Andrea Borghini is Associate Professor of Philosophy at the University of Milan, Italy, and Director of Culinary Mind, Research Center for the Philosophy of Food based at the University of Milan, Italy.Patrik Engisch is adjunct lecturer at the University of Fribourg, Switzerland, and coordinator of Culinary Mind, Research Center for the Philosophy of Food based at the University of Milan, Italy.

• Introduction: A Philosophy for Recipes: Questions and Methods, Andrea Borghini, University of Milan, Italy and Patrik Engisch, University of Fribourg, SwitzerlandPart I: Making1. Seven Philosophical Questions About Recipes, Andrea Borghini, University of Milan, Italy2. Recipes Without Makers, Sanna Hirvonen, University of Milan, Italy3. The Taste(s) of a Recipe, Davide Bordini, University of Liege, Belgium4. Dip It Before You Eat It! On Recipes and the Architecture of a Dish, Andrea Borghini, University of Milan, Italy and Gabriele Ferretti, University of Bochum, Germany5. Body, Tool and Technique: Elements of Work in the Japanese Kitchen, Merry White, Boston University, USA6. On Attunement: Fermentation, Feminist Ethics, and Relationality in Saké-making Practices, May Hey, Concordia University, USAPart II: Tasting7. Historical Dishes and the Search for Past Tastes, Carolyn Korsmeyer, University of Buffalo, USA8. Recipes, Tradition, and Representation, Patrik Engisch, University of Fribourg, Switzerland9. Authenticity, Style, and Recipe in Wine, Cain Todd, University of Lancaster, UK10. Writing Cookbooks behind Barbed Wire, Barbara Haber, Food Writer, Massachusetts, USA11. A Puzzle About Aftertaste, Akiko Frischhut, Akita University, Japan and Giuliano Torrengo, University of Milan, ItalyPart III: Valuing12. Recipes for Theory Making, Lisa Heldke, Gustavus Adolphus College, USA13. The Recipes of Genius on Chef's Table, Rafi Grosglik, Ben-Gurion University of the Negev, Israel and David Kyle, University of California, Davis, USA14. Food Presentations and Recipes: Is There a Space for Copyright and Other Intellectual Property Rights?, Enrico Bonadio, University of London, UK and Natalie Weissenberger15. The Ethical Dimensions of Recipe Modification, Anne Barnhill, John Hopkins University, USA and Matteo Bonotti, Monash University, USA16. Is Social Gastronomy a Recipe for Peace?, Johanna Mendelson Forman, American University’s School of International Service, USA17. A Philosophy of Meat in the Early Twenty First Century, Benjamin Aldes WurgaftBibliographyIndex

A diverse and rich collection that will serve as inspirational reading for both the philosopher and non-philosopher alike.

Andrea Borghini is Associate Professor of Philosophy at the University of Milan, Italy, and Director of Culinary Mind, Research Center for the Philosophy of Food based at the University of Milan, Italy.Patrik Engisch is adjunct lecturer at the University of Fribourg, Switzerland, and coordinator of Culinary Mind, Research Center for the Philosophy of Food based at the University of Milan, Italy.

