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List of contents
Introduction: 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
About the author
Andrea Borghini is Associate Professor of Philosophy at the University of Milan, Italy.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.
Summary
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.
Foreword
Provides a theoretical framework for analysing the use of recipes in scholarly research, moving towards a philosophy of recipes and food.
Additional text
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.
