LEADER 05676oam 2200913 c 450 001 9910213847003321 005 20260202090927.0 010 $a9783839430316 010 $a3839430313 024 7 $a10.14361/9783839430316 035 $a(CKB)4340000000001025 035 $a(DE-B1597)452994 035 $a(OCoLC)987569375 035 $a(OCoLC)992508583 035 $a(DE-B1597)9783839430316 035 $a(MiAaPQ)EBC5085874 035 $a(Au-PeEL)EBL5085874 035 $a(OCoLC)1049912977 035 $a(ScCtBLL)c4c1bde4-bad5-4aa1-b1d1-d2c4e5bf70ad 035 $a(transcript Verlag)9783839430316 035 $a(MiAaPQ)EBC6955913 035 $a(Au-PeEL)EBL6955913 035 $a(oapen)https://directory.doabooks.org/handle/20.500.12854/29100 035 $a(Perlego)1527845 035 $a(oapen)doab29100 035 $a(EXLCZ)994340000000001025 100 $a20260202d2017 uy 0 101 0 $aeng 135 $aur|||---||||| 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 00$aCulinary Turn$eAesthetic Practice of Cookery$fNicolaj van der Meulen, Jörg Wiesel, Raphaela Reinmann, Anneli Käsmayr 205 $a1st ed. 210 $aBielefeld$ctranscript Verlag$d2017 215 $a1 online resource (324 pages) 225 0 $aÄsthetische Praxis 311 08$a9783837630312 311 08$a3837630315 327 $aFrontmatter 1 Content 5 Foreword 9 Introduction 13 Avant-garde Natural Cuisine. Nicolaj van der Meulen, Jo?rg 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/Saute?ed 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 produktionsbu?ro: 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 Ka?smayr 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 317 330 $aKitchen, 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. 330 1 $a»Dass ästhetisches Leben nicht ohne ethische, moralische, politische und soziale, also humane Grundlagen möglich ist, vermitteln die Autorinnen und Autoren in überzeugender [...] Weise.« 330 1 $aBesprochen in:hotelstyle & gastro, 12 (2016)www.zeit.de, 04.06.2017, Daniel Sigge 410 0$aA?sthetische Praxis 517 2 $av. d. Meulen/Wiesel (eds.), Culinary Turn$eAesthetic Practice of Cookery 606 $aCulinary Turn 606 $aAesthetic Practice 606 $aGastronomy 606 $aNova-regio-cooking 606 $aNutrition 606 $aCulinary Arts 606 $aConvivium 606 $aCulture 606 $aAesthetics 606 $aFood Studies 606 $aCultural Studies 615 4$aCulinary Turn 615 4$aAesthetic Practice 615 4$aGastronomy 615 4$aNova-regio-cooking 615 4$aNutrition 615 4$aCulinary Arts 615 4$aConvivium 615 4$aCulture 615 4$aAesthetics 615 4$aFood Studies 615 4$aCultural Studies 676 $a640 701 $aKäsmayr$b Anneli$0878949 702 $avan der Meulen$b Nicolaj$p

Nicolaj van der Meulen, Hochschule für Gestaltung und Kunst der Fachhochschule Nordwestschweiz, Schweiz

$4edt 702 $aWiesel$b Jörg$p

Jörg Wiesel, Hochschule für Gestaltung und Kunst der Fachhochschule Nordwestschweiz, Schweiz

$4edt 702 $aReinmann$b Raphaela$4edt 712 02$aKnowledge Unlatched - KU Select 2016: Frontlist Collection$4fnd$4http://id.loc.gov/vocabulary/relators/fnd 801 0$bDE-B1597 801 1$bDE-B1597 906 $aBOOK 912 $a9910213847003321 996 $aCulinary Turn$94415078 997 $aUNINA