Culinary Turn : Aesthetic Practice of Cookery
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...
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transcript
2017
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| fields | @attributes: recordID: 1 pdfLink: plink: https://search.ebscohost.com/login.aspx?direct=true&db=nlebk&AN=2962105&site=ehost-live header: @attributes: shortDbName: nlebk uiTerm: 2962105 longDbName: eBook Collection (EBSCOhost) uiTag: AN controlInfo: bkinfo: btl: Culinary Turn : Aesthetic Practice of Cookery aug: au: Nicolaj van der Meulen Jörg Wiesel Raphaela Reinmann sertl: Aesthetic Practice isbn: 9783837630312 9783839430316 imageinfo: pubinfo: dt: @attributes: year: 2017 month: 01 day: 01 dtAvail: @attributes: year: 2021 month: 10 day: 11 vid: 00001 pub: transcript pubContract: Transcript Verlag place: Bielefeld price: 0.01 limitsGroup: maxCheckoutDays: 1500 pda: N printPagesOffline: 100 printPagesOnline: 100 previewPages: 10000 prePubGroup: dewey: @attributes: class: 641.013 item: 641 .013 lc: @attributes: class: TX631 .C85 2017eb item: TX 631 .C85 2017eb artinfo: ui: 2962105 987569375 formats: fmt: @attributes: type: EB doid: NL$2962105$PDF caption: PDF download: Y tig: atl: Culinary Turn : Aesthetic Practice of Cookery ptl: Culinary Turn aug: au: Nicolaj van der Meulen Jörg Wiesel Raphaela Reinmann su: Food Gastronomy Cooking sug: subj: PHILOSOPHY / Aesthetics SOCIAL SCIENCE / Popular Culture Food Gastronomy Cooking ab: 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. pubtype: eBook doctype: Book ougenre: Book language: English copyright: @attributes: flag: N copyrightText: holdings: @attributes: islocal: N |
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