Stakeholders and Experts in Culinary Cultural Heritage

Journal of Aesthetics and Art Criticism (forthcoming)
  Copy   BIBTEX

Abstract

This article is about culinary authenticity as a cultural heritage issue. Our purpose is to establish a distinction between experts and stakeholders that, as we.

Links

PhilArchive



    Upload a copy of this work     Papers currently archived: 92,907

External links

Setup an account with your affiliations in order to access resources via your University's proxy server

Through your library

Similar books and articles

The Heritage Value of Culinary Items: A Rather Skeptical Tale.Patrik Engisch - forthcoming - Journal of Aesthetics and Art Criticism.
Modelling Culinary Value.Patrik Engisch - 2022 - Journal of Aesthetics and Art Criticism (2):1-12.
On Culinary Authenticity.Matthew Strohl - 2019 - Journal of Aesthetics and Art Criticism 77 (2):157-167.
Culinary journalism and online reviews - a challenge or a threat?Agnieszka Danowska-Tomczyk - 2018 - Acta Universitatis Lodziensis. Folia Litteraria Polonica 51 (5):53-63.
The Ethics of Cultural Heritage.Erich Hatala Matthes - 2018 - Stanford Encyclopedia of Philosophy.
Protection, Regulation and Identity of Cultural Heritage: From Sign-Meaning to Cultural Mediation.Anne Wagner, Aleksandra Matulewska & Cheng Le - 2021 - International Journal for the Semiotics of Law - Revue Internationale de Sémiotique Juridique 34 (3):601-609.
Cultural Heritage, Genocide, and Normative Agency.Rasa Davidavičiūtė - 2021 - Journal of Applied Philosophy 38 (4):599-614.
Can Unmodified Food be Culinary Art?Sara Bernstein - 2020 - Argumenta 2 (5):185-198.
Truth of sincerity and authenticity or lie of reconstruction; whom do the visitors of cultural heritage trust?Hassan Bazazzadeh - 2020 - In Claudia Battaino, Agata Bonenberg, Armando Dal Fabbro, Nina Juzwa, Justyna Kobylarczyk, Gino Malacarne, Rafi Segal & Jan Słyk (eds.), DEFINING THE ARCHITECTURAL SPACE – THE TRUTH AND LIE OF ARCHITECTURE. pp. 7-18.

Analytics

Added to PP
2023-09-08

Downloads
20 (#788,979)

6 months
13 (#218,677)

Historical graph of downloads
How can I increase my downloads?

Author Profiles

Matteo Ravasio
Peking University
Andrea Baldini
Temple University (PhD)
Andrea Borghini
Università degli Studi di Milano

Citations of this work

No citations found.

Add more citations

References found in this work

Modelling Culinary Value.Patrik Engisch - 2022 - Journal of Aesthetics and Art Criticism (2):1-12.
On Culinary Authenticity.Matthew Strohl - 2019 - Journal of Aesthetics and Art Criticism 77 (2):157-167.
Debates on Culinary Norms.Paloma Atencia-Linares & Miguel Ángel Sebastián - forthcoming - Journal of Aesthetics and Art Criticism.
The Heritage Value of Culinary Items: A Rather Skeptical Tale.Patrik Engisch - forthcoming - Journal of Aesthetics and Art Criticism.

View all 7 references / Add more references