{"product_id":"9781908966407","title":"Experimental Eating","description":"\u003cp\u003eProfiling a range of culinary pioneers working across the fields of art, science, theatre, catering and design, \u003ci\u003eExperimental Eating\u003c\/i\u003e demonstrates how current creative collaborations are pushing the boundaries of how we understand, experience and relate to food and the rituals of dining.\u003c\/p\u003e\u003cp\u003eThe 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.\u003c\/p\u003e\u003cp\u003eA 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-Clarke’s FOOD café, Rikrit Tiravanija’s FREE and Pad Thai events, and Grizedale Arts and Yangjiany Group’s 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":"Consortium Book Sales \u0026 Dist","offers":[{"title":"Default Title","offer_id":47043914137840,"sku":"9781908966407","price":24.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0737\/7593\/9824\/files\/9781908966407_p0.jpg?v=1763624319","url":"https:\/\/shop-qa.barnesandnoble.com\/products\/9781908966407","provider":"Barnes \u0026 Noble (DEV)","version":"1.0","type":"link"}