TY - JOUR
KW - esthetics
AU - M. Miele
AU - J. Murdoch
AB - The paper examines the aestheticisation of food in the context of  eating out  and distinguishes two main aesthetic types: first, an  aesthetic of entertainment  in which food quality is secondary to the restaurant experience; second, a  gastronomic aesthetic  in which the quality of food, notably seasonality and freshness, is seen a primary. Having distinguished the two types, the paper then investigates the second - the gastronomic aesthetic - through the case study of Slow Food in Tuscany. The Slow Food movement seeks to heighten the aesthetic appreciation of typical products and works mainly through local groups and typical restaurants. Through the in-depth analysis of one such restaurant, the paper outlines three main strands in the gastronomic aesthetic: a practical aesthetics of restaurant organisation; an aesthetical-ethic of typical foods; and, an aesthetic of  connectedness  or  embeddedness  in which the food is seen as a reflection of surrounding socio-economic and ecological relationships. The paper concludes by drawing out the implications of the study of aesthetics for rural sociology.
DO - 10.1111/1467-9523.00219
M1 - 4
N1 - Publisher: Blackwell Publishing Ltd
N2 - The paper examines the aestheticisation of food in the context of  eating out  and distinguishes two main aesthetic types: first, an  aesthetic of entertainment  in which food quality is secondary to the restaurant experience; second, a  gastronomic aesthetic  in which the quality of food, notably seasonality and freshness, is seen a primary. Having distinguished the two types, the paper then investigates the second - the gastronomic aesthetic - through the case study of Slow Food in Tuscany. The Slow Food movement seeks to heighten the aesthetic appreciation of typical products and works mainly through local groups and typical restaurants. Through the in-depth analysis of one such restaurant, the paper outlines three main strands in the gastronomic aesthetic: a practical aesthetics of restaurant organisation; an aesthetical-ethic of typical foods; and, an aesthetic of  connectedness  or  embeddedness  in which the food is seen as a reflection of surrounding socio-economic and ecological relationships. The paper concludes by drawing out the implications of the study of aesthetics for rural sociology.
SP - 312
EP - 328
TI - The practical aesthetics of traditional cuisines: Slow food in Tuscany
UR - https://www.scopus.com/inward/record.uri?eid=2-s2.0-0036819747&doi=10.1111%2f1467-9523.00219&partnerID=40&md5=61d41b8c8ebc9ba20c98e4362821dd4d
VL - 42
SN - 00380199
ER -