{"product_id":"a-philosophy-of-recipes-making-experiencing-and-valuing-paperback","title":"A Philosophy of Recipes: Making, Experiencing, and Valuing - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eAndrea Borghini\u003c\/b\u003e (Editor), \u003cb\u003ePatrik Engisch\u003c\/b\u003e (Editor)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eThis 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. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eWith 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.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eAndrea Borghini\u003c\/b\u003e is Associate Professor of Philosophy at the University of Milan, Italy, and Director of Culinary Mind, Research Center for the Philosophy of Food based at the University of Milan, Italy. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e \u003cb\u003ePatrik Engisch\u003c\/b\u003e is adjunct lecturer at the University of Fribourg, Switzerland, and coordinator of Culinary Mind, Research Center for the Philosophy of Food based at the University of Milan, Italy.\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 296\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.62 x 9.21 x 6.14 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e August 24, 2023\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":52635743748403,"sku":"9781350270336","price":80.71,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0300\/5595\/6612\/files\/gcXQaOUl9p9781350270336.webp?v=1762264368","url":"https:\/\/www.vysn.com\/products\/a-philosophy-of-recipes-making-experiencing-and-valuing-paperback","provider":"VYSN","version":"1.0","type":"link"}