Digesting Recipes: The Art of Culinary Notation

bk the art of culinary notation

This new book is right up my alley.

From the author’s page at http://www.zero-books.net/authors/susannah-worth :

Areas of interest include recipes, scripts, scores, instructions, food, feminism, hospitality, sincerity and generosity. Research methods include browsing supermarket shelves and growing tomatoes. Susannah is also in a band called Charismatic Megafauna, who make music that relies on working around their own bodies, skills and presence as female performers.

Digesting recipes. The art of culinary notation.

Author: Susannah Worth
Publisher: Ropley : John Hunt Publishing 2015.

Digesting Recipes
The Art of Culinary Notation
Chapters become courses in this curious feast, exploring the form of the recipe from post-war to today.
.
Digesting Recipes: The Art of Culinary Notation
scrutinises the form of the recipe, using it as a means to explore a multitude of subjects in post-war Western art and culture, including industrial mass-production, consumerism, hidden labour, and art engaged with the everyday.
.
Each chapter is presented as a dish in a nine-course meal, drawing on examples from published cookbooks and the work of artists such as Alison Knowles, Yoko Ono, Annette Messager, Martha Rosler, Barbara T. Smith, Bobby Baker and Mika Rottenberg.
.
A recipe is an instruction, the imperative tone of the expert, but this constraint can offer its own kind of potential. A recipe need not be a domestic trap but might instead offer escape something to fantasise about or aspire to. It can hold a promise of transformation both actual and metaphorical. It can be a proposal for action, or envision a possible future.

.

Check out the launch event page on Facebook. Great programming.
https://www.facebook.com/events/1650104941875588/

I just found the chapters index:
Cover; Title Page; Copyright; Menu; Dedication; Introductions; 1. Hors d’oeuvre The Recipe as Escape; 2. Salad The Recipe as Event Score; 3. Entrée The Recipe as Mimicry; 4. Main course The Recipe Re-formed; 5. Side dish The Recipe as Reciprocity; 6. First entremet The Recipe as Criticism; 7. Second entremet The Recipe as Critique; 8. Dessert The Recipe as Immaterial Capital; 9. Cheeseboard Some Cookbooks 1941-2015; Select Ingredients List; Notes


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