About
I am a philosopher and currently occupy a part-time, fixed-term lecturer position at the University of Fribourg in Switzerland. Prior to that I was a post-doc FNS researcher at the University of Fribourg and a Visiting Research Fellow at the University of Edinburgh.
My work is that the crossroads of three philosophical sub-discipline: philosophy of mind, metaphysics, and aesthetics. I am interested in the old riddle of thinking about the non-existent; about non-visual perceptual experiences, and in particular olfactory experiences; and in 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.
My work is that the crossroads of three philosophical sub-discipline: philosophy of mind, metaphysics, and aesthetics. I am interested in the old riddle of thinking about the non-existent; about non-visual perceptual experiences, and in particular olfactory experiences; and in 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 for the philosophy of food formally based at the University of Milan which I co-founded in 2017.
- 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 introduction to non-reductionist theories of intentionality and their different metaphysical, meta-metaphysical, and logical underpinnings, tentatively entitled About 'About'.
- An edited volume (with Andrea Borghini) on Philosophy and Recipes to be out in the near future with Bloomsbury.
- A series of paper on varied topics in the philosophy of food, such as the metaphysics of recipes, the nature of culinary value, and of culinary creativity.
- A couple of papers on olfactory experience or, rather, the contribution of olfaction to multi-modal experiences.
- 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.