This special issue offers an essay of the current research on theoretical aspects concerned with the philosophy of food, focusing on recipes. The topic is somewhat new to philosophical quarters. To introduce it, in the coming pages we provide (§1) a cursory map of the current debates in the philosophy of food followed (§2) by a review of the core methodological issues they raise. Then, in §3, we specify why recipes comprise an important chapter for philosophers working on food. Finally, in §4 we introduce the essays of this special issue.
Humana.Mente is a biannaual journal focusing on contemporary issues in analytic philosophy broadly understood. HM publishes scholarly papers which explore significant theoretical developments within and across such specific sub-areas as: (1) epistemology, methodology, and philosophy of science; (2) Philosophy of mind and cognitive sciences; (3) Logics and philosophy of language (4) Normative ethics and metaethics. HM publishes special editions devoted to a concentrated effort to investigate important topics in a particular area of philosophy.