Dorota Koczanowicz is Professor of Cultural Studies at the University of Wroclaw (Poland). She has published widely on aesthetics, gender, contemporary culture, art, and food, including The Aesthetics of Taste: Eating in the Realm of Art (Brill, 2023).Nicola Perullo is Professor of Aesthetics at the University of Gastronomic Sciences of Pollenzo (Italy). He has published extensively on modern and contemporary philosophy and aesthetics. His works translated into English include Taste as Experience (Columbia University Press, 2016), Epistenology: Wine as Experience (Columbia University Press, 2020), and Aesthetics without Objects and Subjects (Bloomsbury, 2025).

• List of FiguresNotes on Contributors13 IntroductionNicola Perullo and Dorota Koczanowicz14 Food Consciousness: Its Importance to Human Life and the Three Main Obstacles to Its DevelopmentNicola Perullo15 Everyday Foodscape: a Site for Practicing CareYuriko Saito16 Embodying Responsibility: Somaesthetics, Art, and Eating for the ClimateDorota Koczanowicz17 Unpacking Disembodied Meat: Technology-Mediated Human PredationMałgorzata Dancewicz-Pawlik18 Mindful Experience Design: a Somaesthetic Perspective on Critical Food DesignAnna Kwapisz19 The Licking Eye and the Seeing Tongue: Haptic Taste in Polish Contemporary ArtMarta Smolińska20 Sounds of Eating: the Art of Food in David Rodríguez Vélez’s Artistic Sound ProjectsRenata Tańczuk21 Food Flavors in Italo Calvino: towards an Olfactory SomaestheticsElena Mancioppi22 Embodiment, Eating, Environment: a Somaesthetic Approach to ObesityMaddalena Borsato23 Ecological Somaesthetics: beyond Self-EnhancementRaymond Boisvert24 LITTLEIMPORTANCEAnna Królikiewicz

Dorota Koczanowicz is Professor of Cultural Studies at the University of Wroclaw (Poland). She has published widely on aesthetics, gender, contemporary culture, art, and food, including The Aesthetics of Taste: Eating in the Realm of Art (Brill, 2023).Nicola Perullo is Professor of Aesthetics at the University of Gastronomic Sciences of Pollenzo (Italy). He has published extensively on modern and contemporary philosophy and aesthetics. His works translated into English include Taste as Experience (Columbia University Press, 2016), Epistenology: Wine as Experience (Columbia University Press, 2020), and Aesthetics without Objects and Subjects (Bloomsbury, 2025).

• List of FiguresNotes on Contributors13 IntroductionNicola Perullo and Dorota Koczanowicz14 Food Consciousness: Its Importance to Human Life and the Three Main Obstacles to Its DevelopmentNicola Perullo15 Everyday Foodscape: a Site for Practicing CareYuriko Saito16 Embodying Responsibility: Somaesthetics, Art, and Eating for the ClimateDorota Koczanowicz17 Unpacking Disembodied Meat: Technology-Mediated Human PredationMałgorzata Dancewicz-Pawlik18 Mindful Experience Design: a Somaesthetic Perspective on Critical Food DesignAnna Kwapisz19 The Licking Eye and the Seeing Tongue: Haptic Taste in Polish Contemporary ArtMarta Smolińska20 Sounds of Eating: the Art of Food in David Rodríguez Vélez’s Artistic Sound ProjectsRenata Tańczuk21 Food Flavors in Italo Calvino: towards an Olfactory SomaestheticsElena Mancioppi22 Embodiment, Eating, Environment: a Somaesthetic Approach to ObesityMaddalena Borsato23 Ecological Somaesthetics: beyond Self-EnhancementRaymond Boisvert24 LITTLEIMPORTANCEAnna Królikiewicz

Dorota Koczanowicz is Professor of Cultural Studies at the University of Wroclaw (Poland). She has published widely on aesthetics, gender, contemporary culture, art, and food, including The Aesthetics of Taste: Eating in the Realm of Art (Brill, 2023).Nicola Perullo is Professor of Aesthetics at the University of Gastronomic Sciences of Pollenzo (Italy). He has published extensively on modern and contemporary philosophy and aesthetics. His works translated into English include Taste as Experience (Columbia University Press, 2016), Epistenology: Wine as Experience (Columbia University Press, 2020), and Aesthetics without Objects and Subjects (Bloomsbury, 2025).

• List of FiguresNotes on Contributors13 IntroductionNicola Perullo and Dorota Koczanowicz14 Food Consciousness: Its Importance to Human Life and the Three Main Obstacles to Its DevelopmentNicola Perullo15 Everyday Foodscape: a Site for Practicing CareYuriko Saito16 Embodying Responsibility: Somaesthetics, Art, and Eating for the ClimateDorota Koczanowicz17 Unpacking Disembodied Meat: Technology-Mediated Human PredationMałgorzata Dancewicz-Pawlik18 Mindful Experience Design: a Somaesthetic Perspective on Critical Food DesignAnna Kwapisz19 The Licking Eye and the Seeing Tongue: Haptic Taste in Polish Contemporary ArtMarta Smolińska20 Sounds of Eating: the Art of Food in David Rodríguez Vélez’s Artistic Sound ProjectsRenata Tańczuk21 Food Flavors in Italo Calvino: towards an Olfactory SomaestheticsElena Mancioppi22 Embodiment, Eating, Environment: a Somaesthetic Approach to ObesityMaddalena Borsato23 Ecological Somaesthetics: beyond Self-EnhancementRaymond Boisvert24 LITTLEIMPORTANCEAnna Królikiewicz