Aesthetics Paper version 2
Page 1: Introduction to Ilocano Dishes
Overview of Taste Judgement
Judgements on dishes are influenced by appearance, texture, preparations, and origin.
Some Ilocano dishes, such as "Puki-Puki", "Utong", and "Kabatiti", face misconceptions based on their names.
Despite their names suggesting different meanings, they are primarily vegetable dishes that are both nourishing (delicious) and artistic (beautiful).
Aesthetic Research
This study examines the aesthetic views of taste both in terms of deliciousness (gustatory) and beauty (aesthetic).
It argues that the perception of taste is not straightforward, highlighting the complexity behind taste judgments.
David Hume's Standard of Taste
The paper will explore how to reconcile the taste of deliciousness and beauty using David Hume's Standard of Taste.
Hume’s Standard is not intended to delve into moral theory but focuses on taste in gastronomic assessments.
Psychological accounts are not warranted; the focus will be on epistemological perspectives and aesthetic analyses.
Ilocano Dishes as Art
Cooking is regarded as an art form, paralleling traditional visual arts.
According to Strycker (2013), food combines sensory elements (colors, textures, smells) that enhance its presentation.
Ilocano dishes represent cultural identity and values of the Ilocos region, serving as a medium for expressing philosophies and narratives.
Page 2: Understanding Taste in Relation to Hume
The Origin of Taste
Hume's philosophical framework highlights the empirical context of taste, originating from experiential contexts.
Taste is closely linked to the sense of touch, which informs mental processing and judgments.
Townsend (2001) states that taste correlates with touch and serves as a foundation for distinction and understanding of food qualities.
Dimensions of Taste
Taste encompasses preference (personal preferences) and valuation (judging the worth of an object).
It has two categories:
Aesthetic Taste: Physically discerning qualities in art or food.
Gustatory Taste: Assessment of flavors, textures, and aromas in food.
Page 3: Distinctions of Gustatory and Aesthetic Taste
Gustatory Taste
The gustatory system allows for flavor perception in various substances, including food and drinks.
It produces mental images of food that influence preferences.
Scientific processes support how flavors and ingredients create distinct images of deliciousness.
Aesthetic Taste
Aesthetic taste relates to personal experiences of beauty and sentiment, based on Hume’s concept of beauty as arising from individual consciousness.
Beauty in food is not simply a characteristic but a subjective internal impression developed through experience.
Page 4: Hume's Concepts of Impression and Idea
Distinction in Perception
Hume distinguishes between impressions (lively experiences) and ideas (replicas of impressions).
Impressions provide immediate experiences, while ideas lack the vibrant quality of direct perception.
This distinction is essential for understanding aesthetic judgments and taste formation.
Page 5: Criterial Justifications and Taste Judgements
Hume's Criterial Framework
Hume posits that beauty is formed through criteria derived from subjective experiences.
Delicacy of Taste: The ability to discern nuanced qualities in food parallels artistic discernment.
Critics argue that reliance on practice and comparison diminishes subjective aesthetic value, posing challenges for individuals lacking experience.
Page 6: Prejudices in Taste Judgements
The Impact of Prejudice
Prejudice in taste is likened to medical advice from which deviations can occur.
It’s difficult to judge Ilocano dishes absent any preconceived notions; everyone's experiences shape perceptions uniquely.
Aesthetic taste is invariably subjective, dependent on the individual’s context, mood, and exposure.
Page 7: Criterion of Gustatory and Aesthetic Taste
Gustatory Taste
Judgments regarding taste are influenced by direct gustatory experiences but lack criteria for context.
Aesthetic Taste
Aesthetic judgment involves conceptual methods without explicit clarity on how beauty is defined in food.
Hume assumes knowledge of taste that is not sufficiently supported by his framework.
Page 8: Conclusion and Standardization of Taste
Summary of Hume’s Challenges
Hume’s strategies to standardize taste are critiqued for lacking robustness and practicality.
Chisholm’s problem of criteria raises questions about defining deliciousness and beauty in food.
Ultimately, genuine aesthetic criticism remains the way to assert the beauty and tastiness of Ilocano dishes like "puki-puki", "utong", and "kabatiti".