Culinary Arts Research Papers - Academia.edu (original) (raw)

The Taste of Art offers a sample of scholarly essays that examine the use of food in Western contemporary art practices. The contributors are scholars from a range of disciplines, such as art history and philosophy, film studies and history. As a whole, the volume shows how artists engage with food as matter and process, in order to explore alternative aesthetic strategies and indicate countercultural shifts in society.
In the first section, the reader will find papers that explore the theoretical intersections of art and food, Food art’s historical root of Futurism, and the ways in which food carries gendered meaning in popular film. The following sections analyze how artists challenge mainstream ideas through food in a variety of scenarios. Starting from a focus on the body and subjectivity, the authors zoom out to look at the domestic sphere, and finally examine the role of the public sphere.
The papers included in The Taste of Art consider numerous case studies, by devoting particular attention to artists like, among others: Daniel Spoerri, Dieter Roth, Joseph Beuys, Al Ruppersberg, Alison Knowles, Martha Rosler, Paul McCarthy, Luciano Fabro, Carries Mae Weems, Peter Fischli and David Weiss, Janine Antoni, Liza Lou, and Natalie Jeremijenko.

- by and +1
- •
- Contemporary Art, Domesticity, Futurism, Food and Nutrition

In this paper I attempt to show that a certain degree of hunger, intended as a material and psychological condition of the diner, can become a constitutive property of a culinary work. One may believe that the best possible argument supporting this thesis is one relying on the general assertion that an author's stipulative authority over the features of his or her work, if adequately exercised, is absolute. Quite the contrary, I show that we should prefer a different and more specific argumentative strategy based on the twofold fact that the conventions ruling over culinary works are peculiarly less stringent than in many other art fields, and that hunger has a very special status with regard to culinary works, in the sense that fixing the degree of hunger of the diner may serve to fix the appropriate conditions for any minimally acceptable perceptual experience of a culinary work to take place.

- by Fabio Bacchini
- •
- Ontology, Gastronomy, Ontology of Art, Authorship
- by Lito Digz
- •
- Culinary Arts
- by Arni abd gani
- •
- Sociology, Food Science, STEM Education, Culinary Arts
- by Masahiko Nonaka
- •
- Cognitive Science, Food Science and Technology, Restaurant, Culinary Arts

A través de estas líneas quisiera compartir algunos aspectos sobre el chocolate que lo hacen único y un gran provocador de emociones. Me gustaría además reseñar datos de su historia, para evocar algo de su connotación mágica y mítica .

- by Viviana Mejía Sáenz
- •
- Nutrition, Gastronomy, Coffee, Local food

The essays presented in Not just Porridge address both the scholar and the bold, adventurous cook. They offer the crumbs of what might be found in great and famous works of literature.
Concocted in Italy by scholars of English and sifted through the judgement of the English editor, this volume traces a curious history of English literature, from the tasty and spicy recipes of the Middle Ages down to very recent times, threatened as they are by junk food and microwaved dinners.
The authors of the essays have lingered on the threshold of the kitchen rather than in the library. Each chapter provides the recipes that best describe the writers involved, and their culinary times.

- by Michael Vickers and +1
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- English Literature, Culinary History, Culinary Arts, Cookery
- by Randy K Schwartz
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- Material Culture Studies, Popular Culture, Food History, Culinary History

Gastronomy and culinary arts is one of the fields whose all of the stakeholders much need the communication and the lack of ethics is greatly experienced. While creating ethic codes of this field, considering problems and expectations of workers and enterprises is prerequisite. Forming the rules of this field, determining the binding rules of all the stakeholders affect or are affected directly or indirectly is regarded as sin qua none of this field. This study is prepared based on devoted students, in the context of "The Impact of Culture and Art on Gastronomy" course of the program of Masters in Gastronomy and Culinary Arts, Gaziantep University.Keywords: gastronomy and ethic, culinary and ethic, ethic, gastronomy.

- by Oya Özkanlı
- •
- Engineering, Ethics, Gastronomy, Culinary Arts
- by Sandrine Ruhlmann
- •
- Design, Gastronomy, Anthropology of Food, Culinary Culture

This is the story of my late father, Chef Gilberto Smith-Duquesne and his very unique experience in Hirohito’s Japan.
After the 1959 revolution, my father recalled Fidel Castro being interested in Japanese cinema (Samurai films) and in particular, the Japanese work ethic and agricultural practices. Fidel Castro used to talk about Japan as a prosperous country of hard workers and being successful despite having few natural resources. El Comandante used to refer to Emperor Hirohito as the Maker of Modern Japan. My father used to say that Emperor Hirohito didn't drink or smoke; he liked plain food, but he tried and loved the Cuban lobster.

