A Philosophy of Recipes: Making, Experiencing, and Valuing

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.

Author: Andrea Borghini
Publisher: Bloomsbury Publishing PLC
Published: 08/24/2023
Pages: 296
Binding Type: Paperback
Weight: 0.91lbs
Size: 9.21h x 6.14w x 0.62d
ISBN13: 9781350270336
ISBN10: 1350270334
BISAC Categories:
- Social Science | Agriculture & Food (see also Political Science | Public Poli
- History | Modern | 21st Century
- Philosophy | Methodology

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.