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Patrik Engisch
University of Fribourg
  1.  5
    A Philosophy of Recipes: Making, Experiencing, and Valuing.Andrea Borghini & Patrik Engisch (eds.) - 2021
    This volume addresses three major themes regarding recipes: their nature and identity; their relationship to territory, producers, consumers and places of production. The first part looks at taxonomies of recipes, the relationship between recipes and their source, and how recipes have changed over time, including case studies that look at unsourced recipes through to recipes for foods that are very highly processed. The second part identifies the constitutive relationships that characterize recipes, between territory, producers, consumers, places and spaces of production. (...)
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  2.  17
    Recipes and Culinary Creativity. The Noma Legacy.Patrik Engisch - 2020 - Humana Mente 13 (38).
    In the past years, food has found itself a central focus of creativity in contemporary culture and a pinnacle of this trend has been the kind of culinary creativity displayed at Noma in Copenhagen. But what is culinary creativity? And what is distinctive about the kind of culinary creativity displayed at places like Noma? In this paper, I attempt to answer these two questions. Building up on pioneering work on creativity by Margaret Boden, I argue that creativity is a matter (...)
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  3.  24
    Die Vielfalt der Erkenntnis. Eine Analyse des Kognitiven Werts der Literatur. [REVIEW]Patrik Engisch - 2019 - Grazer Philosophische Studien 96 (2):280-291.
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  4.  5
    Mind and Object. An Essay on Intentionality.Patrik Engisch - 2017 - Dissertation, Université de Fribourg
    Provides a certain conception of the target of a theory of intentionality in terms of five properties (aboutness, non-existence, aspectuality, generality, and semantic normativity) and provides a guided tour of how different styles of theories of intentionality can meet up these requirements.
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  5.  4
    Modelling Culinary Value.Patrik Engisch - forthcoming - Journal of Aesthetics and Art Criticism.
    Culinary products have culinary value. That is, they have value qua culinary products. However, what is the nature of culinary value and what elements determine it? In the light of the central and universal role that culinary products play in our lives, offering a philosophical analysis of culinary value is a matter of interest. This paper attempts to do just this. It develops three different possible models of culinary value, two rather restricted ones and a third more encompassing one, rejects (...)
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  6.  20
    Patchwork Puzzles and the Nature of Fiction.Patrik Engisch - 2019 - Estetika 56 (1):28-47.
    Kathleen Stock has recently argued that Gregory Currie’s account of fiction is beset by two patchwork puzzles. According to the first, Currie’s account entails that works of fiction end up being implausible heterogenous complexes of utterances that furnish a fictional world and utterances that aim at representing the actual world. According to the second, competent engagement with a fiction can implausibly result in switching from one mental attitude to another – namely, belief and make-belief. In this paper, I argue for (...)
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  7. Recipes, Traditions, and Representation.Patrik Engisch - forthcoming - In Patrik Engisch & Andrea Borghini (eds.), Philosophy of Recipes. Making, Experiencing, Valuing. London: Bloomsbury.
    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 (...)
     
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