Show Notes
One year after the publication of Gastronomica’s special feature on food and philosophy, Robert T. Valgenti of the Editorial Collective revisits the question of what a philosophical perspective could bring to addressing food-related issues. In this episode, he talks with Gastronomica author and philosopher Sascha Benjamin Fink about human perception and how people experience the world, taking up questions at the cutting edge of science, art, and gastronomy. Sascha discusses the role of the senses and sensory manipulation in gastronomy and explains how common experiences of eating can lend real-world insights into sensory engineering. Over the course of their conversation Bob and Sascha consider different examples – such as the setting of the table, spatial design, experimental cuisine, and the use of AI in recipe development – and weigh in on what sensory engineering can also reveal about gastronomy. The article Gastronomy as Sensory Engineering, co-authored by Sascha Benjamin Fink and Brandon Ashby, appeared in the Fall 2025 issue of Gastronomica.
“Gastronomy as Sensory Engineering” was one of fifteen short papers in a special section dedicated to philosophical perspectives on food issues. Access the articles in volume 25.3 of the journal here and learn more about the special section in Episode 53: Mapping Food and Philosophy of the Gastronomica podcast.
Sascha Benjamin Fink works on the philosophy of mind with research interests in consciousness, sensory engineering, and new technologies, and most recently has been Director of Research at the Centre for Philosophy and AI Research (PAIR) at Friedrich-Alexander-Universität Erlangen-Nürnberg. As of August 2026, he works at the University of Cologne on sensory engineering in the DFG-AHRC Project SENSOR (DFG 527947799).
Robert T. Valgenti is a professor of liberal arts and food studies at The Culinary Institute of America. A philosopher and translator, he works on the philosophy of food, Italian philosophy, and hermeneutics and is a member of the Editorial Collective at Gastronomica.
Gastronomica: The Journal for Food Studies is published by the University of California Press. Quarterly issues are available in print and online.
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