UID:
almahu_9948307949702882
Ausgabe:
1. Aufl.
ISBN:
9783837630312
,
9783839430316
Serie:
Ästhetische Praxis
Inhalt:
Long description: 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 crisis of eating behaviour and 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.
Inhalt:
Biographical note: Nicolaj van der Meulen (Prof. Dr.) is head of the newly founded »Institut Ästhetische Praxis und Theorie« at the University of Applied Sciences and Arts - Northwestern Switzerland. Jörg Wiesel (Prof. Dr.) is head of the newly founded »Institut Ästhetische Praxis und Theorie« at the University of Applied Sciences and Arts - Northwestern Switzerland.
Inhalt:
Quote: »Dass ästhetisches Leben nicht ohne ethische, moralische, politische und soziale, also humane Grundlagen möglich ist, vermitteln die Autorinnen und Autoren in überzeugender [...] Weise.« Jos Schnurer, www.socialnet.de, 31.05.2017 Besprochen in: hotelstyle & gastro, 12 (2016) www.zeit.de, 04.06.2017, Daniel Sigge
Anmerkung:
PublicationDate: 20170401
Weitere Ausg.:
ISBN 9783839430316
Sprache:
Englisch
URL:
https://content-select.com/index.php?id=bib_view&ean=9783839430316
