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PATRIK ENGISCH

About

I am a philosopher. I work at the crossroads of three philosophical sub-disciplines: philosophy of mind, metaphysics, and aesthetics. I am interested in creativity, imagination, fiction, olfaction, and the experience of, and many relations to, what we eat and drink. 

I 
currently occupy a part-time lecturer position at the University of Fribourg, Switzerland. Previously, I was a post-doc at the University of Luzern, a post-doc FNS researcher at the University of Fribourg, and a Visiting Research Fellow at the University of Edinburgh. In the Fall 2022, I will join the University of Geneva as part of the SNF Prima project "Creativity, uImagination, and Tradition", to be lead by Julia Langkau. 

I am a member of three research groups: 
​
  • Thumos—a research group for emotions, norms and values based at the University of Geneva.
  • The Culinary Mind, a research center and network for the philosophy of food that I co-founded in 2017 and that is formally based at the University of Milan .
  • Experience and Reason—a research group in philosophy of mind and normativity, based at the University of Fribourg, Switzerland.

Some recent research outputs:

  • A Philosophy and Recipes. Making, Experiencing, Valuing. Borghini, A. and Engisch, P. (eds.). Bloomsbury, 2022. 
  • Philosophy of Fiction: Imagination and Cognition. Engisch, P. and Langkau, J. (eds.), Routledge, 2023.
  • "Modelling Culinary Value", In: Journal of Asthetics and Art Criticism, 2022.
  • "Recipes, Tradition, and Representation", In: Borghini and Engisch (eds.), 2022. 
  • "Imagination, Fiction, and Narrative", In: Engisch and Langkau (eds.),  2023.

Projects I am currently working on:

  • A book on “naturalness” as a metaphysical and normatively relevant kind in the philosohy of food, with natural wine as a special case study, tentatively titled Product, Appreciation, and Value. A Philosophical Perspective on Natural Wine​. 
  • A series of papers on creativity, as part of Julia Langkau SNF Prima Project "Creativity, Imagination, and Tradition".
  • A paper about olfactory experience centred around the idea that we standardly experience multimodal objects in a multimodal way. ​

When not doing philosophy, I like to do more philosophy, for instance keep up with Spinoza. I also cook, enjoy alpine landscapes, seat behind the drums in some loud sounding bands, give a hand to my friends of Nouvel Opera de Fribourg/Neue Oper Freiburg ​and, maybe most of all, spend time with my ten sheep and three cats.  
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