This conversation is part of the series 'The Philosophy, Science, & Aesthetics of Food' ('Dare to know!' Philosophy Podcast). Carolyn Korsmeyer is the Research Professor of Philosophy at the University at Buffalo, and her areas in philosophy include aesthetics and emotion theory. She has a special interest in the senses that have been traditionally neglected by philosophy: taste and touch. In her books, Professor Korsmeyer addresses taste, food, disgust, and related subjects. Today’s focus will be her book ‘Making Sense of Taste: Food and Philosophy’ which explores the gustatory sense and its aesthetic features.