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.
About the author
Nicolaj van der Meulen (Prof. Dr.) is program director of the interdisciplinary teaching format »Co Create« at the School of Art and Design at Fachhochschule Nordwestschweiz. His research focuses on culinary aesthetics, philosophy of food, and image theory and image literacy.
Jörg Wiesel (Prof. Dr.) is head of the Department of Fashion Design at the School of Art and Design at Fachhochschule Nordwestschweiz. He publishes on the history and theory of theater, piracy, the intermediality of film and fashion, and conducts research on culinary arts, cooking, and the economies of the aesthetic and broadcasting.
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