My project is an investigation into gastronomy. My aim is to investigate whether cooking is regarded as an art or a craft or even maybe both. My territory is looking at two famous British chef’s Heston Blumenthal and Jamie Oliver. My philosophical concept is going to be using Kant’s aesthetic judgement from his third critique.
According to Kant art cannot be part of an aesthetic judgement, however there is a sense of ambiguity when it comes to the ideas behind Blumenthal’s molecular gastronomy. What is the difference between the two chefs? Why can one make it more acceptable for gastronomy to become close to an aesthetic experience?