Description
Book SynopsisThis 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.
Trade ReviewA 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—that
recipes should 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 recipes
are, but also what recipes
do, and how they mediate and shape our relationship to food and cooking. * Gyorgy Scrinis, Associate Professor of Food Politics and Policy, University of Melbourne, Australia and author of Nutritionism: The Science and Politics of Dietary Advice (2015). *
As more scholars recognize what rich sources recipes are for understanding human societies, this edited collection of meditations on the theme will be a very useful guide. The central question of how to think with recipes is answered beautifully and diversely here in a book that engages with all kinds of parameters, including law, cooking tools, and microbial motivations. * Megan Elias, Associate Professor of Gastronomy, Boston University, USA *
Table of ContentsIntroduction: A Philosophy for Recipes: Questions and Methods,
Andrea Borghini, University of Milan, Italy and
Patrik Engisch, University of Fribourg, Switzerland Part I: Making 1. Seven Philosophical Questions About Recipes,
Andrea Borghini, University of Milan, Italy 2. Recipes Without Makers,
Sanna Hirvonen, University of Milan, Italy 3. The Taste(s) of a Recipe,
Davide Bordini, University of Liege, Belgium 4. Dip It Before You Eat It! On Recipes and the Architecture of a Dish,
Andrea Borghini, University of Milan, Italy and
Gabriele Ferretti, University of Bochum, Germany 5. Body, Tool and Technique: Elements of Work in the Japanese Kitchen,
Merry White, Boston University, USA 6. On Attunement: Fermentation, Feminist Ethics, and Relationality in Saké-making Practices,
May Hey, Concordia University, USA Part II: Tasting 7. Historical Dishes and the Search for Past Tastes,
Carolyn Korsmeyer, University of Buffalo, USA 8. Recipes, Tradition, and Representation,
Patrik Engisch, University of Fribourg, Switzerland 9. Authenticity, Style, and Recipe in Wine,
Cain Todd, University of Lancaster, UK 10. Writing Cookbooks behind Barbed Wire,
Barbara Haber, Food Writer, Massachusetts, USA 11. A Puzzle About Aftertaste,
Akiko Frischhut, Akita University, Japan and
Giuliano Torrengo, University of Milan, Italy Part III: Valuing 12. Recipes for Theory Making,
Lisa Heldke, Gustavus Adolphus College, USA 13. The Recipes of Genius on Chef's Table,
Rafi Grosglik, Ben-Gurion University of the Negev, Israel and David Kyle, University of California, Davis, USA 14. Food Presentations and Recipes: Is There a Space for Copyright and Other Intellectual Property Rights?,
Enrico Bonadio, University of London, UK and
Natalie Weissenberger 15. The Ethical Dimensions of Recipe Modification,
Anne Barnhill, John Hopkins University, USA and
Matteo Bonotti, Monash University, USA 16. Is Social Gastronomy a Recipe for Peace?,
Johanna Mendelson Forman, American University’s School of International Service, USA 17. A Philosophy of Meat in the Early Twenty First Century,
Benjamin Aldes Wurgaft Bibliography Index
