Philosophy Of Recipes
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| Author | : Andrea Borghini |
| Publisher | : Bloomsbury Publishing |
| Total Pages | : 297 |
| Release | : 2023-08-24 |
| Genre | : History |
| ISBN | : 1350270334 |
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.
| Author | : Andrea Borghini |
| Publisher | : Bloomsbury Publishing |
| Total Pages | : 297 |
| Release | : 2021-12-16 |
| Genre | : Social Science |
| ISBN | : 1350145920 |
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.
| Author | : Kenny Shopsin |
| Publisher | : Knopf |
| Total Pages | : 290 |
| Release | : 2008-09-23 |
| Genre | : Cooking |
| ISBN | : 0307264939 |
"Pancakes are a luxury, like smoking marijuana or having sex. That’s why I came up with the names Ho Cakes and Slutty Cakes. These are extra decadent, but in a way, every pancake is a Ho Cake.” Thus speaks Kenny Shopsin, legendary (and legendarily eccentric, ill-tempered, and lovable) chef and owner of the Greenwich Village restaurant (and institution), Shopsin’s, which has been in existence since 1971. Kenny has finally put together his 900-plus-item menu and his unique philosophy—imagine Elizabeth David crossed with Richard Pryor—to create Eat Me, the most profound and profane cookbook you’ll ever read. His rants—on everything from how the customer is not always right to the art of griddling; from how to run a small, ethical, and humane business to how we all should learn to cook in a Goodnight Moon world where everything you need is already in your own home and head—will leave you stunned or laughing or hungry. Or all of the above. With more than 120 recipes including such perfect comfort foods as High School Hot Turkey Sandwiches, Cuban Bean Polenta Melt, and Cornmeal-Fried Green Tomatoes with Comeback Sauce, plus the best soups, egg dishes, and hamburgers you’ve ever eaten, Eat Me is White Trash Cooking for the twenty-first century, as unforgettable and mind-boggling as its author.
| Author | : |
| Publisher | : |
| Total Pages | : 256 |
| Release | : 2021 |
| Genre | : Cooking |
| ISBN | : 9781350145948 |
"Recipes form the bedrock of culinary cultures and allow the knowledge of how to cook across generations, countries and cultures, through history. They are vital for the transfer of knowledge and have, through restaurants, entered the public domain to become part of brand identities. 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."--
| Author | : Deane W. Curtin |
| Publisher | : Indiana University Press |
| Total Pages | : 412 |
| Release | : 1992-08-22 |
| Genre | : Philosophy |
| ISBN | : 9780253207043 |
Philosophy has often been criticized for privileging the abstract; this volume attempts to remedy that situation. Focusing on one of the most concrete of human concerns, food, the editors argue for the existence of a philosophy of food. The collection provides various approaches to the subject matter, offering new readings of a number of texts—religious, philosophical, anthropological, culinary, poetic, and economic. Included are readings ranging from Plato's Phaedo and Verses of Sen-No-Rikyu to Peter Singer's "Becoming a Vegetarian" and Jean-François Revel's Culture and Cuisine. This reader will have particular appeal for philosophers working in social theory, feminist theory, and environmental ethics, and for those working on alternative approaches to such traditional subject areas as epistemology, aesthetics, and metaphysics.
| Author | : Andrea Borghini |
| Publisher | : Bloomsbury Publishing |
| Total Pages | : 297 |
| Release | : 2021-12-16 |
| Genre | : Social Science |
| ISBN | : 1350145939 |
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.
| Author | : David M. Kaplan |
| Publisher | : Univ of California Press |
| Total Pages | : 320 |
| Release | : 2012-01-07 |
| Genre | : Cooking |
| ISBN | : 0520269330 |
This book explores food from a philosophical perspective, bringing together leading philosophers to consider the most basic questions about food. Each essay analyses many contemporary debates in food studies. Slow Food, sustainability, food safety, and politics, and addresses such issues as happy meat, aquaculture, veganism, and table manners.
