Chapter

Delightful, Delicious, Disgusting

Carolyn Korsmeyer

in Savoring Disgust

Published in print March 2011 | ISBN: 9780199756940
Published online May 2011 | e-ISBN: 9780199895212 | DOI: http://dx.doi.org/10.1093/acprof:oso/9780199756940.003.0004
Delightful, Delicious, Disgusting

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In preparation for the artistic exploration of aesthetic disgust this chapter first considers a venue where one might think disgust functions only negatively: food and eating. Most theorists identify taste as the core sense related to disgust; others choose the coordinate sense of smell. All agree that foul odors and tastes typically prompt recoil. It is surprising, therefore, to discover that disgust has a deep if hidden role in the very act of eating, especially the kind of fine and recondite dining that qualifies as “aesthetic.” This chapter investigates the conversion of substances that are initially disgusting into delicious, even gourmet foods—a conversion that demonstrates one aspect of the literal “savor” of the disgusting.

Keywords: disgusting food; taboo eating; taste; smell; sublimity

Chapter.  10387 words.  Illustrated.

Subjects: Philosophy

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