A Philosophy of Recipes: Making, Experiencing, and Valuing

Cover\nContents\nList of Figures\nAcknowledgments\nIntroduction: A Philosophy for Recipes: Questions and Methods Andrea Borghini and Patrik Engisch\nPart One Making\n	Introduction to Part One: Making\n	1 Seven Philosophical Questions about Recipes Andrea Borghini\n	2 Recipes Without Makers Sanna Hirvonen\n	3 The Taste(s) of a Recipe Davide Bordini\n	4 Dip It before You Eat It! On Recipes and the Architecture of a Dish Andrea Borghini and Gabriele Ferretti\n	5 Body, Tool, and Technique: Elements of Work in the Japanese Kitchen Merry White\n	6 On Attunement: Fermentation, Feminist Ethics, and Relationality in Sake-Making Practices Maya Hey\nPart Two Experiencing\n	Introduction to Part Two: Experiencing\n	7 Historical Dishes and the Search for Past Tastes Carolyn Korsmeyer\n	8 Recipes, Tradition, and Representation Patrik Engisch\n	9 Authenticity, Style, and Recipe in Wine Cain Todd\n	10 Writing Cookbooks behind Barbed Wire Barbara Haber\n	11 A Puzzle about Aftertaste Akiko Frischhut and Giuliano Torrengo\nPart Three Valuing\n	Introduction to Part Three: Valuing\n	12 Recipes for Theory Making Lisa Maree Heldke\n	13 The Recipes of Genius on Chef’s Table Rafi Grosglik and David Kyle\n	14 Food Presentations and Recipes: Is There a Space for Copyright and Other Intellectual Property Rights? Enrico Bonadio and Natalie Weissenberger\n	15 The Ethical Dimensions of Recipe Modification Anne Barnhill and Matteo Bonotti\n	16 Is Social Gastronomy a Recipe for Peace? Johanna Mendelson Forman\n	17 A Philosophy of Meat in the Early Twenty-First Century Benjamin Aldes Wurgaft\nNotes\nReferences\nNotes on Contributors\nIndex