Before you leave...
Take 20% off your first order
20% off
Enter the code below at checkout to get 20% off your first order
A Philosophy of Recipes: Making, Experiencing, and Valuing (Paperback) (ISBN-13: 9781350270336)
Vendor:
Andrea Borghini
Product type:
Books
- $39.95
$39.95- $39.95
- Unit price
- per
Subtotal:
$39.95
Description
xThis 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: 1350270334
ISBN-13: 9781350270336
Publisher: Bloomsbury Academic
Language: English
Published: 08/24/2023
Pages: 296
Format: Paperback
Weight: 0.91lbs
Size: 9.21h x 6.14w x 0.62d
By Andrea Borghini
xAndrea 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.Recently Viewed Products
- Choosing a selection results in a full page refresh.