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Culinary Turn : Aesthetic Practice of Cookery / Nicolaj van der Meulen, Jörg Wiesel, Anneli Käsmayr, Raphaela Reinmann
| Culinary Turn : Aesthetic Practice of Cookery / Nicolaj van der Meulen, Jörg Wiesel, Anneli Käsmayr, Raphaela Reinmann |
| Autore | van der Meulen Nicolaj |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | Bielefeld, : transcript Verlag, 2017 |
| Descrizione fisica | 1 online resource (324 pages) |
| Disciplina | 640 |
| Altri autori (Persone) | KäsmayrAnneli |
| Collana | Ästhetische Praxis |
| Soggetto topico | Culinary Turn; Aesthetic Practice; Gastronomy; Nova-regio-cooking; Nutrition; Culinary Arts; Convivium; Culture; Aesthetics; Food Studies; Cultural Studies |
| Soggetto non controllato |
Aesthetic Practice
Aesthetics Convivium Culinary Arts Cultural Studies Culture Food Studies Gastronomy Nova-regio-cooking Nutrition |
| ISBN | 3-8394-3031-3 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Frontmatter 1 Content 5 Foreword 9 Introduction 13 Avant-garde Natural Cuisine. Nicolaj van der Meulen, Jörg 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/Sautéed 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 produktionsbüro: 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 Käsmayr 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 |
| Record Nr. | UNINA-9910213847003321 |
van der Meulen Nicolaj
|
||
| Bielefeld, : transcript Verlag, 2017 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Culinary Turn : Aesthetic Practice of Cookery / Nicolaj van der Meulen, Jörg Wiesel, Anneli Käsmayr, Raphaela Reinmann
| Culinary Turn : Aesthetic Practice of Cookery / Nicolaj van der Meulen, Jörg Wiesel, Anneli Käsmayr, Raphaela Reinmann |
| Autore | van der Meulen Nicolaj |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | Bielefeld, : transcript Verlag, 2017 |
| Descrizione fisica | 1 online resource (324 pages) |
| Disciplina | 640 |
| Altri autori (Persone) | KäsmayrAnneli |
| Collana | Ästhetische Praxis |
| Soggetto topico | Culinary Turn; Aesthetic Practice; Gastronomy; Nova-regio-cooking; Nutrition; Culinary Arts; Convivium; Culture; Aesthetics; Food Studies; Cultural Studies |
| Soggetto non controllato |
Aesthetic Practice
Aesthetics Convivium Culinary Arts Cultural Studies Culture Food Studies Gastronomy Nova-regio-cooking Nutrition |
| ISBN | 3-8394-3031-3 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Frontmatter 1 Content 5 Foreword 9 Introduction 13 Avant-garde Natural Cuisine. Nicolaj van der Meulen, Jörg 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/Sautéed 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 produktionsbüro: 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 Käsmayr 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 |
| Record Nr. | UNISA-996308838903316 |
|
van der Meulen Nicolaj
|
||
| Bielefeld, : transcript Verlag, 2017 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
| ||