Culinary Mind
@MindCulinary
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Research Center for the Philosophy of Food based at the University of Milan @LaStatale #philosophyoffood
Milan
Joined December 2019
We’re excited to share Issue 4 of Crumble: a philosophy of food newsletter! ✨. The newsletter brings together opportunities and updates in the philosophy of food—from calls for papers and workshops to conferences, job openings, and more. 🔗 Link below!.
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Resharing Ian Werkheiser’s talk “Good Food for Good People” from last year’s Half-Baked Series.
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Resharing Tammara Soma’s talk, “Critical Food Pedagogy: The Role of Unpaid Food Work in Food Waste Prevention and Reduction", from our Spring 2024/25 Online Colloquia Series: it's available on YouTube!.
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Watch the recording of Dorota Koczanowicz’s talk, “Art Versus the Climate Crisis”, from our Spring 2024/25 Online Colloquia Series on YouTube!.
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Nicola Perullo’s talk, “Is There Such a Thing as a 'Food Criticism'?”, from our Spring 2024/25 Online Colloquia Series is now available to watch on YouTube! . Here’s the link:
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The Spring 2024/25 edition of our Online Colloquia Series has concluded!. Watch all the talks on YouTube, including the last lecture in the series: “Cooking Immigrants with Culinary Racism” by Kwabena Edusei .
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Culinary Mind is present in Pollenzo at the first congress of the International Society for Gastronomic Sciences and Studies where it will host a panel on Culinary Creativity and Culinary Value.
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RT @MatteoBonotti: Finally out! My new @routledgebooks monograph 'Gastrospaces: A Philosophical Study of Where We Eat' (with Andrea Borghin….
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The still under explored relationship between food and affective states will be the topic of this upcoming conference organized by Culinary Mind at the University of Geneva. Philosophers, cognitive scientists, and psychologists joining forces!
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As part of the next conference of the International Society for Gastronomic Sciences and Studies, Culinary Mind is organizing a panel titled: "Culinary Creativity and Culinary Value." Deadline is May, 18th. Submit here:
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Wednesday 15.11.2023 at 4pm (CET/Milan Time), Culinary Mind will host an online conversation with Zsuzsa Gille (Illinois) on "The Materiality of Food." All welcome, please register here:
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This Friday, 03.11.2023, at 4pm (CET), we will hold an online conversation with Elisabeth King (NYU) on "How Can Food Build Peace in Divided Contexts?". Join us here:
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Little reminder that today at 3.30 (CET), Robert Valgenti will be our first speaker of the term. The title of his talk is "On the Use and Abuse of Recipes for Life" and everyone is welcome!
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Fresh from the oven: the program of our events for Fall 2023!
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Paperback edition of “A Philosophy of Recipes: Making, Experiencing, and Valuing,” edited by Culinary Mind members Andrea Borghini and Patrik Engisch is now available!
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Philosophy of wine! Open call for talented PhD candidates!.
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This Friday 14.04.23 at 3pm (CET), we'll welcome Azita Chellappoo to our Half Baked Online Colloquium Series with a talk entitled: "Food Justice and Fat Politics." Register here!
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This Tuesday 14.03.2022 at 3pm (CET), we’ll welcome Ucheoma Osuji (Adekunle Ajasin University) as part of our Quarter Baked Online Colloquia Series for her talk:”Paradoxes of Gendered Relations with Food ». Register here and join us!
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Missed Camilla Gjerde's talk "We Don't Want Any Crap in Our Wine. The Women Behind the Bottle" as part of our Half Baked Online Colloquia series last week? It is now online and highly recommended! .
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Jutta Ambrositsch - Rakete or Revision or Sans.Fonterenza - Pettirosso or Rosso di Montalcino.
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