Porphyry and Levinas: Philosophical Analysis of Food and Its Possibilities for Research of Modern Gastronomic Culture

Abstract

Two basic philosophical approaches to the analysis of food and gastronomic culture are analysed in the article. Porphyry’s analysis is based on a system of binary definitions -hunger/appetite, suffering/enjoyment, body/soul, dirt/cleanliness. E. Levinas analises food as transformation of otherwise in sameness, feast as complicity, food as an experience of sincerity of existence. These two concepts contain opportunities of methodological framework for the analysis of contemporary gastronomic culture.