A Philosophy of Recipes: Making, Experiencing, and Valuing by Borghini, Andrea

A Philosophy of Recipes: Making, Experiencing, and Valuing (Hardcover) (ISBN-13: 9781350145917)

Vendor: Andrea Borghini
Product type: Books
Format: Hardcover
$120.00
$120.00
$120.00
Subtotal: $120.00
A Philosophy of Recipes: Making, Experiencing, and Valuing by Borghini, Andrea

A Philosophy of Recipes: Making, Experiencing, and Valuing

$120.00
A Philosophy of Recipes: Making, Experiencing, and Valuing by Borghini, Andrea

A Philosophy of Recipes: Making, Experiencing, and Valuing

$120.00
Format: Hardcover
Description
Description
x
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
ISBN-10: 1350145912
ISBN-13: 9781350145917
Publisher: Bloomsbury Publishing PLC
Language: English
Published: 01/13/2022
Pages: 296
Format: Hardcover
Weight: 1.30lbs
Size: 9.21h x 6.14w x 0.69d
By Andrea Borghini
By Andrea Borghini
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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.

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