by
Hey, Barbara.
Call Number
641.357 HEY
Publication Date
1996
Format:
Books
Relevance:
165249.7500
by
Borghini, Andrea.
Call Number
641.501
Publication Date
2022
Format:
Electronic Resources
Relevance:
0.1132
View Other Search Results
Call Number
641.3001 23
Publication Date
2021
Summary
"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."--
Format:
Electronic Resources
Relevance:
0.0864
Limit Search Results