Cooking -- Philsophy

PO

Philosophy of recipes: making, tasting, valuing

0 Type: Book

"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…

PO

Philosophy of recipes: making, tasting, valuing

0 Type: Book

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…

AP

A Philosophy of recipes: making, experiencing, and valuing

0 Type: Book

"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…