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024 7 10.14361/9783839430316|2doi
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082 04 641.01/3|223
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245 00 Culinary turn :|baesthetic practice of cookery /
|cNicolajvan der Meulen, Jörg Wiesel (eds.) ; in
collaboration with Anneli Käsmayr and in editorial
cooperation with Raphaela Reinmann.
264 1 Bielefeld :|bTranscript Verlag,|c2017.
264 4 |c©2017
300 1 online resource (324 pages) :|billustrations (chiefly
color).
336 text|btxt|2rdacontent
337 computer|bc|2rdamedia
338 online resource|bcr|2rdacarrier
340 |gpolychrome|2rdacc
347 text file|bPDF|2rda
490 1 Aesthetic practice ;|vv. 1
504 Includes bibliographical references.
505 0 Kitchen. Avant-garde Natural Cuisine : Nicolaj van der
Meulen, Jörg Wiesel and Stefan Wiesner in Conversation on
Cooking as Aesthetic Practice / Nicolaj van der Meulen,
Jörg Wiesel and Stefan Wiesner -- Anthropocene Kitchen /
Joachim Krausse -- The Evolution of Kitchen Design : A
Yearning for a Modern Stone Age Cave / Antonia Surmann --
The Kitchen of the Future : Somewhere Between Sci-Fi and
Social Design / Hanni Rutzler and Wolfgang Reiter -- La
Brigade de Cuisine / Carolyn Bahar for Lucky Peach --
Kitchen Culture / Iliana Regan.
505 0 Production. Plates / Kobe Desramaults -- Three Theses for
Increased Enjoyment / Holger Stromberg -- The Mind's Eye
and Palate / Daniel de La Falaise -- Saving Diversity /
Bela Bartha -- Sustainable Food Systems / Bernadette Oehen
and Robert Home -- Consciously, but Not Knowingly /
Dominik Flammer -- Concept. Morsels / Samuel Herzog -- No
Title / Stefan Wiesner -- Pig's Head/Chard/Milk/Bay Leaf/
Lime/Anchovies / Marius Keller -- Gratin of Green
Tagliolini with Braised Pig's Cheeks, Lime and Bay /
Daniel de La Falaise -- Recipe Plan / Sonja Alhauser --
Pig's Cheeks with Crisped Ears, Chard and Bay Leaf / Sonja
Fruhsammer and Peter Fruhsammer -- Dish(es) Using Pig's
Head, Milk, Chard, Anchovies, Lime and Bay Leaves / Dieter
Froelich -- Pig's Head in Chard/Sautéed Chard Stems/Chard
Sponge/Bay Leaf Milk Froth/Candied Lime Zest/Anchovy and
Lime Puree / Rebecca Clopath.
505 0 Discourse. Evolution, Culinary Culture, Cooking Technology
/ Thomas A. Vilgis -- Food in the Metabolic Era / Chus
Martinez -- Food as a Medium Between Art and Cuisine :
Rirkrit Tiravanija's Gastronomic Installations / Felix
Brocker -- For a Good Time : dilettantin produktionsbüro :
Transitory Spaces of Art Production, Presentation and
Distribution / Paola Bonino -- Babette's Culinary Turn :
An Essay / Jorg Wiesel -- A Taste of Home / Sandra Knecht
-- Perception. Foreign Food and Table Arts / Bernhard
Waldenfels -- Plating Food : On the Pictorial Arrangement
of Cuisine on the Plate / Nicolaj van der Meulen -- Decay
and Other Flip Sides : Gastronautical Ramblings About Post
-Culinary Design Possibilities / International
Gastronautical Society -- On the Sensation of Freshly
Grated Lemon Zest : Anneli Käsmayr and Thomas A. Vilgis
Talk About Food Innovation, Taste and Emotion / Anneli
Käsmayr and Thomas A. Vilgis -- Perfume and Cooking /
Anton Studer -- Culinary Criteria Creation in an Open
Society / Jurgen Dollase.
520 0 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 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.
542 1 |fThis work is licensed by Knowledge Unlatched under a
Creative Commons license|uhttps://creativecommons.org/
licenses/by-nc-nd/4.0/legalcode
588 0 Online resource; title from PDF title page (viewed May 19,
2017).
590 JSTOR|bBooks at JSTOR Open Access
630 07 Design|f2016.|2gnd
650 0 Gastronomy.|0https://id.loc.gov/authorities/subjects/
sh85053492
650 0 Cooking.|0https://id.loc.gov/authorities/subjects/
sh2010008400
650 0 Food.|0https://id.loc.gov/authorities/subjects/sh85050184
650 7 Gastronomy.|2fast|0https://id.worldcat.org/fast/938901
650 7 Cooking.|2fast|0https://id.worldcat.org/fast/1754966
650 7 Food.|2fast|0https://id.worldcat.org/fast/930458
655 0 Electronic books.
655 4 Electronic books.
655 7 Electronic books.|2lcgft
700 1 Meulen, Nicolaj van der,|0https://id.loc.gov/authorities/
names/nr2003001121|eeditor.
700 1 Wiesel, Jörg,|d1964-|0https://id.loc.gov/authorities/names
/nb2003058781|eeditor.
776 0 |w(GyWOH)har175010101
830 0 Aesthetic practice ;|0https://id.loc.gov/authorities/names
/no2018037977|vv. 1.
856 40 |uhttps://www.jstor.org/stable/10.2307/j.ctv1wxt0c|zOnline
eBook. Open Access via JSTOR.
901 MARCIVE 20231220
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948 |d20180723|cJSTOR|tJSTOROpenAccess NEW 6-30-18|lridw
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