{"product_id":"experimental-dining-performance-experience-and-ideology-in-contemporary-creative-restaurants-9781789383430","title":"Experimental Dining: Performance, Experience and","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003e\u003cp\u003e\u003cem\u003eExperimental Dining\u003c\/em\u003e examines the work of four of the world’s leading creative restaurants: Noma, elBulli, The Fat Duck and Alinea.\u003c\/p\u003e  \u003cp\u003eUsing ideas from performance studies, cultural studies, philosophy and economics, the book explores the creation of the dining experience as a form of multisensory performance.\u003c\/p\u003e  \u003cp\u003eIt examines the construction of the world of the restaurants and their creative methods, the experience of dining and the broader ideological frames within which the work takes place. \u003cem\u003eExperimental Dining\u003c\/em\u003e brings together ideas around food, philosophy, performance and cultural politics to offer an interdisciplinary understanding of the practice and experience of creative restaurants.\u003c\/p\u003e  \u003cp\u003eThe author contends that the work of the experimental restaurant, while operating explicitly within an economy of experiences, is not absolutely determined by that political or economic context. Its practice has the potential to appeal to more than idle curiosity for novelty. It can be unsettling and revealing, provocative and evocative, personal and political, experimental and considered, thoughtful and sensual. Or in other words, that the food event can be art.\u003c\/p\u003e  \u003cp\u003ePrimary readership will be academics, researchers and scholars in the fields of food studies, performance studies and those with interests in the philosophy of everyday life, cognitive science and sensory studies. It will be a useful resource as supplementary reading on courses on Food and Performance. It may also have interest for chefs, gastronomes, restaurateurs and artists\u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTable of Contents\u003c\/b\u003e\u003cbr\u003e\u003cp\u003e\u003cstrong\u003eIntroduction                                                                                                             \u003c\/strong\u003e\u003c\/p\u003e  \u003cp\u003e            The Restaurants: elBulli, The Fat Duck, Noma and Alinea               \u003c\/p\u003e  \u003cp\u003e            Philosophical Approach                                                                            \u003c\/p\u003e  \u003cp\u003e            Food, Art and Performance                                                                      \u003c\/p\u003e  \u003cp\u003e            Arguments and Structure of the Book                                                    \u003c\/p\u003e  \u003cp\u003e \u003c\/p\u003e  \u003cp\u003e\u003cstrong\u003eChapter 1\u003c\/strong\u003e Preparation: The Creative World of the Restaurants                   \u003c\/p\u003e  \u003cp\u003e1.1 Restaurant Philosophy            \u003c\/p\u003e  \u003cp\u003e1.2 Constructing the World                        \u003c\/p\u003e  \u003cp\u003e1.3 Creative Methods and Approaches\u003c\/p\u003e  \u003cp\u003e1.4 Technoemotional Cuisine            \u003c\/p\u003e  \u003cp\u003e \u003c\/p\u003e  \u003cp\u003e\u003cstrong\u003eInterlude 1\u003c\/strong\u003e Progression: Italian Futurism and Technoemotional Cuisine \u003c\/p\u003e  \u003cp\u003e \u003c\/p\u003e  \u003cp\u003e\u003cstrong\u003eChapter 2\u003c\/strong\u003e Presentation: Performances of the Restaurants                          \u003c\/p\u003e  \u003cp\u003e            2.1 Performing Front of House                                                                \u003c\/p\u003e  \u003cp\u003e            2.2 Reading the Menu                                                                               \u003c\/p\u003e  \u003cp\u003e            2.3 Food Forms                                                                                          \u003c\/p\u003e  \u003cp\u003e \u003c\/p\u003e  \u003cp\u003e\u003cstrong\u003eInterlude 2\u003c\/strong\u003e Produced: Mediated Dining                                                             \u003c\/p\u003e  \u003cp\u003e \u003c\/p\u003e  \u003cp\u003e\u003cstrong\u003eChapter 3\u003c\/strong\u003e Perception: Sensory and Sensual Experiences                           \u003c\/p\u003e  \u003cp\u003e            3.1 Immediacy                                                                                            \u003c\/p\u003e  \u003cp\u003e            3.2 Orality: Language                                                                                \u003c\/p\u003e  \u003cp\u003e            3.3 Orality: Sex                                                                                            \u003c\/p\u003e  \u003cp\u003e            3.4 Culinary Deconstruction                                                                     \u003c\/p\u003e  \u003cp\u003e \u003c\/p\u003e  \u003cp\u003e\u003cstrong\u003eInterlude 3\u003c\/strong\u003e Pop-Up: Food, Performance, Philosophy                                     \u003c\/p\u003e  \u003cp\u003e \u003c\/p\u003e  \u003cp\u003e\u003cstrong\u003eChapter 4\u003c\/strong\u003e Processing: Making Sense                                                               \u003c\/p\u003e  \u003cp\u003e            4.1 Making Sense                                                                                      \u003c\/p\u003e  \u003cp\u003e            4.2 Food Narratives                                                                                               \u003c\/p\u003e  \u003cp\u003e            4.3 Aesthetic Processing                                                              \u003c\/p\u003e  \u003cp\u003e \u003c\/p\u003e  \u003cp\u003e\u003cstrong\u003eInterlude 4\u003c\/strong\u003e Posterity: Documenting Experiences                                            \u003c\/p\u003e  \u003cp\u003e \u003c\/p\u003e  \u003cp\u003e\u003cstrong\u003eChapter 5\u003c\/strong\u003e Payoff: Political and Economic Frames of Experience                \u003c\/p\u003e  \u003cp\u003e            5.1 Enjoyment and Excess                                                                                   \u003c\/p\u003e  \u003cp\u003e            5.2 Politics of the Seasonal and the Local                                            \u003c\/p\u003e  \u003cp\u003e            5.3 Experiences                                                                                          \u003c\/p\u003e  \u003cp\u003e \u003c\/p\u003e  \u003cp\u003e\u003cstrong\u003eConclusion                                                                                                               \u003c\/strong\u003e\u003c\/p\u003e  \u003cp\u003e\u003cstrong\u003eReferences\u003c\/strong\u003e\u003c\/p\u003e","brand":"Intellect Books","offers":[{"title":"Default Title","offer_id":51042574893399,"sku":"9781789383430","price":76.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9781789383430.jpg?v=1750954704","url":"https:\/\/bookcurl.com\/products\/experimental-dining-performance-experience-and-ideology-in-contemporary-creative-restaurants-9781789383430","provider":"Book Curl","version":"1.0","type":"link"}