Culinary Turn
Aesthetic Practice of Cookery
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Beschreibung
Cooking, eating and nutrition have become omnipresent cultural topics. This volume investigates the dimensions of a culinary turn, combining for the first time the theory and practice of cooking.
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.
Autor*in
Nicolaj van der Meulen
Nicolaj van der Meulen (Prof. Dr.) ist Programmleiter des interdisziplinären Lehrformats »CoCreate« an der Hochschule für Gestaltung und Kunst der Fachhochschule Nordwestschweiz. Seine Forschungsschwerpunkte liegen in den Bereichen kulinarische Ästhetik, Philosophy of Food sowie Bildtheorie und Bildkompetenz.
Themen in »Culinary Turn«
Culinary Turn Culinary Turn Aesthetic Practice Aesthetic Practice Gastronomy Gastronomy Nova-regio-cooking Nova-regio-cooking Nutrition Nutrition Culinary Arts Culinary Arts Convivium Convivium Culture
Stimmen zu »Culinary Turn«
»Dass ästhetisches Leben nicht ohne ethische, moralische, politische und soziale, also humane Grundlagen möglich ist, vermitteln die Autorinnen und Autoren in überzeugender [...] Weise.«
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Besprochen in:hotelstyle & gastro, 12 (2016)www.zeit.de, 04.06.2017, Daniel Sigge
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