About
I am a philosopher and currently occupy a part-time lecturer position at the University of Fribourg. Before that, I was a post-doc at the University of Luzern, a post-doc FNS researcher at the University of Fribourg, and a Visiting Research Fellow at the University of Edinburgh. In the Fall 2022, I will join the University of Geneva as part of the SNF Prima project "Creativity, Imagination, and Tradition", to be lead by Julia Langkau.
I work at the crossroads of three philosophical sub-disciplines: philosophy of mind, metaphysics, and aesthetics. I am interested in things like the old riddle of thinking about the non-existent; creativity; imagination; the nature of fiction; non-visual perceptual experiences, in particular olfactory experiences; and our experience of, and many relations to, what we eat and drink.
I am a member of three research groups:
I am currently working on a couple of things:
When not doing philosophy, I like to do more philosophy, for instance keep up with Spinoza. But in fact I rather cook, telemark or hike around Switzerland lovely mountains, seat behind the drums in some loud sounding bands, give a hand to my friends of Nouvel Opera de Fribourg/Neue Oper Freiburg and, maybe most of all, spend time with my ten sheep and three cats.
I work at the crossroads of three philosophical sub-disciplines: philosophy of mind, metaphysics, and aesthetics. I am interested in things like the old riddle of thinking about the non-existent; creativity; imagination; the nature of fiction; non-visual perceptual experiences, in particular olfactory experiences; and our experience of, and many relations to, what we eat and drink.
I am a member of three research groups:
- Experience and Reason—a research group in philosophy of mind and normativity, based at the University of Fribourg, Switzerland.
- The Culinary Mind, a research center and network for the philosophy of food that I co-founded in 2017 and that is formally based at the University of Milan .
- The Aesthetic Mind—a research group in aesthetics based at the Universities of Fribourg and Göttingen.
I am currently working on a couple of things:
- An edited volume on the philosophy of food (with Andrea Borghini), A Philosophy and Recipes, to be out with Bloomsbury in January 2022.
- An edited volume on the philosophy of fiction (with Julia Langkau), Philosophy of Fiction: Imagination and Cognition, to be out with Routledge in 2022.
- A short book on the philosophy of food, with natural wine as a special case study, tentatively titled Product, Appreciation, and Value. A Philosophical Perspective on Natural Wine.
- A paper about olfactory experience centred around the idea that we standardly experience multimodal objects in a multimodal way.
When not doing philosophy, I like to do more philosophy, for instance keep up with Spinoza. But in fact I rather cook, telemark or hike around Switzerland lovely mountains, seat behind the drums in some loud sounding bands, give a hand to my friends of Nouvel Opera de Fribourg/Neue Oper Freiburg and, maybe most of all, spend time with my ten sheep and three cats.