| Description |
1 online resource (324 pages) : illustrations (chiefly color) |
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text txt rdacontent |
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computer c rdamedia |
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online resource cr rdacarrier |
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text file |
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PDF |
| Series |
Aesthetic practice ; v. 1 |
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Aesthetic practice ; v. 1.
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| Bibliography |
Includes bibliographical references. |
| Contents |
Kitchen. Avant-garde Natural Cuisine : Nicolaj van der Meulen, Jörg Wiesel and Stefan Wiesner in Conversation on Cooking as Aesthetic Practice / Nicolaj van der Meulen, Jörg Wiesel and Stefan Wiesner -- Anthropocene Kitchen / Joachim Krausse -- The Evolution of Kitchen Design : A Yearning for a Modern Stone Age Cave / Antonia Surmann -- The Kitchen of the Future : Somewhere Between Sci-Fi and Social Design / Hanni Rutzler and Wolfgang Reiter -- La Brigade de Cuisine / Carolyn Bahar for Lucky Peach -- Kitchen Culture / Iliana Regan. |
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Production. Plates / Kobe Desramaults -- Three Theses for Increased Enjoyment / Holger Stromberg -- The Mind's Eye and Palate / Daniel de La Falaise -- Saving Diversity / Bela Bartha -- Sustainable Food Systems / Bernadette Oehen and Robert Home -- Consciously, but Not Knowingly / Dominik Flammer -- Concept. Morsels / Samuel Herzog -- No Title / Stefan Wiesner -- Pig's Head/Chard/Milk/Bay Leaf/Lime/Anchovies / Marius Keller -- Gratin of Green Tagliolini with Braised Pig's Cheeks, Lime and Bay / Daniel de La Falaise -- Recipe Plan / Sonja Alhauser -- Pig's Cheeks with Crisped Ears, Chard and Bay Leaf / Sonja Fruhsammer and Peter Fruhsammer -- Dish(es) Using Pig's Head, Milk, Chard, Anchovies, Lime and Bay Leaves / Dieter Froelich -- Pig's Head in Chard/Sautéed Chard Stems/Chard Sponge/Bay Leaf Milk Froth/Candied Lime Zest/Anchovy and Lime Puree / Rebecca Clopath. |
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Discourse. Evolution, Culinary Culture, Cooking Technology / Thomas A. Vilgis -- Food in the Metabolic Era / Chus Martinez -- Food as a Medium Between Art and Cuisine : Rirkrit Tiravanija's Gastronomic Installations / Felix Brocker -- For a Good Time : dilettantin produktionsbüro : Transitory Spaces of Art Production, Presentation and Distribution / Paola Bonino -- Babette's Culinary Turn : An Essay / Jorg Wiesel -- A Taste of Home / Sandra Knecht -- Perception. Foreign Food and Table Arts / Bernhard Waldenfels -- Plating Food : On the Pictorial Arrangement of Cuisine on the Plate / Nicolaj van der Meulen -- Decay and Other Flip Sides : Gastronautical Ramblings About Post-Culinary Design Possibilities / International Gastronautical Society -- On the Sensation of Freshly Grated Lemon Zest : Anneli Käsmayr and Thomas A. Vilgis Talk About Food Innovation, Taste and Emotion / Anneli Käsmayr and Thomas A. Vilgis -- Perfume and Cooking / Anton Studer -- Culinary Criteria Creation in an Open Society / Jurgen Dollase. |
| Summary |
Kitchen, cooking, nutrition, and eating have become omnipresent cultural topics. They stand at the center of design, gastronomy, nutrition science, and agriculture. Artists have appropriated cooking as an aesthetic practice - in turn, cooks are adapting the staging practices that go with an artistic self-image. This development is accompanied by a philosophy of cooking as a speculative cultural technique. This volume investigates the dimensions of a new culinary turn, combining for the very first time contributions from the theory and practice of cooking. |
| Note |
Online resource; title from PDF title page (viewed May 19, 2017). |
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This work is licensed by Knowledge Unlatched under a Creative Commons license https://creativecommons.org/licenses/by-nc-nd/4.0/legalcode |
| Language |
In English. |
| Access |
Open Access EbpS |
| Subject |
Koch
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Design 2016
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Gastronomy.
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Cooking.
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Food.
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Food |
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Gastronomie.
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Aliments.
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gastronomy.
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food.
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Cultural studies.
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Food and society.
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Society and culture: general.
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Society and social sciences Society and social sciences.
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SOCIAL SCIENCE -- General.
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SOCIAL SCIENCE -- Popular Culture.
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Cooking
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Food
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Gastronomy
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Ernährung
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Lebensmittel
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Ess- und Trinksitte
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Ästhetische Wahrnehmung
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Kulturwissenschaften
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| Indexed Term |
sociology. |
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cultural studies. |
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food studies. |
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culture. |
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aesthetic practice. |
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culinary turn. |
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convivium. |
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gastronomy. |
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culinary arts. |
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nova-regio-cooking. |
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nutrition. |
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aesthetics. |
| Added Author |
Meulen, Nicolaj van der, editor.
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Wiesel, Jörg, 1964- editor.
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| Other Form: |
Print version: (GyWOH)har175010101 |
| ISBN |
9783839430316 (electronic bk.) |
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3839430313 (electronic bk.) |
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9783837630312 (pbk.) |
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3837630315 (pbk.) |
| Standard No. |
10.14361/9783839430316 doi |
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AU@ 000060569578 |
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CHBIS 010907124 |
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CHVBK 484144855 |
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