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Experimental eating / edited by Thomas Howells and Leanne Hayman.

Contributor(s): Howells, Thomas | Hayman, LeanneMaterial type: TextTextPublication details: London, UK : Black Dog Publishing Limited, 2014. Description: 190 p. : ill. (chiefly color) ; 23 cmISBN: 1908966408; 9781908966407Subject(s): Food in artLOC classification: N8217.F64 | E96 2014
Contents:
Origins -- Preparation -- Dinner -- Leftovers -- Essays
Summary: "Experimental Eating is the first international survey of contemporary experimental and experiential food-based creative practices across art, design, catering, science and theatre. Deliciously detailed and good enough to eat, this book combines luscious images with text that questions the assumptions behind how we make, eat and perceive food. Experimental Eating demonstrates how current creative collaborations are pushing the boundaries of how we understand, experience and relate to food and the rituals of dining. The book encompasses unusual and cutting-edge foods, radical dining events, "kitchen laboratory" experiments, food sculptures and other documentation of the transient moments that make up this field of experimentation. A selection of short essays situate these contemporary practices alongside various historical and cultural contexts, including: a history of food in modern and contemporary art, such as Gordon Matta-Clarke's FOOD cafe, Rikrit Tiravanija's FREE and Pad Thai events, and Grizedale Arts and Yangjiany Group's makeshift cafe for Frieze Projects 2012; a study of the connections between dining, theatre and ritual; and a survey of recent research in science and technology, and how this may impact on how we make, eat and perceive food" -- provided by publisher.
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Item type Current library Call number Status Date due Barcode
Books Books Jameel Library
N8217.F64 E96 2014 (Browse shelf(Opens below)) Available 13477

Includes bibliographical references.

Origins -- Preparation -- Dinner -- Leftovers -- Essays

"Experimental Eating is the first international survey of contemporary experimental and experiential food-based creative practices across art, design, catering, science and theatre. Deliciously detailed and good enough to eat, this book combines luscious images with text that questions the assumptions behind how we make, eat and perceive food. Experimental Eating demonstrates how current creative collaborations are pushing the boundaries of how we understand, experience and relate to food and the rituals of dining. The book encompasses unusual and cutting-edge foods, radical dining events, "kitchen laboratory" experiments, food sculptures and other documentation of the transient moments that make up this field of experimentation. A selection of short essays situate these contemporary practices alongside various historical and cultural contexts, including: a history of food in modern and contemporary art, such as Gordon Matta-Clarke's FOOD cafe, Rikrit Tiravanija's FREE and Pad Thai events, and Grizedale Arts and Yangjiany Group's makeshift cafe for Frieze Projects 2012; a study of the connections between dining, theatre and ritual; and a survey of recent research in science and technology, and how this may impact on how we make, eat and perceive food" -- provided by publisher.

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