This chapter explores what it can mean to say that culinary products (i.e., recipes and their outputs) are creative. It answers this question by distinguishing between three different kinds of creativity (idle, productive, and super-productive creativity) and two different kinds of creative domains, locked-in and expandable ones. It argues that culinary products can be creative in the three different ways just mentioned and that, accordingly, the creative domain constituted by the culinary arts turns out to be an expandable one.

Do recipes and their instances, i.e. dishes, have any representational power? This is vexed question in the philosophy of food. In this paper, I take a fresh look on the issue by means of a theory of recipes. I argue that once a certain conception of recipes is in place, complemented by a certain conception of traditions, it becomes plausible that certain recipes, traditional ones, and their instances, traditional dishes, can be said to represent past living conditions. Hence, at some (...) some food items experiences could be said to genuinely possess a representational dimension. (shrink)