– The paper defends a naturalistic version of modal actualism according to which what is metaphysically possible is determined by dispositions found in the actual world. We argue that there is just one world—this one—and that all genuine possibilities are anchored by the dispositions exemplified in this world. This is the case regardless of whether or not those dispositions are manifested. As long as the possibility is one that would obtain were the relevant disposition manifested, it is a genuine possibility. (...) Furthermore, by starting from actual dispositional properties and branching out, we are able to include possibilities that are quite far removed from any state of affairs that happens to obtain, while still providing a natural and actual grounding of possibility. Stressing the importance of ontological considerations in any theory of possibility, it is argued that the account of possibility in terms of dispositional properties provides a more palatable ontology than those of its competitors. Coming at it from the other direction, the dispositional account of possibility also provides motivation for taking an ontology of dispositions more seriously. As well as the relevant dispositional notions required to lay out the view, the paper discusses the dispositional realism needed as the basis for the account of possibility. (shrink)

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 (...) is a constructivist. Secondly, I argue that the identity of recipes can be grasped only by being suitably acquainted with the dishes that instantiate them, because of the impossibility to spell out recipes in details that would match a full-fledged dish; hence, the authority to establish the identity of a recipe rests on a process of apprenticeship. Finally, I argue that the identity of recipes and—vicariously—of the dishes that instantiate them, rest on three factors: the expertise required on the part of the cook; authenticity ; and the open-ended character of recipes. (shrink)

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 (...) understanding of food and diets, famously captured by Warren Belasco in the contraposition between technological fixes and anthropological fixes. According to the first, technology will deliver clean, just, pleasurable, affordable food; future generations will not need to adjust much of their dietary cultures. According to the second, future generations should dramatically change their dietary habits (what they eat and how they eat it) to achieve a sustainable diet. The two fixes found remarkably distinct perspectives over dietary politics and the ethics of food production and consumption. In this paper we argue that such polarized thinking rests on a misrepresentation of the ontological status of food, which in turn affects the underlying ethical and political issues. Food is a socially constructed object that draws in specific ways on habits, norms, traditions, geographical, and climatic conditions. Although this thesis seems somewhat obvious, its consequences on the ethical and political perspectives on the future of food have not been derived properly. After introducing the issue at stake (¤1), we point out the polarities that characterize food utopias (¤2) and their ontological faults (¤3). We hence suggest that a socio-ontological analysis of food can better deliver the principles for a foundation of food utopias (¤4). (shrink)

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 (...) negotiate and establish the concept; and the aims and values that it fosters. We then discuss the conditions that make a food concept defective, pointing out four types of defects—fragility, polarization, incoherence, and schizophrenia—which we illustrate by means of two specific examples: local food and healthy food. (shrink)

In this paper, we aim at rethinking the concept of obesity in a way that better captures the connection between underlying medical aspects, on the one hand, and an individual’s developmental history, on the other. Our proposal rests on the idea that obesity is not to be understood as a phenotypic trait or character; rather, obesity represents one of the many possible states of a more complex phenotypic trait that we call ‘energy metabolism.’ We argue that this apparently simple conceptual (...) shift can help solve important theoretical misconceptions regarding the genetics, epigenetics, and development of obesity. In addition, we show that our proposal can be fruitfully paired with the concept of developmental channeling of a trait, which connects to the study of the plasticity and canalization of complex traits. Finally, we discuss the potential impact of our approach on the assessment, treatment, and social narratives of obesity. (shrink)

There seems to be a minimal core that every theory wishing to accommodate the intuition that the future is open must contain: a denial of physical determinism (i.e. the thesis that what future states the universe will be in is implied by what states it has been in), and a denial of strong fatalism (i.e. the thesis that, at every time, what will subsequently be the case is metaphysically necessary).1 Those two requirements are often associated with the idea of an (...) objective temporal flow and the non-reality of the future. However, at least certain ways to frame the “openness” intuition do not rely on any of these. Branching Time Theory (BTT) is one such: it is compatible with the denial that time flow is objective and it is couched in a language with a (prima facie) commitment to an eternalist ontology. BTT, though, urges us to resist certain intuitions about the determinacy of future claims, which arguably do not lead either to physical determinism or to fatalism. Against BTT, supporters of the Thin Red Line Theory (TRL) argue that their position avoids determinism and fatalism, while also representing the fact that there is a future which is “special” because it is the one that will be the case. But starting with Belnap and Green 1994, some have objected to the tenability of TRL, mainly on metaphysical grounds. In particular, those argue that “positing a thin red line amounts to giving up objective indeterminism,”2 and that “has unacceptable consequences, ranging from a mistreatment of actuality to an inability to talk coherently about what would have happened had what is going to happen not taken place.”3 In this paper, we wish to reframe the.. (shrink)

