{"product_id":"experimental-eating-9781908966407","title":"Experimental Eating","description":"\u003cp\u003eProfiling 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.\u003c\/p\u003e","brand":"My Store","offers":[{"title":"Default Title","offer_id":45960382054453,"sku":"ByrdShop_1908966408","price":69.68,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0627\/8139\/0901\/files\/9781908966407.jpg?v=1788285601","url":"https:\/\/atxbooks.com\/products\/experimental-eating-9781908966407","provider":"ATX Books","version":"1.0","type":"link"}