| A Philosophy of Recipes: Making, Experiencing, and Valuing Contributor(s): Borghini, Andrea (Editor), Engisch, Patrik (Editor) |
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ISBN: 1350145912 ISBN-13: 9781350145917 Publisher: Bloomsbury Publishing PLC OUR PRICE: $118.80 Product Type: Hardcover Published: January 2022 |
| Additional Information |
| BISAC Categories: - Social Science | Agriculture & Food - History | Modern - 21st Century - Philosophy | Methodology |
| Physical Information: 0.69" H x 6.14" W x 9.21" (1.30 lbs) 296 pages |
| Descriptions, Reviews, Etc. |
| Publisher Description: 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. |