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商品詳細
A Philosophy of Recipes: Making, Experiencing, and Valuing.
・ISBN 978-1-350-27033-6 paper GB£ 29.99
￥9,500.- (税込) ※（※）価格はご注文時の参考価格となります。
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| 著者・編者 | Borghini, Andrea / Engisch, Patrik (eds.), |
|---|---|
| 出版社 | (Bloomsbury Academic, UK) |
| 出版年月 | 2023 |
| ページ数 | 296 pp. |
| 言語 | ENG |
| ニュース番号 | ＜A01-6219＞ |
解説
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.