The Sensory Experience of Food

Click to increase image sizeClick to decrease image size Additional informationNotes on contributorsCarolyn KorsmeyerCarolyn Korsmeyer is Professor of Philosophy at the University at Buffalo. Her chief research area is aesthetics, including the relationship between gustatory and aesthetic taste. She is the author of Making Sense of Taste: Food and Philosophy (1999) and editor of The Taste Culture Reader (2005). Philosophy Department, University at Buffalo, 135 Park Hall, Buffalo, NY 14260, USA (ckors@buffalo.edu).David SuttonDavid Sutton is Professor of Anthropology at Southern Illinois University. He has been conducting research for over twenty years on the Greek island of Kalymnos. His research interests include, cooking, restaurants, gender, the senses and memory. Publications on these topics include Remembrance of Repasts: An Anthropology of Food and Memory and The Restaurants Book: Ethnographies of Where We Eat. When not thinking about food, he explores Hollywood movies, and with co-author Peter Wogan recently published Hollywood Blockbusters: The Anthropology of Popular Movies. He is currently working on an ethnography of everyday cooking practices on Kalymnos. Southern Illinois University, Mailcode 4502, Carbondale, IL 62901, USA (dsutton@siu.edu).