Nicola Perullo

Nicola Perullo is a full professor of Aesthetics and Rector at the University of Gastronomic Sciences in Pollenzo, Italy. His academic journey includes a Philosophy PhD from the University of Pisa (2001) and studies under Jacques Derrida in Paris. He specializes in the philosophical and aesthetic foundations of food, taste, and gastronomy, blending phenomenology, deconstructionism, and ecological aesthetics. His research explores relational perception, ethical engagement, and the intersection of food with art and ecology.

Key research focuses include gustatory aesthetics, ecological perception as a phenomenology of relationships, and the role of wine in perceptual ecology. Notable books include Il gusto come esperienza (2012), Episthenology. Wine as Philosophy (2021), and Ecological Aesthetics (2020). His work bridges philosophy, gastronomy, and environmental studies, advocating for a relational approach to sensory experience.

Active in interdisciplinary projects like UNISG Cucina politica and NODES: Nord Ovest Digitale E Sostenibile, he integrates academic research with societal challenges. Teaching includes courses on Critical Gastronomy and the Philosophy of Food. Current research emphasizes processual aesthetics and ecological living, with upcoming works exploring relational thinking for global challenges.