Sammelband Open Access Vollzugriff
Culinary Turn
Aesthetic Practice of Cookery- Herausgeber:innen:
- | |
- Reihe:
- Ästhetische Praxis, Band 1
- Verlag:
- 2017
Zusammenfassung
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.
Schlagworte
Publikation durchsuchen
Bibliographische Angaben
- Auflage
- 1/2017
- Copyrightjahr
- 2017
- ISBN-Print
- 978-3-8376-3031-2
- ISBN-Online
- 978-3-8394-3031-6
- Verlag
- transcript, Bielefeld
- Reihe
- Ästhetische Praxis
- Band
- 1
- Sprache
- Englisch
- Seiten
- 326
- Produkttyp
- Sammelband
Inhaltsverzeichnis
KapitelSeiten
- Avant-garde Natural Cuisine. Nicolaj van der Meulen, Jörg Wiesel and Stefan Wiesner in Conversation on Cooking as Aesthetic PracticeSeiten 25 - 38Autor:innen:Download Kapitel (PDF)
- The Evolution of Kitchen Design. A Yearning for a Modern Stone Age CaveSeiten 47 - 56Autor:innen: | | | | | | |Download Kapitel (PDF)
- The Kitchen of the Future. Somewhere Between Sci-Fi and Social DesignSeiten 57 - 62Autor:innen: | | | | | | |Download Kapitel (PDF)
- Three Theses for Increased EnjoymentSeiten 71 - 78Autor:innen: | | | | | | |Download Kapitel (PDF)
- Pig''s Head/Chard/Milk/Bay Leaf/Lime/AnchoviesSeiten 119 - 122Autor:innen: | | | | | | |Download Kapitel (PDF)
- Gratin of Green Tagliolini with Braised Pig''s Cheeks, Lime and BaySeiten 123 - 128Autor:innen: | | | | | | |Download Kapitel (PDF)
- Pig''s Cheeks with Crisped Ears, Chard and Bay LeafSeiten 133 - 136Autor:innen: | | | | | | |Download Kapitel (PDF)
- Dish(es) Using Pig'''' Head, Milk, Chard, Anchovies, Lime and Bay LeavesSeiten 137 - 142Autor:innen: | | | | | | |Download Kapitel (PDF)
- Pig''s Head in Chard/Sautéed Chard Stems/ Chard Sponge/Bay Leaf Milk Froth/Candied Lime Zest/Anchovy and Lime PureeSeiten 143 - 146Autor:innen: | | | | | | |Download Kapitel (PDF)
- Evolution – Culinary Culture – Cooking TechnologySeiten 149 - 160Autor:innen:Download Kapitel (PDF)
- Food as a Medium Between Art and Cuisine. Rirkrit Tiravanija''s Gastronomic InstallationsSeiten 173 - 188Autor:innen:Download Kapitel (PDF)
- For a Good Time dilettantin produktionsbüro: Transitory Spaces of Art Production, Presentation and DistributionSeiten 189 - 206Autor:innen: | | | | | | |Download Kapitel (PDF)
- Babette''s Culinary Turn. An EssaySeiten 207 - 210Autor:innen: | | | | | | |Download Kapitel (PDF)
- Plating Food. On the Pictorial Arrangement of Cuisine on the PlateSeiten 235 - 250Autor:innen:Download Kapitel (PDF)
- Decay and Other Flip Sides. Gastronautical Ramblings About Post-Culinary Design PossibilitiesSeiten 251 - 264Autor:innen:Download Kapitel (PDF)
- On the Sensation of Freshly Grated Lemon Zest. Anneli Käsmayr and Thomas A. Vilgis Talk About Food Innovation, Taste and EmotionSeiten 265 - 278Autor:innen: |Download Kapitel (PDF)
- Culinary Criteria Creation in an Open SocietySeiten 285 - 298Autor:innen: | | | | | | |Download Kapitel (PDF)