Cooking is not only to satisfy hunger and to produce palatable food. Behind the arts of cooking, there is food related sciences involved that is often overlooked. Food science elements can be explored through fermentation of bread, coagulation of eggs during preparation of mayonnaise and Maillard reaction during the grilling process of steak. There are many other cooking processes that involve the elements of science. Thus, this study explores the integration of cooking and food science elements via Kitchen Science Module to fascinate Secondary School students towards the Science, Technology, Engineering and Mathematics (STEM) programme. A qualitative research through observation has been employed to achieve the objective of the study. Kitchen Science Module has been used as the major tool in examining the fascination level of students towards the STEM programme. A direct exposure of knowledge kitchen science plus direct involvement with the cooking processes would fascinate and mot...

- by DR. NORHIDAYAH ABDULLAH
- •
- Sociology, Food Science, STEM Education, Culinary Arts

In this paper, I seek to explore the intricate and intimate relationship between the consumption of fish and the formation of a strong Bengali identity, particularly in the context of the probashi (diasporic) identity. Contrary to the more conventional approaches, I shall use self-reflexive, semi-ethnographic narratives, and what I call cultural logics, complementary to solid textual references. Theoretically, my arguments are indebted to Appadurai’s (1981) notion of gastro-politics and his analysis of food consumption in the Tamil Brahmin households, to arrive at a sociological understanding of the question at hand—is it eating fish, or fish-eating?

- by Proshant Chakraborty
- •
- History, Gastronomy, Sociology of Food and Eating, Food
- by Felice Nunziata
- •
- Cultural Heritage, Culinary Arts, Regno delle Due Sicilie

The way of looking at food has undergone an impressive development. Originally conceived just as a perfunctory activity it transformed into a competitive, large-revenue, multimedia consumer industry for entertainment and leisure. The emergence of cooking literature, celebrity chefs, competitive cooking tv programs is the evidence that all relate food is today a super-sized business opportunity. This increasing potential for fame and financial reward acts as a great stimulus for young chefs to innovate new dishes and culinary style, conscious that the level of creativity in their menus will likely determine their success. If menu items, original dishes and recipes became a competing weapon, allowing chefs to be preferred by the public, it is a logic consequence for them to attempt invoking intellectual property rights to protect them from pirating and misappropriation by competing restaurateurs. Unfortunately, Courts response to chefs’ demand of protection is most of the times unsatisfactory. Especially in the U.S., but also in the old continent, the case law has shown to be hostile to the copyrightability of recipes. They are considered as instructions for creating an edible product rather than a creative expression of the sort that copyright law is designed to protect. As a consequence food has been described as one of copyright’s negative areas. Some commentators have criticized this trend and suggested the need for changing the copyright law so that chefs own and protect their recipes the same way composers own their music. I share the view that chefs should deserve greater respect as "authors" of their cuisine. Copyright protection should be granted not only to recipes and cookbooks but to the food itself. It is hard not to see how the presentation, arrangement or appearance of dishes, sometimes referred as the "plating technique" is a full creativity exercise worth of copyright protection.

- by Jacopo Ciani
- •
- Copyright and intellectual property, Culinary Arts, Food Law

There is a lack of initiatives regarding the preservation of culinary heritage in the Philippines; or if it is not lacking, those initiatives remain unheard of. The discussions in this research study will focus on discovering the authentic rice delicacies of Naic, Cavite, determine their current state at present, and talk about the potential impacts that have already affected them or might affect them in the future such as commercialization and industrialization. This study will also discuss if these rice delicacies may be considered as Naic, Cavite’s food heritage, through the use of bases and approaches concerning food heritage by Jacinthe Bessiere. To find ways on how to preserve Naic, Cavite’s rice delicacies are the last objective of this study, together with the propagation of knowledge with regards to the subject matter. Results of this study indicated that the distinct rice delicacies of Naic, Cavite can be considered as their food heritage according to the bases of Bessiere for food heritage. However, one rice delicacy of the town can no longer be considered as part of Naic, Cavite’s food heritage because its main ingredient is no longer being locally produced by the town. In addition to this, there are also impacts that certainly affect these rice delicacies at present. The researchers concluded the study with various means of preserving Naic, Cavite’s food heritage.