This volume addresses three major themes regarding recipes: their nature and identity; their relationship to territory, producers, consumers and places of production. The first part looks at taxonomies of recipes, the relationship between recipes and their source, and how recipes have changed over time, including case studies that look at unsourced recipes through to recipes for foods that are very highly processed. The second part identifies the constitutive relationships that characterize recipes, between territory, producers, consumers, places and spaces of production. (...) The third part studies the values and norms guiding the naming, production and consumption of recipes, scrutinising the cultural appropriation of recipes, how to stake authority in claiming a recipe, and the interplay between aesthetics and ethics in recipe making. With contributors ranging across disciplines including philosophy, law and history, and including established academics such as Carolyn Korsmeyer and food writers such as Rachel Laudan this volume will be of vital importance for those looking to understand how archival material forms our understanding of eating habits and culture throughout history. (shrink)

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 (§1), we suggest (§2) that the contention can be read subjectively or structurally, and that the latter can be given three (...) sub-readings. We then lay out (§3) three case studies that, we submit, any viable theory of a metaphysics of food should be able to account for. We show that one structural reading—based on the idea of negotiation—swiftly accommodates for the three case studies. We thus conclude that this reading is most promising for charting a metaphysics of food. (shrink)

Eating local food has become a mainstream proxy for virtue and a reliable model of sustainable dieting. It suffers, nonetheless, from genuine criticisms and limitations. In this paper, we suggest theoretical amendments to reorient the local food movement and turn eating local into a robust concept—comprehensive, coherent, and inclusive, affording a firm grip over structural aspects of the food chain. We develop our argument in three parts. The first contends that ‘local’ can be said of lots of entities (e.g. whole (...) or multi-ingredient foods, recipes, menus) and that its meaning varies depending on which entities are under consideration. The second examines three dimensions of being local: the distance from the place of production; the geographical origins; the social links to consumers and producers. The third presents our robust conception of eating local, grounded on a more realistic model that accommodates for heterogeneous and complex actors. (shrink)

Good chefs know the importance of maintaining sharp knives in the kitchen. What’s their secret? A well-worn Taoist allegory offers some advice. The king asks about his butcher’s impressive knifework. “Ordinary butchers,” he replied “hack their way through the animal. Thus their knife always needs sharpening. My father taught me the Taoist way. I merely lay the knife by the natural openings and let it find its own way through. Thus it never needs sharpening” (Kahn 1995, vii; see also Watson (...) 2003, 46). Plato famously employed this image as an analogy for the reality of his Forms (Phaedrus, 265e). Just like an animal, the world comes pre-divided for us. Ideally, our best theories will be those which “carve nature at its joints”. While Plato employed the “carving” metaphor to convey his views about the reality of his celebrated Forms, its most common contemporary use involves the success of science -- particularly, its success in identifying distinct kinds of things. Scientists often report discovering new kinds of things -- a new species of mammal or novel kind of fundamental particle, for example -- or uncovering more information about already familiar kinds. Moreover, we often notice considerable overlap in different approaches to classification. As Ernst Mayr put it: No naturalist would question the reality of the species he may find in his garden, whether it is a catbird, chickadee, robin, or starling. And the same is true for trees or flowering plants. Species at a given locality are almost invariably separated from each other by a distinct gap. Nothing convinced me so fully of the reality of species as the observation . . . that the Stone Age natives in the mountains of New Guinea recognize as species exactly the same entities of nature as a western scientist. (Mayr 1987, 146) Such agreement is certainly suggestive. It suggests that taxonomies are discoveries rather than mere inventions. Couple this with their utility in scientific inference and explanation and we have compelling reason for accepting the objective, independent reality of many different natural kinds of things.. (shrink)

