Cooking is a practical, technical, and even an artistic endeavor. But could it be a philosophical one? Is philosophy baked into the very art of cookery? Philosopher Robert Valgenti explores this possibility in thought, the senses and a convivial gathering aimed at expanding our understanding of culinary practices.
Valgenti is associate professor of philosophy at Lebanon Valley College in Annville, Pennsylvania. His research interests include contemporary Italian philosophy, hermeneutics, biopolitics and the philosophy of food. He is also a translator of Italian philosophy, most notably Luigi Parson’s Truth and Interpretation (2013) and Gianni Vattimo’s Of Reality (2016).