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  1. Recipes, Traditions, and Representation.Patrik Engisch - forthcoming - In Patrik Engisch & Andrea Borghini (eds.), Philosophy of Recipes. Making, Experiencing, Valuing. London: Bloomsbury.
    Do recipes and their instances, i.e. dishes, have any representational power? This is vexed question in the philosophy of food. In this paper, I take a fresh look on the issue by means of a theory of recipes. I argue that once a certain conception of recipes is in place, complemented by a certain conception of traditions, it becomes plausible that certain recipes, traditional ones, and their instances, traditional dishes, can be said to represent past living conditions. Hence, at some (...)
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  2. Learning From COVID-19.Matteo Bonotti, Andrea Borghini, Nicola Piras & Beatrice Serini - 2022 - Social Theory and Practice 48 (3):429-456.
    Liberal democracies across the world have responded to the COVID-19 pandemic by implementing measures that significantly curtail the rights and liberties of individual citizens. These measures must receive public justification in order to be politically legitimate. By combining analytical political philosophy with ontology in an original way, in this article we argue that liberal democratic governments have so far failed to adequately justify these measures, since they have not systematically targeted the scholarly study of COVID-19 in everyday environments, consequently implementing (...)
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  3. Defective Food Concepts.Andrea Borghini, Nicola Piras & Beatrice Serini - 2021 - Synthese 199 (5-6):12225-12249.
    Our aim in this paper is to employ conceptual negotiation to inform a method of rethinking defective food concepts, that is concepts that fail to suitably represent a certain food-related domain or that offer representations that run counter to the interests of their users. We begin by sorting out four dimensions of a food concept: the data upon which it rests and the methodology by which those data are gathered; the ontology that sustains it; the social acts that serve to (...)
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  4. The Politics of Knowledge in Inclusive Development and Innovation.David Ludwig, Birgit Boogaard, Phil Macnaghten & Cees Leeuwis (eds.) - 2021 - Routledge.
    This book develops an integrated perspective on the practices and politics of making knowledge work in inclusive development and innovation. While debates about development and innovation commonly appeal to the authority of academic researchers, many current approaches emphasize the plurality of actors with relevant expertise for addressing livelihood challenges. Adopting an action-oriented and reflexive approach, this volume explores the variety of ways in which knowledge works, paying particular attention to dilemmas and controversies. The six parts of the book address the (...)
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  5. On Interpreting Something as Food.Nicola Piras & Andrea Borghini - 2021 - Food Ethics 6 (1).
    In this paper we discuss the role that individual and collective acts of interpretation play in shaping a metaphysics of food. Our analysis moves from David Kaplan’s recent contention that food is always open to interpretation, and substantially expands its theoretical underpinnings by drawing on recent scholarship on food and social ontology. After setting up the terms of the discussion, we suggest that the contention can be read subjectively or structurally, and that the latter can be given three sub-readings. We (...)
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  6. Can Unmodified Food Be Culinary Art?Sara Bernstein - 2020 - Argumenta 2 (5):185-198.
    You are sitting in Chez Panisse, Alice Waters’ acclaimed restaurant in Berkeley, California. After an extensively prepared, multi-course meal, out comes the dessert course: an unmodified but perfectly juicy, fresh peach. Many chefs serve such unmodified or barely-modified foods with the intention that they count as culinary art. This paper takes up the question of whether unmodified foods, served in the relevant institutional settings, can count as culinary art. I propose that there is a distinctive form of aesthetic trust involved (...)
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  7. Recipes, Their Authors, and Their Names.Andrea Borghini & Matteo Gandolini - 2020 - Humana Mente 13 (38).
    In this paper we suggest that discussions about the identity of recipes should be based on a distinction between four categories of recipes. The central feature that we use to single out a category is the type of relationship that a recipe bears to its author. The first category comprises “open recipes” like wine, pizza, or salad, which come in taxonomic layers and are structurally open for new authors to reshape them. The second category comprises “institutional recipes,” namely those whose (...)
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  8. A Gradient Framework for Wild Foods.Andrea Borghini, Nicola Piras & Beatrice Serini - 2020 - Studies in History and Philosophy of Science Part C: Studies in History and Philosophy of Biological and Biomedical Sciences 84:101293.
    The concept of wild food does not play a significant role in contemporary nutritional science and it is seldom regarded as a salient feature within standard dietary guidelines. The knowledge systems of wild edible taxa are indeed at risk of disappearing. However, recent scholarship in ethnobotany, field biology, and philosophy demonstrated the crucial role of wild foods for food biodiversity and food security. The knowledge of how to use and consume wild foods is not only a means to deliver high-end (...)
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  9. Recipes and Culinary Creativity. The Noma Legacy.Patrik Engisch - 2020 - Humana Mente 13 (38).
