Verfügbarkeit: Culinary Turn | Technische Universität München

Culinary Turn: aesthetic practice of cookery

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Bibliographische Detailangaben
Beteilige Person:	Wiesel, Jörg (VerfasserIn)
Weitere beteiligte Personen:	van der Meulen, Nicolaj (HerausgeberIn)
Format:	Buch
Sprache:	Deutsch
Veröffentlicht:	Bielefeld transcript [2017]
Schriftenreihe:	Aesthetic Practice Volume 1
Schlagwörter:	Ästhetik Kochen Aufsatzsammlung
Links:	http://deposit.dnb.de/cgi-bin/dokserv?id=4837279&prov=M&dok_var=1&dok_ext=htm 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
Umfang:	324 Seiten Illustrationen 240 mm x 155 mm, 607 g
ISBN:	9783837630312 3837630315

Internformat

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Datensatz im Suchindex

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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
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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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isbn	9783837630312 3837630315
language	German
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physical	324 Seiten Illustrationen 240 mm x 155 mm, 607 g
publishDate	2017
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publisher	transcript
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series	Aesthetic Practice
series2	Aesthetic Practice
spellingShingle	Wiesel, Jörg Culinary Turn aesthetic practice of cookery Aesthetic Practice Ästhetik (DE-588)4000626-8 gnd Kochen (DE-588)4031445-5 gnd
subject_GND	(DE-588)4000626-8 (DE-588)4031445-5 (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	Ästhetik (DE-588)4000626-8 gnd Kochen (DE-588)4031445-5 gnd
topic_facet	Ästhetik Kochen Aufsatzsammlung
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volume_link	(DE-604)BV044338681
work_keys_str_mv	AT vandermeulennicolaj culinaryturnaestheticpracticeofcookery AT wieseljorg culinaryturnaestheticpracticeofcookery

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