Research Catalog

Title

Culinary turn : aesthetic practice of cookery / Nicolaj van der Meulen, Jörg Wiesel (eds.) ; in collaboration with Anneli Käsmayr ; and in editorial cooperation with Raphaela Reinmann.

Publication

• Bielefeld : Transcript, [2017]
• ©2017

Items in the Library & Off-site

Details

Additional Authors

• Meulen, Nicolaj van der
• Wiesel, Jörg, 1964-
• Käsmayr, Anneli
• Reinmann, Raphaela

Description

324 pages : illustrations (chiefly color); 24 cm.

Series Statement

Aesthetic practice ; volume 1

Uniform Title

Aesthetic practice ; v. 1.

Alternative Title

Aesthetic practice of cookery

Subjects

• Food
• Gastronomy
• Cooking > Philosophy
• Food habits

Bibliography (note)

• Includes bibliographical references (pages 299-310).

Processing Action (note)

• committed to retain

Contents

Machine generated contents note: Kitchen -- Avant-garde Natural Cuisine -- Nicolaj van der Meulen, Jorg Wiesel and Stefan Wiesner in Conversation on Cooking as Aesthetic Practice / Stefan Wiesner -- Anthropocene Kitchen / Julia von Mende -- 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 / Wolfgang Reiter -- La Brigade de Cuisine / Carolyn Bahar for Lucky Peach -- Kitchen Culture / Iliana Regan -- 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 / 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 / Dilettantin Produktionsburo -- 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 / Peter Fruhsammer -- Dish(es) Using Pig's Head, Milk, Chard, Anchovies, Lime and Bay Leaves / Dieter Froelich -- Pig's Head in Chard/Sauteed Chard Stems/Chard Sponge/Bay Leaf Milk Froth/Candied Lime Zest/Anchovy and Lime Puree / Rebecca Clopath -- 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 produktionsburo: 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 Kasmayr and Thomas A. Vilgis Talk About Food Innovation, Taste and Emotion / Thomas A. Vilgis -- Perfume and Cooking / Anton Studer -- Culinary Criteria Creation in an Open Society / Jurgen Dollase.

ISBN

• 9783837630312
• 9783839430316 (canceled/invalid)

OCLC

988252459

Owning Institutions

Harvard Library