About
I am a philosopher and currently occupy a post-doc research position at the University of Luzern, Switzerland. Prior to that I was a post-doc FNS researcher at the University of Fribourg, a Visiting Research Fellow at the University of Edinburgh, and lecturer at the University of Fribourg. I am also a member of the editorial board of Dialectica.
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; 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, sit 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 think this has good chances to be the greatest piece of music ever created. The runner up might be this. Or this. Or this. Or this. Or this. No, wait, it's most likely this.
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; 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 (with Andrea Borghini) on Philosophy and Recipes to be out with Bloomsbury in 2021.
- An edited volume (with Julia Langkau) on Philosophy of Fiction: Imagination and Cognition to be out with Routledge in 2021.
- An introduction to non-reductionist theories of intentionality and their different metaphysical, meta-metaphysical, and logical underpinnings, tentatively entitled About 'About'.
- A paper about olfactory experience centred around the idea that we standardly experience multimodal objects in a multimodal way.
- A series of paper on varied topics in the philosophy of food, such as the the representational power of food, the metaphysics of recipes, the nature of culinary value, and culinary creativity.
- A couple of ideas on how to get a philosophical theory of narcissism off the ground.
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, sit 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 think this has good chances to be the greatest piece of music ever created. The runner up might be this. Or this. Or this. Or this. Or this. No, wait, it's most likely this.