A Philosophy of Recipes: Making, Experiencing, and Valuing (Hardcover)

A Philosophy of Recipes: Making, Experiencing, and Valuing Cover Image
By Andrea Borghini (Editor), Patrik Engisch (Editor)
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Description


This volume addresses the nature and identity of recipes from a cross-disciplinary perspective. Contributors study the values and norms guiding the naming, production, and consumption of recipes, scrutinizing their relationship to territory, makers, eaters, and places of production. Along the road, they uncover the multifaceted conceptual and value-laden questions that a study of recipes raises regarding cultural appropriation and the interplay between aesthetics and ethics in recipe making.

With contributors specializing in philosophy, law, anthropology, sociology, history, and other disciplines, this volume will be of vital importance for those looking to understand the complex nature of food and the way recipes have shaped culinary cultures throughout history.

About the Author


Andrea Borghini is Associate Professor of Philosophy at the University of Milan, Italy, and Director of Culinary Mind, Research Center for the Philosophy of Food based at the University of Milan, Italy. Patrik Engisch is adjunct lecturer at the University of Fribourg, Switzerland, and coordinator of Culinary Mind, Research Center for the Philosophy of Food based at the University of Milan, Italy.
Product Details
ISBN: 9781350145917
ISBN-10: 1350145912
Publisher: Bloomsbury Academic
Publication Date: January 13th, 2022
Pages: 296
Language: English