They also discuss the reasons as to why many philosophers negate the idea of an art of food as well as the significance of regarding food as a minor art. As such, I will compare and contrast the course readings with the article, “Food as Art Research” as written by Aclyde. Aclyde. (2013). Food as Art Research [Online article]. Retrieved August 4, 2013 from: http://blogs.uoregon.edu/aad250aclyde/2013/04/28/food-as-art-research/ The article compares and contrasts Elizabeth Telfer’s article, “Food as Art” with the article, “The Big Debate: Can Food Be Serious Art?” by Blake Gopnik (Aclyde, 2013). The article gives examples of the counterarguments that Gopnik offers to the numerous arguments where people claim that food is not art and that we should never consider it as such (Aclyde, 2013). The article also highlights the three challenges that people encounter with considering food dishes as works of art. Additionally, the article recognizes Telfer’s assertion that something must have an aesthetic experience for it to assume an artistic nature. The article further establishes significant overlaps in the two authors’ arguments for why we consider food as art. The article states Gopnik’s support for the idea that food can have an aesthetic experience but asserts that this experience is minimal and varies among certain people (Aclyde, 2013).
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