Frontmatter -- Content -- Foreword -- Introduction / Meulen, Nicolaj van der / Wiesel, Jörg -- Kitchen -- Avant-garde Natural Cuisine. Nicolaj van der Meulen, Jörg Wiesel and Stefan Wiesner in Conversation on Cooking as Aesthetic Practice / Meulen, Nicolaj van der / Wiesel, Jörg / Wiesner, Stefan -- Anthropocene Kitchen / Krausse, Joachim / Leinfelder, Reinhold / Mende, Julia von -- The Evolution of Kitchen Design. A Yearning for a Modern Stone Age Cave / Surmann, Antonia -- The Kitchen of the Future. Somewhere Between Sci-Fi and Social Design / Rützler, Hanni / Reiter, Wolfgang -- La Brigade de Cuisine / Bahar, Carolyn -- Kitchen Culture / Regan, Iliana -- Production -- Plates / Desramaults, Kobe -- Three Theses for Increased Enjoyment / Stromberg, Holger -- The Mind's Eye and Palate / Falaise, Daniel de La -- Saving Diversity / Bartha, Béla -- Sustainable Food Systems / Oehen, Bernadette / Home, Robert -- Consciously, but Not Knowingly / Flammer, Dominik -- Concept -- Morsels / Herzog, Samuel -- No Title / Wiesner, Stefan -- Pig's Head/Chard/Milk/Bay Leaf/Lime/Anchovies / Keller, Marius -- Gratin of Green Tagliolini with Braised Pig's Cheeks, Lime and Bay / Falaise, Daniel de La -- Recipe Plan / Alhäuser, Sonja -- Pig's Cheeks with Crisped Ears, Chard and Bay Leaf / Frühsammer, Sonja / Frühsammer, Peter -- Dish(es) Using Pig'' Head, Milk, Chard, Anchovies, Lime and Bay Leaves / Froelich, Dieter -- Pig's Head in Chard/Sautéed Chard Stems/ Chard Sponge/Bay Leaf Milk Froth/Candied Lime Zest/Anchovy and Lime Puree / Clopath, Rebecca -- Discourse -- Evolution - Culinary Culture - Cooking Technology / Vilgis, Thomas A. -- Food in the Metabolic Era / Martínez, Chus -- Food as a Medium Between Art and Cuisine. Rirkrit Tiravanija's Gastronomic Installations / Bröcker, Felix -- For a Good Time dilettantin produktionsbüro: Transitory Spaces of Art Production, Presentation and Distribution / Bonino, Paola -- Babette's Culinary Turn. An Essay / Wiesel, Jörg -- A Taste of Home / Knecht, Sandra -- Perception -- Foreign Food and Table Arts / Waldenfels, Bernhard -- Plating Food. On the Pictorial Arrangement of Cuisine on the Plate / Meulen, Nicolaj van der -- 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 / Käsmayr, Anneli / Vilgis, Thomas A. -- Perfume and Cooking / Studer, Anton -- Culinary Criteria Creation in an Open Society / Dollase, Jürgen -- Bibliography -- List of Figures -- Contributors

Open Access unrestricted online access star

https://purl.org/coar/access_right/c_abf2

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.

Mode of access: Internet via World Wide Web.

This eBook is made available Open Access under a CC BY-NC-ND 3.0 license:

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In English.

Description based on online resource; title from PDF title page (publisher's Web site, viewed 15. Jun 2019)