Culinary turn : (Record no. 6909)
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| 001 - CONTROL NUMBER | |
| control field | ocn987569375 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | OCoLC |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20220517104553.0 |
| 006 - FIXED-LENGTH DATA ELEMENTS--ADDITIONAL MATERIAL CHARACTERISTICS | |
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| 007 - PHYSICAL DESCRIPTION FIXED FIELD--GENERAL INFORMATION | |
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| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 170519t20172017gw a ob 000 0 eng d |
| 010 ## - LIBRARY OF CONGRESS CONTROL NUMBER | |
| LC control number | 2017427478 |
| 040 ## - CATALOGING SOURCE | |
| Original cataloging agency | ORE |
| Language of cataloging | eng |
| Description conventions | rda |
| -- | pn |
| Transcribing agency | ORE |
| Modifying agency | OCLCF |
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| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9783839430316 |
| Qualifying information | (electronic bk.) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 3839430313 |
| Qualifying information | (electronic bk.) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| Canceled/invalid ISBN | 9783837630312 |
| Qualifying information | (pbk.) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| Canceled/invalid ISBN | 3837630315 |
| Qualifying information | (pbk.) |
| 024 7# - OTHER STANDARD IDENTIFIER | |
| Standard number or code | 10.14361/9783839430316 |
| Source of number or code | doi |
| 035 ## - SYSTEM CONTROL NUMBER | |
| System control number | 2962105 |
| -- | (N$T) |
| 035 ## - SYSTEM CONTROL NUMBER | |
| System control number | (OCoLC)987569375 |
| Canceled/invalid control number | (OCoLC)992508583 |
| -- | (OCoLC)1005758555 |
| -- | (OCoLC)1023562391 |
| -- | (OCoLC)1048168229 |
| -- | (OCoLC)1050956645 |
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| -- | (OCoLC)1262676744 |
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| -- | (OCoLC)1262681205 |
| 037 ## - SOURCE OF ACQUISITION | |
| Stock number | 100571 |
| Source of stock number/acquisition | Knowledge Unlatched |
| 037 ## - SOURCE OF ACQUISITION | |
| Stock number | 22573/ctv1wm2bm |
| Source of stock number/acquisition | JSTOR |
| 050 #4 - LIBRARY OF CONGRESS CALL NUMBER | |
| Classification number | TX631 |
| Item number | .C85 2017eb |
| 072 #7 - SUBJECT CATEGORY CODE | |
| Subject category code | PHI001000 |
| Source | bisacsh |
| 072 #7 - SUBJECT CATEGORY CODE | |
| Subject category code | SOC026000 |
| Source | bisacsh |
| 072 #7 - SUBJECT CATEGORY CODE | |
| Subject category code | SOC |
| Subject category code subdivision | 022000 |
| Source | bisacsh |
| 072 #7 - SUBJECT CATEGORY CODE | |
| Subject category code | JFCV |
| Source | bicssc |
| 082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER | |
| Classification number | 641.01/3 |
| Edition number | 23 |
| 049 ## - LOCAL HOLDINGS (OCLC) | |
| Holding library | MAIN |
| 245 00 - TITLE STATEMENT | |
| Title | Culinary turn : |
| Remainder of title | aesthetic practice of cookery / |
| Statement of responsibility, etc. | Nicolajvan der Meulen, Jörg Wiesel (editions.) ; in collaboration with Anneli Käsmayr and in editorial cooperation with Raphaela Reinmann. |
| 264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE | |
| Place of production, publication, distribution, manufacture | Bielefeld : |
| Name of producer, publisher, distributor, manufacturer | Transcript Verlag, |
| Date of production, publication, distribution, manufacture, or copyright notice | 2017. |
| 264 #4 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE | |
| Date of production, publication, distribution, manufacture, or copyright notice | ©2017 |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | 1 online resource (324 pages) : |
| Other physical details | illustrations (chiefly color) |
| 336 ## - CONTENT TYPE | |
| Content type term | text |
| Content type code | txt |
| Source | rdacontent |
| 337 ## - MEDIA TYPE | |
| Media type term | computer |
| Media type code | c |
| Source | rdamedia |
| 338 ## - CARRIER TYPE | |
| Carrier type term | online resource |
| Carrier type code | cr |
| Source | rdacarrier |
| 347 ## - DIGITAL FILE CHARACTERISTICS | |
| File type | text file |
| Encoding format | |
| Source | rda |
| 490 1# - SERIES STATEMENT | |
| Series statement | Aesthetic practice ; |
| Volume/sequential designation | v. 1 |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE | |
| Bibliography, etc. note | Includes bibliographical references. |
| 505 0# - FORMATTED CONTENTS NOTE | |
| Formatted contents note | Kitchen. Avant-garde Natural Cuisine : Nicolaj van der Meulen, Jörg Wiesel and Stefan Wiesner in Conversation on Cooking as Aesthetic Practice / Nicolaj van der Meulen, Jörg Wiesel and Stefan Wiesner -- Anthropocene Kitchen / Joachim Krausse -- 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 / Hanni Rutzler and Wolfgang Reiter -- La Brigade de Cuisine / Carolyn Bahar for Lucky Peach -- Kitchen Culture / Iliana Regan. |
| 505 0# - FORMATTED CONTENTS NOTE | |
| Formatted contents note | 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 / Bernadette Oehen and 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 / Marius Keller -- 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 / Sonja Fruhsammer and Peter Fruhsammer -- Dish(es) Using Pig's Head, Milk, Chard, Anchovies, Lime and Bay Leaves / Dieter Froelich -- Pig's Head in Chard/Sautéed Chard Stems/Chard Sponge/Bay Leaf Milk Froth/Candied Lime Zest/Anchovy and Lime Puree / Rebecca Clopath. |
| 505 0# - FORMATTED CONTENTS NOTE | |
