This volume addresses the nature and identity of recipes from a cross-disciplinary perspective. Contributors study the values and norms guiding the naming, production, and consumption of recipes, scrutinizing their relationship to territory, makers, eaters, and places of production. Along the road, they uncover the multifaceted conceptual and value-laden questions that a study of recipes raises regarding cultural appropriation and the interplay between aesthetics and ethics in recipe making. With contributors specializing in philosophy, law, anthropology, sociology, history, and other disciplines, this volume will be of vital importance for those looking to understand the complex nature of food and the way recipes have shaped culinary cultures throughout history.

About the Authors

Andrea Borghini is Associate Professor of Philosophy at the University of Milan, Italy.

Patrik Engisch is a philosopher whose work explores the intersections of mind, creativity, and food. He earned his PhD in philosophy from the University of Fribourg, Switzerland, in 2017. Since then, he has held a range of research and teaching positions at the Universities of Fribourg, Edinburgh, Lucerne, and Geneva. He is currently co-coordinator of Culinary Mind, a research center for the philosophy of food based at the University of Milan, and director of The Association for the Philosophical Study of Creativity. Engisch has published on topics including creativity, fiction, empathy, memory, and various aspects of the philosophy of food – such as the nature of recipes, culinary value, culinary traditions, and the heritage significance of food items.

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