Resumo

CAVALIERI, Rosalia. The art of the palate and the denaturalization of food: moments of an evolutionary history. Conjectura: filos. e Educ. [online]. 2016, vol.21, n.1, pp.2-14. ISSN 2178-4612.  https://doi.org/10.18226/21784612.v22.n1.02.

The aim of this essay is to reflect on the meaning of the expression “art of the palate”, focusing on those aspects of our evolutionary history - a biological and cultural history together - that have made us the only monkeys able at cooking the food, to produce it in a systematic way, to choose it from a wide range of foods on the basis of different criteria, to give it a symbolic value, to taste it convivially and to celebrate it through language; reasons for which man can claim fully the invention of the flavors, a complex activity rich of aesthetic and artistic implications. Result of a long process of new elaboration of the nature, the art of taste is therefore the outcome of those processes through which we transformed a gesture of the most natural, that is the act of eating, in an artificial, cultural and intellectual activity, applying a knowledge, a practical knowledge, to conceive, to imagine and to develop new food items, new sensations for the palate (flavors), new opportunitiens of social interaction (conviviality).

Palavras-chave : Art of Food; Taste; Cooking; Cuisine; Language.

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