In this paper, we establish gastrospaces as a subject of philosophical inquiry and an item for policy agendas. We first explain their political value, as key sites where members of liberal democratic societies can develop the capacity for a sense of justice and the capacity to form, revise, and pursue a conception of the good. Integrating political philosophy with analytic ontology, we then unfold a theoretical framework for gastrospaces: first, we show the limits of the concept of “third place;” second, (...) we lay out the foundations for an ontological model of gastrospaces; third, we introduce five features of gastrospaces that connect their ontology with their political value and with the realization of justice goals. We conclude by briefly illustrating three potential levels of intervention concerning the design, use, and modification of gastrospaces: institutions, keepers, and users. (shrink)

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 (...) rules that are epistemically unsound and not publicly justified, at least not fully. (shrink)

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 (...) culinary offerings, but also a way to foster alternative models of consumption. Our aim in this paper is to provide a conceptual framework for wild foods, which can account for diversified wild food ontologies. In the first section of the paper, we survey the main conception of wild foods provided in the literature, what we call the Nature View. We argue that this view falls short of capturing characteristics that are core to a sound account of wilderness in a culinary sense. In the second part of the paper, we provide the foundation for an improved model of wild food, which can countenance multiple dimensions and degrees connoting wilderness in the culinary world. In the third part of the paper we argue that thanks to a more nuanced ontological analysis, the gradient framework can serve ethnobiologists, philosophers, scientists, and policymakers to represent and negotiate theoretical conflicts on the nature of wild food. (shrink)

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 (...) relationship between a rank of wines and its specific instances, that is, on what grounds some wine is of a certain rank. A “rank of wines” here stands for wines that are identical under some respect, be it the area of production, the style, the color, the variety, and so forth. Extant wine labels are taken as the best candidates to carve out a class of wine ranks that is metaphysically prior to any other; the analysis focuses on geographic indications because of the extensive discussion they have generated, but the morals here drawn extend also to other classes of wine ranks, such as those utilized by wine experts. After some introductory remarks (§1), the case is made that the identity of wines is established through judgments of authenticity (§2). Issues of authenticity are then discussed through the special case of geographic indications (§3). Two different views on how to justify the attribution of a geographic indication are presented and criticized; those rest respectively on terroir (§3.1) and chemical composition (§3.2). The last section (§4) argues for a conventionalist view on wine identity. Distancing itself from conventionalist proposals advanced to favor industrial wine production, the view defended here ties the identity of a wine to collective expert judgments of authenticity that are based on the extensive pleasure of the product. (shrink)

While philosophers tend to consider a single type of causal history, biologists distinguish between two kinds of causal history: evolutionary history and developmental history. This essay studies the peculiarity of development as a criterion for the individuation of biological traits and its relation to form, function, and evolution. By focusing on examples involving serial homologies and genetic reprogramming, we argue that morphology (form) and function, even when supplemented with evolutionary history, are sometimes insufficient to individuate traits. Developmental mechanisms bring in (...) a novel aspect to the business of classification—identity of process-type—according to which entities are type-identical across individuals and natural kinds in virtue of the fact that they form and develop through similar processes. These considerations bear important metaphysical implications and have potential applications in several areas of philosophy. (shrink)

The interpretation of Lewis‘s doctrine of natural properties is difficult and controversial, especially when it comes to the bearers of natural properties. According to the prevailing reading – the minimalist view – perfectly natural properties pertain to the micro-physical realm and are instantiated by entities without proper parts or point-like. This paper argues that there are reasons internal to a broadly Lewisian kind of metaphysics to think that the minimalist view is fundamentally flawed and that a liberal view, according to (...) which natural properties are instantiated at several or even at all levels of reality, should be preferred. Our argument proceeds by reviewing those core principles of Lewis‘s metaphysics that are most likely to constrain the size of the bearers of natural properties: the principle of Humean supervenience, the principle of recombination in modal realism, the hypothesis of gunk, and the thesis of composition as identity. (shrink)

