Articles liés à Philosophy of Recipes, A: Making, Experiencing, and...

Philosophy of Recipes, A: Making, Experiencing, and Valuing - Couverture rigide

 
9781350145917: Philosophy of Recipes, A: Making, Experiencing, and Valuing
Couverture rigide
ISBN 10 : 1350145912 ISBN 13 : 9781350145917
Editeur : Bloomsbury Academic, 2022

Synopsis

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

Les informations fournies dans la section « Synopsis » peuvent faire référence à une autre édition de ce titre.

À propos des auteurs

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.

Les informations fournies dans la section « A propos du livre » peuvent faire référence à une autre édition de ce titre.

Éditeur
Bloomsbury Academic
Date d'édition
2022
Langue
anglais
ISBN 10 
1350145912
ISBN 13 
9781350145917
Reliure
Relié
Nombre de pages
294
Éditeur
Borghini Andrea
Coordonnées du fabricant
non disponible
Personne responsable
WordUnited GmbH
distribution@wordunited.com

Theodorstrasse 105
DUSSELDORF
40472
Allemagne