"Food is a challenging subject. There is little consensus about how and what we should produce and consume. It is not even clear what food is or whether people have similar experiences of it. On one hand, food is recognized as a basic need, if not a basic right. On the other han…
"Food is a challenging subject. There is little consensus about how and what we should produce and consume. It is not even clear what food is or whether people have similar experiences of it. On one hand, food is recognized as a basic need, if not a basic right. On the other han…
"Food is a challenging subject. There is little consensus about how and what we should produce and consume. It is not even clear what food is or whether people have similar experiences of it. On one hand, food is recognized as a basic need, if not a basic right. On the other han…
"Food is a challenging subject. There is little consensus about how and what we should produce and consume. It is not even clear what food is or whether people have similar experiences of it. On one hand, food is recognized as a basic need, if not a basic right. On the other han…
"Food is a challenging subject. There is little consensus about how and what we should produce and consume. It is not even clear what food is or whether people have similar experiences of it. On one hand, food is recognized as a basic need, if not a basic right. On the other han…
"These essays on food and philosophy were written over several decades ... The essays cover wide-ranging topics that include genetically modified organisms, chocolate and its world, food as art, the pornography of food, and the five flavors of Chinese cuisine. In addition, there…
Philosophy of recipes: making, tasting, 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 identi…
Philosophy of recipes: making, tasting, valuing
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 & Giul…
"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 identi…
"The Science of Cookery and the Art of Eating Well is a philosophical and historical reflection on food and dining in human culture. It includes discussions of the nature of the first meals as found in Greek literature and the philosophy of history of Giambattista Vico, the Roma…