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ABSTRACT. Philosophy-centred arguments considered, but with pro domo arguments mainly borrowed from anthropology and medicine, we could speak of food creativity in much the same sense as we speak about everyday creativity as a less than full-fledged artistic creativity. This foodwise (i.e. less than proper) creativity, if ever, ought to be aesthetics-bound, ethics-prone, class-based and culture-embedded. pp. 229–234

Keywords: food creativity, aesthetics, ethics, class, culture.

Bogdan C.S. Pirvu
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Iuliu Hatieganu University, Romania
Doina Cosman
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Iuliu Hatieganu University, Romania

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