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À propos de la modification des aliments
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ISBN10: 6209759955
ISBN13: 9786209759956
Publisher: Editions Notre Savoir
Published: Mar 17 2026
Pages: 60
Weight: 0.21
Height: 0.14 Width: 6.00 Depth: 9.00
Language: French
ISBN13: 9786209759956
Publisher: Editions Notre Savoir
Published: Mar 17 2026
Pages: 60
Weight: 0.21
Height: 0.14 Width: 6.00 Depth: 9.00
Language: French
Ce travail traite, sous l'angle des sciences de l'art, des possibilités offertes par la préparation des aliments. Il s'appuie sur les aliments utilisés par Joseph Beuys dans ses oeuvres et sur la cuisine moléculaire de Ferran Adrià . Il se concentre principalement sur la transformation des aliments et le processus de mystification. Un cadre est défini, qui s'appuie sur des éléments autobiographiques de l'auteur ainsi que sur Beuys et Adrià , mais qui peut être perçu de manière subjective et contextuelle par chaque destinataire. En outre, les arômes et les caractéristiques gustatives ainsi que leurs effets sur la consommation et la gastronomie moléculaire sont présentés. Les recettes développées à partir de là ont été conçues dans une optique de comestibilité. Dans le même temps, la conception des recettes fait référence à la fétichisation de certains produits et à leurs méthodes de préparation.
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