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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
Published Bielefeld : Transcript Verlag, 2017
©2017

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Description 1 online resource (324 pages) : illustrations (chiefly color)
Series Aesthetic practice ; v. 1
Aesthetic practice ; v. 1.
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
Analysis sociology
cultural studies
food studies
culture
aesthetic practice
culinary turn
convivium
gastronomy
culinary arts
nova-regio-cooking
nutrition
aesthetics
Bibliography Includes bibliographical references
Notes This work is licensed by Knowledge Unlatched under a Creative Commons license https://creativecommons.org/licenses/by-nc-nd/4.0/legalcode
In English
Online resource; title from PDF title page (viewed May 19, 2017)
SUBJECT Koch gnd
Design 2016 gnd
Subject Gastronomy.
Cooking.
Food.
Food
gastronomy.
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
Food
Gastronomy
Ernährung
Lebensmittel
Ess- und Trinksitte
Ästhetische Wahrnehmung
Kulturwissenschaften
Form Electronic book
Author Meulen, Nicolaj van der, editor.
Wiesel, Jörg, 1964- editor.
ISBN 9783839430316
3839430313