CUISINE & PERFORMANCE

Allen S. Weiss & Ivan Magrin-Chagnolleau

p-e-r-f-o-r-m-a-n-c-e | Vol. 3 | N° 1-2 | Spring-Fall 2016

Presentation of the Issue on Cuisine & Performance
Allen S. Weiss, Guest Editor

Presentation of the Issue on Cuisine & Performance
Ivan Magrin-Chagnolleau, Editor and Publisher

DOSSIER

With every bite, a bit of history
RoseLee Goldberg                                  

„Yes, it fucking worked“ – using performance in cooking and tasting
Ursula Heinzelmann 

Cooks, Knife-Wielders, and Their Audiences
Cathy Kaufman 

Rituals and Performance in Gastronomy
Ivan Magrin-Chagnolleau

Breaking Bread: Culinary Performances and National Politics in Israeli and Palestinian Artists’ Work
Yael Raviv 

Gourmand Trickery and Grimod de La Reynière’s Supper of 1783
Max Shrem 

Food on the Stage in Periods of Scarcity: Aesthetics or Provocation?
Athena Stourna

Dining at a Distance: Performing the Commons Across Time and Space
Tim Waterman and Ruth Catlow

Transcendental Cabbage
Allen S. Weiss

ARTISTIC NOTEBOOK

Comédie pâtissière
Alfredo Arias    

An Archeological Dinner
Marc Arthur    

Dîner chrétien du 10 septembre 2015
Myriam Boisaubert    

Série Inachevée
Jean-Claude Bonnet  

Arrangements
Diane Borsato      

Specific Cheeses
Nicolas Boulard

The Immersive Performance of Ile Flottante:  Hungry Voyeurs and Floating Diners
Doug Fitch with Mimi Oka          

The Tea Garden
Benjamin Alexander Huseby in collaboration with Denise Palma Ferrante     

I Eat You Eat Me
Mella Jaarsma

NY Flavors Ice Cream
Miwa Koizumi

Cooking Through a Collection
Ines Lechleitner

Architectural & Cinematic Pastries
Savinien Caracostea

New Earth
Tattfoo Tan  

Symphony No.2 in O, Dédicace-Fantaisie
Adam Wojcinski

INTERVIEW

Entretien avec le chef Bernard Bordaries
Ivan Magrin-Chagnolleau