{"product_id":"a-philosophy-of-recipes-making-experiencing-and-valuing-9781350270336","title":"A Philosophy of Recipes: Making, Experiencing, and Valuing","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.\u003cbr\u003e\u003cbr\u003eWith 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.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e \u003ca href=\"https:\/\/sureshotbooks-com.myshopify.com\/search?type=product%2Carticle%2Cpage\u0026amp;q=AUTH-15604074\"\u003eAndrea Borghini\u003c\/a\u003e\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Bloomsbury Publishing PLC\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 08\/24\/2023\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 296\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Paperback\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 0.91lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 9.21h x 6.14w x 0.62d\u003cbr\u003e\u003cb\u003eISBN13:\u003c\/b\u003e 9781350270336\u003cbr\u003e\u003cb\u003eISBN10:\u003c\/b\u003e 1350270334\u003cbr\u003e\u003cb\u003eBISAC Categories:\u003c\/b\u003e\u003cbr\u003e- \u003ca href=\"https:\/\/sureshotbooks-com.myshopify.com\/search?type=product%2Carticle%2Cpage\u0026amp;q=CAT-SOC\"\u003eSocial Science\u003c\/a\u003e | \u003ca href=\"https:\/\/sureshotbooks-com.myshopify.com\/search?type=product%2Carticle%2Cpage\u0026amp;q=BISAC-SOC055000\"\u003eAgriculture \u0026amp; Food (see also Political Science | Public Poli\u003c\/a\u003e\u003cbr\u003e- \u003ca href=\"https:\/\/sureshotbooks-com.myshopify.com\/search?type=product%2Carticle%2Cpage\u0026amp;q=CAT-HIS\"\u003eHistory\u003c\/a\u003e | \u003ca href=\"https:\/\/sureshotbooks-com.myshopify.com\/search?type=product%2Carticle%2Cpage\u0026amp;q=BISAC-HIS037080\"\u003eModern | 21st Century\u003c\/a\u003e\u003cbr\u003e- \u003ca href=\"https:\/\/sureshotbooks-com.myshopify.com\/search?type=product%2Carticle%2Cpage\u0026amp;q=CAT-PHI\"\u003ePhilosophy\u003c\/a\u003e | \u003ca href=\"https:\/\/sureshotbooks-com.myshopify.com\/search?type=product%2Carticle%2Cpage\u0026amp;q=BISAC-PHI014000\"\u003eMethodology\u003c\/a\u003e\u003cbr\u003e\u003cbr\u003e\u003cp\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eAndrea Borghini\u003c\/b\u003e 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. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e \u003cb\u003ePatrik Engisch\u003c\/b\u003e 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.","brand":"Bloomsbury Publishing PLC","offers":[{"title":"Default Title","offer_id":44567570645229,"sku":"9781350270336","price":68.25,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0550\/8097\/6621\/products\/img_e71a2a76-2409-4490-8996-cccb65c81890.jpg?v=1701894431","url":"https:\/\/sureshotbooks.com\/es\/products\/a-philosophy-of-recipes-making-experiencing-and-valuing-9781350270336","provider":"SureShot Books Publishing LLC","version":"1.0","type":"link"}