Hostname: page-component-74656f9884-8r8nv Total loading time: 0 Render date: 2026-11-09T22:55:53.993Z Has data issue: false hasContentIssue false
  • English
  • Français

Recipes for Theory Making

Published online by Cambridge University Press:  25 March 2020

Lisa Heldke
Get access Rights & Permissions [Opens in a new window]

Abstract

This is a paper about philosophical inquiry and cooking. In it, I suggest that thinking about cooking can illuminate our understanding of other forms of inquiry. Specifically, I think it provides us with one way to circumvent the dilemma of absolutism and relativism.

The paper is divided into two sections. In the first, I sketch the background against which my project is situated. In the second, I develop an account of cooking as inquiry, by exploring five aspects of recipe creation and use.

Information

Type
Research Article
Information
Hypatia , Volume 3 , Issue 2 , Summer 1988 , pp. 15 - 29
Copyright
Copyright © 1988 by Hypatia, Inc.

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

Article purchase

Temporarily unavailable

References

Bernstein, Richard. 1983. Beyond objectivism and relativism: Science, hermeneutics and praxis. Philadelphia: University of Pennsylvania Press.Google Scholar
Dewey, John. 1938. Logic: the theory of inquiry. New York: Holt, Rinehart and Winston, Inc.Google Scholar
Dewey, John. 1958. Experience and nature. 2nd ed. New York: Dover.Google Scholar
Dewey, John. 1929. The quest for certainty. New York: Perigree.Google Scholar
Harding, Sandra December, 1985. Feminist justificatory strategies and the epistemology of science. Unpublished paper, delivered to meeting of Eastern Division, American Philosophical Association.Google Scholar
Rombauer, Irma and Becker, Marion Rombauer. 1977. Joy of cooking. Indianapolis: Bobbs‐Merrill.Google Scholar