- by RYAN T. LIBA
- •
- Geography, Hospitality Management, Tourism and Hospitality Marketing, Culinary Arts

Ce chapitre est une discussion méthodologique concernant la possibilité de décrire des compétences perceptives dans le cadre d’activités culinaires domestiques et professionnelles. Outre le souhait de contribuer à une ethnographie de la cuisine – qui est aujourd’hui essentiellement tournée vers l’acte de consommation et non vers les conditions et moyens de la trans-formation des ingrédients – nous souhaitons mettre à l’épreuve une démarche que nous avons appelée ethnographie cognitive des perceptions et dont le principal objectif est de questionner la possibilité de décrire ethnographiquement des compétences perceptives. En particulier, elle permet de répondre à l’invita-tion formulée par David Howes de rendre compte des techni-ques des sens en mettant l’accent sur l’activité des sens et en considérant, à la différence de l’auteur, que les différence individuelles sont significatives dans le projet d’une anthro-pologie des sens.

- by Olivier Wathelet
- •
- Gastronomy, Ethnography, Sociology of Food and Eating, Cognitive Anthropology

PRODUCTION STAGES FOR YEAST BREADS

- by Jack Nguyen
- •
- Culinary Arts, Baking and Pastry

Present control technologies of plant pathogenic fungi decouple the pathogen's life cycle mainly in two points of ontogeny, either by destroying spores prevent the infection or inhibit the biotrophic thallus, thus anticipating the formation of new infective propagules. Although, nowadays, the only tool for credible control of cultivated plants is the use of synthetic chemicals, the calculability of yield sureness has been worldwide threatened by the emergence of acquired tolerance to this group of pesticides as well as anxious feelings for their undesirable side effects. This situation urges the development of efficient alternative control agents, as threatening the net return even 10% disease incidence can cause economic loss. One approach to discover newer antimicrobial compounds is to search for their presence in natural sources exploiting the defense strategies of plants against their pathogens. Contrary to phytoalexins that are synthesized de novo after the plant is exposed to microbial attack, i.e., being produced in response of elicitors or stressors, the phytoanticipins are not formed in the tissue or released from preexisting plant constituents. These substances are plant antibiotics presented in tissue prior to infection, serving as the basis of pest tolerance. Several thousands of such molecules of different structure have been identified; however, few of them met practical application. In this chapter, we focus on constitutive mechanisms that might be used for controlling phy-topathogenic fungi with special regard to organic substances, which might serve either as botanical fungicides or as lead compounds for molecular design.

- by Gyula Oros
- •
- Herbals, Biocontrol of Plant Pathogens, Culinary Arts, Plant defense mechanisms

Asam Pedas or loosely translated " Hot & Sour Gravy " is a typical dish endemic in the Malay Archipelago. Variations of these dishes can be found as far as the Indian subcontinent and china where a dish which has similar characteristics exist, with slight changes in cooking techniques and ingredients to suit local taste. Research of known literature and analysis of the recipe using keywords in context (KWIC) distinctively classify asam pedas into three flavors and character profile which are Sour, Spicy and aromatics elements. Further dissecting of the recipe; indicate a proportionate ratio between these elements generally classifies the asam pedas into regional dishes.

- by ahmad sahir jais
- •
- Halal food, Malaysia, Culinary Culture, Malaysian Studies

- by norhidayah abdullah
- •
- Sociology, Food Science, STEM Education, Culinary Arts

Ce mémoire traite de la comparaison du thème de la table chez Balzac et Zola à partir d’une analyse de deux livres pour chaque écrivain. Ces livres ont été choisis en fonction des classes sociales (l’une différente et l’autre comparable) qu’ils décrivaient. L’analyse d’un corpus conséquent (Splendeurs et Misères des Courtisanes, Illusions Perdues, Assommoir, Curée) est faite avec pour optique l’utilisation de l’outil informatique, Voyant Tools. Plus spécifiquement, ce travail essaye de montrer les différences et similitudes entre Balzac et Zola en ce qui concerne les habitudes culinaires des personnages ; leur style d’écriture et les idées qui sont liées au courant littéraire auquel ils appartiennent. Le corpus est analysé par le biais des collocations des termes culinaires. Les résultats des analyses nous montrent que l’habitude culinaire change avec le statut social des personnages et que les écrivains jouent consciemment avec leur style lors de la description de la table.

