In my thesis, I discuss the position, the understanding and the differences in attitudes towards food, life and community that arise between philosophy and gastronomy. Throughout history, food and cooking have created and brought together cultures as the most mundane and unavoidable practice, creating a new cultural and social reality through its necessity. In the last few centuries, gastronomy has been recognized as an important science that has shifted from purely scientific waters to cultural and psychological research. Through meals, gastronomy deals not only with the dishes themselves but also with human emotions, memories, their identity and cultural essence, which represents a broader area of cognition. Through its development, gastronomy has also experienced growth, which has turned it into an interdisciplinary science, which gives it a position among the higher sciences such as philosophy. Gastronomy gives philosophy a practical ability to provide answers to intellectual questions, and incorporates them into everyday life and topics, and through conscious consumption brings the issue closer to the everyday person.
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