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Culinary Mind - Centre for the Philosophy of Food  

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The Centre

We are a research centre and network of academics, chefs, food writers and other individuals whose work relates to philosophy of food. The centre was founded in 2017 and is based at University of Milan, with members in various countries all over the world. Our aim is to promote philosophical thinking on food-related topics in the form of research, publications, conferences, and other events.

For further information or collaboration proposals, please get in touch: 
info@culinarymind.org

https://culinarymind.org

Or contact the director Andrea Borghini:
andrea.borghini@unimi.it

Philosophy of Food

Public discourses on food, eating and cooking are everywhere, but what is missing is a philosophical perspective. On the other hand, academic philosophy has mostly ignored questions related to food and eating except as regards the ethical and political issues. Culinary Mind aims to fulfil these gaps by contributing to public discourses on food from the philosophical point of view, and by focusing on philosophical issues related to food from the point of view of metaphysics, philosophy of mind, language, perception, aesthetics, and epistemology.

So what is philosophy of food?

Here are some examples of questions that interest us: 

  • What fixes the identity of a given food? What fixes the identity of special items, such as genetically modified foods, or foods protected by a geographical indication?
  • How to define and measure the biodiversity of edible organisms? What are the chief taxonomic junctures when it comes to edible organisms and how to adequately reflect them in a label?
  • What is a recipe? What is a culinary tradition? Who should have authority to shape these entities?
  • What are the main epistemological aspects of food consumption, and in particular, what is the role played by trust in the epistemology of food consumption and what role does the existence of food labels play in this respect?
  • What is the nature of the feelings and emotions traditionally associated with food, such as hunger, gustatory pleasure or nostalgia?
  • Can food be an art form? If so, what sort of art is the culinary art? In what ways does it reflect public and private interests? For instance, are restaurants a form of public art? Or, to what extent can a citizen’s diet be infringed upon by legal and political pressure? How to explain the political and social underpinnings of culinary art, as reflected for instance in gastro-diplomacy?

Half-Baked Online Colloquia Series Spring 2022  

Half-Baked Colloquia Online by Culinary Mind

Half-Baked Online Colloquia Series - Spring 2022

The “Half Baked (Online) Colloquia Series” is a series of colloquia held on Zoom by young scholars who work on food from different philosophical perspective, broadly understood to include theoretical approaches to culture, society, gender, race, history as they relate to food, consumption, and dieting.

21/01/2022
Zareen Bharucha - Anglia Ruskin University

04/02/2022
Jérémie Lafraire - Institute Paul Bocuse

18/02/2022
Uku Tooming - University Of Tartu

11/03/2022
Danya Glabau - New York University

24/03/2022
Matthew Ruby - La Trobe University

08/04/2022
Gabriella Petrick - University Of Stavanger

02/05/2022
Paloma Atencia Linares & Miguel Ánguel Sebastian - Uned & Unam


Organizers:

  • Andrea Borghini (University of Milan)
  • Megan Dean (Michigan State University)
  • Nicola Piras (University of Milan)
  • Beatrice Serini (University of Milan)

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.

In order to partecipate, please register at: shorturl.at/nrKOY

Culinary Mind Seminars - Previous Editions  

Meetings of the Centre for the Philosophy of Food  

Philosophers on Eating II: Food Waste

Published the video of the Symposium online organized by Andrea Borghini, Megan Dean, Nicola Piras, Beatrice Serini for Culinary Mind. Video recorded on July 29, 2021.

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