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t is widespread knowled- On a daily basis, Monsieur Descartes, was facing a dilem-
ge that Monsieur Descartes did ma; the products of the process of cooking, a process
not accept as true what his sen- that could be easily recognized as a rational activity
ses communicated to his as described in recipes and cookbooks, were always
mind since he had a total mistrust in sensory informa- subjected to the irrational judgments of a mingling
tion. Nevertheless, when sitting at his dinner table, be- of sensory activities taking place before, during, and
ing a good Frenchman, he had to make up his mind after each meal. His solution to this contradiction was
about his cook’s gastronomic efforts. During his repast, the creation of a cloven world: on the one hand, there
Monsieur Descartes had to put aside his philosophical is the trustworthy mental reality of res cogitans and
thinking and consider the Trencher Bread, the Brout on the other hand the dreamlike physical reality of
d’Alemaigne, the duck pâté and the salad he was ea- res extensa. Res cogitans cannot be eaten, but res ex-
ting through a sensorial assessment resulting from the tensa can be discerningly prepared, appreciated, and
savoring of the meal carefully prepared for him. Mon- assimilated. Consequently, Monsieur Descartes, a very
sieur Descartes knew that a good chef cooks food intelligent individual indeed, hired and fired his chef of
anticipating the multiple sensorial effects and causes cuisine on the finding generated by an appreciation
of the meal by catering to a combination of different and estimation of res extensa as embodied in the dish
sensory phenomena and evaluations. Listening to the presented on the table rather than on the arid logic of
sizzling and cracking of fats, paying attention to the the res cogitans as figure out in cooking formulas. He
fizzing, murmuring, and gurgling of cold and hot li- knew the two domains intertwined on a laid table and
quids and monitoring the change in color shade during his cautious philosophy could not be practiced at re-
browning, glazing and clarifying cooks make decisions past time.
conjecturing the final taste and effect of their work.1 The world of senses begins in the periphery of our