    In the past years, food has found itself a central focus of creativity in contemporary culture and a pinnacle of this trend has been the kind of culinary creativity displayed at Noma in Copenhagen. But what is culinary creativity? And what is distinctive about the kind of culinary creativity displayed at places like Noma? In this paper, I attempt to answer these two questions. Building up on pioneering work on creativity by Margaret Boden, I argue that creativity is a matter (...)
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  10. On Making Sense of Recipes.Craig Fox - 2020 - Humana Mente 13 (38).
    In this paper I address some ways of making sense of, and so of understanding, recipes. I first make clear the plausibility of a recipe having aesthetic significance, thus situating recipes as continuous with other aspects of our lives and experiences, both artistic and non-artistic. My notion of “aesthetic” here derives from Ludwig Wittgenstein. Second, I also highlight how some recipes and cookbooks may actually serve another aesthetic goal: they facilitate attunement to aesthetic features of cooking and food, and to (...)
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  11. Foreign Food, Foreign Flesh: Apathetic Anthropophagy and Racial Melancholia in Houellebecq’s Submission.Luke F. Johnson - 2020 - Substance 49 (1):25-40.
    This article explores the cannibalistic dimensions of racial disgust and desire in Michel Houellebecq’s Submission. Situated within broader discourses of French déclinisme, Submis- sion offers a melancholic portrait of white nostalgia. Through the tastes and consumptive practices of his characters, Houellebecq depicts white identification as dependent on an ambivalent relationship to corporeal difference. Paying close attention to the mouth’s dual function as a site of ontological triage (sorting out the human from the non-human, the edible from the inedible) and ontological (...)
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  12. Ontological Frameworks for Food Utopias.Nicola Piras, Andrea Borghini & Beatrice Serini - 2020 - Rivista di Estetica 1 (75):120-142.
    World food production is facing exorbitant challenges like climate change, use of resources, population growth, and dietary changes. These, in turn, raise major ethical and political questions, such as how to uphold the right to adequate nutrition, or the right to enact a gastronomic culture and to preserve the conditions to do so. Proposals for utopic solutions vary from vertical farming and lab meat to diets filled with the most fanciful insects and seaweeds. Common to all proposals is a polarized (...)
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  13. Metaphysics at the Table.Nicola Piras, Donatella Donati & Andrea Borghini - 2020 - Argumenta 2 (10):179-184.
    Contemporary philosophers have studied food and its consumption from several disciplinary perspectives, including normative ethics, bioethics, environmental ethics, political philosophy, epistemology, and aesthetics. Many questions remain, however, underexplored or unaddressed. It is in the spirit of contributing to fill in these scholarly gaps that we designed the current issue, which represents the first collection of papers dedicated to food from a perspective of analytic metaphysics. Before presenting the five papers published in this issue, we shall briefly frame the current research (...)
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  14. The Spirit of Cocktails: On the Conceptual Structure of Cocktail Recipes.Davide Serpico, M. Cristina Amoretti & Marcello Frixione - 2020 - Humana Mente 38 (13):37-59.
    In this paper, we discuss the conceptual structure of cocktail recipes. This topic involves engaging questions for philosophers and food theorists due to some peculiar characteristics of cocktail recipes, such as the fact that they are standardised by international associations but, nonetheless, vagueness in some elements of the recipes introduces a degree of variability between cocktails of the same type. Our proposal is that a classical theory of concepts is unable to account for such peculiar features. Thus, only a hybrid (...)
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  15. What Is a Recipe?Andrea Borghini - 2015 - Journal of Agricultural and Environmental Ethics 28 (4):719-738.
    The ontology of recipes is by and large unexplored. In this paper, I offer a three-steps account. After introducing some key terminology, I distinguish four main options for a theory of recipes: realism, constructivism, existentialism, and the naïve approach. Hence, I first argue that recipes are social entities whose identity depends on a process of identification, typically performed by means of a performative utterance on the part of a cook ; thus, the best theoretical framework for a theory of recipes (...)
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  16. Mind Versus Stomach: The Philosophical Meanings of Eating: R. Boisvert, 2014, I Eat, Therefore I Think, Madison: Dickinson University Press.Michiel Korthals - 2015 - Journal of Agricultural and Environmental Ethics 28 (2):403-406.
    Ray Boisvert has started with his book an ambitious project to rethink the most important disciplines of philosophy from the stomach not from the mind. The stomach comprises an intrinsic connection with nature, people, and everything else that contributes to feeling well. The book presents a sometimes joyous and mostly very serious celebration of what eating can bring us in doing philosophy. The blurb text on the back cover claims: ‘Building on the original meaning of philosophy as love of wisdom, (...)
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  17. Food in the Metaphysical Orders: Gender, Race, and the Family.Andrea Borghini - 2012 - Humana Mente 5 (22).