According to Lewis, mereology is the general and exhaustive theory of ontological composition, and every contingent feature of the world supervenes upon some fundamental properties instantiated by minimal entities. A profound analogy can be drawn between these two basic contentions of his metaphysics, namely that both can be intended as a denial of emergentism. In this essay, we study the relationships between Humean supervenience and two philosophical spin-offs of mereological monism: the possibility of gunk and the thesis of composition as (...) identity. In a gunky scenario, there are no atoms and, thus, some criteria alternative to mereological atomicity must be introduced in order to identify the bearers of fundamental properties; this introduction creates a precedent, which renders the restriction of the additional criteria to gunky scenarios arbitrary. On the other hand, composition as identity either extends the principle of indiscernibility of identicals to composition or is forced to replace indiscernibility with a surrogate; both alternatives lead to the postulation of a symmetric kind of supervenience which, in contrast to Humean supervenience, does not countenance a privileged level. Both gunk and composition as identity, thus, display a tension with Humean supervenience. (shrink)

The paper pinpoints certain unrecognized difficulties that surface for recombination and duplication in modal realism when we ask whether the following inter-world fixity claims hold true: 1) A property is perfectly natural in a world iff it is perfectly natural in every world where it is instantiated; 2) Something is mereologically atomic in a world iff all of its duplicates in every world are atomic. In connection to 1), the hypothesis of idlers prompts four variants of Lewis’s doctrine of perfectly (...) natural properties, all deemed unsatisfactory for the purposes of duplication and recombination. By means of 2), instead, we show that the principle of recombination does not countenance the atomicity or non-atomicity of duplicates; but it should, because it is genuinely possible that: a) something, which is atomic, is non-atomic; and b) something, which is non-atomic, is atomic. In discussing 1) and 2), the paper substantiates a tension in Lewis’s metaphysics between modal intuitions and the reliance on the natural sciences. (shrink)

A Critical Introduction to the Metaphysics of Modality examines the eight main contemporary theories of possibility behind a central metaphysical topic. Covering modal skepticism, modal expressivism, modalism, modal realism, ersatzism, modal fictionalism, modal agnosticism, and the new modal actualism, this comprehensive introduction to modality places contemporary debates in an historical context. Beginning with a historical overview, Andrea Borghini discusses Parmenides and Zeno; looks at how central Medieval authors such as Aquinas, and Buridan prepared the ground for the Early Modern radical (...) views of Leibniz, Spinoza, and Hume and discusses advancements in semantics in the later-half of the twentieth century a resulted in the rise of modal metaphysics, the branch characterizing the past few decades of philosophical reflection. Framing the debate according to three main perspectives - logical, epistemic, metaphysical- Borghini provides the basic concepts and terms required to discuss modality. With suggestions of further reading and end-of-chapter study questions, A Critical Introduction to the Metaphysics of Modality is an up-to-date resource for students working in contemporary metaphysics seeking a better understanding of this crucial topic. (shrink)

Most event-referring expressions are vague; it is utterly difficult, if not impossible, to specify the exact spatiotemporal location of an event from the words that we use to refer to it. We argue that in spite of certain prima facie obstacles, such vagueness can be given a purely semantic (broadly supervaluational) account.

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 (...) authors typically form consortium-like institutions, such as Champagne wines or Quebec maple syrup. The third category comprises “brand recipes” like Coca-Cola, Nutella, or Big Mac, whose names are elusive semantic devices and connote rather than denote recipes. Finally, the fourth category comprises “flagship recipes,” which include all the personal renditions of a recipe whose identity is strongly bound to individual authors; we suggest that their semantics follows a causal-reference model of proper names. Besides its theoretical value, the classification we put forward is offered as a ground for settling legal disputes about recipes, evaluating charges of cultural appropriation that concern recipes, and guiding consumers, producers, and policy makers when they think about foods and diets. (shrink)

Dispositional Realism is the view according to which some denizens of reality – i.e., dispositions – are properties, that may exist in the natural world and have an irreducible modal character. Among Dispositional Realists, Charlie Martin, Ullin Place and George Molnar most notably argued that the modal character of dispositions should be understood in terms of their intentionality. Other Dispositional Realists, most notably Stephen Mumford, challenged this understanding of the modal character of dispositions. In this paper, I defend a fresh (...) version of the intentional understanding of dispositions. I start by distinguishing two questions about properties, respectively addressing their identity conditions and their individuation conditions. I, then, define categorical and dispositional properties in terms of their qualitative character, and examine their identity and individuation conditions. I conclude that the attribution of intentions is a conceptual tool: it was introduced in order to help specifying the conditions of individuation of a disposition; however, such attribution does not affect the identity of a disposition. (shrink)

If natural kinds were defined on the basis of fixed and immutable essences, then – with the end of essentialism in life sciences – their end, at least for those kinds confined to the living realm, would ensue as well (1-2). If appropriately revised and adapted, however, natural kinds may still play an important theoretical role, not only for the sake of philosophical speculation, but also in accomodating scientific practices and in providing an adequate rendering of human reasoning. The proposal (...) outlined in this paper moves from the historical and disjunctive solutions of Millikan and Boyd, but it departs from them in that it offers a conventionalist interpretation of natural kinds. The bulk of the theory is presented through the case study of the distinction between sexes and genders (3). A few remarks on how to further the proposal are offered in the final section (4). (shrink)

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.