- by Ayşenur Bayırlı
- •
- French Literature, Honoré de Balzac, Culinary Arts, Emile Zola

fondos son una base importante de la gastronomía, indispensables para la elaboración de salsas clásicas y en muchas ocasiones los responsables del éxito de un plato. Los fondos son el caldo resultante de una cocción lenta y prolongada en la que se han incluido distintos ingredientes para extraer todo el sabor y los nutrientes que enriquecerán el plato, por ejemplo 50% cebolla, 25% apio y 25% zanahoria (mirepoix, llamado breza en español) y huesos de res, para hacer un fondo de res y de este dar vida a la famosa salsa Española o Gravy. Una de las Salsas madres de la gastronomía francesa.
Los fondos son un grupo de caldos, que pueden ser aromatizados, hasta las pequeñas elaboraciones que ligaran, homogenizarán o aderezarán otras elaboraciones otorgándoles un sabor y una textura especial a cada plato.
Existe una clasificación de fondos líquidos, fundamentalmente por el color que muestran, los fondos oscuros y los fondos blancos o claros.

- by Sergio Nicolas
- •
- Culinary Arts
- by Rebecca Grainger
- •
- Nutrition and Dietetics, Nutrition, Cystic Fibrosis, Food and Nutrition

With the rise of urban food consumption in the Philippines, a survey was conducted to aid future research and assessment on the food industry. A total of 65 Senior High School students were sampled. It was revealed in the survey that Jollibee, Mcdonalds, KFC, and Burger King were the most preferred fast food chain by the students because of their satisfactory taste at a price affordable to students.

- by Vänce Eridani
- •
- Marketing, Food and Nutrition, Food Science and Technology, Culinary Arts

İsli (yanık kokulu) yoğurt; Denizli’ye özgü fermente bir süt ürünüdür. Yanık kokusunun en temel sebebi, odun ateşinde iyice kızdırılan bakır kazanın içerisine bir su bardağı kadar sütün dökülmesi ile oluşan süt yanığıdır. İsli (yanık kokulu) yoğurdun geleneksel olarak odun ateşinde pişirilmesi de yoğurttaki tütsülü veya dumanlı kokunun bir diğer kaynağıdır. Süt piştikten sonra ev tipi yoğurt mayalama yöntemi ile mayalanan yoğurt bir gün bekletildikten sonra torbalara aktarılarak kalan suyu süzdürülmekte ve bu işlem yanık tadını daha da yoğunlaştırmaktadır.

- by Esradeniz Doğan
- •
- Education, Food Science, Gastronomy, Food History

There is a lack of initiatives regarding the preservation of culinary heritage in the Philippines; or if it is not lacking, those initiatives remain unheard of. The discussions in this research study will focus on discovering the authentic rice delicacies of Naic, Cavite, determine their current state at present, and talk about the potential impacts that have already affected them or might affect them in the future such as commercialization and industrialization. This study will also discuss if these rice delicacies may be considered as Naic, Cavite's food heritage, through the use of bases and approaches concerning food heritage by Jacinthe Bessière. To find ways on how to preserve Naic, Cavite's rice delicacies are the last objective of this study, together with the propagation of knowledge with regards to the subject matter. Results of this study indicated that the distinct rice delicacies of Naic, Cavite can be considered as their food heritage according to the bases of Bessière for food heritage. However, one rice delicacy of the town can no longer be considered as part of Naic, Cavite's food heritage because its main ingredient is no longer being locally produced by the town. In addition to this, there are also impacts that certainly affect these rice delicacies at present. The researchers concluded the study with various means of preserving Naic, Cavite's food heritage.

The purpose of this study was to apply what is known about the correlation of brain dominance and learning styles to students enrolled in Post-Secondary Culinary Arts Programs. The field of Culinary Arts includes the subjects of Culinary, and Pastry & Baking. Since Culinary School students are required to take classes of their field, academic classes to gain credits for their degree, plus classes of the opposite discipline, they may not always learn in their preferred style. The significance of this study showed that there is significant effect with gender, age, and Brain Dominance had a significant effect on the odds of observing at least one response category of Learning Style. After delving into numerous brain dominance theories, Neethling’s Whole Brain Creativity best suited this study to understand why students are drawn to their field and not the opposite. Students enrolled in Post-Secondary Culinary Arts Programs were asked a series of questions in a survey powered by SurveyMonkey™ based off the Neethling’s Brain Instrument™ to help determine if their Brain Dominance (IV) affected their chosen career path [Culinary Arts or Pastry & Baking] (DV) or their Learning Style (DV). The results of the Brain Dominance survey were compared to the results of the VAK Learning survey by conducting logistic regressions. The findings of the relationship between the career path of a student enrolled in a Culinary School and their Brain Dominance, in relation to their age and gender was insignificant. The findings between the relationship of the students’ brain dominance and their learning style was insignificant. The findings between a Culinary School’s students’ career path, their brain dominance, and their learning style was insignificant. A larger sample size is desired for further research.

