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Philosophy of Recipes, A: Making, Experiencing, and Valuing - Hardcover

 
9781350145917: Philosophy of Recipes, A: Making, Experiencing, and Valuing
Hardcover
ISBN 10: 1350145912 ISBN 13: 9781350145917
Verlag: Bloomsbury Academic, 2022

Inhaltsangabe

Provides a theoretical framework for analysing the use of recipes in scholarly research, moving towards a philosophy of recipes and food.

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Über die Autorinnen und Autoren

Andrea Borghini is Associate Professor of Philosophy at the University of Milan, Italy.

Patrik Engisch is a philosopher whose work explores the intersections of mind, creativity, and food. He earned his PhD in philosophy from the University of Fribourg, Switzerland, in 2017. Since then, he has held a range of research and teaching positions at the Universities of Fribourg, Edinburgh, Lucerne, and Geneva. He is currently co-coordinator of Culinary Mind, a research center for the philosophy of food based at the University of Milan, and director of The Association for the Philosophical Study of Creativity. Engisch has published on topics including creativity, fiction, empathy, memory, and various aspects of the philosophy of food - such as the nature of recipes, culinary value, culinary traditions, and the heritage significance of food items.

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Verlag
Bloomsbury Academic
Erscheinungsdatum
2022
Sprache
Englisch
ISBN 10 
1350145912
ISBN 13 
9781350145917
Einband
Gebundene Ausgabe
Anzahl der Seiten
294
Herausgeber
Borghini Andrea
Kontakt zum Hersteller
Nicht verfügbar
Verantwortliche Person
gpsr@libri.de
gpsr@libri.de

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