Description

Book Synopsis

This is a book about food, philosophy, and intellectual property rights.

Taken separately, these are three well-known subjects, but it is uncommon to consider them together. The book comprises 50 case studies, organized around eight themes: images; genericity and descriptiveness; language traps; procedures; menus, recipes, and creativity; boundaries; biotech; and empowerment. The introductory chapter frames the selection of cases and encourages readers to look beyond them, envisaging new lenses to look at food vis-à-vis intellectual property. The terrain encompassed is wide-ranging and reaches out to fine-grained aspects of food products, recipes, and cooking. Conceived for a wide scope of readers, the volume ultimately interrogates the links between food and cultural identity, bringing to the fore the ethical, political, and aesthetic worth of culinary arts and gastronomic experiences.

This accessible book will be of value to scholars, students, practitioners, and other

Food Philosophy and Intellectual Property

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    £46.54

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    RRP £48.99 – you save £2.45 (5%)

    Order before 4pm today for delivery by Tue 30 Jun 2026.

    A Hardback by Andrea Borghini

    15 in stock

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      Publisher: Taylor & Francis Ltd
      Publication Date: 1/8/2024
      ISBN13: 9781032560649, 978-1032560649
      ISBN10: 1032560649
      Also in:
      Cultural studies: food and society

      Description

      Book Synopsis

      This is a book about food, philosophy, and intellectual property rights.

      Taken separately, these are three well-known subjects, but it is uncommon to consider them together. The book comprises 50 case studies, organized around eight themes: images; genericity and descriptiveness; language traps; procedures; menus, recipes, and creativity; boundaries; biotech; and empowerment. The introductory chapter frames the selection of cases and encourages readers to look beyond them, envisaging new lenses to look at food vis-à-vis intellectual property. The terrain encompassed is wide-ranging and reaches out to fine-grained aspects of food products, recipes, and cooking. Conceived for a wide scope of readers, the volume ultimately interrogates the links between food and cultural identity, bringing to the fore the ethical, political, and aesthetic worth of culinary arts and gastronomic experiences.

      This accessible book will be of value to scholars, students, practitioners, and other

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