By the way: do philosophers eat ?

…and if so: what ?

6 min readFeb 20, 2022

To be a philosopher is to love wisdom, but that could possibly make the demands of the body unimportant. Or does it not ?

Let’s look, following the French philosopher‘s Michel Onfray (*1.1.1959) book — supplemented by my research as amateur chef — at a few of his colleagues and their relationship to food.

We start with Diogenes (412–323 BC). A formative head in ancient times, to whom everything beyond nature and simplicity was an abomination. Anecdotes tell that he ate raw octopus, but considering how extremely tough this animal is uncooked….. Human flesh had not disgusted him, this is also not credible, because against it speaks the high degree of organization in the polis of Athens, which did not tolerate cannibalism — so Diogenes is to omit as a reliable informant.

©Jules Bastien-Lepage, Public domain, via Wikimedia Commons

Jean-Jacques Rousseau’s (1712–1778) “back to nature“-ideas were similar to those of his predecessor. Only he generally made it too simple. Man is good by nature, it is a mistake to believe this; to let one’s own — five! — children be cared for in an orphanage is another. For me, these two are enough to leave Rousseau on the left as well.

So to greater philosophers: Immanuel Kant (1724–1804) was not at all averse to good food and good wine. He saw the sense of a round table in the “moral” purpose of keeping many people together for a long time for “mutual communication”. To achieve this, he even noted down the favorite dishes of his guests: an exemplary host, probably also a gourmet!

Now, when Charles Fourier (1772–1837) is introduced, we are somewhat disoriented, we don’t know him — the mathematician Joseph Fourier? No, Charles F., as an early socialist, is a utopian-idealist thinker who strove for a different way of life, with specially planned groupings and settlements, so-called phalanstères.

Ideal of a phalanstère ©Wikimedia Commons Houghton Soc 860.05 — Fugère, phalanstère.jpg

Relevant for us its gastronomic goals: Organize gluttony, leave the science of culinary to the gastrosophists, organize orgies now and then, motto: “It is certain that nature inclines us toward the amorous orgy, just as much as toward the gastronomic orgy, and that while both are blameworthy in the excess, they would become praiseworthy in an order in which they could be equilibrated.” To achieve this, we need the “gastrosopher” (like in „philosopher“ wisdom is meant here). Fourier coined this word. And wise as Ch. Fourier was, he warned of future abominations: “…..sugared creams and sodas will be the cheapest food of children….”. Despite this foresight, Karl Marx saw in him above all a great humorist.

Karl Marx (1818–1883), living in exile a poor man’s life, seemed to prefer, as far as possible, „Mediterranean“ food (avant la lettre). As his favorite dish he named fish, and wine was always welcome to him even in larger quantities, but this will be another article.

Marx + Engels, Berlin, © G.Theis

Friedrich Nietzsche, however, (1844 -1900) was well aware of the important role of proper food, but could not afford too many escapades in this area: he became ill when he ate too much. He also disliked “the English diet, which is………..a true return to nature, that is, to roast beef, also to reason……….. it seems to me that it gives the spirit “heavy feet” — Englishwomen’s feet” (from: ‘Ecce Homo’). However, he permanently ordered sausages and ham from his mother. Mediterranean food was on his table only before his final collapse.

*©Public domain: American Nietzsche.jpg*

Jean-Paul Sartre (1905–1980) was also selective, even bizarre,as far as food was concerned. He loathed natural things, for him everything had to be changed by a manufacturing process (in contrast to Rousseau): sausages yes, meat no, fruit only preserved, strained or cooked. Alcohol always, drugs and medicines plentifully, nicotine immoderately. Incidentally, dissatisfaction was expressed about his personal hygiene already during his lifetime, although the ladies liked him “at least for his charisma, despite conspicuous hygienic negligence” .

*© Wikimedia Commons Stéphane Lemarchand Caricaturiste: Caricature Sartre 2007.jpg*

Interim balance: so far we are left only with Immanuel Kant (fitting, as usually). But our quest becomes really entertaining in the following section — with Filippo Marinetti (1876–1944). He is the founder of Futurism (1909), a movement of artists that you have certainly seen in exhibitions (for example Umberto Boccioni’s sculpture ‘Forms of Continuity’).

*‘Forms of Continuity in Space’, 1913 bronze by Umberto Boccioni.jpg Wikimedia Commons by Wmpearl*

In 1932, “The Futurist Kitchen” was published, making this group interesting for us here, because it really started a war (with fights and brawls) against pasta — in Italy! The pasta made the people cumbersome — this had to be changed, an elite had to be brought up all over the country. But also the Italian rice production must be promoted, in order to become independent of grain supplies from abroad: a patriotic duty! What follows is a firework of fantastic dishes, which have to be created not according to recipes but according to formulas. As restaurant-typical background noise humming airplane engines are advised.

To me, there seems to be a distinct sense of fun behind this group of artists, even though the Duce was taken with the militaristic-technical attitude of the association at the time. A menu as an example: broth of roses and sun, followed by lamb in lion’s blood, finished with laughing gas foam of Cinzano. “Exalted pig”: slices of salami cooked in café and eau de cologne.

Also more technical devices are demanded (“L’uso di questi apparecchi dovrà essere scientifico”): doesn’t this remind of Ferran Adriá’s (*14.5.1962) “techno-emotional” cooking philosophy? You know, the world-famous cook-gastrosoph-physicist and inventor of the molecular cuisine in Catalunya’s „El Bulli“ restaurant.

Notabene: whoever cooks such a meal, may invite me to participate, benevolent coverage on medium.com and in European publications is assured.

*Michel Onfray ©Wikimedia Commons, Michel Onfray no Fronteiras do Pensamento Santa Catarina 2012 (8212742449).jpg*

Not to forget: what does Michel Onfray actually eat? There is an interview in which he describes his own cooking. Little to no meat, fish and crustaceans yes, vegetables, but nothing overcooked. That could have been my answer as well, especially since Onfray fulfills the basic condition of gastrosophy: he cooks by himself!