دانلود کتاب A Philosophy of Recipes: Making, Experiencing, Valuing

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