Modelling Culinary Value


Authors
Patrik Engisch
University of Fribourg
Abstract
Culinary products have culinary value. That is, they have value qua culinary products. What, however, is the nature of culinary value and what determines it? This paper addresses this question. It distinguishes between three different possible models of culinary value and defends the third one in the light of some objections.
Keywords Philosophy of food  Culinary value
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