Culinary Turn

Aesthetic Practice of Cookery
(in collaboration with Anneli Käsmayr and in editorial cooperation with 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 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.

Inhalt

  1. Frontmatter

    Seiten 1 - 4
  2. Content

    Seiten 5 - 8
  3. Foreword

    Seiten 9 - 12
  4. Introduction

    Seiten 13 - 24
  5. Avant-garde Natural Cuisine. Nicolaj van der Meulen, Jörg Wiesel and Stefan Wiesner in Conversation on Cooking as Aesthetic Practice

    Seiten 25 - 38
  6. Anthropocene Kitchen

    Seiten 39 - 46
  7. The Evolution of Kitchen Design. A Yearning for a Modern Stone Age Cave

    Seiten 47 - 56
  8. The Kitchen of the Future. Somewhere Between Sci-Fi and Social Design

    Seiten 57 - 62
  9. La Brigade de Cuisine

    Seiten 63 - 64
  10. Kitchen Culture

    Seiten 65 - 66
  11. Plates

    Seiten 67 - 70
  12. Three Theses for Increased Enjoyment

    Seiten 71 - 78
  13. The Mind's Eye and Palate

    Seiten 79 - 82
  14. Saving Diversity

    Seiten 83 - 86
  15. Sustainable Food Systems

    Seiten 87 - 90
  16. Consciously, but Not Knowingly

    Seiten 91 - 96
  17. Morsels

    Seiten 99 - 112
  18. No Title

    Seiten 113 - 118
  19. Pig's Head/Chard/Milk/Bay Leaf/Lime/Anchovies

    Seiten 119 - 122
  20. Gratin of Green Tagliolini with Braised Pig's Cheeks, Lime and Bay

    Seiten 123 - 128
  21. Recipe Plan

    Seiten 129 - 132
  22. Pig's Cheeks with Crisped Ears, Chard and Bay Leaf

    Seiten 133 - 136
  23. Dish(es) Using Pig'' Head, Milk, Chard, Anchovies, Lime and Bay Leaves

    Seiten 137 - 142
  24. Pig's Head in Chard/Sautéed Chard Stems/ Chard Sponge/Bay Leaf Milk Froth/Candied Lime Zest/Anchovy and Lime Puree

    Seiten 143 - 146
  25. Evolution - Culinary Culture - Cooking Technology

    Seiten 149 - 160
  26. Food in the Metabolic Era

    Seiten 161 - 172
  27. Food as a Medium Between Art and Cuisine. Rirkrit Tiravanija's Gastronomic Installations

    Seiten 173 - 188
  28. For a Good Time dilettantin produktionsbüro: Transitory Spaces of Art Production, Presentation and Distribution

    Seiten 189 - 206
  29. Babette's Culinary Turn. An Essay

    Seiten 207 - 210
  30. A Taste of Home

    Seiten 211 - 216
  31. Foreign Food and Table Arts

    Seiten 219 - 234
  32. Plating Food. On the Pictorial Arrangement of Cuisine on the Plate

    Seiten 235 - 250
  33. Decay and Other Flip Sides. Gastronautical Ramblings About Post-Culinary Design Possibilities

    Seiten 251 - 264
  34. On the Sensation of Freshly Grated Lemon Zest. Anneli Käsmayr and Thomas A. Vilgis Talk About Food Innovation, Taste and Emotion

    Seiten 265 - 278
  35. Perfume and Cooking

    Seiten 279 - 284
  36. Culinary Criteria Creation in an Open Society

    Seiten 285 - 298
  37. Bibliography

    Seiten 299 - 310
  38. List of Figures

    Seiten 311 - 316
  39. Contributors

    Seiten 317 - 326
Mehr
€29.99 *

2017-05-15, 328 pages
ISBN: 978-3-8376-3031-2

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Recommend it

Nicolaj van der Meulen

Nicolaj van der Meulen, University of Applied Sciences and Arts – Northwestern Switzerland, Switzerland

Jörg Wiesel

Jörg Wiesel, University of Applied Sciences and Arts – Northwestern Switzerland, Switzerland

Further contributors
Edited by Raphaela Reinmann.
Book title
Culinary Turn Aesthetic Practice of Cookery
(in collaboration with Anneli Käsmayr and in editorial cooperation with Raphaela Reinmann)
Publisher
transcript Verlag
Pages
328
Features
kart., durchgängig farb. Abb.
ISBN
978-3-8376-3031-2
DOI
Commodity Group
1729
BIC-Code
JFCV HPN
BISAC-Code
SOC022000 PHI001000
THEMA-Code
JBCC4 QDTN
Release date
2017-05-15
Edition
1
Topics
Esskultur, Ästhetik
Readership
Design, Cultural Studies, Philosophy, Art Studies
Keywords/Tags
Culinary Turn, Aesthetic Practice, Gastronomy, Nova-regio-cooking, Nutrition, Culinary Arts, Convivium, Culture, Aesthetics, Food Studies, Cultural Studies

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