A Philosophy of recipes : making, experiencing, and valuing / edited by Andrea Borghini and Patrik Engisch.

Format:

Book

Contributor:

ProQuest ebook central.

Language:

English

Subjects (All):

Cooking--Philsophy.

Cooking.

Food--Philosophy.

Food.

Food--Social aspects.

Physical Description:

1 online resource (256 pages)

Edition:

First edition.

Place of Publication:

London [England] ; New York, NY : Bloomsbury Academic, 2022.

[Place of publication not identified] : [publisher not identified], [2022]

System Details:

text file

Contents:

Introduction: Andrea Borghini and Sanna Hirvonen, University of Milan, Italy Part I: The Nature of Recipes Ch. 1: The Tastes of a Recipe Davide Bordini, Postdoctoral Researcher, Liege, Belgium Ch. 2: Time for After-Tasters Akiko Frischhut, Akita University, Japan & Giuliano Torrengo, Univerity of Milan, Italy Ch. 3: Recipes Without Makers Sanna Hirvonen, University of Milan, Italy Ch. 4: Recipes and Tacit Knowledge Rachel Laudan, Food Writer, Texas, USA Ch. 5: The Recipe on the Packaged Food Label: The Design and Marketing of the Nutrient Profile and Ingredients in Ultra-Processed Foods Gyorgy Scrinis, University of Melbourne, Australia Ch. 6: Authenticity and the 'Natural' in Recipes Cain Todd, University of Lancaster, UK Part II: Recipes and Their Relationships Ch. 7: Traditions in Action: Recipes, Memory, and Representation Patrik Engish, University of Fribourg, Switzerland Ch. 8: Smart Dish: Collective Genius and Individual Talent in Recipes from Rising Ethnic Cuisines Rafi Grosglik & David Kyle, UC Davis, USA Ch. 9: The Epistemic Standing of Recipes: Historical Dishes and the Search for Past Tastes Carolyn Korsemeyer, SUNY Buffalo, USA Ch. 10: Koji Recipes and Feminist Ethics of Relationality Maya Hey, Concordia University, Canada

Part III: Recipes, Values and Norms Ch. 11: Recipes and the Politics of Dieting Anne Barnhill, Johns Hopkins University, USA & Matteo Bonotti, Monash University, Australia Ch. 12: Can Food Recipes and Presentations be Protected by Copyright? Some ?Tasty? Reflections Enrico Bonadio, City Law School, London, UK Ch. 13: Writing Cookbooks Behind Barbed Wire Barbara Haber, Food Writer, Massachusetts, USA Ch. 14: Is Social Gastronomy a Recipe for Peace? Johanna Mendelson Forman, American University, USA Ch. 15: Ode to Joy: Ethnic Succession in an American Cookbook Corky White, Boston University, USA Ch. 16: A Recipe For Happiness: Artificial Flesh and the Reshuffling of Moral Norms Ben Wurgaft, MIT, USA Bibliography Index

Notes:

Includes bibliographical references and index.

Electronic reproduction. Ann Arbor, MI Available via World Wide Web.

Description based on online resource; title from digital title page (viewed on December 22, 2021).

Other Format:

Print version:

ISBN:

9781350145948

1350145947

9781350145931

1350145939

Publisher Number:

99989700407

Access Restriction:

Restricted for use by site license.