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Savoring DisgustThe Foul and the Fair in Aesthetics$
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Carolyn Korsmeyer

Print publication date: 2011

Print ISBN-13: 9780199756940

Published to Oxford Scholarship Online: May 2011

DOI: 10.1093/acprof:oso/9780199756940.001.0001

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PRINTED FROM OXFORD SCHOLARSHIP ONLINE (oxford.universitypressscholarship.com). (c) Copyright Oxford University Press, 2021. All Rights Reserved. An individual user may print out a PDF of a single chapter of a monograph in OSO for personal use. date: 23 January 2022

Delightful, Delicious, Disgusting

Delightful, Delicious, Disgusting

(p.61) 3 Delightful, Delicious, Disgusting
Savoring Disgust

Carolyn Korsmeyer (Contributor Webpage)

Oxford University Press

In preparation for the artistic exploration of aesthetic disgust this chapter first considers a venue where one might think disgust functions only negatively: food and eating. Most theorists identify taste as the core sense related to disgust; others choose the coordinate sense of smell. All agree that foul odors and tastes typically prompt recoil. It is surprising, therefore, to discover that disgust has a deep if hidden role in the very act of eating, especially the kind of fine and recondite dining that qualifies as “aesthetic.” This chapter investigates the conversion of substances that are initially disgusting into delicious, even gourmet foods—a conversion that demonstrates one aspect of the literal “savor” of the disgusting.

Keywords:   disgusting food, taboo eating, taste, smell, sublimity

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