September 2007 September 2006 September 2005

Speaker of the lecture: Dr. Joe Lau Head of Department Department of Philosophy The University of Hong Kong Abstract of the lecture: This lecture is a light-hearted and informal discussion on some connections between food and philosophy. First, I shall argue that modern Western haute cuisine (“high cooking”) embodies certain philosophical ideas like deconstruction and post-modernism, as exemplified by renowned chefs such as Ferran Adria and Heston Blumenthal. Second, food is an excellent entry point for thinking about many philosophical issues, and this goes to show how philosophy can help us acquire a deeper and more critical understanding of everyday life. Group photos: Year 1 Students Year 2 Students Year 3 Students Postgraduate Students