The concept and the idea are fundamental elements in the field of thought, human knowledge and innovation and I have tried to develop the theme of the good, wondering if food and "good" coexist.

Jean Anthelme Brillat-Savarin, has analyzed the concept of taste in food and like all of us concludes that the concept of "good" in terms of taste is highly subjective. Yet we all pronounce typical phrases about food that refer to the concept of good. In short, "good" is one of the most common qualifying adjectives to describe the positive quality of food.

What is quality? Well quality is not a unique term, especially in food.

For example, there is quality assurance, perceived quality, all things that are not quality, such as good, beautiful and other qualifying adjectives.

 

I will try to analyze what is the quality of the good in food referring to the Aristotelian logic and not referring to gastronomy.

What is food in its fundamental nature of essence, independently of everything that surrounds it and that is external?

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Thus we will discover that the substance of the food is real while everything around it is phenomena that can be perceived through the human senses. Of the attributes and not the essential quality. In culinary terms, sweet, salty, sour, bitter, spicy and umami, the combination of these characteristics are not the essence of the food, but are extrinsic characteristics.

António Emílio Leite Couto, an African writer, claimed that food serves to nourish both the body and the soul. Food is nourishment. The flavor or scent is a side dish. Philosophy and cuisine still intersect.

 

The obsessive search for "good" food and the obsessive attention it arouses have become a social pathology that transforms cooking into a meaningless thing, no longer having a clear or understandable meaning or purpose. Creativity in the kitchen must not stop at the extrinsic aspect but must also go back to the origins of intrinsic quality, of the meaning of nutrition, which can, for example, be healthier and more compatible with the environment. This too is gastrophilosophy, or philosophy of cooking.

 

Below you can download a free booklet for educational purposes which is the synthesis of a topic on all this.

Just as you would listen in a restaurant, we invite you to savor this feast of knowledge and enjoy your exploration of the site.