Recipes and Mixologies: Culinary Mind event features philosophical approaches to recipes

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Culinary Mind: Centre for Philosophy of Food began the second part of their events for the 2025–2026 academic year with a talk titled “Cocktails Custodians: Recipes, Identity and Authority” by Professor Neil Williams from the University of Buffalo. Hosted on January 30th, the online session followed the Half Baked format, featuring a 45-minute presentation followed by […]

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Living Recipes: Escabetx workshops on linking past and future in recipes

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Escabetx, or escabeche, is a popular Catalan and Spanish dish, normally involving marinating ingredients in an acidic sauce. Its variations stretch across Spain, Portugal, Italy, the Philippines, Latin America, and the Caribbean. Its cousin is ceviche, but escabetx also differs: ingredients are normally marinated after they’re cooked. Escabetx can be both a dish and a

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Enric Bas publishes book chapter on wine and climate change

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Congratulations to RELISH Work Package Lead Enric Bas and co-author Anna Bossler on publishing their new book chapter, “Spain’s Wine Industry and Climate Change: Past Trends, Present Challenges, and Future Scenarios in 2050” in Wine Tourism and Landscapes: Challenges and Opportunities for a Sustainable Approach (2025). This book chapter explores the current and potential impacts

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RELISH Project Management and SERVING deliverable reports now available

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RELISH recently submitted two deliverable reports to Horizon Europe that are now publicly available. The first report is Deliverable 1.2: RELISH Project Summary. Completed by the Project Management Work Package, this report introduces the RELISH project, its critical framework, and a discussion on how culinary recipes can work as cultural and digital tools to strengthen

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Andrea Borghini and Nicola Piras publish “food waste” research article in Nature Food

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Congratulations to RELISH Work Package Lead Andrea Borghini and Culinary Mind coordinator Nicola Piras on publishing their new research article, “Semantic and philosophical approaches for advancing the identification and measurement of food waste” in Nature Food (2025). This article builds from Borghini and Piras’ long-standing effort to revise and refine food concepts using philosophical tools.

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