Culinary Turn : : Aesthetic Practice of Cookery.
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Superior document: | Ästhetische Praxis |
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TeilnehmendeR: | |
Place / Publishing House: | Bielefeld : : transcript,, 2017. ©2017. |
Year of Publication: | 2017 |
Edition: | 1st ed. |
Language: | English |
Series: | Ästhetische Praxis
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Online Access: | |
Physical Description: | 1 online resource (327 pages) |
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Meulen, Nicolaj van der. Culinary Turn : Aesthetic Practice of Cookery. 1st ed. Bielefeld : transcript, 2017. ©2017. 1 online resource (327 pages) text txt rdacontent computer c rdamedia online resource cr rdacarrier Ästhetische Praxis 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. Description based on publisher supplied metadata and other sources. Electronic reproduction. Ann Arbor, Michigan : ProQuest Ebook Central, 2024. Available via World Wide Web. Access may be limited to ProQuest Ebook Central affiliated libraries. Electronic books. Wiesel, Jörg. Käsmayr, Anneli. Reinmann, Raphaela. Print version: Meulen, Nicolaj van der Culinary Turn Bielefeld : transcript,c2017 9783837630312 ProQuest (Firm) https://ebookcentral.proquest.com/lib/oeawat/detail.action?docID=6955913 Click to View |
language |
English |
format |
eBook |
author |
Meulen, Nicolaj van der. |
spellingShingle |
Meulen, Nicolaj van der. Culinary Turn : Aesthetic Practice of Cookery. Ästhetische Praxis 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. |
author_facet |
Meulen, Nicolaj van der. Wiesel, Jörg. Käsmayr, Anneli. Reinmann, Raphaela. |
author_variant |
n v d m nvd nvdm |
author2 |
Wiesel, Jörg. Käsmayr, Anneli. Reinmann, Raphaela. |
author2_variant |
j w jw a k ak r r rr |
author2_role |
TeilnehmendeR TeilnehmendeR TeilnehmendeR |
author_sort |
Meulen, Nicolaj van der. |
title |
Culinary Turn : Aesthetic Practice of Cookery. |
title_sub |
Aesthetic Practice of Cookery. |
title_full |
Culinary Turn : Aesthetic Practice of Cookery. |
title_fullStr |
Culinary Turn : Aesthetic Practice of Cookery. |
title_full_unstemmed |
Culinary Turn : Aesthetic Practice of Cookery. |
title_auth |
Culinary Turn : Aesthetic Practice of Cookery. |
title_new |
Culinary Turn : |
title_sort |
culinary turn : aesthetic practice of cookery. |
series |
Ästhetische Praxis |
series2 |
Ästhetische Praxis |
publisher |
transcript, |
publishDate |
2017 |
physical |
1 online resource (327 pages) |
edition |
1st ed. |
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. |
isbn |
9783839430316 9783837630312 |
genre |
Electronic books. |
genre_facet |
Electronic books. |
url |
https://ebookcentral.proquest.com/lib/oeawat/detail.action?docID=6955913 |
illustrated |
Not Illustrated |
oclc_num |
987569375 |
work_keys_str_mv |
AT meulennicolajvander culinaryturnaestheticpracticeofcookery AT wieseljorg culinaryturnaestheticpracticeofcookery AT kasmayranneli culinaryturnaestheticpracticeofcookery AT reinmannraphaela culinaryturnaestheticpracticeofcookery |
status_str |
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ids_txt_mv |
(MiAaPQ)5006955913 (Au-PeEL)EBL6955913 (OCoLC)987569375 |
carrierType_str_mv |
cr |
hierarchy_parent_title |
Ästhetische Praxis |
is_hierarchy_title |
Culinary Turn : Aesthetic Practice of Cookery. |
container_title |
Ästhetische Praxis |
author2_original_writing_str_mv |
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Info : MARC8 translation shorter than ISO-8859-1, choosing MARC8. --- [ 856 : z ] |
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