Culinary Turn: aesthetic practice of cookery
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Weitere Verfasser: | |
| Format: | Buch |
| Sprache: | German |
| Veröffentlicht: |
Bielefeld
transcript
[2017]
|
| Schriftenreihe: | Aesthetic Practice
Volume 1 |
| Schlagworte: | |
| Online-Zugang: | Inhaltstext Inhaltsverzeichnis |
| Beschreibung: | 324 Seiten Illustrationen 240 mm x 155 mm, 607 g |
| ISBN: | 9783837630312 3837630315 |
Internformat
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| 245 | 1 | 0 | |a Culinary Turn |b aesthetic practice of cookery |c Nicolaj van der Meulen ; Jörg Wiesel (Eds.) |
| 264 | 1 | |a Bielefeld |b transcript |c [2017] | |
| 300 | |a 324 Seiten |b Illustrationen |c 240 mm x 155 mm, 607 g | ||
| 336 | |b txt |2 rdacontent | ||
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Datensatz im Suchindex
| _version_ | 1806330043716075520 |
|---|---|
| adam_text |
CONTENT
FOREWORD
|
9
INTRODUCTION
NICOLAJ VAN DER MEUTEN AND JOERG WIESEL
|
13
K
ITCHEN
AVANT-GARDE NATURAL CUISINE
NICOLAJ VAN DER MEULEN, JOERG WIESEL AND STEFAN WIESNER
IN CONVERSATION ON COOKING AS AESTHETIC PRACTICE
NICOLAJ VAN DER MEULEN, JOERG WIESEL AND STEFAN WIESNER
|
27
ANTHROPOCENE KITCHEN
JOACHIM KRAUSSE, REINHOLD LEINFELDER AND JULIA VON MENDE
|
39
THE EVOLUTION OF KITCHEN DESIGN
A YEARNING FOR A MODERN STONE AGE CAVE
ANTONIA SURMANN
|
47
THE KITCHEN OF THE FUTURE
SOMEWHERE BETWEEN SCI-FI AND SOCIAL DESIGN
HANNI RUTZLER AND WOLFGANG REITER
|
57
LA BRIGADE DE CUISINE
CAROLYN BAHARFOR LUCKY PEACH
|
63
KITCHEN CULTURE
ILIANA REGAN
|
65
P
RODUCTION
PLATES
KOBE DESRAMAULTS
|
69
THREE THESES FOR INCREASED ENJOYMENT
HOLGER STROMBERG
|
71
THE MIND'S EYE AND PALATE
DANIEL DE LA FALAISE
|
79
SAVING DIVERSITY
BELA BARTHA
|
83
SUSTAINABLE FOOD SYSTEMS
BERNADETTE OEHEN AND ROBERT HOME
|
87
CONSCIOUSLY, BUT NOT KNOWINGLY
DOMINIK FLAMMER
|
91
C
ONCEPT
MORSELS
SAMUEL HERZOG
|
99
NO TITLE
STEFAN WIESNER
|
113
PIG'S HEAD/CHARD/MILK/BAY LEAF/LIME/ANCHOVIES
MARIUS KELLER, DILETTANTIN PRODUKTIONSBUERO
|
119
GRATIN OF GREEN TAGLIOLINI WITH BRAISED PIG'S CHEEKS,
LIME AND BAY
DANIEL DE LA FALAISE
|
123
RECIPE PLAN
SONJA ALHAEUSER
|
129
PIG'S CHEEKS WITH CRISPED EARS, CHARD AND BAY LEAF
SONJA FRUEHSAMMER AND PETER FRUEHSAMMER
|
133
DISH(ES) USING PIG'S HEAD, MILK, CHARD, ANCHOVIES,
LIME AND BAY LEAVES
DIETER FROELICH
|
137
PIG'S HEAD IN CHARD/SAUTEED CHARD STEMS/CHARD SPONGE/BAY
LEAF MILK FROTH/CANDIED LIME ZEST/ANCHOVY AND LIME PUREE
REBECCA CLOPATH
1
143
D
ISCOURSE
EVOLUTION - CULINARY CULTURE - COOKING TECHNOLOGY
THOMAS A. VILGIS
|
149
FOOD IN THE METABOLIC ERA
CHUS MARTINEZ
|
161
FOOD AS A MEDIUM BETWEEN ART AND CUISINE
RIRKRIT TIRAVANIJA'S GASTRONOMIC INSTALLATIONS
FELIX BROCKER
1
173
FOR A GOOD TIME
DILETTANTIN PRODUKTIONSBUERO
: TRANSITORY SPACES OF ART PRODUCTION,
PRESENTATION AND DISTRIBUTION
PAOLA BONINO
1
189
BABETTE'S CULINARY TURN
AN ESSAY
JOERG WIESEL
|
207
A TASTE OF HOME
SANDRA KNECHT
|
211
P
ERCEPTION
FOREIGN FOOD AND TABLE ARTS
BERNHARD WALDENFELS
|
219
PLATING FOOD
ON THE PICTORIAL ARRANGEMENT OF CUISINE ON THE PLATE
NICOLAJ VAN DER MEULEN
|
235
DECAY AND OTHER FLIP SIDES
