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Title Culinary turn : aesthetic practice of cookery / Nicolajvan der Meulen, Jörg Wiesel (eds.) ; in collaboration with Anneli Käsmayr and in editorial cooperation with Raphaela Reinmann.

Publication Info. Bielefeld : Transcript Verlag, 2017.
©2017

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Location Call No. OPAC Message Status
 Axe JSTOR Open Ebooks  Electronic Book    ---  Available
Description 1 online resource (324 pages) : illustrations (chiefly color).
text txt rdacontent
computer c rdamedia
online resource cr rdacarrier
text file PDF rda
Series Aesthetic practice ; v. 1
Aesthetic practice ; v. 1.
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.
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.
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).
This work is licensed by Knowledge Unlatched under a Creative Commons license https://creativecommons.org/licenses/by-nc-nd/4.0/legalcode
This work is licensed by Knowledge Unlatched under a Creative Commons license https://creativecommons.org/licenses/by-nc-nd/4.0/legalcode
Subject Koch, ...
Ernährung
Design 2016
Gastronomy.
Cooking.
Food.
Cultural studies.
Food and society.
Society and culture: general.
Society and social sciences Society and social sciences.
SOCIAL SCIENCE -- General.
SOCIAL SCIENCE -- Popular Culture.
Cooking. (OCoLC)fst01754966
Food. (OCoLC)fst00930458
Gastronomy. (OCoLC)fst00938901
Lebensmittel
Ess- und Trinksitte
Ästhetische Wahrnehmung
Kulturwissenschaften
Genre/Form Electronic books.
Electronic books.
Electronic books.
Added Author Meulen, Nicolaj van der, editor.
Wiesel, Jörg, 1964- editor.
Other Form: (GyWOH)har175010101
ISBN 9783839430316 (electronic bk.)
3839430313 (electronic bk.)
9783837630312 (pbk.)
3837630315 (pbk.)
Standard No. 10.14361/9783839430316 doi

 
    
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