Overview

Full Product Details

Author:   Paul Geary (University of Bristol, UK)
Publisher:   Intellect
Imprint:   Intellect Books
Edition:   New edition
Dimensions:   Width: 17.00cm , Height: 1.40cm , Length: 24.40cm
Weight:   0.553kg
ISBN:  

9781789383430

ISBN 10:   1789383439
Pages:   224
Publication Date:   15 April 2022
Audience:   Professional and scholarly ,  Professional & Vocational
Format:   Hardback
Publisher's Status:   Active
Availability:   Out of stock  
The supplier is temporarily out of stock of this item. It will be ordered for you on backorder and shipped when it becomes available.

Table of Contents

Introduction                                                                                                                         The Restaurants: elBulli, The Fat Duck, Noma and Alinea                            Philosophical Approach                                                                                         Food, Art and Performance                                                                                   Arguments and Structure of the Book                                                       Chapter 1 Preparation: The Creative World of the Restaurants                    1.1 Restaurant Philosophy             1.2 Constructing the World                         1.3 Creative Methods and Approaches 1.4 Technoemotional Cuisine               Interlude 1 Progression: Italian Futurism and Technoemotional Cuisine    Chapter 2 Presentation: Performances of the Restaurants                                       2.1 Performing Front of House                                                                             2.2 Reading the Menu                                                                                            2.3 Food Forms                                                                                             Interlude 2 Produced: Mediated Dining                                                                Chapter 3 Perception: Sensory and Sensual Experiences                                        3.1 Immediacy                                                                                                         3.2 Orality: Language                                                                                             3.3 Orality: Sex                                                                                                         3.4 Culinary Deconstruction                                                                        Interlude 3 Pop-Up: Food, Performance, Philosophy                                        Chapter 4 Processing: Making Sense                                                                            4.1 Making Sense                                                                                                   4.2 Food Narratives                                                                                                            4.3 Aesthetic Processing                                                                 Interlude 4 Posterity: Documenting Experiences                                               Chapter 5 Payoff: Political and Economic Frames of Experience                             5.1 Enjoyment and Excess                                                                                                5.2 Politics of the Seasonal and the Local                                                         5.3 Experiences                                                                                             Conclusion                                                                                                               References

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Author Information

Paul Geary is a Lecturer in Drama at the University of East Anglia.

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