LEADER 01808nam  2200421z- 450 
001 9910585997003321
005 20220803
035   $a(CKB)5590000000936486
035   $a(oapen)https://directory.doabooks.org/handle/20.500.12854/90530
035   $a(oapen)doab90530
035   $a(EXLCZ)995590000000936486
100   $a20202208d2019      |y         0
101 0 $ager
135   $aurmn|---annan
181   $ctxt$2rdacontent
182   $cc$2rdamedia
183   $acr$2rdacarrier
200 00$aMetabolismen$eNahrungsmittel als Kunstmaterial
210   $aHamburg$cHamburg University Press$d2019
215   $a1 online resource (200 p.)
311 08$a3-943423-71-9 
330   $aLocated at the link between man and the nature that surrounds him, food overlaps in the cycle of production, preparation, consumption and excretion of biological necessity, cultural technique and cultural transformation. Against the background of cultural-scientific contexts, food is examined as an "art material", as a material and motif of art, and the material "metabolism" that can be grasped in it between cultural valuations and processes of decay. The anthology brings together questions, discussions and perspectives from the two-day conference "Metabolisms. Food in Art" at the Warburg House and the Dieter Roth Museum Hamburg in November 2017.
517   $aMetabolismen 
610   $aCultural technique
610   $aDecay
610   $aEat art
610   $aFood
610   $aIntermediality
610   $aObject art
610   $aTransience
700   $aAugart$b Isabella$4edt$01324230
702   $aJessen$b Ina$4edt
702   $aAugart$b Isabella$4oth
702   $aJessen$b Ina$4oth
906   $aBOOK
912   $a9910585997003321
996   $aMetabolismen$93036079
997   $aUNINA