Culinary Turn : Aesthetic Practice of Cookery / Nicolaj van der Meulen, Jörg Wiesel, Anneli Käsmayr, Raphaela Reinmann
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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Year of Publication: | 2017 |
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van der Meulen, Nicolaj edt Culinary Turn Aesthetic Practice of Cookery Nicolaj van der Meulen, Jörg Wiesel, Anneli Käsmayr, Raphaela Reinmann 1st ed. Bielefeld transcript Verlag 2017 1 online resource (324 pages) text txt rdacontent computer c rdamedia online resource cr rdacarrier Ästhetische Praxis 1 This eBook is made available Open Access under a CC BY-NC-ND 3.0 license: https://creativecommons.org/licenses/by-nc-nd/3.0 http://www.transcript-verlag.de/open-access-bei-transcript In English. funded by Knowledge Unlatched - KU Select 2016: Frontlist Collection Frontmatter 1 Content 5 Foreword 9 Introduction 13 Avant-garde Natural Cuisine. Nicolaj van der Meulen, Jörg Wiesel and Stefan Wiesner in Conversation on Cooking as Aesthetic Practice 25 Anthropocene Kitchen 39 The Evolution of Kitchen Design. A Yearning for a Modern Stone Age Cave 47 The Kitchen of the Future. Somewhere Between Sci-Fi and Social Design 57 La Brigade de Cuisine 63 Kitchen Culture 65 Plates 67 Three Theses for Increased Enjoyment 71 The Mind's Eye and Palate 79 Saving Diversity 83 Sustainable Food Systems 87 Consciously, but Not Knowingly 91 Morsels 99 No Title 113 Pig's Head/Chard/Milk/Bay Leaf/Lime/Anchovies 119 Gratin of Green Tagliolini with Braised Pig's Cheeks, Lime and Bay 123 Recipe Plan 129 Pig's Cheeks with Crisped Ears, Chard and Bay Leaf 133 Dish(es) Using Pig'' Head, Milk, Chard, Anchovies, Lime and Bay Leaves 137 Pig's Head in Chard/Sautéed Chard Stems/ Chard Sponge/Bay Leaf Milk Froth/Candied Lime Zest/Anchovy and Lime Puree 143 Evolution - Culinary Culture - Cooking Technology 149 Food in the Metabolic Era 161 Food as a Medium Between Art and Cuisine. Rirkrit Tiravanija's Gastronomic Installations 173 For a Good Time dilettantin produktionsbüro: Transitory Spaces of Art Production, Presentation and Distribution 189 Babette's Culinary Turn. An Essay 207 A Taste of Home 211 Foreign Food and Table Arts 219 Plating Food. On the Pictorial Arrangement of Cuisine on the Plate 235 Decay and Other Flip Sides. Gastronautical Ramblings About Post-Culinary Design Possibilities 251 On the Sensation of Freshly Grated Lemon Zest. Anneli Käsmayr and Thomas A. Vilgis Talk About Food Innovation, Taste and Emotion 265 Perfume and Cooking 279 Culinary Criteria Creation in an Open Society 285 Bibliography 299 List of Figures 311 Contributors 317 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 self-image. This development is accompanied by crisis of eating behaviour and a philosophy of cooking as a speculative cultural technique. This volume investigates the dimensions of a new culinary turn, combining for the very first time contributions from the theory and practice of cooking. 1\u Nicolaj van der Meulen (Prof. Dr.) is head of the newly founded »Institut Ästhetische Praxis und Theorie« at the University of Applied Sciences and Arts - Northwestern Switzerland. 2\u Jörg Wiesel (Prof. Dr.) is head of the newly founded »Institut Ästhetische Praxis und Theorie« at the University of Applied Sciences and Arts - Northwestern Switzerland. Description based on print version record; resource not viewed. Unrestricted online access star Culinary Turn; Aesthetic Practice; Gastronomy; Nova-regio-cooking; Nutrition; Culinary Arts; Convivium; Culture; Aesthetics; Food Studies; Cultural Studies; Aesthetic Practice. Aesthetics. Convivium. Culinary Arts. Cultural Studies. Culture. Food Studies. Gastronomy. Nova-regio-cooking. Nutrition. 3-8376-3031-5 Knowledge Unlatched - KU Select 2016: Frontlist Collection funder. fnd http://id.loc.gov/vocabulary/relators/fnd 1\u van der Meulen, Nicolaj editor edt 2\u Wiesel, Jörg editor edt Käsmayr, Anneli Reinmann, Raphaela editor edt Ästhetische Praxis |
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van der Meulen, Nicolaj Wiesel, Jörg Käsmayr, Anneli Reinmann, Raphaela Knowledge Unlatched - KU Select 2016: Frontlist Collection Knowledge Unlatched - KU Select 2016: Frontlist Collection Knowledge Unlatched - KU Select 2016: Frontlist Collection |
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title |
Culinary Turn Aesthetic Practice of Cookery |
spellingShingle |
