About
I am a philosopher and currently occupy a post-doc FNS research position at the University of Fribourg, Switzerland.
I am a member of The Aesthetic Mind—a research group in aesthetics based at the Universities of Fribourg and Göttingen and funded by the SNF, the DFG, and the DAA—and of Experience and Reason—a research group in philosophy of mind and normativity, based at the University of Fribourg, Switzerland.
My main philosophical interests at the moment lie at the intersection of metaphysics philosophy of mind, and aesthetics, and in particular on the nature of fiction, imagination, and aesthetic appreciation.
I also have a growing interests in the philosophy of food and gastronomy and recently co-founded The Culinary Mind, the European research center for the philosophy of food.
Previously, I wrote a PhD on non-naturalistic theories of intentionality with a special emphasis on the role that the notion of intentional object should play in them. I hope to publish a heavily revised version of this work in a book form in the near future and would be very glad to receive any kind of feedback on the present manuscript (if interested, use the contact form below).
Finally, I also try to maintain a hobby interest in the philosophy of Spinoza and in the history of analytic philosophy.
When not doing philosophy, I like to cook (especially for bands playing here, arguably the best concert venue in the world), practice all kinds of alpine sports, read novels, sit behind the drums in some loud sounding bands, give a hand to my friends from Opera Louise-Compagnie Lyrique and, maybe most of all, spend time with my ten sheep and two cats.
I am a member of The Aesthetic Mind—a research group in aesthetics based at the Universities of Fribourg and Göttingen and funded by the SNF, the DFG, and the DAA—and of Experience and Reason—a research group in philosophy of mind and normativity, based at the University of Fribourg, Switzerland.
My main philosophical interests at the moment lie at the intersection of metaphysics philosophy of mind, and aesthetics, and in particular on the nature of fiction, imagination, and aesthetic appreciation.
I also have a growing interests in the philosophy of food and gastronomy and recently co-founded The Culinary Mind, the European research center for the philosophy of food.
Previously, I wrote a PhD on non-naturalistic theories of intentionality with a special emphasis on the role that the notion of intentional object should play in them. I hope to publish a heavily revised version of this work in a book form in the near future and would be very glad to receive any kind of feedback on the present manuscript (if interested, use the contact form below).
Finally, I also try to maintain a hobby interest in the philosophy of Spinoza and in the history of analytic philosophy.
When not doing philosophy, I like to cook (especially for bands playing here, arguably the best concert venue in the world), practice all kinds of alpine sports, read novels, sit behind the drums in some loud sounding bands, give a hand to my friends from Opera Louise-Compagnie Lyrique and, maybe most of all, spend time with my ten sheep and two cats.
