Experimental Eating

About this book

Profiling a range of culinary pioneers working across the fields of art science theatre catering and design Experimental Eating demonstrates how current creative collaborations are pushing the boundaries of how we understand experience and relate to food and the rituals of dining. The book encompasses unusual and cutting-edge foods radical dining events kitchen laboratory experiments food sculptures and other documentation of the transient events that make up this field of work. A selection of short essays situate these contemporary practices alongside various historical and cultural contexts including: a history of food in modern and contemporary art such as Gordon Matta-Clarkes FOOD caf Rikrit Tiravanijas FREE and Pad Thai events and Grizedale Arts and Yangjiany Groups makeshift cafe for Frieze Projects 2012; a study of the connections between dining theatre and ritual; and a survey of recent research in science and technology and how this may impact on how we make eat and perceive food.