Phone: +39 0172 458511
Fax: +39 0172 458500
University of Gastronomic Sciences
Piazza Vittorio Emanuele, 9 fraz. Pollenzo
12042 Bra (Cn) – Italy
Nicola Perullo (born in 1970 in Livorno), philosopher, is Full Professor of Aesthetics at the University of Gastronomic Sciences.
He was awarded a research doctorate degree in Philosophy in 2001 from the University of Pisa, where he studied under the guidance of Aldo Gargani. His early areas of interest included Wittgenstein, the philosophy of language, Nietzsche, Husserl, Heidegger, American neopragmatism, and psychoanalysis. Later, he furthered his studies in Paris with Jacques Derrida, who served as his mentor. His thesis was dedicated to Derrida, Wittgenstein, and Austin and Searle’s theory of linguistic acts. In 1997, he translated and edited Derrida’s book “Limited Inc” for the publishing house Raffaello Cortina Editore. During the years of his doctorate studies, Perullo gained an interest in Aesthetics, starting with Giambattista Vico and the period of the 17th and 18th centuries. His first book, published in 2002 as a further elaboration of his thesis, was dedicated to Vico and to the the debate on the souls of animals and the origin of humanity.
Having a passion for gastronomy since his university days, in 2002 he joined the organizational committee responsible for developing the University of Gastronomic Sciences as a junior auditor. Since that time, he has undertaken long term research on the relationships between philosophy, aesthetics, food, and wine. This blend of formal education and hands-on experience gave rise to a new field of study in Italy that has been called “aesthetics of taste,” and further contributed to defining the subject of philosophy and food on an international level. Beginning from his early publications (“Per un’estetica del cibo”, 2006, “L’altro gusto”, 2008, “Filosofia della gastronomia laica”, 2010), his work continued to deepen the connections between aesthetics, gastronomy, and taste (“Il gusto come esperienza”, 2012) and between food and art (“La cucina è arte? Filosofia della passione culinaria”, 2013).
In recent years, his work has been rooted in the idea of a philosophy with, based on a model of participative and relational knowledge. Thanks also to authors like Dewey and Tim Ingold, an ecological and implicative way of thinking based on notions of duty, care, correspondence, and haptic perception has been developed. Wine has been selected as the primary medium to accompany this journey towards an integrated ecology of life that allows one to consider, on one hand, the creativity of perception and therefore the fundamentally imaginative nature of knowledge, and on the other, existence and essence as relationship nodes (meshwork). (Epistenologia. Il vino e la creatività del tatto, 2016; Ecologia della vita come corrispondenza, 2017; Il gusto non è un senso ma un compito, 2018). The neologism ”epistenology” has been coined to indicate, on one hand, the idea of knowledge not aboutwine, but with wine, and on the other, and more generally speaking, the prospect of a constant interconnectedness between ontology, epistemology, and aesthetics.
This philosophy has been proposed as an educational subject that contributes to raising the level of awareness on the interdependence and the connections that constitute not only human, but all life. And it does so through the experience of food.
Major Research Areas
- Philosophy of Food and Aesthetics of taste
- Perception, Ecology and Education
- Aesthetics and Ethics
- Neopragmatism and Deconstruction