Culinary Turn: Aesthetic Practice of Cookery

Description

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. Content Foreword Introduction Kitchen Avant-garde Natural CuisineNicolaj van der Meulen, Jörg Wiesel and Stefan Wiesner in Conversation on Cooking as Aesthetic Practice Anthropocene Kitchen The Evolution of Kitchen DesignA Yearning for a Modern Stone Age Cave The Kitchen of the FutureSomewhere 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 CuisineRirkrit Tiravanija’s Gastronomic Installations For a Good Timedilettantin produktionsbüro: Transitory Spacesof Art Production, Presentation and Distribution Babette’s Culinary TurnAn Essay A Taste of Home Perception Foreign Food and Table Arts Plating FoodOn the Pictorial Arrangement of Cuisine on the Plate Decay and Other Flip SidesGastronautical Ramblings About Post-Culinary Design Possibilities On the Sensation of Freshly Grated Lemon ZestAnneli 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