Achille Varzi è uno dei maggiori metafisici viventi. Nel corso degli anni ha scritto testi fondamentali di logica, metafisica, mereologia, filosofia del linguaggio. Ha sconfinato nella topologia, nella geografia, nella matematica, ha ragionato di mostri e confini, percezione e buchi, viaggi nel tempo, nicchie, eventi e ciambelle; e non ha disdegnato di dialogare con gli abitanti di Flatlandia, con Neo e con Terminator. Tra le sue opere principali: Holes and Other Superficialities e Parts and Places. The Structures of Spatial Representation, (...) entrambi scritti insieme a R. Casati per MIT Press; Il mondo messo a fuoco, Laterza; e il suo libro più recente: Le tribolazioni del filosofare, con C. Calosi, per Laterza. -/- Da una giornata all’Università di Urbino nasce questa conversazione a molte voci sulla e con la filosofia di Achille C. Varzi. In un dialogo critico al quale l’Autore si presta con generosità e onestà intellettuale, Andrea Borghini, Francesco Calemi, Claudio Calosi, Elena Casetta, Valeria Giardino, Pierluigi Graziani, Patrizia Pedrini, Daniele Santoro e Giuliano Torrengo lo interrogano e mettono alla prova sui temi affrontati, nel corso degli anni, in campi diversi. Il risultato è un percorso che si snoda attraverso molti mondi, dalla logica alla metafisica, dalla filosofia del linguaggio alla filosofia della matematica, dalla mereologia alla filosofia del tempo, spingendosi in qualche caso oltre i confini del saggio filosofico. (shrink)

Che gli esseri umani esperiscano e rappresentino il mondo come un dominio ricco di confini è piuttosto ovvio. Tuttavia, Achille Varzi ha sottolineato a più riprese nelle sue opere che, dal punto di vista metafisico, è interessante chiedersi se i confini siano tutti dello stesso tipo. Tale domanda ci permette, infatti, di affrontare con un registro intuitivo una serie di questioni classiche circa la natura del mondo. In queste poche pagine vorrei considerare il tema dei confini da un’angolatura specifica, quella (...) della macelleria. Dapprima introduco una triplice distinzione tra tipologie di confini (§1). Questa risulta utile per inquadrare il successivo esempio tratto dalla pratica della macelleria kosher (§2), che suggerisce una quarta tipologia di confine, dalla quale traggo spunto per alcune considerazioni circa la relazione tra confini, convenzioni e realtà (§3). (shrink)

This chapter surveys the most philosophically pressing issues associated with food and climate change. It highlights the main scholarly accomplishments and suggests avenues for further research, drawing from a cross-disciplinary body of literature as well as from recent scholarship in philosophy of food. The discussion follows two intertwined yet distinct directions of investigation: how climate change impacts food; and how the production, distribution, and consumption of food affect climate patterns. More specifically, section “Introduction” offers an introduction to the study of (...) food and climate change in a philosophical perspective; section “Climate Change and the Future of Food: Three Frameworks” showcases three intuitive frameworks that form the backdrops of current discourses about the future of food in light of climate change; section “The Impact of Climate Change on Food: a Philosophical Analysis” discusses the influence of climate change on humans through three case studies: geographical indications, global hunger, and food biodiversity finally, section “The Impact of Food on Climate Change: a Philosophical Analysis” deals with the influence of our practices of food production and consumption on climate change by looking at three case studies: food waste, sustainable diets, and food sovereignty. (shrink)