• Introduction: A Philosophy for Recipes: Questions and Methods, Andrea Borghini, University of Milan, Italy and Patrik Engisch, University of Fribourg, SwitzerlandPart I: Making1. Seven Philosophical Questions About Recipes, Andrea Borghini, University of Milan, Italy2. Recipes Without Makers, Sanna Hirvonen, University of Milan, Italy3. The Taste(s) of a Recipe, Davide Bordini, University of Liege, Belgium4. Dip It Before You Eat It! On Recipes and the Architecture of a Dish, Andrea Borghini, University of Milan, Italy and Gabriele Ferretti, University of Bochum, Germany5. Body, Tool and Technique: Elements of Work in the Japanese Kitchen, Merry White, Boston University, USA6. On Attunement: Fermentation, Feminist Ethics, and Relationality in Saké-making Practices, May Hey, Concordia University, USAPart II: Tasting7. Historical Dishes and the Search for Past Tastes, Carolyn Korsmeyer, University of Buffalo, USA8. Recipes, Tradition, and Representation, Patrik Engisch, University of Fribourg, Switzerland9. Authenticity, Style, and Recipe in Wine, Cain Todd, University of Lancaster, UK10. Writing Cookbooks behind Barbed Wire, Barbara Haber, Food Writer, Massachusetts, USA11. A Puzzle About Aftertaste, Akiko Frischhut, Akita University, Japan and Giuliano Torrengo, University of Milan, ItalyPart III: Valuing12. Recipes for Theory Making, Lisa Heldke, Gustavus Adolphus College, USA13. The Recipes of Genius on Chef's Table, Rafi Grosglik, Ben-Gurion University of the Negev, Israel and David Kyle, University of California, Davis, USA14. Food Presentations and Recipes: Is There a Space for Copyright and Other Intellectual Property Rights?, Enrico Bonadio, University of London, UK and Natalie Weissenberger15. The Ethical Dimensions of Recipe Modification, Anne Barnhill, John Hopkins University, USA and Matteo Bonotti, Monash University, USA16. Is Social Gastronomy a Recipe for Peace?, Johanna Mendelson Forman, American University’s School of International Service, USA17. A Philosophy of Meat in the Early Twenty First Century, Benjamin Aldes WurgaftBibliographyIndex

A diverse and rich collection that will serve as inspirational reading for both the philosopher and non-philosopher alike.

Andrea Borghini is Associate Professor of Philosophy at the University of Milan, Italy, and Director of Culinary Mind, Research Center for the Philosophy of Food based at the University of Milan, Italy.Patrik Engisch is adjunct lecturer at the University of Fribourg, Switzerland, and coordinator of Culinary Mind, Research Center for the Philosophy of Food based at the University of Milan, Italy.

• Introduction: A Philosophy for Recipes: Questions and Methods, Andrea Borghini, University of Milan, Italy and Patrik Engisch, University of Fribourg, SwitzerlandPart I: Making1. Seven Philosophical Questions About Recipes, Andrea Borghini, University of Milan, Italy2. Recipes Without Makers, Sanna Hirvonen, University of Milan, Italy3. The Taste(s) of a Recipe, Davide Bordini, University of Liege, Belgium4. Dip It Before You Eat It! On Recipes and the Architecture of a Dish, Andrea Borghini, University of Milan, Italy and Gabriele Ferretti, University of Bochum, Germany5. Body, Tool and Technique: Elements of Work in the Japanese Kitchen, Merry White, Boston University, USA6. On Attunement: Fermentation, Feminist Ethics, and Relationality in Saké-making Practices, May Hey, Concordia University, USAPart II: Tasting7. Historical Dishes and the Search for Past Tastes, Carolyn Korsmeyer, University of Buffalo, USA8. Recipes, Tradition, and Representation, Patrik Engisch, University of Fribourg, Switzerland9. Authenticity, Style, and Recipe in Wine, Cain Todd, University of Lancaster, UK10. Writing Cookbooks behind Barbed Wire, Barbara Haber, Food Writer, Massachusetts, USA11. A Puzzle About Aftertaste, Akiko Frischhut, Akita University, Japan and Giuliano Torrengo, University of Milan, ItalyPart III: Valuing12. Recipes for Theory Making, Lisa Heldke, Gustavus Adolphus College, USA13. The Recipes of Genius on Chef's Table, Rafi Grosglik, Ben-Gurion University of the Negev, Israel and David Kyle, University of California, Davis, USA14. Food Presentations and Recipes: Is There a Space for Copyright and Other Intellectual Property Rights?, Enrico Bonadio, University of London, UK and Natalie Weissenberger15. The Ethical Dimensions of Recipe Modification, Anne Barnhill, John Hopkins University, USA and Matteo Bonotti, Monash University, USA16. Is Social Gastronomy a Recipe for Peace?, Johanna Mendelson Forman, American University’s School of International Service, USA17. A Philosophy of Meat in the Early Twenty First Century, Benjamin Aldes WurgaftBibliographyIndex

A diverse and rich collection that will serve as inspirational reading for both the philosopher and non-philosopher alike.