    By looking at human practices around food, the paper brings novel evidence linking the social constructionist and the naturalist theories of gender, race, and the family, evidence that is based on the analysis of developmental trajectories. The argument rests on two main theoretical claims: unlike evolutionary explanations, developmental trajectories can play a decisive role in exhibiting the biological underpinnings of kinds related to gender, race, and family; food constitutes a point of convergence between constructionist and naturalist perspectives because it embeds (...)
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  18. On Being the Same Wine.Andrea Borghini - 2012 - Rivista di Estetica 51:175-192.
    Philosophers have been quarrelling for ages over the correct understanding of the identity relation and its applications, but seldom have they discussed the identity of foods, including beverages under this herd. Taking wine as a working example, the present study shows that foods call attention over unnoticed metaphysical difficulties, most importantly the role of authenticity in ascertaining the identity of an individual and the possibility of identity being determined by a collectivity of people. More in details, the paper examines the (...)
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  19. I Marchi Di Origine E I Miraggi Del Nominalismo Legislativo.Andrea Borghini - 2008 - Rescogitans 2008.
    È una credenza diffusa che i marchi di origine (DOCG, DOC, DOP, IGT, IGP e PAT, rispettivamente: di origine controllata e garantita; di origine controllata; di origine protetta; indicazione geografica tipica; indicazione geografica protetta; prodotti agroalimentari tradizionali) siano di grande utilità sia per i consumatori che per i produttori: certificando l’origine e il metodo di produzione di un prodotto, essi ne garantiscono una certa qualità di fronte al consumatore. Ma è proprio così? Che cosa giustifica l’introduzione di un marchio di (...)
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  20. Eating as a Gendered Act: Christianity, Feminism, and Reclaiming the Body.Christina Van Dyke - 2008 - In K. J. Clark (ed.), Readings in the Philosophy of Religion, 2nd Edition. Peterborough: Broadview Press. pp. 475-489.
    In current society, eating is most definitely a gendered act: that is, what we eat and how we eat it factors in both the construction and the performance of gender. Furthermore, eating is a gendered act with consequences that go far beyond whether one orders a steak or a salad for dinner. In the first half of this paper, I identify the dominant myths surrounding both female and male eating, and I show that those myths contribute in important ways to (...)
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  21. Food & Philosophy: Eat, Think, and Be Merry.Dave Monroe & Fritz Allhoff (eds.) - 2007 - Blackwell.
    Food & Philosophy offers a collection of essays which explore a range of philosophical topics related to food; it joins Wine & Philosophy and Beer & Philosophy in in the "Epicurean Trilogy." Essays are organized thematically and written by philosophers, food writers, and professional chefs.
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  22. Carnal Appetites: Foodsexidentities.Elspeth Probyn - 2000 - Routledge.
    Why is there a new explosion of interest in authentic ethnic foods and exotic cooking shows, where macho chefs promote sensual adventures in the kitchen? Why do we watch TV ads that promise more sex if we serve the right breakfast cereal? Why is the hunger strike such a potent political tool? Food inevitably engages questions of sensuality and power, of our connections to our bodies and to our world. Carnal Appetites brilliantly uses the lens of food and eating to (...)
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  23. Cooking, Eating, Thinking: Transformative Philosophies of Food.Deane W. Curtin & Lisa Maree Heldke (eds.) - 1992 - Indiana University Press.
    Philosophy has often been criticized for privileging the abstract; this volume attempts to remedy that situation. Focusing on one of the most concrete of human concerns, food, the editors argue for the existence of a philosophy of food.
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  24. A Response to Donald Koch's “Recipes, Cooking and Conflict”.Lisa M. Heldke - 1990 - Hypatia 5 (1):165-170.
    This paper addresses Koch's concern about whether a coresponsible theorist can engage in inquiry with a theorist who is “beyond the pale.” On what grounds, he ash, can a coresponsible inquirer argue against one who uses a racist, sexist, or classist model for inquiry? 1 argue that, in such situations, the coresponsible inquirer brings to inquiry both a theoretical framework, or “attitude,” and a set of practical concerns which manifest that attitude.
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  25. Recipes, Cooking, and Conflict—A Response to Heldke's “Recipes for Theory Making7rdquo.Donald F. Koch - 1990 - Hypatia 5 (1):156-164.
    This paper contends that Heldke's recipe analogy can be reworked to help us deal with those who hold beliefs and practice activities that are contrary to our own. It draws upon the work of William James and John Dewey to develop a practical approach to such conflict situations.
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  26. Recipes for Theory Making.Lisa Heldke - 1988 - Hypatia 3 (2):15 - 29.
    This is a paper about philosophical inquiry and cooking. In it, I suggest that thinking about cooking can illuminate our understanding of other forms of inquiry. Specifically, I think it provides us with one way to circumvent the dilemma of absolutism and relativism. The paper is divided into two sections. In the first, I sketch the background against which my project is situated. In the second, I develop an account of cooking as inquiry, by exploring five aspects of recipe creation (...)
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