A Philosophy of recipes: making, experiencing, and valuing

"Recipes form the bedrock of culinary cultures and allow the knowledge of how to cook across generations, countries and cultures, through history. They are vital for the transfer of knowledge and have, through restaurants, entered the public domain to become part of brand identities. This volume addresses three major themes regarding recipes: their nature and identity; their relationship to territory, producers, consumers and places of production. The first part looks at taxonomies of recipes, the relationship between recipes and their source, and how recipes have changed over time, including case studies that look at unsourced recipes through to recipes for foods that are very highly processed. The second part identifies the constitutive relationships that characterize recipes, between territory, producers, consumers, places and spaces of production. The third part studies the values and norms guiding the naming, production and consumption of recipes, scrutinising the cultural appropriation of recipes, how to stake authority in claiming a recipe, and the interplay between aesthetics and ethics in recipe making. With contributors ranging across disciplines including philosophy, law and history, and including established academics such as Carolyn Korsmeyer and food writers such as Rachel Laudan this volume will be of vital importance for those looking to understand how archival material forms our understanding of eating habits and culture throughout history."--

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, University 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 Ethic…