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February 4, 2022: Jérémie Lafraire: The Varieties of Food Concepts

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Culinary Mind presents the Half Baked Online Colloquia Series - Spring  2022

Jérémie Lafraire - Institut Paul Bocuse

The Varieties of Food Concepts


February 4, 2022 - On Zoom, H. 4:30 pm

In order to partecipate, please register at: https://forms.gle/8XHWVCXvBuqwYain9


For more information contact: andrea.borghini@unimi.it

http://www.culinarymind.org or http://www.facebook.com/culinarymind/

 

Everyone interested is welcome to attend.

Participation is strongly recommended to students of the Doctoral School in Philosophy and Human Sciences and of the Doctoral School in Mind, Brain and Reasoning.


Symposium online organized by Andrea Borghini, Megan Dean, Nicola Piras, Beatrice Serini for Culinary Mind.

04 February 2022
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