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CHEF INTERVIEW: JUAN ESCALONA MELÉNDEZ, ON HISTORY AND SCIENCE IN CONTEMPORARY MEXICAN CUISINE

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Juan Escalona Meléndez, photography by Ana Lorenzana [Instagram: @analorenzana]

Chef Juan Escalona Meléndez interviewed by philosopher Aaron Meskin.
This interview took place during
January and February, 2020.

Juan Escalona Meléndez is a Mexican-born chef currently working in Mexico City. He studied Genomic Sciences as an undergraduate at the National Autonomous University of Mexico (UNAM) and did an MA in History and Philosophy of Science at the University of Leeds. He has collaborated with various philosophers on food projects and presented at the recent American Society for Aesthetics-sponsored Conference on Food, Art and Philosophy at UNAM. (He also created the conference meal.)  He has worked at Noma (Copenhagen), Pujol (Mexico City) and Máximo Bistrot (Mexico City).

Aaron Meskin is head of the Department of Philosophy at the University of Georgia. He works on aesthetics, philosophical psychology and, recently, the philosophy of food. He is co-editing a special issue of the online philosophy journal Crítica devoted to food, art and philosophy. Before Georgia, he worked at the University of Leeds for 14 years, and that is where his conversations with Juan about food and art began.  Continue reading