UID:
kobvindex_HPB987569375
Format:
1 online resource (324 pages) :
,
illustrations (chiefly color)
ISBN:
9783839430316
,
3839430313
Series Statement:
Aesthetic practice ; v. 1
Content:
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:
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.
,
In English.
Additional Edition:
Print version:
Language:
English
DOI:
10.14361/9783839430316
URL:
California Digital Library
URL:
https://doi.org/10.14361/9783839430316
URL:
http://VH7QX3XE2P.search.serialssolutions.com/?V=1.0&L=VH7QX3XE2P&S=JCs&C=TC0001837371&T=marc&tab=BOOKS
URL:
https://openresearchlibrary.org/content/c4c1bde4-bad5-4aa1-b1d1-d2c4e5bf70ad