Healthy Eating Policy and Political Philosophy: A Public Reason Approach by Barnhill and Bonotti is a terrific effort to provide a systematic method for appraising the ethical aspects, broadly understood, of regulations and policies connected to food, diet, and eating. In this commentary I purport to highlight the originality and the merits of the volume by considering what it doesn’t accomplish in three of its parts. I first call attention to the specific construction of the subject matter, namely on the (...) question whether to be at stake are eating behaviors, dietary patterns, or certain food items; while Barnhill and Bonotti do not problematize it, this question is arguably pivotal to design effective policies and to adequately assess them. Second, I discuss the technical concept of “constitutive evaluative standards,” used by Barnhill and Bonotti to lay out their view, as this part of their work calls for an alignment with research on the philosophy of nutritional science and, more generally, philosophy of science. Finally, I take up the technical concept of “accessible reason,” which plays a central role in ascribing the public status to reasons, advocating for a more thorough determination of this concept based on recent work in epistemology. (shrink)

The paper shows – contra what has been argued by Trenton Merricks – that counterpart theory, when conjoined with composition as identity, does not entail mereological essentialism. What Merrick’s argument overlooks is that contingent identity is but one of the effects of grounding identity across possible worlds on similarity.

The paper shows – contra what has been argued by Trenton Merricks – that counterpart theory, when conjoined with composition as identity, does not entail mereological essentialism. What Merricks's argument overlooks is that contingent identity is but one of the effects of grounding identity across possible worlds on similarity.

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 (...) origine? Quanto sostengo qui di seguito è che, sebbene non credo si possa negare che i marchi di origine segnalino anche una certa qualità di un prodotto, forse non sono il modo migliore per farlo. Di fatto, per il consumatore, i marchi non garantiscono niente che vada oltre alla qualità richiesta affinché la certificazione venga rilasciata; ma, al contempo, in quanto forme di protezionismo, favoriscono certi produttori, prevenendo l’utilizzo della denominazione a chi offre un prodotto di qualità analoga o superiore, ma provienente da una zona priva di tradizioni. In altre parole: se vi sono prodotti equiparabili per qualità e gusto ad un dato prodotto di origine, e possibilmente più economicamente vantaggiosi, il consumatore non avrà modo di accorgersene dalla sola nomenclatura. Quindi: i marchi di origine sono (talvolta) un ostacolo all’acquisto e al godimento dei prodotti migliori al miglior prezzo. Talvolta: questo deve essere ben sottolineato, poiché in certi casi (per esempio quello dei PAT) il prodotto certificato dal marchio ha un mercato talmente di nicchia da costituire un tuttuno tra qualità e origine. (Si potrebbe aggiungere che le certificazioni dei marchi non sono sempre ottenute attraverso procedure affidabili. Non insisterò oltre su questo punto, per il quale si rimanda a: Paolo Conti, La leggenda del buon cibo italiano e altri miti alimentari contemporanei, Fazi Editore, 2006; Peter Singer e Jim Mason: The Way We Eat.. (shrink)

In this paper we provide a framework for studying the ways in which food endures the passage of time. Central to our inquiry is the following Duration Question: when is it that the predicate-schema “Is an X-Food,” where “X-Food” stands for a certain type of food (e.g., Champagne, yoghurt) ceases to apply to an entity? We show that the answer depends on two independent theoretical aspects: the underlying conception of food and the kinds of change that a specific food can (...) undergo. We then argue that specific answers to the duration question should take the form of conceptual rethinking among different stakeholders (e.g., producers, consumers, institutions), where philosophers would feature among the experts guiding the negotiation. (shrink)

This essay enriches causal models capturing the propagation of prejudice, bias, and other aggregative social mechanisms, negative or positive. These explananda include the reinforcement of economic inequality, “mob-like” behavior, peer pressure, and the establishment of social norms. The stage is set by introducing various forms of redundant causation and discussing some difficulties with mainstream preemption. Next the main proposal extends current representations of aggregative social mechanisms in two respects. First, it is more nuanced, as it identifies three distinct kinds of (...) inferences: relevance of causes to effects, degree of redundancy of an effect, and the influence that causes exert on other causes. Second, it offers a quantitative—as opposed to merely qualitative—distinction between the causal contribution of preempting and preempted causes. (shrink)

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 (...) on food linked to analytic metaphysics and point out future directions of research in this area. We begin with the most basic interroga- tive, namely What is food?, and then offer three illustrations of more specific re- search questions. We hope these examples suffice to demonstrate that food is a fertile terrain of inquiry for analytic metaphysics and that it deserves to be devel- oped. (shrink)

