Culinary Turn : : Aesthetic Practice of Cookery.

Culinary Turn : : Aesthetic Practice of Cookery.

Show other versions (1)
Saved in:
Bibliographic Details
Superior document:Ästhetische Praxis
:
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
Online Access:
Physical Description:1 online resource (327 pages)
Tags: Add Tag
No Tags, Be the first to tag this record!
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.

Similar Items