Experimental Dining : Performance, Experience and Ideology in Contemporary Creative Restaurants.
- 1st ed.
- 1 online resource (220 pages)
Cover -- Experimental Dining -- Copyright -- Contents -- Figures -- Acknowledgements -- Introduction -- The Restaurants: elBulli, The Fat Duck, Noma and Alinea -- Philosophical Approach -- Food, Art and Performance -- Arguments and Structure of the Book -- 1. Preparation: The Creative World of the Restaurants -- Restaurant Philosophy -- Constructing the World -- Creative Methods and Approaches -- Technoemotional Cuisine -- Interlude 1 Progression: Italian Futurism and Technoemotional Cuisine -- 2. Presentation: Performances of the Restaurant -- Performing Front of House -- Reading the Menu -- Food Forms -- Interlude 2 Produced: Mediated Dining -- 3. Perception: Sensory and Sensual Experiences -- Immediacy -- Orality: Language -- Orality: Sex -- Culinary Deconstruction -- Interlude 3 Pop-Up: Food, Performance, Philosophy -- 4. Processing: Making Sense -- Making Sense -- Food Narratives -- Aesthetic Processing -- Interlude 4 Posterity: Documenting Experiences -- 5. Payoff: Political and Economic Frames of Experience -- Enjoyment and Excess -- Politics of the Seasonal and the Local -- Experiences -- Conclusion -- Bibliography -- Index -- Back Cover.
Considers four of the world's leading creative restaurants as experimental performance practice. Using ideas from performance studies, cultural studies, philosophy and economics, the book argues that technoemotional restaurants can be understood as both a commodified experience and an artistic and aesthetic practice. 10 b/w photographs. New Books Network (New Books in Food) interview with Dr. Paul Geary.