Mill's Qualitative Utilitarianism, Food, and the Culinary Arts: A Joint Presentation
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In this session from my Spring 2013 Ethics class at Marist College, we have an invited guest, Chef Bruce Mattel, Associate Dean of Culinary Production at the Culinary Institute of America. The topic we start out with is qualitative differences among pleasures as discussed by John Stuart Mill in his classic work, Utilitarianism, and we move into discussing how Mill's theory might accommodate the various pleasures involved in food, eating, tasting, and culinary production.
First, I discuss Mills theory, the higher and lower faculties, and the notion of an ideal judge. Then, Chef Mattel leads the students into numerous culinary examples -- ranging over street food and cultural history, sustainability and sourcing, plating and visual aesthetics, palate development and the education of a chef -- all designed to get students to see how food might involve the higher faculties and their attendant pleasures.
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