The Taste(s) of a Recipe

In Andrea Borghini & Patrik Engisch (eds.), A Philosophy of Recipes: Making, Experiencing, and Valuing. London: Bloomsbury (forthcoming)
Download Edit this record How to cite View on PhilPapers
Abstract
In this paper, I investigate the relation between recipes and taste. In particular, I do three things. First, I sketch and articulate different versions of essentialism, a view that I take to reflect our pre-theoretical intuitions on the matter. Roughly, on this view, taste is essentially related to recipes—either by contributing to their identity or by being otherwise strongly related to it. Second, I argue that no version of essentialism is really convincing; hence, I conclude, recipes and taste are not essentially related. Third, after drawing some general lessons from the discussion, I lay the ground for an alternative approach to account for that relation. My final suggestion will be that the main source of the relation between recipes and taste is not to be found in recipes themselves and their essences, but in dishes—i.e., the concrete instances of a recipe.
PhilPapers/Archive ID
BORTTO-18
Upload history
Archival date: 2022-01-11
View other versions
Added to PP index
2022-01-11

Total views
5 ( #66,977 of 65,545 )

Recent downloads (6 months)
5 ( #62,495 of 65,545 )

How can I increase my downloads?

Downloads since first upload
This graph includes both downloads from PhilArchive and clicks on external links on PhilPapers.