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MiAaPQ |
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231204s2017 xx o ||||0 eng d |
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|a 9783839430316
|q (electronic bk.)
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|z 9783837630312
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|a (MiAaPQ)EBC6955913
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|a (Au-PeEL)EBL6955913
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|a (OCoLC)987569375
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|a MiAaPQ
|b eng
|e rda
|e pn
|c MiAaPQ
|d MiAaPQ
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|a Meulen, Nicolaj van der.
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| 245 |
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|a Culinary Turn :
|b Aesthetic Practice of Cookery.
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|a 1st ed.
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| 264 |
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|a Bielefeld :
|b transcript,
|c 2017.
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|c ©2017.
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|a 1 online resource (327 pages)
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| 336 |
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|a text
|b txt
|2 rdacontent
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|a computer
|b c
|2 rdamedia
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|a online resource
|b cr
|2 rdacarrier
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| 490 |
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|a Ästhetische Praxis
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|a Cover -- 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's 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.
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|a Description based on publisher supplied metadata and other sources.
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|a Electronic reproduction. Ann Arbor, Michigan : ProQuest Ebook Central, 2023. Available via World Wide Web. Access may be limited to ProQuest Ebook Central affiliated libraries.
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| 655 |
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|a Electronic books.
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| 700 |
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|a Wiesel, Jörg.
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|a Käsmayr, Anneli.
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| 700 |
1 |
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|a Reinmann, Raphaela.
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| 776 |
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|i Print version:
|a Meulen, Nicolaj van der
|t Culinary Turn
|d Bielefeld : transcript,c2017
|z 9783837630312
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| 797 |
2 |
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|a ProQuest (Firm)
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| 830 |
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|a Ästhetische Praxis
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| 856 |
4 |
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|u https://ebookcentral.proquest.com/lib/matrademy/detail.action?docID=6955913
|z Click to View
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