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...
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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.
Frontmatter -- -- Content -- -- Foreword -- -- Introduction -- -- Kitchen -- -- Avant-garde Natural Cuisine. Nicolaj van der Meulen, Jörg Wiesel and Stefan Wiesner in Conversation on Cooking as Aesthetic Practice -- -- Anthropocene Kitchen -- -- The Evolution of Kitchen Design. A Yearning for a Modern Stone Age Cave -- -- The Kitchen of the Future. Somewhere Between Sci-Fi and Social Design -- -- La Brigade de Cuisine -- -- Kitchen Culture -- -- Production -- -- Plates -- -- Three Theses for Increased Enjoyment -- -- The Mind’s Eye and Palate -- -- Saving Diversity -- -- Sustainable Food Systems -- -- Consciously, but Not Knowingly -- -- Concept -- -- Morsels -- -- No Title -- -- Pig’s Head/Chard/Milk/Bay Leaf/Lime/Anchovies -- -- Gratin of Green Tagliolini with Braised Pig’s Cheeks, Lime and Bay -- -- Recipe Plan -- -- Pig’s Cheeks with Crisped Ears, Chard and Bay Leaf -- -- Dish(es) Using Pig’’ Head, Milk, Chard, Anchovies, Lime and Bay Leaves -- -- Pig’s Head in Chard/Sautéed Chard Stems/ Chard Sponge/Bay Leaf Milk Froth/Candied Lime Zest/Anchovy and Lime Puree -- -- Discourse -- -- Evolution – Culinary Culture – Cooking Technology -- -- Food in the Metabolic Era -- -- Food as a Medium Between Art and Cuisine. Rirkrit Tiravanija’s Gastronomic Installations -- -- For a Good Time dilettantin produktionsbüro: Transitory Spaces of Art Production, Presentation and Distribution -- -- Babette’s Culinary Turn. An Essay -- -- A Taste of Home -- -- Perception -- -- Foreign Food and Table Arts -- -- Plating Food. On the Pictorial Arrangement of Cuisine on the Plate -- -- 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 -- -- Perfume and Cooking -- -- Culinary Criteria Creation in an Open Society -- -- Bibliography -- -- List of Figures -- -- Contributors
