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Peter Klosse is Professor of Gastronomy at the Hotel Management School Maastricht, part of Zuyd University of Applied Sciences. He is also a founder of the Academie voor Gastronomie and T.A.S.T.E (The Academy of Scientific Taste Evaluation). Getting a better understanding of liking and deliciousness plays a central role in his life and work. His innovative approach to taste is based on his PhD research on Flavour Classification (Maastricht University, 2004) and elaborated on in his book The Essence of Gastronomy (CRC Press, 2013). Klosse is a member of the Google Food Lab and actively involved with the Future Food Institute in Bologna, Italy.

Taste: The Lost Sense, or Why the Culinary Arts Should Integrate with Art Education

Taste: The Lost Sense, or Why the Culinary Arts Should Integrate with Art Education

This conversation inquires why the culinary arts—representing the sense of taste in relation to food—have hardly found ground in art education. The optical, the audible, the touchable and moveable have found fertile ground in all kinds of art disciplines, whereas the sense of taste and tasting, historically connected to the aesthetic judgment of artistic objects par excellence, has hardly found refuge for its proper object, i.e., food.