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 some food items experiences could be said to genuinely possess a representational dimension. (shrink)

In 1622, Francis Bacon published his Historia naturalis et experimentalis. Many of the features of Bacon's natural and experimental histories were entirely new. This paper studies this literary form as a new epistemic genre. In particular, it analyzes its origin and evolution in Bacon's work, focusing on how its basic template and features were influenced by his specific epistemic requirements. It shows that Bacon devised these features in the process of developing a Historia mechanica, or a history of the mechanical (...) arts, drawing on the particular case of the technical recipe. Since antiquity, the recipe had been the dominant epistemic genre for recording and communicating technical knowledge. However, this paper suggests that the recipe format did not meet Francis Bacon's epistemic needs. In particular, the format was incompatible with the goal of keeping experimentation and its reporting open-ended and flexible. More generally, the acknowledgment of the provisional, historical character of knowledge was a tenet of what Bacon called an “initiative” method of knowledge transmission, or a method of “probation.” According to this approach, knowledge “ought to be delivered and intimated, if it were possible, in the same method wherein it was invented” and discovered. Only the display of its tentative features would encourage and stimulate others to improve and advance it. The format of the new genre of natural and experimental histories grew out of Bacon's dissatisfaction with the way in which recipes hid the imperfection of the process of knowledge production. (shrink)

Many realist writings exemplify the spirit of ‘recipe realism’. Here I characterise recipe realism, challenge it, and propose replacing it with ‘exemplar realism’. This alternative understanding of realism is more piecemeal, robust, and better in tune with scientists’ own attitude towards their best theories, and thus to be preferred.

In the technical literature of computer science, the concept of an effective procedure is closely associated with the notion of an instruction that precisely specifies an action. Turing machine instructions are held up as providing paragons of instructions that "precisely describe" or "well define" the actions they prescribe. Numerical algorithms and computer programs are judged effective just insofar as they are thought to be translatable into Turing machine programs. Nontechnical procedures (e.g., recipes, methods) are summarily dismissed as ineffective on (...) the grounds that their instructions lack the requisite precision. But despite the pivotal role played by the notion of a precisely specified instruction in classifying procedures as effective and ineffective, little attention has been paid to the manner in which instructions "precisely specify" the actions they prescribe. It is the purpose of this paper to remedy this defect. The results are startling. The reputed exemplary precision of Turing machine instructions turns out to be a myth. Indeed, the most precise specifications of action are provided not by the procedures of theoretical computer science and mathematics (algorithms) but rather by the nontechnical procedures of everyday life. I close with a discussion of some of the rumifications of these conclusions for understanding and designing concrete computers and their programming languages. (shrink)

In a previous article on cosmological arguments, I have put forward a few examples of complete infinite and circular explanations, and argued that complete non-wellfounded explanations such as these might explain the present state of the world better than their well-founded theistic counterparts (Billon, 2021). Although my aim was broader, the examples I gave there implied merely causal explanations. In this article, I would like to do three things: • Specify some general informative conditions for complete and incomplete non-wellfounded causal (...) explanations that can be used to assess candidate explanations and to generate new examples of complete non-wellfounded explanations. • Show that these conditions, which concern chains of causal explanations, easily generalize to chains of metaphysical, grounding explanations and even to chains involving other “determination relations” such as supervenience. • Apply these general conditions to the recent debates against the existence of nonwellfounded chains of grounds and show, with a couple of precise examples, that the latter can be complete, and that just like in the case of causal explanations, non-wellfoundedness can in fact be an aset rather than a liability. (shrink)

The relationship between Francis Bacon's Sylva sylvarum and Giovan Battista Della Porta's Magia naturalis has previously been discussed in terms of sources and borrowings in the literature. More recently, it has been suggested that one can read these two works as belonging to a common genre: as collections of recipes or books of secrets. Taking this as a framework, in this paper I address another type of similarity between these two works, one that can be detected by looking at (...) the methods of reading, research, and enacting and recording recipes one can find in Bacon and Della Porta. I show that essential to the two approaches was the complex interplay of practices associated with enacting recipes, and that these influenced the ways in which Della Porta and Bacon recorded their experiments. Creative manipulation of the recipes transformed them into something new. In the case of Della Porta's second edition of the Magia naturalis, this new format is something I call “technologies,” that is, ways of recording the enacting of recipes with the intention to ensure repeatability and predictability of results. In the case of Bacon, the enactment aims at something different: to display and “bring to light” the hidden motions and processes of nature. (shrink)

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 (...) of adding new valuable things to the world. I then distinguish three different ways a recipe can be creative, building up on different culinary trends. I then focus on the specific case of Noma and argue that what is specific about the kind of culinary creativity displayed at Noma is that it emphasizes the role that recipes can play in mediating our relation to the environment. (shrink)

(1994). Equipotential recipes for unambiguous images: A reply to Rollins. Philosophical Psychology: Vol. 7, No. 3, pp. 359-366. doi: 10.1080/09515089408573129.

