A Philosophy of Recipes: Making, Experiencing, and Valuing [Paperback]

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.

Andrea Borghiniis 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 Engischis 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.

A diverse and rich collection that will serve as inspirational reading for both the philosopher and non-philosopher alike. Food Ethics

The philosophy of food is hot at the moment, but this book goes beyond the usual fare by suggesting-and indeed demonstrating-thatrecipesshould be an item of central philosophical concern. Cross-disciplinary but without losing philosophical focus, this collection argues that recipes reflect our metaphysical and ethical commitments in unique and profound ways. Andrew Chignell, Laurance S. Rockefeller Professor in Religion, Philosophy, and the University Center for Human Values, Princeton University, USA

A fascinating collection of essays that explore not only what recipesare, but also what recipelS,