The book "Critique of Culinary Reason" by Kurt Röttgers connects the current interest in food and cooking with philosophical considerations. It elevates the sensory experience of tasting as a significant philosophical topic and develops a social philosophy of the meal. The title alludes to Kant's three critiques and presents a often-missing fourth critique that addresses the connection between morality and well-being. Röttgers utilizes the structure of the "Critique of Pure Reason" and transforms it into an aesthetics, analytics, and dialectics of the culinary. Readers are given the opportunity to reflect on the judgment of taste beyond mere opinions and to question it philosophically.