Culinary Turn : : Aesthetic Practice of Cookery.

• Superior document: Ästhetische Praxis
• Author: Meulen, Nicolaj van der.
• TeilnehmendeR: Wiesel, Jörg.; Käsmayr, Anneli.; Reinmann, Raphaela.
• Place / Publishing House: Bielefeld : : transcript,, 2017.; ©2017.
• Year of Publication: 2017
• Edition: 1st ed.
• Language: English
• Series: Ästhetische Praxis
• Physical Description: 1 online resource (327 pages)

Table of Contents

Cover -- Content -- Foreword -- Introduction -- Kitchen -- Avant-garde Natural Cuisine Nicolaj van der Meulen, Jörg Wiesel and Stefan Wiesner in Conversation on Cooking as Aesthetic Practice -- Anthropocene Kitchen -- The Evolution of Kitchen Design A Yearning for a Modern Stone Age Cave -- The Kitchen of the Future Somewhere Between Sci-Fi and Social Design -- La Brigade de Cuisine -- Kitchen Culture -- Production -- Plates -- Three Theses for Increased Enjoyment -- The Mind's Eye and Palate -- Saving Diversity -- Sustainable Food Systems -- Consciously, but Not Knowingly -- Concept -- Morsels -- No Title -- Pig's Head/Chard/Milk/Bay Leaf/Lime/Anchovies -- Gratin of Green Tagliolini with Braised Pig's Cheeks, Lime and Bay -- Recipe Plan -- Pig's Cheeks with Crisped Ears, Chard and Bay Leaf -- Dish(es) Using Pig's Head, Milk, Chard, Anchovies, Lime and Bay Leaves -- Pig's Head in Chard/Sautéed Chard Stems/Chard Sponge/Bay Leaf Milk Froth/Candied Lime Zest/Anchovy and Lime Puree -- Discourse -- Evolution - Culinary Culture - Cooking Technology -- Food in the Metabolic Era -- Food as a Medium Between Art and Cuisine Rirkrit Tiravanija's Gastronomic Installations -- For a Good Time dilettantin produktionsbüro: Transitory Spaces of Art Production, Presentation and Distribution -- Babette's Culinary Turn An Essay -- A Taste of Home -- Perception -- Foreign Food and Table Arts -- Plating Food On the Pictorial Arrangement of Cuisine on the Plate -- Decay and Other Flip Sides Gastronautical Ramblings About Post-Culinary Design Possibilities -- On the Sensation of Freshly Grated Lemon Zest Anneli Käsmayr and Thomas A. Vilgis Talk About Food Innovation, Taste and Emotion -- Perfume and Cooking -- Culinary Criteria Creation in an Open Society -- Bibliography -- List of Figures -- Contributors.