Gustavus Adolphus College Professor of Philosophy Lisa Heldke ’82 is featured in a recent Huffington Post piece written by Fabio Parasecoli titled The Liberal Artisan: Food Studies and Higher Education.
Parasecoli writes: In the seminal book Cooking, Eating, Thinking, which she edited with Deane W. Curtin, Hedlke considers food making as a “thoughtful practice,” a “mentally manual activity” or a “theoretically practical activity” that bridges the separation between “inquirer and inquired,” between “timeless truths about unchanging reality” and “the transitory, the perishable, the changeable.” I would extend the argument to many occupations dealing with food, which challenge the distinction between theoretical and practical knowledge and introduce innovative ways to relate to the world and to society.
The entire article can be read online.
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