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| 001 | ocn987569375 | ||
| 003 | OCoLC | ||
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_aPHI001000 _2bisacsh |
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_a641.01/3 _223 |
| 049 | _aMAIN | ||
| 245 | 0 | 0 |
_aCulinary turn : _baesthetic practice of cookery / _cNicolajvan der Meulen, Jörg Wiesel (editions.) ; in collaboration with Anneli Käsmayr and in editorial cooperation with Raphaela Reinmann. |
| 264 | 1 |
_aBielefeld : _bTranscript Verlag, _c2017. |
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| 264 | 4 | _c©2017 | |
| 300 |
_a1 online resource (324 pages) : _billustrations (chiefly color) |
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| 336 |
_atext _btxt _2rdacontent |
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| 337 |
_acomputer _bc _2rdamedia |
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| 338 |
_aonline resource _bcr _2rdacarrier |
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| 347 |
_atext file _bPDF _2rda |
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| 490 | 1 |
_aAesthetic practice ; _vv. 1 |
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| 504 | _aIncludes bibliographical references. | ||
| 505 | 0 | _aKitchen. 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 | _aProduction. 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 | _aDiscourse. 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 | _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 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 | _aOnline resource; title from PDF title page (viewed May 19, 2017). | |
| 542 | 1 |
_fThis work is licensed by Knowledge Unlatched under a Creative Commons license _uhttps://creativecommons.org/licenses/by-nc-nd/4.0/legalcode |
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| 546 | _aIn English. | ||
| 506 | 0 |
_aOpen Access _5EbpS |
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| 590 | _aAdded to collection customer.56279.3 | ||
| 600 | 0 | 7 |
_aKoch _2gnd |
| 630 | 0 | 7 |
_aDesign _f2016 _2gnd _939786 |
| 650 | 0 |
_aGastronomy. _926158 |
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| 650 | 0 | _aCooking. | |
| 650 | 0 | _aFood. | |
| 650 | 7 |
_aCultural studies. _2bicssc |
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| 650 | 7 |
_aFood and society. _2bicssc _929273 |
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| 650 | 7 |
_aSociety and culture: general. _2bicssc |
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| 650 | 7 |
_aSociety and social sciences Society and social sciences. _2bicssc |
|
| 650 | 7 |
_aSOCIAL SCIENCE _xGeneral. _2bisacsh |
|
| 650 | 7 |
_aSOCIAL SCIENCE _xPopular Culture. _2bisacsh |
|
| 650 | 7 |
_aCooking. _2fast _0(OCoLC)fst01754966 |
|
| 650 | 7 |
_aFood. _2fast _0(OCoLC)fst00930458 |
|
| 650 | 7 |
_aGastronomy. _2fast _0(OCoLC)fst00938901 _926158 |
|
| 650 | 7 |
_aErnährung _2gnd _939787 |
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| 650 | 7 |
_aLebensmittel _2gnd _939788 |
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| 650 | 7 |
_aEss- und Trinksitte _2gnd _939789 |
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| 650 | 7 |
_aÄsthetische Wahrnehmung _2gnd _939790 |
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| 650 | 7 |
_aKulturwissenschaften _2gnd _914942 |
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| 653 | _asociology. | ||
| 653 | _acultural studies. | ||
| 653 | _afood studies. | ||
| 653 | _aculture. | ||
| 653 | _aaesthetic practice. | ||
| 653 | _aculinary turn. | ||
| 653 | _aconvivium. | ||
| 653 | _agastronomy. | ||
| 653 | _aculinary arts. | ||
| 653 | _anova-regio-cooking. | ||
| 653 | _anutrition. | ||
| 653 | _aaesthetics. | ||
| 655 | 4 | _aElectronic books. | |
| 700 | 1 |
_aMeulen, Nicolaj van der, _eeditor. _939791 |
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| 700 | 1 |
_aWiesel, Jörg, _d1964- _eeditor. _939792 |
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| 776 | 0 | 8 |
_iPrint version: _w(GyWOH)har175010101 |
| 830 | 0 |
_aAesthetic practice ; _vv. 1. _939793 |
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