That is,…

Distinguishing between food, food substitutes and supplements is common in everyday life and academic work. The aim of this paper is to analyze this distinction. The question is approached from the point of view of functions. The hypothesis reads as follows: “Food has several nutritional, culinary, social, cultural, aesthetic and other functions. These functions are necessary and sufficient for something to be food. Food substitutes and supplements, serve some, but…

Phenomenal objectivism explains perceptual phenomenal character by reducing it to an awareness of mind-independent objects, properties, and relations. A challenge for this view is that there is a sense in which a distant tree looks smaller than a closer tree even when they are the same objective size (perceptual size variation). The dual content view is a popular objectivist account in which such experiences are explained by my objective spatial…