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A Philosophy of Recipes: Making, Experiencing, and Valuing

by Andrea Borghini
Save 17% Save 17%
Current price ₹3,850.00
Original price ₹4,620.00
Original price ₹4,620.00
Original price ₹4,620.00
(-17%)
₹3,850.00
Current price ₹3,850.00

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Book cover type: Paperback
  • ISBN13: 9781350270336
  • Binding: Paperback
  • Subject: N/A
  • Publisher: Bloomsbury Academic
  • Publisher Imprint: Bloomsbury Academic
  • Publication Date:
  • Pages: 296
  • Original Price: GBP 29.99
  • Language: English
  • Edition: N/A
  • Item Weight: 454 grams
  • BISAC Subject(s): Agriculture & Food, Modern / 21st Century, and Methodology

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.

Borghini, Andrea: - Andrea Borghini is Associate Professor of Philosophy at the University of Milan, Italy.

Engisch, Patrik: - Patrik Engisch is Post-doctoral Researcher and Lecturer of Philosophy at the University of Luzern, Switzerland. Patrik is a co-founder and member of Culinary Mind, an international center and network of scholars devoted to the study of food from a philosophical perspective.

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