Experimental Dining

Author: Paul Geary
Editor: Intellect (UK)
ISBN: 9781789383430
File Size: 26,24 MB
Format: PDF, ePub
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A provocative study of the creative dining experience as a multisensory performance. Experimental Dining examines the work of four of the world's leading creative restaurants: el Bulli in Catalonia, the Fat Duck in Berkshire, Noma in Copenhagen, and Alinea in Chicago. The author contends that the work of the experimental restaurant, while operating explicitly within an economy of experiences, is not absolutely determined by that political and economic context. Exploring gastronomy as experience, Paul Geary examines the restaurants' creative methods and the broader ideological discourses within which they operate. Bringing together ideas around food, philosophy, performance, and cultural politics, the book offers an interdisciplinary understanding of the world of experimental experiential dining.
Experimental Dining
Language: en
Pages: 244
Authors: Paul Geary
Categories:
Type: BOOK - Published: 2021-11-17 - Publisher: Intellect (UK)

A provocative study of the creative dining experience as a multisensory performance. Experimental Dining examines the work of four of the world's leading creative restaurants: el Bulli in Catalonia, the Fat Duck in Berkshire, Noma in Copenhagen, and Alinea in Chicago. The author contends that the work of the experimental
The Mere Mortal's Guide to Fine Dining
Language: en
Pages: 224
Authors: Colleen Rush
Categories: Reference
Type: BOOK - Published: 2008-12-10 - Publisher: Crown

From aperitif to digestif, approach every meal with savvy and grace. We’ve all experienced Fancy-Pants Restaurant Jitters at some point – the fear that you will unknowingly commit some fine-dining crime, whether it’s using the wrong fork, picking an amateur wine, mispronouncing foie gras, or gasping when your fish entrée
Best Food Writing 2015
Language: en
Pages: 320
Authors: Holly Hughes
Categories: Cooking
Type: BOOK - Published: 2015-10-20 - Publisher: Hachette UK

Anthony Bourdain, John T. Edge, Jonathan Gold, Francis Lam, Ruth Reichl, Calvin Trillin, Alice Waters. These are just some of the celebrated writers and foodies whose work has appeared in Best Food Writing over the past fifteen years. Whether written by an established journalist or an up-and-coming blogger, the essays
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Pages: 24
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Categories: Blood sugar
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Language: en
Pages: 541
Authors: Elsa Orent-Keiles
Categories: Technology & Engineering
Type: BOOK - Published: 2012-12-02 - Publisher: Academic Press

This textbook presents the scientific basis for understanding the nature of food and the principles of experimental methodology as applied to food. It reviews recent research findings and specific technological advances related to food. Taking an experimental approach, exercises are included at the end of each chapter to provide the