Cover -- Contents -- List of Figures -- Acknowledgments -- Introduction: A Philosophy for Recipes: Questions and Methods Andrea Borghini and Patrik Engisch -- Part One Making -- Introduction to Part One: Making -- 1 Seven Philosophical Questions about Recipes Andrea Borghini -- 2 Recipes Without Makers Sanna Hirvonen -- 3 The Taste(s) of a Recipe Davide Bordini -- 4 Dip It before You Eat It! On Recipes and the Architecture of a Dish Andrea Borghini and Gabriele Ferretti -- 5 Body, Tool, and Technique: Elements of Work in the Japanese Kitchen Merry White -- 6 On Attunement: Fermentation, Feminist Ethics, and Relationality in Sake-Making Practices Maya Hey -- Part Two Experiencing -- Introduction to Part Two: Experiencing -- 7 Historical Dishes and the Search for Past Tastes Carolyn Korsmeyer -- 8 Recipes, Tradition, and Representation Patrik Engisch -- 9 Authenticity, Style, and Recipe in Wine Cain Todd -- 10 Writing Cookbooks behind Barbed Wire Barbara Haber -- 11 A Puzzle about Aftertaste Akiko Frischhut and Giuliano Torrengo -- Part Three Valuing -- Introduction to Part Three: Valuing -- 12 Recipes for Theory Making Lisa Maree Heldke -- 13 The Recipes of Genius on Chef's Table Rafi Grosglik and David Kyle -- 14 Food Presentations and Recipes: Is There a Space for Copyright and Other Intellectual Property Rights? Enrico Bonadio and Natalie Weissenberger -- 15 The Ethical Dimensions of Recipe Modification Anne Barnhill and Matteo Bonotti -- 16 Is Social Gastronomy a Recipe for Peace? Johanna Mendelson Forman -- 17 A Philosophy of Meat in the Early Twenty-First Century Benjamin Aldes Wurgaft -- Notes -- References -- Notes on Contributors -- Index.