Format:
1 online resource (327 pages)
Edition:
1st ed.
ISBN:
9783839430316
Series Statement:
Ästhetische Praxis
Content:
Cover -- Content -- Foreword -- Introduction -- Kitchen -- Avant-garde Natural Cuisine Nicolaj van der Meulen, Jörg Wiesel and Stefan Wiesner in Conversation on Cooking as Aesthetic Practice -- Anthropocene Kitchen -- The Evolution of Kitchen Design A Yearning for a Modern Stone Age Cave -- The Kitchen of the Future Somewhere Between Sci-Fi and Social Design -- La Brigade de Cuisine -- Kitchen Culture -- Production -- Plates -- Three Theses for Increased Enjoyment -- The Mind's Eye and Palate -- Saving Diversity -- Sustainable Food Systems -- Consciously, but Not Knowingly -- Concept -- Morsels -- No Title -- Pig's Head/Chard/Milk/Bay Leaf/Lime/Anchovies -- Gratin of Green Tagliolini with Braised Pig's Cheeks, Lime and Bay -- Recipe Plan -- Pig's Cheeks with Crisped Ears, Chard and Bay Leaf -- Dish(es) Using Pig's Head, Milk, Chard, Anchovies, Lime and Bay Leaves -- Pig's Head in Chard/Sautéed Chard Stems/Chard Sponge/Bay Leaf Milk Froth/Candied Lime Zest/Anchovy and Lime Puree -- Discourse -- Evolution - Culinary Culture - Cooking Technology -- Food in the Metabolic Era -- Food as a Medium Between Art and Cuisine Rirkrit Tiravanija's Gastronomic Installations -- For a Good Time dilettantin produktionsbüro: Transitory Spaces of Art Production, Presentation and Distribution -- Babette's Culinary Turn An Essay -- A Taste of Home -- Perception -- Foreign Food and Table Arts -- Plating Food On the Pictorial Arrangement of Cuisine on the Plate -- Decay and Other Flip Sides Gastronautical Ramblings About Post-Culinary Design Possibilities -- On the Sensation of Freshly Grated Lemon Zest Anneli Käsmayr and Thomas A. Vilgis Talk About Food Innovation, Taste and Emotion -- Perfume and Cooking -- Culinary Criteria Creation in an Open Society -- Bibliography -- List of Figures -- Contributors.
Note:
Description based on publisher supplied metadata and other sources
Additional Edition:
ISBN 9783837630312
Additional Edition:
Erscheint auch als Druck-Ausgabe ISBN 9783837630312
Language:
English
Author information:
Meulen, Nicolaj van der
Author information:
Käsmayr, Anneli 1980-
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