1st Edition
A Philosophy of Sweetness Aesthetics in the Age of Sugarization
By Maddalena Borsato
Copyright 2027
220 Pages
3 B/W Illustrations
by
Routledge
This book explores and analyses the many dimensions of sweetness, applying philosophical reflections and drawing on the author’s own experience as a pastry chef.
Sweetness has long been considered the most 'universal' of all tastes. By extension, sweet food has always been an expression of care and complicity. Yet, sweetness, especially in its sugary form, is seen as harmful to health, a cause... Read more
Introduction
Part 1: An Aesthetic Genealogy of Sweetness
1. Sweet Taste
2. Polysemic Sweetness
Part 2: On the Blurring Boundaries Between Art and Aesthetics
3. Can Pastry Be Art?
4. Sweet Art
5. Aesthetic Expression
Part 3: The Stickiness of Sweetness
6. Sweetish
7. The Age of Sugarization
Conclusive Remarks: Sweetness as an Aesth-ethic Education
Biography
Maddalena Borsato is a Post-Doctoral Research Fellow in Aesthetics and Food Philosophy at the University of Gastronomic Sciences, Italy. Outside of academia, she has been a (messy) pastry chef since 2014 and actively participates in artistic and design projects that promote food as a tool for communication.
