The philosophy of taste education: Reading Jacques Puisais as a contemporary humanist-gastronome

Abstract

The objective of this article is to elucidate the philosophical foundation of Jacques Puisais' (1927–2020) taste education programme. I first discuss the transition of the philosophical status of taste and clarify that the theme of ‘taste as an issue of education’ was initially proposed after certain modern philosophical conditions had been satisfied (Enlightenment, French gastronomy and physiology of taste) and finally crystalised into Puisais' programme in the face of the increasing medicalisation of food in the 1970s. Secondly, I scrutinise recent sociological criticisms of taste education and conclude that it helps to highlight the socially-constructed nature of taste and the potential risks of inappropriate practices, such as the reproduction of social inequalities. However, a more proactive and constructive approach to Puisais' philosophy is demanded, because the contemporary challenges are obscuring its fundamental assumptions. Thus, utilising insights from the sociology of eaters, the relevant literature and interview with Puisais, three key elements – beauty, sociability and humanism – are scrutinised to concretise a ‘future gastronome’ as a subject to be pursued in taste education. This gastronome has been found to have two capabilities: 1) to appreciate aliment, the total (bio-psycho-socio-cultural) values of food, and 2) to play sociabilité/convivialité, the shared pleasure at the table. This articulation will be useful in reorientating the institutionalisation of taste education, both within and outside France.