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  1. Culinary Turn : Aesthetic Practice of Cookery
    Contributor: van der Meulen, Nicolaj (Publisher); Wiesel, Jörg (Publisher)
    Published: 20170430
    Publisher:  transcript Verlag, Bielefeld, Germany

    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... more

     

    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.

     
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    Source: OAPEN; transcript Open Access
    Contributor: van der Meulen, Nicolaj (Publisher); Wiesel, Jörg (Publisher)
    Language: English
    Media type: Ebook
    Format: Online
    ISBN: 9783839430316
    Other identifier:
    Subjects: Food & society
    Other subjects: Sociology; Culinary Turn; Aesthetic Practice; Gastronomy; Nova-regio-cooking; Nutrition; Culinary Arts; Convivium; Culture; Aesthetics; Food Studies; Cultural Studies
  2. Culinary turn
    aesthetic practice of cookery
    Contributor: Meulen, Nicolaj <<van der>> (Herausgeber); Wiesel, Jörg (Herausgeber)
    Published: [2017]; ©2017
    Publisher:  transcript Verlag, Bielefeld

    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... more

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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

     
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    Content information
    Volltext (Kostenfrei)
    Volltext (Kostenfrei)
    Source: Union catalogues
    Contributor: Meulen, Nicolaj <<van der>> (Herausgeber); Wiesel, Jörg (Herausgeber)
    Language: English
    Media type: Ebook
    Format: Online
    ISBN: 9783839430316
    Other identifier:
    Series: Aesthetic practice ; volume 1
    Subjects: Gastronomy; Food; Cooking; Ästhetik; Kulturwissenschaft; Ernährung; Culture; Kultur; Aesthetics; Cultural Studies; Esskultur; Food Studies; Ästhetische Praxis; Kulinaristik; Gastronomie; Nova-Regio-Küche; Convivium; Aesthetic Practice; Nova-regio-cooking; Nutrition; Culinary Arts
    Scope: 1 Online-Ressource (350 Seiten)
  3. Culinary turn
    aesthetic practice of cookery
    Contributor: Meulen, Nicolaj <<van der>> (Publisher); Wiesel, Jörg (Publisher); Käsmayr, Anneli (Publisher); Reinmann, Raphaela (Publisher)
    Published: [2017]
    Publisher:  transcript, Bielefeld

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    Content information
    Source: Union catalogues
    Contributor: Meulen, Nicolaj <<van der>> (Publisher); Wiesel, Jörg (Publisher); Käsmayr, Anneli (Publisher); Reinmann, Raphaela (Publisher)
    Language: English
    Media type: Book
    Format: Print
    ISBN: 9783837630312; 3837630315
    RVK Categories: LC 17000 ; LH 61100
    DDC Categories: 640
    Series: Aesthetic practice ; volume 1
    Subjects: Ess- und Trinksitte; ; Speise; Kochen; Ästhetik;
    Other subjects: Ästhetische Praxis; Gastronomie; Nova-Regio-Küche; Ernährung; Kulinaristik; Convivium; Kultur; Ästhetik; Esskultur; Cultural Studies; Kulturwissenschaft; Aesthetic Practice; Gastronomy; Nova-regio-cooking; Nutrition; Culinary Arts; Culture; Aesthetics; Food Studies
    Scope: 324 Seiten, Illustrationen, 24 cm
    Notes:

    Literaturverzeichnis: Seite [299]-310
  4. Culinary Turn
    Aesthetic Practice of Cookery (in collaboration with Anneli Käsmayr and in editorial cooperation with Raphaela Reinmann)
    Author: van der Meulen, Nicolaj; Wiesel, Jörg
    Published: 2017
    Publisher:  transcript Verlag

    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... more

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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 crisis of eating behaviour and 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

     
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  5. Culinary turn
    aesthetic practice of cookery
    Contributor: Meulen, Nicolaj van der (HerausgeberIn); Wiesel, Jörg (HerausgeberIn)
    Published: 2017
    Publisher:  transcript Verlag, Bielefeld

    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... more

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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.

