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 in the nature of fiction and imagination. In that context, I try to develop a non-cognitivist account of the distinction between fiction and non-fiction.
I also have a growing interests in the philosophy of food and gastronomy and recently co-founded The Culinary Mind, a research center for the philosophy of food formally based at the University of Milan.
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. In a nutshell, I agree with the likes of Meinong, Husserl, and Crane that we cannot do away with it. 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).
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 of Nouvel Opera de Fribourg/Neue Oper Freiburg 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 in the nature of fiction and imagination. In that context, I try to develop a non-cognitivist account of the distinction between fiction and non-fiction.
I also have a growing interests in the philosophy of food and gastronomy and recently co-founded The Culinary Mind, a research center for the philosophy of food formally based at the University of Milan.
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. In a nutshell, I agree with the likes of Meinong, Husserl, and Crane that we cannot do away with it. 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).
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 of Nouvel Opera de Fribourg/Neue Oper Freiburg and, maybe most of all, spend time with my ten sheep and two cats.