Experimental Eating

Author(s): Thomas Howells

food writing

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 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.

$34.95(AUD)


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Product Information

General Fields

  • : 9781908966407
  • : Black Dog Publishing London UK
  • : Black Dog Publishing London UK
  • : September 2014
  • : September 2014
  • : books

Special Fields

  • : Thomas Howells
  • : Paperback
  • : 192