Resumé

The act of sketching is often associated solely with the work done by the professional artist, designer or architect. But looking through the cookbook, The Paul, the multiple sketches of food constructions leave us with the impression that we might need to expand this understanding; the artist in question is the celebrated chef Paul Cunningham, and he is sketching the most wonderful food into existence. In this paper, Cunningham’s work is presented and discussed within the framework of the sketch, introducing notions of Roland Barthes to suggest how the act of sketching might have a space in the kitchen, and to carefully draw the lines between food construction and architecture, between food and art.
OriginalsprogEngelsk
TidsskriftESSE art + Opinions
StatusUnder udarbejdelse - 2019

Citer dette

Fisker, A. M., & Heilmann, A. E. U. (2019). Sketching Food. Manuskript under forberedelse.
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Sketching Food. / Fisker, Anna Marie; Heilmann, Anna Eva Utke.

I: ESSE art + Opinions, 2019.

Publikation: Bidrag til tidsskriftTidsskriftartikelForskning

TY - JOUR

T1 - Sketching Food

AU - Fisker, Anna Marie

AU - Heilmann, Anna Eva Utke

PY - 2019

Y1 - 2019

N2 - The act of sketching is often associated solely with the work done by the professional artist, designer or architect. But looking through the cookbook, The Paul, the multiple sketches of food constructions leave us with the impression that we might need to expand this understanding; the artist in question is the celebrated chef Paul Cunningham, and he is sketching the most wonderful food into existence. In this paper, Cunningham’s work is presented and discussed within the framework of the sketch, introducing notions of Roland Barthes to suggest how the act of sketching might have a space in the kitchen, and to carefully draw the lines between food construction and architecture, between food and art.

AB - The act of sketching is often associated solely with the work done by the professional artist, designer or architect. But looking through the cookbook, The Paul, the multiple sketches of food constructions leave us with the impression that we might need to expand this understanding; the artist in question is the celebrated chef Paul Cunningham, and he is sketching the most wonderful food into existence. In this paper, Cunningham’s work is presented and discussed within the framework of the sketch, introducing notions of Roland Barthes to suggest how the act of sketching might have a space in the kitchen, and to carefully draw the lines between food construction and architecture, between food and art.

M3 - Journal article

JO - ESSE art + Opinions

JF - ESSE art + Opinions

ER -