Experimental Dining: Performance, Experience and Ideology in Contemporary Creative Restaurants

By Paul Geary

Considers four of the world's leading creative restaurants as experimental performance practice. Using ideas from performance studies, cultural studies, philosophy and economics, the book argues that technoemotional restaurants can be understood as both a commodified experience and an artistic and aesthetic practice. 10 b/w photographs.

New Books Network (New Books in Food) interview with
Dr. Paul Geary

• Format: Hardcover
• Language: English
• ISBN: 1789383439
• ISBN13: 9781789383430
• Release Date: March 2022
• Publisher: Intellect (UK)
• Length: 244 Pages
• Weight: 1.15 lbs.
• Dimensions: 0.7" x 6.6" x 9.6"