A Philosophy of Recipes: Making, Experiencing, and Valuing (Paperback)

A Philosophy of Recipes: Making, Experiencing, and Valuing By Andrea Borghini (Editor), Patrik Engisch (Editor) Cover Image
By Andrea Borghini (Editor), Patrik Engisch (Editor)
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About the Author


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.


Product Details
ISBN: 9781350270336
ISBN-10: 1350270334
Publisher: Bloomsbury Academic
Publication Date: August 24th, 2023
Pages: 296
Language: English