     
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    Content information
    Source: Union catalogues
    Contributor: Meulen, Nicolaj van der (HerausgeberIn); Wiesel, Jörg (HerausgeberIn)
    Language: English
    Media type: Ebook
    Format: Online
    ISBN: 9783839430316
    Series: Aesthetic practice ; volume 1
    Array
    Subjects: Ästhetik; Kulturwissenschaft; Ernährung; Culture; Kultur; Aesthetics; Cultural Studies; Esskultur; Food Studies; Ästhetische Praxis; Kulinaristik; Gastronomie; Nova-Regio-Küche; Convivium; Aesthetic Practice; Gastronomy; Nova-regio-cooking; Nutrition; Culinary Arts
    Scope: 1 Online-Ressource (324 pages), Illustrationen
  6. Culinary turn
    aesthetic practice of cookery
    Contributor: Meulen, Nicolaj van der (Herausgeber); Wiesel, Jörg (Herausgeber)
    Published: [2017]; ©2017
    Publisher:  transcript Verlag, Bielefeld

    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... more

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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

     
    Export to reference management software   RIS file
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    Content information
    Volltext (Kostenfrei)
    Volltext (Kostenfrei)
    Source: Union catalogues
    Contributor: Meulen, Nicolaj van der (Herausgeber); Wiesel, Jörg (Herausgeber)
    Language: English
    Media type: Ebook
    Format: Online
    ISBN: 9783839430316
    Other identifier:
    Series: Aesthetic practice ; volume 1
    Other subjects: Gastronomy; Food; Cooking; Ästhetik; Kulturwissenschaft; Ernährung; Culture; Kultur; Aesthetics; Cultural Studies; Esskultur; Food Studies; Ästhetische Praxis; Kulinaristik; Gastronomie; Nova-Regio-Küche; Convivium; Aesthetic Practice; Gastronomy; Nova-regio-cooking; Nutrition; Culinary Arts; Aufsatzsammlung
    Scope: 1 Online-Ressource (350 Seiten)
  7. Culinary Turn
    Aesthetic Practice of Cookery (in collaboration with Anneli Käsmayr and in editorial cooperation with Raphaela Reinmann)
    Contributor: Meulen, Nicolaj van der (Herausgeber); Wiesel, Jörg (Herausgeber)
    Published: 2017
    Publisher:  transcript Verlag, Bielefeld

    Export to reference management software   RIS file
      BibTeX file
  8. Culinary turn
    aesthetic practice of cookery
    Contributor: Meulen, Nicolaj van der (Herausgeber); Wiesel, Jörg (Herausgeber)
    Published: [2017]
    Publisher:  transcript, Bielefeld

    Export to reference management software   RIS file
      BibTeX file
    Content information
  9. Culinary turn
    aesthetic practice of cookery
    Contributor: Meulen, Nicolaj van der (HerausgeberIn); Wiesel, Jörg (HerausgeberIn)
    Published: [2017]; ©2017
    Publisher:  transcript, Bielefeld

    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... more

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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.

     
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    Content information
    Cover (lizenzpflichtig)
    Source: Staatsbibliothek zu Berlin
    Contributor: Meulen, Nicolaj van der (HerausgeberIn); Wiesel, Jörg (HerausgeberIn)
    Language: English
    Media type: Ebook
    Format: Online
    ISBN: 9783839430316
    Other identifier:
    Series: Ästhetische practice ; volume 1
    Subjects: Nutrition. Foods and food supply; Gastronomy; Food; Cooking; Gastronomy; Food; Cooking; Ästhetik; Kulturwissenschaft; Ernährung; Kultur; Esskultur; Ästhetische Praxis; Kulinaristik; Gastronomie; Nova-Regio-Küche; Culture; Aesthetics; Cultural Studies; Food Studies; Convivium; Aesthetic Practice; Gastronomy; Nova-regio-cooking; Nutrition; Culinary Arts; SOCIAL SCIENCE / Popular Culture
    Scope: 1 Online-Ressource (350 Seiten)
    Notes:

    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