Elementary. Culinary Aesthetics from Nature to Recipe

Van der Meulen, Nicolaj

This contribution explores the aesthetic dimensions of culinary practice. Starting point is an investigation of the menu “The Elementary” by the Swiss avantgarde and Michelin-starred chef Stefan Wiesner. The methodological interweaving of phenomenology, speech act, pictorial, and design analysis points to an innovative cooking mindset which takes on shape in the menu “Elementary”: Wiesner renders nature experienceable with regard to taste in an essential manner. It is based on a concept of radical simplicity, which he calls “monotype”. “Monotype” mimicries neither existent nature nor conventional cooking styles. Rather, Wiesner sets out from very few elements which he then unfolds inwards taste-wise. The sequence of courses creates a spatio-temporal reference field that is inspired by nature but does not replicate it, instead it takes us through a culinary transformation of its elements. “Elementary”, so my argument, develops a new definition of the relationship between nature and food through a singular cooking practice out of which derives a desideratum for a culinary aesthetics.

2020

https://www.humanamente.eu/index.php/HM

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Applied Fine Performing Arts - HGK - Hochschule für Gestaltung und Kunst FHNW, Basel - Institut Ästhetische Praxis und Theorie IAEP Applied Fine Performing Arts - HGK - Hochschule für Gestaltung und Kunst FHNW, Basel Applied Fine Performing Arts catalog - mediathek catalog - network catalog - Artists catalog - HGK catalog - HGKplus

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AccessDate: 2021-04-13T12:26:39Z
DateAdded: 2021-04-13T12:26:39Z
DateModified: 2021-08-11T08:38:01Z
Issue: 38
Key: Y5PQNA52
Language: de
LibraryCatalog: http://p3.snf.ch
Pages: 191-228
PublicationTitle: Humana Mente. Journal of Philosophical Studies
Rights: Open Closed
Volume: 13

- Applied Fine Performing Arts

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Elementary. Culinary Aesthetics from Nature to Recipe

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Elementary. Culinary Aesthetics from Nature to Recipe

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