Culinary turn : aesthetic practice of cookery /

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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...

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Detalles Bibliográficos
Clasificación:Libro Electrónico
Otros Autores: Meulen, Nicolaj van der (Editor ), Wiesel, Jörg, 1964- (Editor )
Formato: Electrónico eBook
Idioma:Inglés
Publicado: Bielefeld : Transcript Verlag, 2017.
Colección:Aesthetic practice ; v. 1.
Temas:
Koch
Design > 2016
Gastronomy.
Cooking.
Food.
Food
Gastronomie.
Aliments.
gastronomy.
food.
Cultural studies.
Food and society.
Society and culture: general.
Society and social sciences Society and social sciences.
SOCIAL SCIENCE > General.
SOCIAL SCIENCE > Popular Culture.
Ernährung
Lebensmittel
Ess- und Trinksitte
Ästhetische Wahrnehmung
Kulturwissenschaften
sociology.
cultural studies.
food studies.
culture.
aesthetic practice.
culinary turn.
convivium.
culinary arts.
nova-regio-cooking.
nutrition.
aesthetics.
Acceso en línea:Texto completo
Tabla de Contenidos:
  • 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.

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