New Books in Critical Theory Mapping Out Food and Philosophy
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May 1, 2026 
Andrea Borghini, associate professor of philosophy and director of Culinary Mind, studies the philosophy of food and modern food systems. He maps why food deserves philosophical attention. He describes transdisciplinary dialogues, the rise of food in culture, the short-essay format used to gather global voices, and future directions for Culinary Mind.
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Field Built By Connecting Isolated Scholars
- Food philosophy grew from isolated projects into a coherent field by connecting scholars who worked on similar topics without knowing one another.
- Andrea Borghini started Culinary Mind to create cross‑conversations that produce sharper, more incisive philosophical work on food.
Transdisciplinary Methods Are Essential
- Transdisciplinary philosophy means philosophers must actively use multiple methods and dialogue with other disciplines to address food questions.
- Borghini argues who 'owns' a question (philosophy vs social science) matters less than collaborative methods for complex food issues.
How Media and Institutions Raised Food's Status
- Media, restaurants, and UNESCO recognition raised food's cultural profile and made it a timely philosophical subject.
- Borghini traces milestones from early TV chefs to the Food Network, restaurant culture, gastronomic diplomacy, and UNESCO heritage listings.