GASTRONAUTICAL RAMBLINGS ABOUT POST-CULINARY DESIGN POSSIBILITIES
INTERNATIONAL GASTRONAUTICAL SOCIETY
|
251
ON THE SENSATION OF FRESHLY GRATED LEMON ZEST
ANNELI KAESMAYR AND THOMAS A. VILGIS TALK ABOUT FOOD INNOVATION,
TASTE AND EMOTION
ANNELI KAESMAYR AND THOMAS A. VILGIS
|
265
PERFUME AND COOKING
ANTON STUDER
|
279
CULINARY CRITERIA CREATION IN AN OPEN SOCIETY
JUERGEN DOLLASE
|
285
BIBLIOGRAPHY | 299
LIST OF FIGURES | 311
CONTRIBUTORS | 317 |
| any_adam_object | 1 |
| author | Wiesel, Jörg |
| author2 | van der Meulen, Nicolaj |
| author2_role | edt |
| author2_variant | d m n v dmn dmnv |
| author_facet | Wiesel, Jörg van der Meulen, Nicolaj |
| author_role | aut |
| author_sort | Wiesel, Jörg |
| author_variant | j w jw |
| building | Verbundindex |
| bvnumber | BV042261620 |
| classification_rvk | LC 17000 |
| ctrlnum | (OCoLC)897549990 (DE-599)DNB1062731328 |
| dewey-full | 300 |
| dewey-hundreds | 300 - Social sciences |
| dewey-ones | 300 - Social sciences |
| dewey-raw | 300 |
| dewey-search | 300 |
| dewey-sort | 3300 |
| dewey-tens | 300 - Social sciences |
| discipline | Soziologie Sozial-/Kulturanthropologie / Empirische Kulturwissenschaft |
| format | Book |
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| spelling | Culinary Turn aesthetic practice of cookery Nicolaj van der Meulen ; Jörg Wiesel (Eds.) Bielefeld transcript [2017] 324 Seiten Illustrationen 240 mm x 155 mm, 607 g txt rdacontent n rdamedia nc rdacarrier Aesthetic Practice Volume 1 Kochen (DE-588)4031445-5 gnd rswk-swf Ästhetik (DE-588)4000626-8 gnd rswk-swf 1\p (DE-588)4143413-4 Aufsatzsammlung gnd-content Kochen (DE-588)4031445-5 s Ästhetik (DE-588)4000626-8 s DE-604 van der Meulen, Nicolaj edt Wiesel, Jörg Verfasser aut Erscheint auch als E-Book 978-3-8394-3031-6 Aesthetic Practice Volume 1 (DE-604)BV044338681 1 X:MVB text/html http://deposit.dnb.de/cgi-bin/dokserv?id=4837279&prov=M&dok_var=1&dok_ext=htm Inhaltstext DNB Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=027699384&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis 1\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk |
| spellingShingle | Wiesel, Jörg Culinary Turn aesthetic practice of cookery Aesthetic Practice Kochen (DE-588)4031445-5 gnd Ästhetik (DE-588)4000626-8 gnd |
| subject_GND | (DE-588)4031445-5 (DE-588)4000626-8 (DE-588)4143413-4 |
| title | Culinary Turn aesthetic practice of cookery |
| title_auth | Culinary Turn aesthetic practice of cookery |
| title_exact_search | Culinary Turn aesthetic practice of cookery |
| title_full | Culinary Turn aesthetic practice of cookery Nicolaj van der Meulen ; Jörg Wiesel (Eds.) |
| title_fullStr | Culinary Turn aesthetic practice of cookery Nicolaj van der Meulen ; Jörg Wiesel (Eds.) |
| title_full_unstemmed | Culinary Turn aesthetic practice of cookery Nicolaj van der Meulen ; Jörg Wiesel (Eds.) |
| title_short | Culinary Turn |
| title_sort | culinary turn aesthetic practice of cookery |
| title_sub | aesthetic practice of cookery |
| topic | Kochen (DE-588)4031445-5 gnd Ästhetik (DE-588)4000626-8 gnd |
| topic_facet | Kochen Ästhetik Aufsatzsammlung |
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