| Formatted contents note | 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 produktionsbüro : 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 Käsmayr and Thomas A. Vilgis Talk About Food Innovation, Taste and Emotion / Anneli Käsmayr and Thomas A. Vilgis -- Perfume and Cooking / Anton Studer -- Culinary Criteria Creation in an Open Society / Jurgen Dollase. |
| 520 0# - SUMMARY, ETC. | |
| Summary, etc. | Kitchen, 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 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. |
| 588 0# - SOURCE OF DESCRIPTION NOTE | |
| Source of description note | Online resource; title from PDF title page (viewed May 19, 2017). |
| 542 1# - INFORMATION RELATING TO COPYRIGHT STATUS | |
| Copyright statement | This work is licensed by Knowledge Unlatched under a Creative Commons license |
| Uniform Resource Identifier | https://creativecommons.org/licenses/by-nc-nd/4.0/legalcode |
| 546 ## - LANGUAGE NOTE | |
| Language note | In English. |
| 506 0# - RESTRICTIONS ON ACCESS NOTE | |
| Terms governing access | Open Access |
| Institution to which field applies | EbpS |
| 590 ## - LOCAL NOTE (RLIN) | |
| Local note | Added to collection customer.56279.3 |
| 600 07 - SUBJECT ADDED ENTRY--PERSONAL NAME | |
| Personal name | Koch |
| Source of heading or term | gnd |
| 630 07 - SUBJECT ADDED ENTRY--UNIFORM TITLE | |
| Uniform title | Design |
| Date of a work | 2016 |
| Source of heading or term | gnd |
| 9 (RLIN) | 39786 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Gastronomy. |
| 9 (RLIN) | 26158 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Cooking. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Food. |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Cultural studies. |
| Source of heading or term | bicssc |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Food and society. |
| Source of heading or term | bicssc |
| 9 (RLIN) | 29273 |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Society and culture: general. |
| Source of heading or term | bicssc |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Society and social sciences Society and social sciences. |
| Source of heading or term | bicssc |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | SOCIAL SCIENCE |
| General subdivision | General. |
| Source of heading or term | bisacsh |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | SOCIAL SCIENCE |
| General subdivision | Popular Culture. |
| Source of heading or term | bisacsh |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Cooking. |
| Source of heading or term | fast |
| Authority record control number or standard number | (OCoLC)fst01754966 |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Food. |
| Source of heading or term | fast |
| Authority record control number or standard number | (OCoLC)fst00930458 |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Gastronomy. |
| Source of heading or term | fast |
| Authority record control number or standard number | (OCoLC)fst00938901 |
| 9 (RLIN) | 26158 |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Ernährung |
| Source of heading or term | gnd |
| 9 (RLIN) | 39787 |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Lebensmittel |
| Source of heading or term | gnd |
| 9 (RLIN) | 39788 |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Ess- und Trinksitte |
| Source of heading or term | gnd |
| 9 (RLIN) | 39789 |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Ästhetische Wahrnehmung |
| Source of heading or term | gnd |
| 9 (RLIN) | 39790 |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Kulturwissenschaften |
| Source of heading or term | gnd |
| 9 (RLIN) | 14942 |
| 653 ## - INDEX TERM--UNCONTROLLED | |
| Uncontrolled term | sociology. |
| 653 ## - INDEX TERM--UNCONTROLLED | |
| Uncontrolled term | cultural studies. |
| 653 ## - INDEX TERM--UNCONTROLLED | |
| Uncontrolled term | food studies. |
| 653 ## - INDEX TERM--UNCONTROLLED | |
| Uncontrolled term | culture. |
| 653 ## - INDEX TERM--UNCONTROLLED | |
| Uncontrolled term | aesthetic practice. |
| 653 ## - INDEX TERM--UNCONTROLLED | |
| Uncontrolled term | culinary turn. |
| 653 ## - INDEX TERM--UNCONTROLLED | |
| Uncontrolled term | convivium. |
| 653 ## - INDEX TERM--UNCONTROLLED | |
| Uncontrolled term | gastronomy. |
| 653 ## - INDEX TERM--UNCONTROLLED | |
| Uncontrolled term | culinary arts. |
| 653 ## - INDEX TERM--UNCONTROLLED | |
| Uncontrolled term | nova-regio-cooking. |
| 653 ## - INDEX TERM--UNCONTROLLED | |
| Uncontrolled term | nutrition. |
| 653 ## - INDEX TERM--UNCONTROLLED | |
| Uncontrolled term | aesthetics. |
| 655 #4 - INDEX TERM--GENRE/FORM | |
| Genre/form data or focus term | Electronic books. |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Meulen, Nicolaj van der, |
| Relator term | editor. |
| 9 (RLIN) | 39791 |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Wiesel, Jörg, |
| Dates associated with a name | 1964- |
| Relator term | editor. |
| 9 (RLIN) | 39792 |
| 776 08 - ADDITIONAL PHYSICAL FORM ENTRY | |
| Relationship information | Print version: |
| Record control number | (GyWOH)har175010101 |
| 830 #0 - SERIES ADDED ENTRY--UNIFORM TITLE | |
| Uniform title | Aesthetic practice ; |
| Volume/sequential designation | v. 1. |
| 9 (RLIN) | 39793 |
| 856 40 - ELECTRONIC LOCATION AND ACCESS | |
| Materials specified | EBSCOhost |
| Uniform Resource Identifier | <a href="https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=2962105">https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=2962105</a> |
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| 938 ## - | |
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| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Koha item type | E-books |
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