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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 am a postdoctoral researcher at the University of Geneva 
as part of the SNF Prima project "Creativity, Imagination, and Tradition" lead by Julia Langkau. Previously, I was an adjunct lecturer at University of Fribourg, a postdoctoral researcher at the University of Luzern, a FNS postdoctoral researcher researcher at the University of Fribourg, and a Visiting Research Fellow at the University of Edinburgh.

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 paper on "Imagination, Creativity, and the Culinary Arts" for the Oxford Handbook of Imagination and Creativity, edited by Amy Kind and Julia Langkau. 
  • A paper on "The Heritage Value of Culinary Items" for a special issue of the Journal of Arts and Aesthetic Criticism.
  • A paper on "Empathising Across Sentiments" with Julia Lankgau for a special issue of Philosophical Explorations. 
  • 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 cook, grow veggies, 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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