Experimental Dining Performance, Experience and Ideology in Contemporary Creative Restaurants.

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Considers four of the world's leading creative restaurants as experimental performance practice. Using ideas from performance studies, cultural studies, philosophy and economics, the book argues that technoemotional restaurants can be understood as both a commodified experience and an artistic...

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Detalles Bibliográficos
Clasificación:Libro Electrónico
Autor principal: Geary, Paul
Formato: Electrónico eBook
Idioma:Inglés
Publicado: Bristol : Intellect Books Ltd, 2021.
Temas:
Noma (Restaurant : Copenhagen, Denmark)
elBulli (Restaurant)
Fat Duck (Restaurant)
Alinea (Restaurant)
Restaurants.
restaurants.
Restaurants
Acceso en línea:Texto completo

MARC

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020 |a 9781789383454  |q (electronic bk.) 
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035 |a (OCoLC)1289368518 
050 4 |a TX945 
082 0 4 |a 647.95  |2 23 
049 |a UAMI 
100 1 |a Geary, Paul. 
245 1 0 |a Experimental Dining  |h [electronic resource] :  |b Performance, Experience and Ideology in Contemporary Creative Restaurants. 
260 |a Bristol :  |b Intellect Books Ltd,  |c 2021. 
300 |a 1 online resource (220 p.) 
500 |a Description based upon print version of record. 
505 0 |a Cover -- Experimental Dining -- Copyright -- Contents -- Figures -- Acknowledgements -- Introduction -- The Restaurants: elBulli, The Fat Duck, Noma and Alinea -- Philosophical Approach -- Food, Art and Performance -- Arguments and Structure of the Book -- 1. Preparation: The Creative World of the Restaurants -- Restaurant Philosophy -- Constructing the World -- Creative Methods and Approaches -- Technoemotional Cuisine -- Interlude 1 Progression: Italian Futurism and Technoemotional Cuisine -- 2. Presentation: Performances of the Restaurant -- Performing Front of House -- Reading the Menu 
505 8 |a Food Forms -- Interlude 2 Produced: Mediated Dining -- 3. Perception: Sensory and Sensual Experiences -- Immediacy -- Orality: Language -- Orality: Sex -- Culinary Deconstruction -- Interlude 3 Pop-Up: Food, Performance, Philosophy -- 4. Processing: Making Sense -- Making Sense -- Food Narratives -- Aesthetic Processing -- Interlude 4 Posterity: Documenting Experiences -- 5. Payoff: Political and Economic Frames of Experience -- Enjoyment and Excess -- Politics of the Seasonal and the Local -- Experiences -- Conclusion -- Bibliography -- Index -- Back Cover 
520 |a Considers four of the world's leading creative restaurants as experimental performance practice. Using ideas from performance studies, cultural studies, philosophy and economics, the book argues that technoemotional restaurants can be understood as both a commodified experience and an artistic and aesthetic practice. 10 b/w photographs. 
590 |a ProQuest Ebook Central  |b Ebook Central Academic Complete 
610 2 0 |a Noma (Restaurant : Copenhagen, Denmark) 
610 2 0 |a elBulli (Restaurant) 
610 2 0 |a Fat Duck (Restaurant) 
610 2 0 |a Alinea (Restaurant) 
610 2 7 |a Alinea (Restaurant)  |2 fast 
610 2 7 |a elBulli (Restaurant)  |2 fast 
610 2 7 |a Fat Duck (Restaurant)  |2 fast 
610 2 7 |a Noma (Restaurant : Copenhagen, Denmark)  |2 fast 
650 0 |a Restaurants. 
650 6 |a Restaurants. 
650 7 |a restaurants.  |2 aat 
650 7 |a Restaurants  |2 fast 
758 |i has work:  |a EXPERIMENTAL DINING (Text)  |1 https://id.oclc.org/worldcat/entity/E39PCYX7rmwKYpfvCCmfB68kwy  |4 https://id.oclc.org/worldcat/ontology/hasWork 
776 0 8 |i Print version:  |a Geary, Paul  |t Experimental Dining  |d Bristol : Intellect Books Ltd,c2021  |z 9781789383430 
856 4 0 |u https://ebookcentral.uam.elogim.com/lib/uam-ebooks/detail.action?docID=6826497  |z Texto completo 
938 |a ProQuest Ebook Central  |b EBLB  |n EBL6826497 
938 |a EBSCOhost  |b EBSC  |n 3122194 
994 |a 92  |b IZTAP 

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