What follows is a guest post by Andrea Baldini, Associate Professor of Aesthetics at Art Theory at Nanjing University, and Andrea Borghini, Associate Professor of Philosophy at University of Milan.
In 2016, the American food magazine Bon Appétit named South Philly Barbacoa “One of the Best Restaurants in the Country.” First opened in 2014, this small and unassuming eatery quickly rose to national and international attention not only for the amazing quality of its barbacoa, consomé, marinated lamb tacos, and pancita, among others. For chef Cristina Martinez and her husband Benjamin Miller, who together run South Philly Barbacoa, cooking and dining are not only ways to delight one’s palate; they are also tools for speaking “to the larger immigrant experience whose labor is often exploited and forgotten.” Herself an undocumented immigrant who crossed the border from Mexico into the USA, Martinez turned a personal passion and talent for cooking into a political act. A culinary experience, in other words, becomes the occasion to stage an effective and far-reaching vindication of the pride and value of undocumented workers within the American economy – with particular reference to the food and agriculture business.
In the era of the of the super-star chefs, cooking and dining have been often turned into spectacles that many wouldn’t find difficult to consider art. Food is by now regularly found in museums or exhibited and showed like artworks. As philosophers such as Dom Lopes and Yuriko Saito have suggested, indeed, it is difficult to see an essential divide between traditional art forms and cooking. Yet, the example of South Philly Barbacoa suggests an artistic dimension of cooking and dining that have been heretofore largely overlooked by aestheticians and philosophers of art. Continue reading