Culinary Turn Aesthetic Practice of Cookery Ästhetische Praxis Frontmatter 1 Content 5 Foreword 9 Introduction 13 Avant-garde Natural Cuisine. Nicolaj van der Meulen, Jörg Wiesel and Stefan Wiesner in Conversation on Cooking as Aesthetic Practice 25 Anthropocene Kitchen 39 The Evolution of Kitchen Design. A Yearning for a Modern Stone Age Cave 47 The Kitchen of the Future. Somewhere Between Sci-Fi and Social Design 57 La Brigade de Cuisine 63 Kitchen Culture 65 Plates 67 Three Theses for Increased Enjoyment 71 The Mind's Eye and Palate 79 Saving Diversity 83 Sustainable Food Systems 87 Consciously, but Not Knowingly 91 Morsels 99 No Title 113 Pig's Head/Chard/Milk/Bay Leaf/Lime/Anchovies 119 Gratin of Green Tagliolini with Braised Pig's Cheeks, Lime and Bay 123 Recipe Plan 129 Pig's Cheeks with Crisped Ears, Chard and Bay Leaf 133 Dish(es) Using Pig'' Head, Milk, Chard, Anchovies, Lime and Bay Leaves 137 Pig's Head in Chard/Sautéed Chard Stems/ Chard Sponge/Bay Leaf Milk Froth/Candied Lime Zest/Anchovy and Lime Puree 143 Evolution - Culinary Culture - Cooking Technology 149 Food in the Metabolic Era 161 Food as a Medium Between Art and Cuisine. Rirkrit Tiravanija's Gastronomic Installations 173 For a Good Time dilettantin produktionsbüro: Transitory Spaces of Art Production, Presentation and Distribution 189 Babette's Culinary Turn. An Essay 207 A Taste of Home 211 Foreign Food and Table Arts 219 Plating Food. On the Pictorial Arrangement of Cuisine on the Plate 235 Decay and Other Flip Sides. Gastronautical Ramblings About Post-Culinary Design Possibilities 251 On the Sensation of Freshly Grated Lemon Zest. Anneli Käsmayr and Thomas A. Vilgis Talk About Food Innovation, Taste and Emotion 265 Perfume and Cooking 279 Culinary Criteria Creation in an Open Society 285 Bibliography 299 List of Figures 311 Contributors 317 |
title_sub |
Aesthetic Practice of Cookery |
title_full |
Culinary Turn Aesthetic Practice of Cookery Nicolaj van der Meulen, Jörg Wiesel, Anneli Käsmayr, Raphaela Reinmann |
title_fullStr |
Culinary Turn Aesthetic Practice of Cookery Nicolaj van der Meulen, Jörg Wiesel, Anneli Käsmayr, Raphaela Reinmann |
title_full_unstemmed |
Culinary Turn Aesthetic Practice of Cookery Nicolaj van der Meulen, Jörg Wiesel, Anneli Käsmayr, Raphaela Reinmann |
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 Verlag |
publishDate |
2017 |
physical |
1 online resource (324 pages) |
edition |
1st ed. |
contents |
Frontmatter 1 Content 5 Foreword 9 Introduction 13 Avant-garde Natural Cuisine. Nicolaj van der Meulen, Jörg Wiesel and Stefan Wiesner in Conversation on Cooking as Aesthetic Practice 25 Anthropocene Kitchen 39 The Evolution of Kitchen Design. A Yearning for a Modern Stone Age Cave 47 The Kitchen of the Future. Somewhere Between Sci-Fi and Social Design 57 La Brigade de Cuisine 63 Kitchen Culture 65 Plates 67 Three Theses for Increased Enjoyment 71 The Mind's Eye and Palate 79 Saving Diversity 83 Sustainable Food Systems 87 Consciously, but Not Knowingly 91 Morsels 99 No Title 113 Pig's Head/Chard/Milk/Bay Leaf/Lime/Anchovies 119 Gratin of Green Tagliolini with Braised Pig's Cheeks, Lime and Bay 123 Recipe Plan 129 Pig's Cheeks with Crisped Ears, Chard and Bay Leaf 133 Dish(es) Using Pig'' Head, Milk, Chard, Anchovies, Lime and Bay Leaves 137 Pig's Head in Chard/Sautéed Chard Stems/ Chard Sponge/Bay Leaf Milk Froth/Candied Lime Zest/Anchovy and Lime Puree 143 Evolution - Culinary Culture - Cooking Technology 149 Food in the Metabolic Era 161 Food as a Medium Between Art and Cuisine. Rirkrit Tiravanija's Gastronomic Installations 173 For a Good Time dilettantin produktionsbüro: Transitory Spaces of Art Production, Presentation and Distribution 189 Babette's Culinary Turn. An Essay 207 A Taste of Home 211 Foreign Food and Table Arts 219 Plating Food. On the Pictorial Arrangement of Cuisine on the Plate 235 Decay and Other Flip Sides. Gastronautical Ramblings About Post-Culinary Design Possibilities 251 On the Sensation of Freshly Grated Lemon Zest. Anneli Käsmayr and Thomas A. Vilgis Talk About Food Innovation, Taste and Emotion 265 Perfume and Cooking 279 Culinary Criteria Creation in an Open Society 285 Bibliography 299 List of Figures 311 Contributors 317 |
isbn |
3-8394-3031-3 3-8376-3031-5 |
callnumber-first |
H - Social Science |
callnumber-subject |
H - Social Science |
callnumber-label |
H40 |
callnumber-sort |
H 240 A2 |
illustrated |
Not Illustrated |
dewey-hundreds |
600 - Technology |
dewey-tens |
640 - Home & family management |
dewey-ones |
640 - Home & family management |
dewey-full |
640 |
dewey-sort |
3640 |
dewey-raw |
640 |
dewey-search |
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