About
I am an academic philosopher. I work at the crossroads of three philosophical sub-disciplines: philosophy of mind, metaphysics, and aesthetics. I am interested in creativity, imagination, fiction, value theory, and the experience of, and many relations to, what we eat and drink.
I am currently coordinator of The Culinary Mind, a research network for the philosophy of food, director of the Association for the Philosophical Study of Creativity (APSC), deputy director of Experience and Reason, a research group in philosophy of mind and normativity, based at the University of Fribourg, Switzerland.
Previously, I was postdoctoral researcher at the University of Geneva as part of the SNF Prima project "Creativity, Imagination, and Tradition" lead by Julia Langkau and, among other things, an adjunct lecturer at University of Fribourg.
Some recent research outputs:
Projects I am currently working on:
When not doing philosophy, I like to cook, grow veggies, seat behind the drums in some loud sounding bands and, maybe most of all, spend time with my ten sheep and three cats.
I am currently coordinator of The Culinary Mind, a research network for the philosophy of food, director of the Association for the Philosophical Study of Creativity (APSC), deputy director of Experience and Reason, a research group in philosophy of mind and normativity, based at the University of Fribourg, Switzerland.
Previously, I was postdoctoral researcher at the University of Geneva as part of the SNF Prima project "Creativity, Imagination, and Tradition" lead by Julia Langkau and, among other things, an adjunct lecturer at University of Fribourg.
Some recent research outputs:
- "Episodic Memory and Aesthetics" with André Sant'Anna. Forthcoming in Oxford Handbook of Philosophy of Memory.
- "Imagination, Creativity, and the Culinary Arts". Forthcoming in the Oxford Handbook of Imagination and Creativity, edited by Amy Kind and Julia Langkau.
- "Empathising Across Sensibilities" with Julia Lankgau. In: special issue of Philosophical Explorations., 2024.
Projects I am currently working on:
- A book on “naturalness” as a metaphysical and normatively relevant kind in the philosohy of food, with natural wine as a special case study, tentatively titled The Naturefactual (under contract with Routledge).
- A book on the relations between food and affective states (under contract with Bloomsbury)
- A paper on creativity and agency.
- A paper about olfactory experience centred around the idea that we standardly experience multimodal objects in a multimodal way.
- The entry "Recipes" for the Oxford Bibliography in Food Studies.
When not doing philosophy, I like to cook, grow veggies, seat behind the drums in some loud sounding bands and, maybe most of all, spend time with my ten sheep and three cats.