{"product_id":"a-philosophy-of-recipes-9781350270336","title":"A Philosophy of Recipes","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003e\u003cp\u003eThis 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.\u003cbr\u003e\u003cbr\u003eWith 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.\u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTrade Review\u003c\/b\u003e\u003cbr\u003eA diverse and rich collection that will serve as inspirational reading for both the philosopher and non-philosopher alike. * Food Ethics *\u003cbr\u003eThe philosophy of food is hot at the moment, but this book goes beyond the usual fare by suggesting—and indeed demonstrating—that \u003ci\u003erecipes \u003c\/i\u003eshould 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 *\u003cbr\u003eA fascinating collection of essays that explore not only what recipes \u003ci\u003eare\u003c\/i\u003e, but also what recipes \u003ci\u003edo\u003c\/i\u003e, 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). *\u003cbr\u003eAs 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 *\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTable of Contents\u003c\/b\u003e\u003cbr\u003eIntroduction: A Philosophy for Recipes: Questions and Methods, \u003ci\u003eAndrea Borghini, University of Milan, Italy \u003c\/i\u003eand \u003ci\u003ePatrik Engisch, University of Fribourg, Switzerland\u003c\/i\u003e \u003cb\u003ePart I: Making\u003c\/b\u003e 1. Seven Philosophical Questions About Recipes, \u003ci\u003eAndrea Borghini, University of Milan, Italy\u003c\/i\u003e 2. Recipes Without Makers, \u003ci\u003eSanna Hirvonen, University of Milan, Italy\u003c\/i\u003e 3. The Taste(s) of a Recipe, \u003ci\u003eDavide Bordini, University of Liege, Belgium\u003c\/i\u003e \u003ci\u003e4. \u003c\/i\u003eDip It Before You Eat It! On Recipes and the Architecture of a Dish, \u003ci\u003eAndrea Borghini, University of Milan, Italy\u003c\/i\u003e and \u003ci\u003eGabriele Ferretti, University of Bochum, Germany\u003c\/i\u003e 5. Body, Tool and Technique: Elements of Work in the Japanese Kitchen, \u003ci\u003eMerry White, Boston University, USA\u003c\/i\u003e 6. On Attunement: Fermentation, Feminist Ethics, and Relationality in Saké-making Practices, \u003ci\u003eMay Hey, Concordia University, USA\u003c\/i\u003e \u003cb\u003ePart II: Tasting\u003c\/b\u003e 7. Historical Dishes and the Search for Past Tastes, \u003ci\u003eCarolyn Korsmeyer, University of Buffalo, USA\u003c\/i\u003e 8. Recipes, Tradition, and Representation, \u003ci\u003ePatrik Engisch, University of Fribourg, Switzerland\u003c\/i\u003e 9. Authenticity, Style, and Recipe in Wine, \u003ci\u003eCain Todd, University of Lancaster, UK\u003c\/i\u003e 10. Writing Cookbooks behind Barbed Wire, \u003ci\u003eBarbara Haber, Food Writer, Massachusetts, USA\u003c\/i\u003e 11. A Puzzle About Aftertaste, \u003ci\u003eAkiko Frischhut, Akita University, Japan \u003c\/i\u003eand \u003ci\u003eGiuliano Torrengo, University of Milan, Italy\u003c\/i\u003e \u003cb\u003ePart III: Valuing\u003c\/b\u003e 12. Recipes for Theory Making, \u003ci\u003eLisa Heldke, Gustavus Adolphus College, USA\u003c\/i\u003e 13. The Recipes of Genius on Chef's Table, \u003ci\u003eRafi Grosglik, Ben-Gurion University of the Negev, Israel \u003c\/i\u003eand David Kyle, University of California, Davis, USA 14.  Food Presentations and Recipes: Is There a Space for Copyright and Other Intellectual Property Rights?, \u003ci\u003eEnrico Bonadio, University of London, UK \u003c\/i\u003eand\u003ci\u003e Natalie Weissenberger\u003c\/i\u003e 15. The Ethical Dimensions of Recipe Modification, \u003ci\u003eAnne Barnhill, John Hopkins University, USA\u003c\/i\u003e and \u003ci\u003eMatteo Bonotti, Monash University, USA\u003c\/i\u003e 16. Is Social Gastronomy a Recipe for Peace?, \u003ci\u003eJohanna Mendelson Forman, American University’s School of International Service, USA\u003c\/i\u003e 17.  A Philosophy of Meat in the Early Twenty First Century, \u003ci\u003eBenjamin Aldes Wurgaft\u003c\/i\u003e Bibliography Index","brand":"Bloomsbury Publishing PLC","offers":[{"title":"Default Title","offer_id":51019648368983,"sku":"9781350270336","price":27.54,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9781350270336.jpg?v=1750780901","url":"https:\/\/bookcurl.com\/products\/a-philosophy-of-recipes-9781350270336","provider":"Book Curl","version":"1.0","type":"link"}