| Author | : Coleman, Melissa |
| Publisher | : Time Inc. Books |
| Total Pages | : 593 |
| Release | : 2018-04-10 |
| Genre | : Cooking |
| ISBN | : 0848757211 |
The practical art of making more with less--in the kitchen! Melissa Coleman, the creator of the popular design and lifestyle blog The Faux Martha, shares her refreshingly simple approach to cooking that delivers beautiful and satisfying meals using familiar ingredients and minimal kitchen tools. The Minimalist Kitchen includes 100 wholesome recipes that use Melissa's efficient cooking techniques, and the results are anything but ordinary. You'll find Biscuits with Bourbon-Blueberry Quick Jam, Pesto Garden Pasta with an easy homemade pesto, Humble Chuck Roast that's simple to prepare and so versatile, Roasted Autumn Sweet Potato Salad, Stovetop Mac and Cheese, and Two-Bowl Carrot Cupcakes. While The Minimalist Kitchen helps tackle one of the home's biggest problem areas Ñthe kitchenÑthis book goes beyond the basics of clearing out and cleaning up, it also gives readers practical tips to maintain this simplified way of life. Melissa shows you how to shop, stock your pantry, meal plan without losing your mind, and most importantly, that delicious food doesnÕt take tons of ingredients or gadgets to prepare. This streamlined way of cooking is a breath of fresh air in modern lives where clutter and distraction can so easily take over.
| Author | : The School of Life |
| Publisher | : School of Life Press |
| Total Pages | : 0 |
| Release | : 2019-10-17 |
| Genre | : Cooking |
| ISBN | : 9781912891023 |
It is a daily undertaking – a morning shot of coffee, an absentminded sandwich at your desk, a hastily assembled dinner with the remnants from the fridge... With its every day ubiquity we can make the mistake of assuming that food is of little importance, or simply fuel to see us through the day. But what is its real impact on our emotional lives, and how can we better nourish ourselves? What we eat and how we eat it has a significant impact on our psychological well-being. In recent times, our society has been eager to recruit food to the project of physical health, but we’ve not always paid so much attention to how cooking and eating can assist us with our emotional health. With over 150 recipes, Thinking & Eating shows how ingredients and dishes can be supporters of certain ideas, emotions and states of mind that best help us confront the challenges of existence. In each recipe we discover of the ways in which food can store, memorialise and transmit the most important ideas of our lives.
| Author | : Lily Kunin |
| Publisher | : Abrams |
| Total Pages | : 446 |
| Release | : 2017-03-07 |
| Genre | : Cooking |
| ISBN | : 1683350006 |
The creator of the Clean Food Dirty City brand shares 100 simple, vibrant, gluten- and dairy-free recipes for looking and feeling your best. In her debut cookbook, Good Clean Food, health coach Lily Kunin shares plant-based recipes for irresistibly clean, wholesome food. With Lily’s less-is-more approach, you’ll learn how to create nourishing dishes, bowls, salads, smoothies, and more using gluten- and dairy-free ingredients. Her delicious recipes are complemented by the same vibrant, textured, and stunning photography that has become a trademark of her popular site Clean Food Dirty City. Organized by the way that food makes you feel—awakened, nourished, cleansed, restored, sustained, and comforted—Good Clean Food highlights key ingredients that support healthy eating and clean living. The book contains a flavorful mix of recipes, including: Falafel Bowl with Mediterranean Millet and Green Tahini Walnut Taco Salad + Avocado Pesto Zucchini Noodles Evergreen Detox Bowl Sunny Immunity Smoothie Bowl Salted Caramel Bonbons The book also features a “Bowl Builder” section that walks readers through the process of building the perfect grain bowl, and provides helpful advice on how to stock a healthy kitchen and prep for the week ahead. Helpful tips and recipes instruct on using the same ingredients from your pantry for beauty enhancement, like a raw honey-turmeric facemask and rosemary-coconut oil hair treatment. “I love this vibrant, welcoming cookbook! Instead of structuring itself around rigid rules and restrictions, it leads by delicious example—first with Lily’s story of how she healed herself through food, and then, most importantly, with dozens of fresh, wholesome, super-enticing recipes.” —Lukas Volger, author of Bowl
