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Nicola Perullo

Didactics

Design for Food

II edition
  • English
October 2022

Bio

Italian philosopher and academic. Full Professor of Aesthetics at the University of Gastronomic Sciences in Pollenzo, he is the author of many works on philosophy of food, aesthetics of taste perception and ecology. Among his latest books: “Taste as an Experience. Essay on the philosophy and aesthetics of food” (2012), “Is cooking an art? Philosophy of culinary passion” (2013), “Epistenology. Wine and creativity of touch” (2016), “Ecology of life as correspondence. Fragments for the plundering of sense” (2017), “Taste is not a sense but a task” (2018), “Ecological Aesthetics. Perceiving wise, living corresponding” (2020).

 


 

Filosofo e accademico italiano. Professore ordinario di Estetica all’Università di Scienze Gastronomiche di Pollenzo, è autore di molti lavori tra filosofia del cibo, estetica della percezione gustativa ed ecologia. Tra i suoi ultimi libri: “Il gusto come esperienza. Saggio di filosofia e estetica del cibo” (2012), “La cucina è arte? Filosofia della passione culinaria” (2013), “Epistenologia. Il vino e la creatività del tatto” (2016), “Ecologia della vita come corrispondenza. Frammenti per la spoliazione del senso” (2017), “Il gusto non è un senso ma un compito” (2018), “Estetica ecologica. Percepire saggio, vivere corrispondente” (2020).

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