In this paper I address some ways of making sense of, and so of understanding, recipes. I first make clear the plausibility of a recipe having aesthetic significance, thus situating recipes as continuous with other aspects of our lives and experiences, both artistic and non-artistic. My notion of “aesthetic” here derives from Ludwig Wittgenstein. Second, I also highlight how some recipes and cookbooks may actually serve another aesthetic goal: they facilitate attunement to aesthetic features of cooking and food, and to (...) things more generally. I show how this kind of preparation is consistent with Wittgenstein’s aims in his “Lectures on Aesthetics”, where he encourages a particular aesthetic attitude or predisposition. (shrink)

According to an “orthodox” reading proposed by Dummett and more recently endorsed by Lugg and Price, the later Wittgenstein rejects the idea of grouping together certain utterances as a single class of assertions. We offer an alternative commentary on the Philosophical Investigations §§21–24, developing what we call a Wittgensteinian role‐based account of assertion. We then examine whether this role‐based account can solve the problem of on‐stage utterances. In the course of this, the merits of the account are shown and compared (...) to an alternative proposal offered by Searle. (shrink)

In the preface of the Philosophical Investigations, Wittgenstein says that his “most fruitful ideas” are due to the stimulus of Sraffa's criticism, but Sraffa is not mentioned anywhere else in the book. It remains a puzzle in the literature how and why Sraffa influenced Wittgenstein. This paper presents a solution to this puzzle. Sraffa's criticism led Wittgenstein away from the calculus conception of language of the Big Typescript (arguably, an adaptation of the calculus of the Tractatus), and towards the “anthropological (...) view,” which structures both the opening sections of the Philosophical Investigations and Wittgenstein's later philosophy of mathematics. (shrink)