Collapse: Philosophical Research and Development 2012: Culinary Materialism Volume VII

Collapse: Philosophical Research and Development 2012: Culinary Materialism Volume VII

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Cookery has never been so high on the agenda of Western popular culture. And yet the endlessly-multiplying TV shows, the obsessive interest in the provenance of ingredients, and the celebration of 'radical' experiments in gastronomy, tell us little about the nature of the culinary. Is it possible to maintain that cookery has a philosophical pertinence without merely appending philosophy to our burgeoning gastroculture? How might the everyday sense of the culinary be expanded into a philosophy of 'culinary materialism' wherein synthesis, experimentation, and operations of mixing and blending take precedence over analysis, subtraction and axiomatisation? Drawing on resources ranging from anthropology to chemistry, from hermetic alchemy to contemporary mathematics, 'Collapse VII: Culinary Materialism' undertakes a trans-modal experiment in culinary thinking. A wide range of contributors including philosophers, chefs, artists, historians,and synaesthetes examine the cultural, industrial, physiological, alchemical and even cosmic dimensions of cookery, and propose new models of culinary thought for the more

Product details

  • Paperback | 623 pages
  • 115 x 175mm
  • Urbanomic
  • London, United Kingdom
  • Re-issue
  • 0956775098
  • 9780956775092
  • 627,277

Table of contents

Robin Mackay,'Editorial Introduction'; Iain Hamilton Grant, 'The Chemical Paradigm (Interview)'; John Gerrard and Michael A. Morris, 'Corn Bomb: A Short History of Nitrogen 1660-2008'; FIELDCLUB, 'Whey To Go: On The Hominid Appropriationof the Pig-Function'; Rick Dolphijn, 'The New Alimentary Continuum'; Manabrata Guha, 'Vague Weaponizations or, the Chemistry of Para-Tactical Engagements'; Carol Goodden, 'FOOD and the City'; AO&, 'Where's the Edge of the Pot?'; John Cochran, 'Object Oriented Cookery'; Richard Wrangham, 'Reason in the Roasting of Eggs'; Vanina Leschziner and Andrew Dakin,'Theorizing Cuisine from Medieval to Modern Times'; Sean A. Day, 'The Human Sensoria and a Synaesthetic Approachto Cooking'; Jeremy Millar, 'Black Cake (A Recipe from Emily Dickinson, for Emily Dickinson)'; Dan Mellamphy and Nandita Biswas Mellamphy, 'Ec[h]ology of the Desetre'; Eugene Thacker, 'Spiritual Meat: Resurrection and Religious Horrorin Bataille'; Eduardo Viveiros de Castro, 'The Metaphysics of Predation'; Dorothee Legrand, 'Ex-Nihilo: Forming a Body Out of Nothing'; Gabriel Catren, 'On Philosophical Alchimery'; Fernando Zalamea, 'Analytical Jelly and Transmodern Tatin'; 'Appendix of Recipes'show more

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