Book contents
- Food and Literature
- Cambridge Critical Concepts
- Food and Literature
- Copyright page
- Contents
- Notes on Contributors
- Introduction
- Part I Origins
- Part II Developments
- Chapter 7 Visceral Encounters
- Chapter 8 The Ethics of Eating Together
- Chapter 9 Eating Athwart and Queering Food Writing
- Chapter 10 Utilizing Food Studies with Children’s Literature and Its Scholarship
- Chapter 11 Avant-Garde Food Writing, Modernist Cuisine
- Chapter 12 Comic Books and the Culinary Logic of Late Capitalism
- Part III Applications
- Afterword
- Index
- Cambridge Critical Concepts (continued from page iii)
- References
Chapter 11 - Avant-Garde Food Writing, Modernist Cuisine
from Part II - Developments
Published online by Cambridge University Press: 26 June 2018
Edited by
Book contents
- Food and Literature
- Cambridge Critical Concepts
- Food and Literature
- Copyright page
- Contents
- Notes on Contributors
- Introduction
- Part I Origins
- Part II Developments
- Chapter 7 Visceral Encounters
- Chapter 8 The Ethics of Eating Together
- Chapter 9 Eating Athwart and Queering Food Writing
- Chapter 10 Utilizing Food Studies with Children’s Literature and Its Scholarship
- Chapter 11 Avant-Garde Food Writing, Modernist Cuisine
- Chapter 12 Comic Books and the Culinary Logic of Late Capitalism
- Part III Applications
- Afterword
- Index
- Cambridge Critical Concepts (continued from page iii)
- References
Summary
In “Avant-Garde Food Writing, Modernist Cuisine,” Allison Carruth examines the current culinary movement labeled “molecular gastronomy,” contesting the vision of it as an extension of modernism. This twenty-first-century culinary trend exemplifies a wider pattern in innovation-driven industries of laying claim to literary and artistic traditions of aesthetic and sociocultural experimentation. In developing this argument, Carruth employs the term “culinary lab” to describe restaurant incubators like Catalan chef Ferran Adrià’s now shuttered elBulli and to apprehend interconnections between the rhetoric of modernist cuisine and tropes of prototyping, entrepreneurship, and invention in engineering writ large. Comparing modernist cuisine to alimentary texts penned by avant-garde artists and writers, the essay historicizes not only the chefs, restaurants, and cuisines but also the engineers, biochemists, designers, and venture capitalists who are collectively imagining and monetizing culinary innovation in the contemporary period.
- Type
- Chapter
- Information
- Food and Literature , pp. 220 - 236Publisher: Cambridge University PressPrint publication year: 2018
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