Philosophy of Recipes, A: Making, Experiencing, and Valuing - Softcover

Über die Autorinnen und Autoren

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.