A Philosophy of Recipes: Making, Experiencing, and Valuing eBook

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A Philosophy of Recipes
Making, Experiencing, and Valuing
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.

This is a digital product.

Additional ISBNs
9781350270336

A Philosophy of Recipes: Making, Experiencing, and Valuing 1st Edition is written by Andrea Borghini and Patrik Engisch and published by Bloomsbury Academic. The Digital and eTextbook ISBNs for A Philosophy of Recipes are 9781350145931, 1350145939 and the print ISBNs are 9781350145917, 1350145912. Additional ISBNs for this eTextbook include 9781350270336.