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A Philosophy of Recipes: Making, Tasting, Valuing
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A Philosophy of Recipes: Making, Tasting, Valuing (Hardback)

£85.00
Pre-order for despatch on publication.

Synopsis

This volume addresses three major themes regarding recipes: their nature and identity; their relationship to territory, producers, consumers and places of production. The first part looks at taxonomies of recipes, the relationship between recipes and their source, and how recipes have changed over time, including case studies that look at unsourced recipes through to recipes for foods that are very highly processed. The second part identifies the constitutive relationships that characterize recipes, between territory, producers, consumers, places and spaces of production. The third part studies the values and norms guiding the naming, production and consumption of recipes, scrutinising the cultural appropriation of recipes, how to stake authority in claiming a recipe, and the interplay between aesthetics and ethics in recipe making.



With contributors ranging across disciplines including philosophy, law and history, and including established academics such as Carolyn Korsmeyer and food writers such as Rachel Laudan this volume will be of vital importance for those looking to understand how archival material forms our understanding of eating habits and culture throughout history.

Philosophy, Psychology & Social SciencesCultural StudiesFood & societyPhilosophy, Psychology & Social SciencesPhilosophy TheorySocial & political philosophy Publisher: Bloomsbury Publishing PLC Publication Date: 07/10/2021 ISBN-13: 9781350145917  Details: Type: Hardback Format: Books
Availability: Pre-order for despatch on publication. Pre-Order

Andrea Borghini is Associate Professor of Philosophy at the University of Milan in Italy. Patrik Engisch is FNS Post-Doc Researcher at The Aesthetic Mind Research Group, University of Fribourg, Switzerland. Sanna Hirvonen is a Postdoctoral Researcher in the Department of Philosophy at the University of Milan, Italy.

More books by Andrea Borghini

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