Stakeholders and Experts in Culinary Cultural Heritage
Author:
Affiliation:
1. Department of Philosophy, University of Milan , Italy
2. School of Arts, Peking University , Beijing , China
3. School of Arts, Nanjing University , Nanjing , China
Publisher
Oxford University Press (OUP)
Subject
Music,Philosophy,Visual Arts and Performing Arts
Link
https://academic.oup.com/jaac/advance-article-pdf/doi/10.1093/jaac/kpad037/51333971/kpad037.pdf
Reference21 articles.
1. 40 Years World Heritage Convention
2. “Debates on Culinary Norms.”;Atencia-Linares;The Journal of Aesthetics and Art Criticism,2023
3. “Culinary Works Come in Three Ontological Flavours.”;Bacchini;HUMANA.MENTE Journal of Philosophical Studies,2020
4. “The Ethical Dimensions of Recipe Modification.”;Barnhill,2022
5. “Seven Philosophical Questions About Recipes.”;Borghini,2022
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