A Philosophy of Recipes: Making, Experiencing, and Valuing - Hardcover

Hardcover

ISBN 10: 1350145912 ISBN 13: 9781350145917

Publisher: Bloomsbury Academic, 2022

Synopsis

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 this title

About the Author

Andrea Borghini is Associate Professor of Philosophy at the University of Milan, Italy.

Patrik Engisch is Post-doctoral Researcher and Lecturer of Philosophy at the University of Fribourg, Switzerland. Patrik is a co-founder and member of Culinary Mind, an international center and network of scholars devoted to the study of food from a philosophical perspective.

Edition details

• Publisher: Bloomsbury Academic
• Publication date: 2022
• Language: English
• ISBN 10: 1350145912
• ISBN 13: 9781350145917
• Binding: Hardcover
• Number of pages: 294
• Editor: Borghini Andrea