Edited Book Open Access Full access
Culinary Turn
Aesthetic Practice of Cookery- Editors:
- | |
- Series:
- Ästhetische Praxis, Volume 1
- Publisher:
- 2017
Keywords
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Bibliographic data
- Edition
- 1/2017
- Copyright Year
- 2017
- ISBN-Print
- 978-3-8376-3031-2
- ISBN-Online
- 978-3-8394-3031-6
- Publisher
- transcript, Bielefeld
- Series
- Ästhetische Praxis
- Volume
- 1
- Language
- English
- Pages
- 326
- Product Type
- Edited Book
Table of contents
ChapterPages
- Avant-garde Natural Cuisine. Nicolaj van der Meulen, Jörg Wiesel and Stefan Wiesner in Conversation on Cooking as Aesthetic PracticePages 25 - 38Authors:Download chapter (PDF)
- The Evolution of Kitchen Design. A Yearning for a Modern Stone Age CavePages 47 - 56Authors: | | | | | | |Download chapter (PDF)
- The Kitchen of the Future. Somewhere Between Sci-Fi and Social DesignPages 57 - 62Authors: | | | | | | |Download chapter (PDF)
- Pig''s Head/Chard/Milk/Bay Leaf/Lime/AnchoviesPages 119 - 122Authors: | | | | | | |Download chapter (PDF)
- Gratin of Green Tagliolini with Braised Pig''s Cheeks, Lime and BayPages 123 - 128Authors: | | | | | | |Download chapter (PDF)
- Pig''s Cheeks with Crisped Ears, Chard and Bay LeafPages 133 - 136Authors: | | | | | | |Download chapter (PDF)
- Dish(es) Using Pig'''' Head, Milk, Chard, Anchovies, Lime and Bay LeavesPages 137 - 142Authors: | | | | | | |Download chapter (PDF)
- Pig''s Head in Chard/Sautéed Chard Stems/ Chard Sponge/Bay Leaf Milk Froth/Candied Lime Zest/Anchovy and Lime PureePages 143 - 146Authors: | | | | | | |Download chapter (PDF)
- Food as a Medium Between Art and Cuisine. Rirkrit Tiravanija''s Gastronomic InstallationsPages 173 - 188Authors:Download chapter (PDF)
- For a Good Time dilettantin produktionsbüro: Transitory Spaces of Art Production, Presentation and DistributionPages 189 - 206Authors: | | | | | | |Download chapter (PDF)
- Plating Food. On the Pictorial Arrangement of Cuisine on the PlatePages 235 - 250Authors:Download chapter (PDF)
- Decay and Other Flip Sides. Gastronautical Ramblings About Post-Culinary Design PossibilitiesPages 251 - 264Authors:Download chapter (PDF)
- On the Sensation of Freshly Grated Lemon Zest. Anneli Käsmayr and Thomas A. Vilgis Talk About Food Innovation, Taste and EmotionPages 265 - 278Authors: |Download chapter (PDF)
- Culinary Criteria Creation in an Open SocietyPages 285 - 298Authors: | | | | | | |Download chapter (PDF)