In this paper I argue that dispositionalism is the metaphysical theory that can best contribute to the construction of a metaphysical model for Molecular Gastronomy. Molecular Gastronomy is better explained if physical and chemical theories, which lie at the heart of Molecular Gastronomy, and cooking phenomena in general are described in terms of dispositions. This is the reason why trying to construct a metaphysical model for Molecular Gastronomy by using a dispositional metaphysics is a challenge worth taking on. I will thus explore what happens when we bring dispositions in the kitchen, and so the intersection between food, science and metaphysics.
|Titolo:||Dispositions in the Kitchen: Towards a Metaphysical Model for Molecular Gastronomy|
|Data di pubblicazione:||2020|
|Appare nelle tipologie:||1.1 Articolo in rivista|