The paper presents a novel version of universalism—the thesis according to which there are only universals, no individuals—which is cashed out in terms of an adverbial analysis of predication. According to the theory, every spatiotemporal occurrence of a universal U can be expressed by a sentence which asserts the existence of U adverbially modified by the spatiotemporal region at which it exists. After some preliminary remarks on the interpretation of natural language, a formal semantics for the theory is first provided, (...) along with an intended interpretation of its key metaphysical imports. Follow some commentaries on the spatiotemporal manifold and determinable properties. (shrink)

This translated volume by Andrea Borghini and Elena Casetta introduces a wide spectrum of key philosophical problems related to life sciences in a clear framework and an accessible style, with a special emphasis on metaphysical questions.

In this volume, Andrea Borghini and Elena Casetta introduce a wide spectrum of key philosophical problems related to life sciences in a neat framework and an accessible style, with a special emphasis on metaphysical issues. The volume is divided into three parts. The first addresses the two main questions stemming from life sciences: what is life, and what is the correct understanding of the theory of evolution? The second part looks at metaphysical questions concerning biological entities: environments, species, organisms, and (...) biological individuals. The third part focuses on theoretical questions of particular ethical and political significance: sex and gender, the biotechnological revolution, and the evolution of behavior and culture. Each chapter is followed by a list of further readings. (shrink)

For most early Medieval and Scholastic philosophers working in the Aristotelian tradition, knowledge of any specific subject is knowledge of its causes and principles. Knowledge of individuals was no exception. As Jorge Gracia has written "To know individuality [for early Medieval and Scholastic philosophers] is to be able to determine the causes and principles that are responsible for it."1 The achievement of such ability is also known as the problem of individuation. This paper will be concerned with the solution to (...) the problem suggested by Leibniz’s writings and how it relates to the contemporary metaphysical debate. In the first section I introduce the problem of individuation along with the solution Leibniz proposed during the latter part of his life. The second section analyzes Leibniz’s solution in a contemporary perspective. I argue that, unlike during the Medieval and early Modern periods, today the epistemic side of the problem of individuation plays a major role in the debate. In this light, Leibniz’s proposal that humans cannot grasp what the individuality of an individual consists in seems problematic. I show, however, that Leibniz’s proposal can stand on its feet also nowadays, provided we are willing to give up the pretenses that there is a definitive count of individuals and that re-identifying individuals across time and space is part of the problem of individuation. (shrink)

Terzina: C’è qualcuno qui? Prima: Sì, salve. Stavo scrivendo, ma non fa niente, venga pure. Terzina: Scrivendo? Ma a chi, se questa è una chat e io sono il primo visitatore oltre a lei, e non sono che lei ma dal computer accanto a quello da cui lei mi ha scritto? Prima: Sì, scrivevo per poi rispondermi, appunto. Ma visto che adesso c’è anche lei, un motivo in più per continuare! Terzina: (Un po’ seccato) Guardi; non so se ha capito (...) che io sono lei. Solo che lei non può’ chiamarmi come io mi c... (shrink)

In this paper I raise a number of objections to the claim that there are intrinsic properties. I first show that, by functioning as realizers of all other properties, intrinsic properties ground one of the most popular methods for counting individuals. I, then, introduce the five main definitions of intrinsicness (all appealing to a certain form of independency). Hence, I question the claim that there are intrinsic properties on two grounds: first by raising three objections to the thesis that we (...) know of their existence a posteriori; then, by showing that our arguments for concluding of their existence a priori are inconclusive. I conclude that we ought to be skeptical about the existence of intrinsic properties. If we still have aims of counting individuals, we ought to endorse an alternative view. (shrink)

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 (...) practices of particular significance for establishing identities of gender, race, and family that, at the same time, are rooted on skills and habits acquired through specific developmental patterns. The paper illustrates and via two case studies involving women hunters and the diet of the Obamas. The latter also suggests that kinds associated to gender, race, and family are entangled. (shrink)

Is it true that some entities are general, while others are particular? Ramsey famously challenged this distinction, and more recently Fraser McBride has revived the challenge. In this paper I argue that there are at least five substantial distinctions among entities, and that the distinction between general and particular entities should be made to correspond to one or more of those substantial distinctions.