Culinary Turn

Aesthetic Practice of Cookery. Edited by Nicolaj van der Meulen & Jörg Wiesel. In collaboration with Anneli Käsmayr and in editorial cooperation with Raphaela Reinmann. 32 contributions, organized in five chapters: Kitchen - Production - Concept - Discourse - Perception. Ernährung ist Pop, Essen ist ästhetisch, politisch, moralisch, sexuell, quasi-religiös. Küche, Kochen, Ernährung und Essen sind zu allgegenwärtigen kulturellen Topoi geworden. Sie stehen im Fokus von Design, Gastronomie, Ernährungswissenschaft und Agrikultur. Künstler haben sich das Kochen als ästhetische Praxis angeeignet - umgekehrt adaptieren Köche die Inszenierungspraktiken eines künstlerischen Selbstverständnisses. Begleitet wird diese Entwicklung von einer Philosophie des Kochens als spekulativer Kulturtechnik. Dieser Band untersucht die Dimensionen eines neuen Culinary Turn und versammelt 32 Beiträge (alle in englischer Sprache) aus der Theorie und Praxis des Kochens. 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. - Contents: Nicolaj van der Meuten/Jörg Wiesel: Introduction. - Avant-garde Natural Cuisine. Nicolaj van der Meulen, Jörg Wiesel and Stefan Wiesner in Conversation on Cooking as Aesthetic Practice. - Joachim Krausse/Reinhold Leinfelder/Julia von Mende: Anthropocene Kitchen. - Antonia Surmann: The Evolution of Kitchen Design. A Yearning for a Modern Stone Age Cave. - Hanni Rützler/Wolfgang Reiter: The Kitchen of the Future. Somewhere Between Sci-Fi and Social Design. - Carolyn Bahar for Lucky Peach: La Brigade de Cuisine. - Iliana Regan: Kitchen Culture. - Kobe Desramaults: Plates. - Holger Stromberg: Three Theses for Increased Enjoyment. - Daniel de La Falaise: The Mind?s Eye and Palate. - Béla Bartha: Saving Diversity. - Bernadette Oehen and Robert Home: Sustainable Food Systems. - Dominik Flammer: Consciously, but Not Knowingly. - Samuel Herzog: Morsels. - Stefan Wiesner: No Title. - Marius Keller: Pig's Head/Chard/Milk/Bay Leaf/Lime/Anchovies. - Daniel de La Falaise: Gratin of Green Tagliolini with Braised Pig's Cheeks, Lime and Bay. - Sonja Alhauser: Recipe Plan. - Sonja Frühsammer/Peter Frühsammer: Pig's Cheeks with Crisped Ears, Chard and Bay Leaf. - Dieter Froelich: Dish(es) Using Pig's Head, Milk, Chard, Anchovies, Lime and Bay Leaves. - Rebecca Clopath: Pig's Head in Chard/Sautéed Chard Stems/Chard Sponge/Bay Leaf Milk Froth/Candied Lime Zest/Anchovy and Lime Puree. - Thomas A. Vilgis: Evolution, Culinary Culture, Cooking Technology. - Chus Martinez: Food in the Metabolic Era. - Felix Bröcker: Food as a Medium Between Art and Cuisine. Rirkrit Tiravanija's Gastronomic Installations. - Paola Bonino: For a Good Time. 'dilettantin produktionsbüro'. Transitory Spaces of Art Production, Presentation and Distribution. - Jörg Wiesel: Babette's Culinary Turn. An Essay. - Sandra Knecht: A Taste of Home. - Bernhard Waldenfels: Foreign Food and Table Arts. - Nicolaj van der Meulen: Plating Food. On the Pictorial Arrangement of Cuisine on the Plate. - International Gastronautical Society: Decay and Other Flip Sides. Gastronautical Ramblings About Post-Culinary Design Possibilities. - On the Sensation of Freshly Grated Lemon Zest. Anneli Käsmayr and Thomas A. Vilgis Talk About Food Innovation, Taste and Emotion. - Anton Studer: Perfume and Cooking. - Jürgen Dollase: Culinary Criteria Creation in an Open Society. 324 Seiten mit 89 Farb- und 17 s/w-Abb., broschiert (Aesthetic Practice; Vol. 1/transcript Verlag 2017). Früher EUR 34,99. Gewicht.