吃东西，就是将这个世界吃进肚子里：把外来的东西成为自己的一部分。但何谓“品尝/味”？“品味”是能培养的吗？作者Sarah E. Worth在《品尝vs.品味：食物哲学》一书中表示，“品”是需要教育的，真正的饮食喜悦，唯有在你真正了解食物时，才能体会。她从抽象的“品”概念为起点，然后以实体的食物举例，探索学习和培养“品味”的方法，书中包含几个主题：愉悦、真实性与食品诈欺、视觉图像、食谱和食物写作。

本书好评

‘This book takes you on a rich and unexpected journey through the sense of taste. Rather than focusing on taste as the sensation we feel in our mouth, this book is instead a generous, detailed account of our tastes and preferences as we understand them, flavoured through the author’s prose.’ – Carlo Petrini, author and founder of the International
Slow Food Movement 

‘In this engaging book, Sarah Worth presents a set of reflections on food, cooking, and taste that will interest both philosophers and general readers. Her pleasant, clear style introduces philosophical theories and the history of cooking with equal ease, covering the nature of recipes, questions of authenticity and food preparation, taste pleasures, and the complexities of sense experience – all inviting rumination on the familiar saying, “We are what we eat.”’ – Carolyn Korsmeyer, Professor of Philosophy, University of Buffalo, and author of Making Sense of Taste 

‘Western philosophy has shown remarkably little interest in the “lower” sense of taste, despite its importance in everyday life. Taste seeks to remedy that mistake: it examines present “moments” in our relationships to food by contextualizing them within the history of philosophy. Taste invites us to recognize how profound and important are the matters of taste and tasting, in all their senses.’ – Lisa Heldke, Professor of Philosophy, Gustavus Adolphus College and co-author of Philosophers at Table:
On Food and Being Human 

关于作者

Sarah E. Worth是南卡Furman大学的哲学教授，她是In Defense of Reading (2017)一书的作者。

目录

Contents 

Introduction 7
1 Good Taste and Bad Taste 16
2 The Pleasures of Eating and Tasting 46 

3The Taste of Slow Food 82
4 Food Fraud and Authenticity 115
5 Food Porn and the Power of Images 146  

6 On Recipes and Rule Following 176