Andrea Borghini
Università degli Studi di Milano
The ontology of recipes is by and large unexplored. In this paper, I offer a three-steps account. After introducing some key terminology, I distinguish four main options for a theory of recipes: realism, constructivism, existentialism, and the naïve approach. Hence, I first argue that recipes are social entities whose identity depends on a process of identification, typically performed by means of a performative utterance on the part of a cook ; thus, the best theoretical framework for a theory of recipes is a constructivist. Secondly, I argue that the identity of recipes can be grasped only by being suitably acquainted with the dishes that instantiate them, because of the impossibility to spell out recipes in details that would match a full-fledged dish; hence, the authority to establish the identity of a recipe rests on a process of apprenticeship. Finally, I argue that the identity of recipes and—vicariously—of the dishes that instantiate them, rest on three factors: the expertise required on the part of the cook; authenticity ; and the open-ended character of recipes
Keywords Recipes  Ontology  Identity  Authenticity in food
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DOI 10.1007/s10806-015-9556-9
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References found in this work BETA

Works of Music: An Essay in Ontology.Julian Dodd - 2007 - Oxford University Press.
Languages of Art: An Approach to a Theory of Symbols.Nelson Goodman - 1971 - British Journal for the Philosophy of Science 22 (2):187-198.
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Microbiology and the Species Problem.Marc Ereshefsky - 2010 - Biology and Philosophy 25 (4):553-568.

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Citations of this work BETA

Defective Food Concepts.Andrea Borghini, Nicola Piras & Beatrice Serini - 2021 - Synthese 199 (5-6):12225-12249.
The Taste(s) of a Recipe.Davide Bordini - forthcoming - In Andrea Borghini & Patrik Engisch (eds.), A Philosophy of Recipes: Making, Experiencing, and Valuing. London: Bloomsbury.

View all 19 citations / Add more citations

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