Culinary Turn
Aesthetic Practice of Cookery
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.
Overview Chapters
-
Frontmatter
Seiten 1 - 4 -
Content
Seiten 5 - 8 -
Foreword
Seiten 9 - 12 -
Introduction
Seiten 13 - 24 -
Kitchen
Avant-garde Natural Cuisine. Nicolaj van der Meulen, Jörg Wiesel and Stefan Wiesner in Conversation on Cooking as Aesthetic Practice
Seiten 25 - 38 -
Anthropocene Kitchen
Seiten 39 - 46 -
The Evolution of Kitchen Design. A Yearning for a Modern Stone Age Cave
Seiten 47 - 56 -
The Kitchen of the Future. Somewhere Between Sci-Fi and Social Design
Seiten 57 - 62 -
La Brigade de Cuisine
Seiten 63 - 64 -
Kitchen Culture
Seiten 65 - 66 -
Production
Plates
Seiten 67 - 70 -
Three Theses for Increased Enjoyment
Seiten 71 - 78 -
The Mind's Eye and Palate
Seiten 79 - 82 -
Saving Diversity
Seiten 83 - 86 -
Sustainable Food Systems
Seiten 87 - 90 -
Consciously, but Not Knowingly
Seiten 91 - 96 -
Concept
Morsels
Seiten 99 - 112 -
No Title
Seiten 113 - 118 -
Pig's Head/Chard/Milk/Bay Leaf/Lime/Anchovies
Seiten 119 - 122 -
Gratin of Green Tagliolini with Braised Pig's Cheeks, Lime and Bay
Seiten 123 - 128 -
Recipe Plan
Seiten 129 - 132 -
Pig's Cheeks with Crisped Ears, Chard and Bay Leaf
Seiten 133 - 136 -
Dish(es) Using Pig'' Head, Milk, Chard, Anchovies, Lime and Bay Leaves
Seiten 137 - 142 -
Pig's Head in Chard/Sautéed Chard Stems/ Chard Sponge/Bay Leaf Milk Froth/Candied Lime Zest/Anchovy and Lime Puree
Seiten 143 - 146 -
Discourse
Evolution – Culinary Culture – Cooking Technology
Seiten 149 - 160 -
Food in the Metabolic Era
Seiten 161 - 172 -
Food as a Medium Between Art and Cuisine. Rirkrit Tiravanija's Gastronomic Installations
Seiten 173 - 188 -
For a Good Time dilettantin produktionsbüro: Transitory Spaces of Art Production, Presentation and Distribution
Seiten 189 - 206 -
Babette's Culinary Turn. An Essay
Seiten 207 - 210 -
A Taste of Home
Seiten 211 - 216 -
Perception
Foreign Food and Table Arts
Seiten 219 - 234 -
Plating Food. On the Pictorial Arrangement of Cuisine on the Plate
Seiten 235 - 250 -
Decay and Other Flip Sides. Gastronautical Ramblings About Post-Culinary Design Possibilities
Seiten 251 - 264 -
On the Sensation of Freshly Grated Lemon Zest. Anneli Käsmayr and Thomas A. Vilgis Talk About Food Innovation, Taste and Emotion
Seiten 265 - 278 -
Perfume and Cooking
Seiten 279 - 284 -
Culinary Criteria Creation in an Open Society
Seiten 285 - 298 -
Bibliography
Seiten 299 - 310 -
List of Figures
Seiten 311 - 316 -
Contributors
Seiten 317 - 326
15 May 2017, 328 pages
ISBN: 978-3-8376-3031-2
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