{"title":"A Philosophy of Recipes: Making, Experiencing, and Valuing. Edited by Andrea Borghini and Patrik Engisch. London: Bloomsbury Academic. 2022","authors":"Michael Walschots","doi":"10.1007/s41055-023-00130-w","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":73041,"journal":{"name":"Food ethics","volume":" ","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2023-08-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"4","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food ethics","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1007/s41055-023-00130-w","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
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