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

Couverture souple

ISBN 10 : 1350270334 ISBN 13 : 9781350270336

Editeur : Bloomsbury Academic, 2023

Synopsis

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

A propos du livre

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.

Détails de l'édition

• Éditeur: Bloomsbury Academic
• Date d'édition: 2023
• Langue: anglais
• ISBN 10: 1350270334
• ISBN 13: 9781350270336
• Reliure: Broché
• Nombre de pages: 294
• Éditeur: Borghini Andrea
• Coordonnées du fabricant: non disponible
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