Patrik Engisch – författare

This book presents new research on the crucial role that imagination plays in contemporary philosophy of fiction.The first part of the book challenges the main paradigm set by Kendall Walton and Gregory Currie, according to which there is a necessary connection between fiction and a prescription that we engage imaginatively with its content. The contributors address the fundamental questions of how we can define fiction, and especially whether we can define fiction in terms of imagination. The second part focuses on a distinct but related question: can we point to some distinctive experiential features of our engagement with fiction? In the third part, the focus lies on the cognitive value of fiction and on the role that imagination plays in that respect. The chapters in this part discuss the cognitive value of fiction with respect to issues such as the training of the faculty of imagination, phenomenal experience, empathy, and the emotions.The Philosophy of Fiction will be of interest to scholars and advanced students working in aesthetics, philosophy of mind, epistemology, and literary studies.Chapter 13 of this book is available for free in PDF format as Open Access from the individual product page at www.routledge.com. It has been made available under a Creative Commons Attribution-Non Commercial-No Derivatives 4.0 license.

This book presents new research on the crucial role that imagination plays in contemporary philosophy of fiction.The first part of the book challenges the main paradigm set by Kendall Walton and Gregory Currie, according to which there is a necessary connection between fiction and a prescription that we engage imaginatively with its content. The contributors address the fundamental questions of how we can define fiction, and especially whether we can define fiction in terms of imagination. The second part focuses on a distinct but related question: can we point to some distinctive experiential features of our engagement with fiction? In the third part, the focus lies on the cognitive value of fiction and on the role that imagination plays in that respect. The chapters in this part discuss the cognitive value of fiction with respect to issues such as the training of the faculty of imagination, phenomenal experience, empathy, and the emotions.The Philosophy of Fiction will be of interest to scholars and advanced students working in aesthetics, philosophy of mind, epistemology, and literary studies.Chapter 13 of this book is available for free in PDF format as Open Access from the individual product page at www.routledge.com. It has been made available under a Creative Commons Attribution-Non Commercial-No Derivatives 4.0 license.

This book examines whether wine can be natural and explores what this means and why it matters.Natural wine is one of the most contested notions in contemporary food and drink culture. Its defenders celebrate it as a return to authenticity; its critics dismiss it as a conceptual contradiction. This book argues that both sides have missed the deeper philosophical significance of the debate. Drawing on metaphysics, aesthetics, and ethics, A Philosophy of Natural Wine develops a rigorous account of what it would mean for a human-made object to also be natural. It introduces the concept of naturefactual artifacts—objects intentionally produced so that natural properties become central to their appreciation—and shows that natural wine is a paradigm instance of this broader category. The book examines how such objects ought to be appreciated, what excellences their making requires, and why they represent a genuinely new kind of aesthetic value. Written to be accessible to non-specialists, this book brings much-needed clarity around the topic of natural wine and offers a new and rigorous conceptual toolbox to consumers, producers, and experts to better describe, and ultimately make sense of, their practices.This book will appeal to philosophers working in aesthetics, metaphysics, and the philosophy of food and drink, as well as to researchers in food studies, cultural history, and wine studies. Winemakers, critics, and engaged wine enthusiasts will find in it a precise and illuminating framework for thinking about a practice they care deeply about.

This volume addresses the nature and identity of recipes from a cross-disciplinary perspective. Contributors study the values and norms guiding the naming, production, and consumption of recipes, scrutinizing their relationship to territory, makers, eaters, and places of production. Along the road, they uncover the multifaceted conceptual and value-laden questions that a study of recipes raises regarding cultural appropriation and the interplay between aesthetics and ethics in recipe making.With contributors specializing in philosophy, law, anthropology, sociology, history, and other disciplines, this volume will be of vital importance for those looking to understand the complex nature of food and the way recipes have shaped culinary cultures throughout history.