Experimental Dining (Book)

Performance, Experience and Ideology in Contemporary Creative Restaurants

Considers four of the world’s leading creative restaurants as experimental performance practice. Using ideas from performance studies, cultural studies, philosophy and economics, the book argues that technoemotional restaurants can be understood as both a commodified experience and an artistic and aesthetic practice. 10 b/w photographs.

Edition

Paul Geary is a Lecturer in Drama at the University of East Anglia.

Introduction                                                                                                            

            The Restaurants: elBulli, The Fat Duck, Noma and Alinea               

            Philosophical Approach                                                                            

            Food, Art and Performance                                                                      

            Arguments and Structure of the Book                                                    

 

Chapter 1 Preparation: The Creative World of the Restaurants                   

1.1 Restaurant Philosophy            

1.2 Constructing the World                        

1.3 Creative Methods and Approaches

1.4 Technoemotional Cuisine            

 

Interlude 1 Progression: Italian Futurism and Technoemotional Cuisine 

 

Chapter 2 Presentation: Performances of the Restaurants                          

            2.1 Performing Front of House                                                                

            2.2 Reading the Menu                                                                               

            2.3 Food Forms                                                                                          

 

Interlude 2 Produced: Mediated Dining                                                             

 

Chapter 3 Perception: Sensory and Sensual Experiences                           

            3.1 Immediacy                                                                                            

            3.2 Orality: Language                                                                                

            3.3 Orality: Sex                                                                                            

            3.4 Culinary Deconstruction                                                                     

 

Interlude 3 Pop-Up: Food, Performance, Philosophy                                     

 

Chapter 4 Processing: Making Sense                                                               

            4.1 Making Sense                                                                                      

            4.2 Food Narratives                                                                                               

            4.3 Aesthetic Processing                                                              

 

Interlude 4 Posterity: Documenting Experiences                                            

 

Chapter 5 Payoff: Political and Economic Frames of Experience                

            5.1 Enjoyment and Excess                                                                                   

            5.2 Politics of the Seasonal and the Local                                            

            5.3 Experiences                                                                                          

 

Conclusion                                                                                                              

References