Stefan Wiesner's Practice of Cooking. A Contribution to Culinary Aesthetics

Stefan Wiesner's Practice of Cooking. A Contribution to Culinary Aesthetics

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 poi...

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Bibliographic Details
Main Author: Nicolaj van der Meulen
Format: Article
Language:English
Published: Associazione Culturale Humana.Mente 2020-12-01
Series:Humana.Mente: Journal of Philosophical Studies
Subjects:
Culinary Aesthetics
Aesthetic Experience
Phenomenology
Culinary Practice
Aesthetic Practice
Online Access:http://www.humanamente.eu/index.php/HM/article/view/338

Internet

http://www.humanamente.eu/index.php/HM/article/view/338

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