- by Florida Chef
- •
- Culinary Arts, Brain Based Learning, Culinary education, Bread and Pastry

El propósito de este artículo es relatar algunos aspectos sobre la historia del croissant, sus diferencias según el país donde se consume y cómo debe elaborarse para que cumpla las características de un croissant tradicional.

- by Viviana Mejía Sáenz
- •
- Gastronomy, Coffee, Local food, Food History
- by Salmia hjrh
- •
- Culinary Arts, Kitchen Sink Drama, Culinary education, Writing utensils
- by Erin Allaire-Graham
- •
- Early Modern History, Gastronomy, Material Culture Studies, Food History

- by Florida Chef
- •
- Education, Culinary Arts, Baking, Brain Based Learning
- by Ashish Dahiya
- •
- Culinary History, Hospitality, Tourism, Culinary Arts

The purpose of this paper is to identify the innovations in traditional food at culinary events in the Czech Republic, to classify these emerging innovation aspects and to explore the attitudes of chefs and visitors of culinary events towards these innovative aspects. Qualitative methodology, in particular, a photo-based analysis was used employing initial sorting and coding of 1551 photographs from 92 culinary events. Standardization of the process was controlled by Krippendorff's alfa, and by comparison with university archeological databases containing traditional dishes. With the use of Grounded Theory, five innovation aspects for traditional dishes at culinary events were detected in the final set of photographs: reduction of portion sizes, the inclusion of edible food wrapper, change to a liquid state, visual imitation, and fortification with traditional ingredients. Most representative dishes for each innovative aspect were chosen and cooked for standardized presentation,...

- by Zbyněk Vinš
- •
- Business, Gastronomy, Qualitative methodology, Grounded Theory

Existe uma estreita conexão entre gastronomia e design: ambos são
processos de criação. Pode-se explorar esta conexão combinando esses
processos. Nesse sentido, podem-se usar métodos cocriativos, tendo
como referência o território, para aproximar produtores, consumidores,
designers, cozinheiros, outros profissionais, gourmets e degustadores.
Até porque são ações compartilhadas, dentro de um espaço singular,
que geram a gastronomia local.

- by Ágata De Britto and +1
- •
- Design, Food Science, Culinary Arts, Gastronomia

Kaliteli üretimi ve seri üretimi kolaylaştıran standartlaştırma işlemi yemek tariflerinde uygulandığında; unutulmaya yüz tutmuş tarifleri hatırlatmaya, var olan yemekleri gelecek nesillere aktarmaya yardımcı olur. Bu makalede Celalabad şehrinde yoğun olarak tüketilen mantının gelecek nesillere doğru bir şekilde aktarılması hedeflenmiştir.
Manas Üniversitesi’nde yayınlanan bir makalede öğrencilere yapılan ankette mantıya yer verilmediği görülmüştür. Kuzeydeki bir ankette böyle bir sonuç çıkmasına karşın Celalabad’da yapılan gözlemlerde restoranlarda en çok yapılan, en çok satılan ve en çok tercih edilen yemeklerden birinin mantı olduğu, güneydeki halkın mantı yapmayı çokça tercih ettikleri ve mantıyı çokça tükettikleri gözlenmiştir. Tespit edilen bu eksikten dolayı Manas Üniversitesi’ndeki ankete ve genel literatüre katkı babında bu makaleyle katkıda bulunmak istenilmiştir.

- by Esra Demircioğlu Yılmaz
- •
- Gastronomy, Culinary Culture, Culinary Arts, History of Gastronomy
- by Meita Vani
- •
- Food and Nutrition, Culinary Arts, Hotels, Kitchen Gadgets

The articles in this issue of CoSMo explore possible ways to understand the specific
qualities of aesthetics, its areas of application, its relationship with the practices of
artistic production, aesthetic enjoyment, and critical interpretation. They also discuss
the complex relationship between the reflection on aesthetic experience and its quality
and, on the one hand, the problems raised by contemporary art (which often seems to
require a kind of non-aesthetic experience of understanding and appreciation) and, secondly, the emergence of new potential areas of aesthetic enjoyment (like cooking
and food appreciation).

- by Alessandro Bertinetto and +3
- •
- Philosophy, Aesthetics, Romanticism, Art Theory
- by Aymat Catafau
- •
- Medieval History, Culinary History, Culinary Culture, Medieval Crown of Aragon