This episode introduces a special issue on food and philosophy. Robert T. Valgenti, of Gastronomica’s Editorial Collective, talks with Andrea Borghini about the increasing attention to food within philosophy over the last three decades and shares the inspiration behind their special issue. They discuss how this issue of Gastronomica engages with different disciplines and formats by bringing together short essays and reflections on the field of philosophy from scholars around the world. By attending to ethics, value, and aesthetics through a range of topics that include art, taste, hunger, sustainability, food waste, and bioethics and GLP-1s, the special issue highlights different perspectives on how food can enter philosophical practice.

Gastronomica’s special issue on food and philosophy was published in Fall 2025 (25.3) and is available online here.

Andrea Borghini is an associate professor of philosophy and the director of Culinary Mind, a research center for the philosophy of food, at the University of Milan. Learn more about his work here and about Culinary Mind here.

Robert T. Valgenti is a professor of liberal arts and food studies at The Culinary Institute of America. A philosopher and translator, he works on the philosophy of food, Italian philosophy, and hermeneutics and is a member of the Editorial Collective at Gastronomica.

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Mapping Out Food and Philosophy