<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>0011-1503</journal-id>
<journal-title><![CDATA[Crítica (México, D.F.)]]></journal-title>
<abbrev-journal-title><![CDATA[Crítica (Méx., D.F.)]]></abbrev-journal-title>
<issn>0011-1503</issn>
<publisher>
<publisher-name><![CDATA[Universidad Nacional Autónoma de México, Instituto de Investigaciones Filosóficas]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S0011-15032021000100095</article-id>
<article-id pub-id-type="doi">10.22201/iifs.18704905e.2021.1247</article-id>
<title-group>
<article-title xml:lang="en"><![CDATA[Can Food Be Art in Virtue of Its Savour Alone?]]></article-title>
<article-title xml:lang="es"><![CDATA[¿Puede ser arte la comida únicamente en virtud de su sabor?]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Matthen]]></surname>
<given-names><![CDATA[Mohan]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,University of Toronto Department of Philosophy ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Canada</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>00</month>
<year>2021</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>00</month>
<year>2021</year>
</pub-date>
<volume>53</volume>
<numero>157</numero>
<fpage>95</fpage>
<lpage>125</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S0011-15032021000100095&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S0011-15032021000100095&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S0011-15032021000100095&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="en"><p><![CDATA[Summary Food has savour: a collection of properties (including appearance, aroma, mouth-feel) connected with the pleasure (or displeasure) of eating. This paper argues that savour is aesthetically evaluable -it is not merely &#8220;agreeable&#8221;. Further, like paradigm examples of art, savour can be assessed by how it references, or &#8220;exemplifies&#8221;, cultural norms. This paper is part of a larger project in which I develop an account of the pleasure of art. It is a virtue of my approach that it permits a much greater diversity of artforms than traditional philosophical aesthetics is inclined to allow. This includes food.]]></p></abstract>
<abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen La comida tiene lo que en inglés se llama sabor: una colección de propiedades (incluidas apariencia, aroma, sensación bucal) conectadas con el placer (o disgusto) de comer. Este artículo argumenta que el sabor es evaluable estéticamente -no es meramente &#8220;agradable&#8221;. Más aún, al igual que ejemplos paradigmáticos de arte, el sabor puede ser evaluado por cómo refiere o &#8220;ejemplifica&#8221; normas culturales. Este artículo es parte de un proyecto más amplio en el que desarrollo una posición sobre el placer del arte. Esta posición permite una mayor diversidad de formas de arte que las que abarca la estética filosófica tradicional. Y aquí se incluye la comida.]]></p></abstract>
<kwd-group>
<kwd lng="en"><![CDATA[philosophy of food]]></kwd>
<kwd lng="en"><![CDATA[aesthetic properties]]></kwd>
<kwd lng="en"><![CDATA[culinary aesthetics]]></kwd>
<kwd lng="en"><![CDATA[taste]]></kwd>
<kwd lng="en"><![CDATA[food as art]]></kwd>
<kwd lng="es"><![CDATA[filosofía de la comida]]></kwd>
<kwd lng="es"><![CDATA[propiedades estéticas]]></kwd>
<kwd lng="es"><![CDATA[estética culinaria]]></kwd>
<kwd lng="es"><![CDATA[gusto]]></kwd>
<kwd lng="es"><![CDATA[comida como arte]]></kwd>
</kwd-group>
</article-meta>
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