LEADER 05046oam 2200721 c 450 001 996308838903316 005 20240424225720.0 010 $a3-8394-3031-3 024 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(EXLCZ)994340000000001025 100 $a20220221d2017 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, Jo?rg Wiesel, Anneli Ka?smayr, Raphaela Reinmann 205 $a1st ed. 210 $aBielefeld$ctranscript Verlag$d2017 215 $a1 online resource (324 pages) 225 0 $aA?sthetische Praxis$v1 311 $a3-8376-3031-5 327 $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 $aKitchen, cooking, nutrition, and eating have become omnipresent cultural topics. They stand at the center of design, gastronomy, nutrition science, and agriculture. Artists have appropriated cooking as an aesthetic practice - in turn, cooks are adapting the staging practices that go with an artistic self-image. This development is accompanied by crisis of eating behaviour and a philosophy of cooking as a speculative cultural technique. This volume investigates the dimensions of a new culinary turn, combining for the very first time contributions from the theory and practice of cooking. 410 0$aA?sthetische Praxis 606 $aCulinary Turn; Aesthetic Practice; Gastronomy; Nova-regio-cooking; Nutrition; Culinary Arts; Convivium; Culture; Aesthetics; Food Studies; Cultural Studies; 610 $aAesthetic Practice. 610 $aAesthetics. 610 $aConvivium. 610 $aCulinary Arts. 610 $aCultural Studies. 610 $aCulture. 610 $aFood Studies. 610 $aGastronomy. 610 $aNova-regio-cooking. 610 $aNutrition. 615 4$aCulinary Turn; Aesthetic Practice; Gastronomy; Nova-regio-cooking; Nutrition; Culinary Arts; Convivium; Culture; Aesthetics; Food Studies; Cultural Studies; 676 $a640 700 $avan der Meulen$b Nicolaj$4edt$01434163 701 $aKa?smayr$b Anneli$0878949 702 $avan der Meulen$b Nicolaj$4edt 702 $aWiesel$b Jo?rg$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 $a996308838903316 996 $aCulinary Turn$93586445 997 $aUNISA