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 (...) and use. (shrink)

A critical discussion of the "recipe" theory of causation, as proposed by Douglas Gasking. The author also proposes his own theory of the ordinary meaning of statements of the form "A causes B.".

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)

There is widespread recognition at universities that a proper understanding of science is needed for all undergraduates. Good jobs are increasingly found in fields related to Science, Technology, Engineering, and Medicine, and science now enters almost all aspects of our daily lives. For these reasons, scientific literacy and an understanding of scientific methodology are a foundational part of any undergraduate education. Recipes for Science provides an accessible introduction to the main concepts and methods of scientific reasoning. With the help (...) of an array of contemporary and historical examples, definitions, visual aids, and exercises for active learning, the textbook helps to increase students’ scientific literacy. The first part of the book covers the definitive features of science: naturalism, experimentation, modeling, and the merits and shortcomings of both activities. The second part covers the main forms of inference in science: deductive, inductive, abductive, probabilistic, statistical, and causal. The book concludes with a discussion of explanation, theorizing and theory-change, and the relationship between science and society. The textbook is designed to be adaptable to a wide variety of different kinds of courses. In any of these different uses, the book helps students better navigate our scientific, 21st-century world, and it lays the foundation for more advanced undergraduate coursework in a wide variety of liberal arts and science courses. Selling Points Helps students develop scientific literacy—an essential aspect of _any_ undergraduate education in the 21 st century, including a broad understanding of scientific reasoning, methods, and concepts Written for all beginning college students: preparing science majors for more focused work in particular science; introducing the humanities’ investigations of science; and helping non-science majors become more sophisticated consumers of scientific information Provides an abundance of both contemporary and historical examples Covers reasoning strategies and norms applicable in all fields of physical, life, and social sciences, _as well as_ strategies and norms distinctive of specific sciences Includes visual aids to clarify and illustrate ideas Provides text boxes with related topics and helpful definitions of key terms, and includes a final Glossary with all key terms Includes Exercises for Active Learning at the end of each chapter, which will ensure full student engagement and mastery of the information include earlier in the chapter Provides annotated ‘For Further Reading’ sections at the end of each chapter, guiding students to the best primary and secondary sources available Offers a Companion Website, with: For Students: direct links to many of the primary sources discussed in the text, student self-check assessments, a bank of exam questions, and ideas for extended out-of-class projects For Instructors: a password-protected Teacher’s Manual, which provides student exam questions with answers, extensive lecture notes, classroom-ready Power Point presentations, and sample syllabi Extensive Curricular Development materials, helping any instructor who needs to create a Scientific Reasoning Course, ex nihilo. (shrink)

Surprising people can provide an opening for influencing them. Surprises garner attention, are arousing, are memorable, and can prompt shifts in understanding. Less noted is that, as a result, surprises can serve to persuade others by leading them to shifts in attitudes. Furthermore, because stories, pictures, and music can generate surprises and those can be widely shared, surprise can have broad social influence. People also tend to share surprising items with others, as anyone on social media has discovered. This means (...) that in addition to broadcasting surprising information, surprising items can also spread through networks. The joint result is that surprise not only has individual effects on beliefs and attitudes but also collective effects on the content of culture. Items that generate surprise need not be random or accidental. There are predictable methods or recipes for generating surprise. One such recipe is discussed, the repetition-break plot structure, to explore the psychological and social possibilities of examining surprise. Recipes for surprise offer a useful means for understanding how surprise works and offer prospects for harnessing surprise to a wide array of ends. (shrink)

Recipes from the Garden of Contentment. By Yuan Mei, translated and annotated by Sean J. S. Chen. Great Barrington, MA: Berkshire, 2019. Pp. xxxiii + 428. $125.

Saul Smilansky notes that, despite the famous role of paradoxes in philosophy, very few moral paradoxes have been developed and assessed. The present paper offers recipes for generating moral paradoxes as a tool to aid in filling this gap. The concluding section presents reflections on how to assess the depth of the paradoxes generated with these recipes. Special attention is paid to links between putative moral paradoxes and debate about ethical particularism and generalism.

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 (...) class='Hi'>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)

