Korsmeyer begins with the Greek thinkers who classified taste as an inferior, bodily sense; she then traces the parallels between notions of aesthetic and gustatory taste that were explored in the formation of modern aesthetic theories. She presents scientific views of how taste actually works and identifies multiple components of taste experiences. Turning to taste's objects -- food and drink -- she looks at the different meanings they convey in art and literature as well as in ordinary human life and proposes an approach to the aesthetic value of tas