Yoko in ”Conceptualist Cooking” book…

Eh ? What is Conceptualist Cooking ?

Well, I am not sure. Let’s see.

http://blogs.spectator.co.uk/culturehousedaily/2014/07/spectator-competition-decide-what-leigh-hunts-jenny-did-next-plus-oblique-cooking-with-yoko-ono/

Adrian Fry
Television freed cuisine from the tyranny of the palate, writes chef Preston Emmental in his Foreword to Conceptualist Cooking, replacing it with the tyranny of the eye. I devise feasts for the mind. Abandoning the constraints of traditional kitchencraft for the stratagems of the modern artist, Emmental here presents, among much else, a necessarily abridged recipe for Everything Pie, an irresistibly enticing yet inedible Dadaist Razorblade Stew, a Not Kedgeree owing more to Duchamp than to haddock or rice and a dish produced using oblique instructions from Yoko Ono, the ingredients of which include one smile, 11 cumulonimbus clouds and a grapefruit. As the book progresses, Emmental outlines his theories; dinner guests are a bourgeois irrelevance, situationism a valid defence for kitchen tantrums and the apartheid against serving non-food items is definitively confounded by quicksilver soup with iron filing croutons. Ground-breaking to the end, the book will leave you ravenous.

Fresh food
Lucy Vickery 5 July 2014

In Competition No. 2854 you were invited to invent a title for a new cookery book, with a fresh angle, and supply a publishers blurb.

so – CONCEPTUALIST COOKING does not exit
😉

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s