(Art = Life) + Food = Experimental Eating

Howells, Tom & Leanne Hayman (Editors)

ISBN 10: 1908966408 / ISBN 13: 9781908966407

Published by London, black dog publishing, 2014

About this Item

gr.8°, 190 S. mit zahlreichen Farb- und auch einigen s/w-Abbildungen, Text: englisch, illustr. original Kartonage (Paperback), gutes, sauberes Exemplar. Arbeiten von Bompas & Parr, Erwin Wurm, James King, Conflict Kitchen, Waag Society, Martha Rosler, Putput, Antipode, Paul McCarthy, Sarah Lucas, The Cloud Project, Thomas Rentmeister, Daniel Spoerri, Swamp, Kultivator u.a. Abholung im Ladengeschäft in Frankfurt am Main möglich. Das spart die Portokosten. Pickup at the store in Frankfurt am Main is possible. It saves the shipping costs.

Seller Inventory # 41040AB

Bibliographic Details

• Title: (Art = Life) + Food = Experimental Eating
• Publisher: London, black dog publishing
• Publication Date: 2014
• ISBN 10: 1908966408
• ISBN 13: 9781908966407
• Binding: Soft cover
• Edition: 1st Edition
• Weight: 800 grams
• Seller catalogs:
  • Kunst nach Epochen: Moderne ab 1945

About this title

Synopsis

Profiling a range of culinary pioneers working across the fields of art, science, theatre, catering and design, 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 events that make up this field of work.

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 café, 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.