LEADER 00000cam a2200805Ii 4500 001 ocn987569375 003 OCoLC 005 20190712071315.8 006 m o d 007 cr mn||||||||| 008 170519t20172017gw a ob 000 0 eng d 010 2017427478 019 992508583|a1005758555|a1048168229|a1050956645|a1066685992 |a1107374876 020 9783839430316|q(electronic book) 020 3839430313|q(electronic book) 020 |z9783837630312|q(paperback) 020 |z3837630315|q(paperback) 024 7 10.14361/9783839430316|2doi 035 (OCoLC)987569375|z(OCoLC)992508583|z(OCoLC)1005758555 |z(OCoLC)1048168229|z(OCoLC)1050956645|z(OCoLC)1066685992 |z(OCoLC)1107374876 037 100571|bKnowledge Unlatched 037 22573/ctv1wm2bm|bJSTOR 040 ORE|beng|erda|epn|cORE|dOCLCF|dCHVBK|dOCLCO|dOCLCQ|dVT2 |dIYU|dMERER|dDEGRU|dOCLCQ|dOAPEN|dOCLCO|dOCLCQ|dUKKNU |dKF5|dJSTOR|dICN|dCEF|dUAB|dERL|dVTS|dOCLCQ|dBIBBD|dOCLCO |dLOA|dZQP|dOCLCQ|dU3W|dWYU|dOCLCO|dOCLCQ|dOCLCO|dYOU |dOCLCQ|dOCLCO|dTXR|dUPM|dDKC|dOCLCO|dOCLCA 049 RIDW 050 4 TX631|b.C85 2017eb 072 7 PHI001000|2bisacsh 072 7 SOC026000|2bisacsh 072 7 SOC|x022000|2bisacsh 082 04 641.01/3|223 090 TX631|b.C85 2017eb 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 948 |d20190820|cJSTOR EBSCO|tJSTOROpenAccess EBSCOebooksacademic UPDATES 5472J 1248 BOTH 7-12-19|lridw 948 |d20181012|cLTI|tlti-aup183 948 |d20180926|clti|tlti-aex 948 |d20180723|cJSTOR|tJSTOROpenAccess NEW 6-30-18|lridw 994 92|bRID