The automation of many repetitive or dangerous human activities yields numerous advantages. In order to automate a physical task that requires a finite series of sequential steps, the translation of those steps in terms of a computational procedure is often required. Even apparently menial tasks like following a cooking recipe may involve complex operations that can’t be perfectly described in formal terms. Recently, several studies have explored the possibility to model cooking recipes as a computational procedure based on a (...) set of instructions. This vision is the foundation for the construction of robotics kitchen, as Moley. These kitchen robots have shown promising results. Moley, for instance, is the very first example of a new generation of bioinspired robotics, based on the reproduction of particular movement, cooking, through artificial arms and hands. It is entirely different from the current appliances present in our domestic domain because Moley is able to manipulate ingredients and interact with kitchen equipment in order to prepare a dish autonomously. Nonetheless, they have also shown several limitations. In particular, Moley is an entirely autonomous robot in a structured environment in which it knows precisely the object position and manipulates the ingredients based on a list of instructions and a training phase made by Machine Learning. In this contribution we contend that these limitations arise from an essential mismatch between computational procedures, as originally described by Turing in his seminal 1936 paper, and recipes. Computational procedures have been originally created to observe and modify formal symbols with formal operators. Thus, they are independent from time and they are ideally executed in a closed environment, in which the computer directly produces all the relevant changes required to produce the intended result. Recipes, instead, are followed in an open environment, in which, while time goes by, changes happen independently from the cook’s intervention: the cook puts the butter on the pan, starts the fire and then waits until the butter is melted. To operate effectively in the open environment a kitchen robot must couple computational procedures with sensors, e.g a sensor which provides a time signal. These sensors are de facto oracles for the procedures and yet are required to bridge the gap from the formal to the physical world. (shrink)

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.

The degree to which abundances are evenly divided among the species of a given community is a basic property of any biological community. Several evenness indices have thus far been proposed in ecological literature. However, despite their vast potential applicability in ecological research, none seems to be generally preferred. In this paper, I first summarize the basic requirements that evenness measures should meet to adequately behave in ecological studies. Then, I discuss the major drawbacks of these requirements and propose an (...) alternative family of measures that are based on the notion of specificity used in fuzzy set theory for measuring the uncertainty associated with a fuzzy set. (shrink)

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.

Sometimes your concept and mine have exactly the same content. When this is so, it is comparatively easy for me to understand what you say when you deploy your concept, for us to disagree, agree, and so on. But what if your concept and mine do not have exactly the same content? This question has occupied a number of philosophers, including Paul Churchland, Jerry Fodor, and Ernie Lepore. This paper develops a novel and rigorous measure of concept similarity, Proportion, such (...) that concepts with different contents but sufficiently high Proportion scores will also conduce to understanding, agreement, and disagreement. (shrink)

A basic way of evaluating metaphysical theories is to ask whether they give satisfying answers to the questions they set out to resolve. I propose an account of “third-order” virtue that tells us what it takes for certain kinds of metaphysical theories to do so. We should think of these theories as recipes. I identify three good-making features of recipes and show that they translate to third-order theoretical virtues. I apply the view to two theories—mereological universalism and plenitudinous (...) platonism—and draw out their third-order virtues and vices. One lesson is that there is an important difference between essentially and non-essentially third-order vicious theories. I also argue that if a theory is essentially third-order vicious, it cannot be assessed for more standard “second-order” theoretical virtues and vices, like parsimony. This motivates the idea that third-order virtues are distinct from second-order ones. Finally, I suggest that the relationship between truth, progress, and third-order virtue is more complex than it seems. (shrink)

This essay suggests an interpretation of F. T. Marinetti and Fill a's La cucina futurista (The Futurist Cookbook) as a fundamentally utopian text that re-proposes and carries into the twentieth century some aspects of the nineteenth-century utopian tradition. In particular, it intends to further investigate the possibility that the alimentary discourse in La cucina shares some similarities with, and was influenced by the “gastrosophic” theory on the social role of meals and gastronomy, originally conceived by Charles Fourier (1772-1837), one of (...) the founding figures of the French utopian tradition. While strengthening the connection between futurism and French utopian thought and reasserting the centrality of food aesthetics in the avant-garde, this analysis provides another perspective on futurism's contradictory relation to tradition, exemplified in this additional re-appropriation and, to quote Cinzia Sartini Blum, “recycling of the past.”. (shrink)

The view that a mathematical proof is a sketch of or recipe for a formal derivation requires the proof to function as an argument that there is a suitable derivation. This is a mathematical conclusion, and to avoid a regress we require some other account of how the proof can establish it.

New knowledge about the sexual differentiation of the brain profoundly changes our understanding of basic topics in brain development such as the false dichotomy between long-lasting and transient effects of hormones on neural activity, the importance of ovarian hormones in brain development, the plasticity of neural structures throughout the life span, and the way measurement issues affect research conclusions.

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)

The book sets an ambitious goal. It devises a new account of scientific methodology that makes it possible to explain how scientists manage, at least occasionally, to find true models of reality. The new methods may be contrasted with all those currently available that employ “coherence theories” of knowledge. Under this designation are grouped positions that can seem very different (such as those of Poincaré, Duhem, Popper, Hempel, Quine, Kuhn, and Feyerabend) but are united by the idea that the most (...) general statements of science are merely hypotheses. They may be conjectures, opinions, conventions, posits, paradigms, or even myths. The most we can claim to know from such generalities is that they are internally consistent and coherent with empirical data. Consistency is insufficient to establish the truth of a conceptual system because many different systems, perhaps an infinite number, can be logically consistent and cohere with recorded data. Such is the well-known problem of the empirical under-determination of theories. Francis Bacon’s Skeptical Recipes for New Knowledge suggests a new methodology that solves this fundamental problem of knowledge. (shrink)