Object Oriented Cookery, Collapse Journal

John had his first article published in a philosophical journal, Collapse…exciting!  His piece deals with practices he has been contemplating for years, molecular gastronomy and slow food– and his studies at European Graduate School and  Object Oriented Ontology of Levi Bryants, Larval Subjects.

– In Object Oriented Cookery, Chef John Cochran proposes a culinary practice that opens itself to non-human participants. Chefs, like philosophers, have “ontological commitments” determined by their praxis, and which distort the objects they work with. Cochran critiques the radical claims of contemporary food movements that claim to break out of normative models of cookery – Molecular Gastronomy and Slow Food – and asks what a “flat cookery” could be.

An excerpt from the article–

Therefore, cookery becomes an elegant configuration
of entities in a feed-forward-feed-back clumsily-woven
web of objects interacting on equal footing. If we do
not know what a specific food can do, and this food is
interacting with all sorts of other objects at a specific
instant, then even in a radically closed environment,
cookery becomes a lot like surfing. It consists of a
series of tiny adjustments, prompted by anticipations
and responses from an openness to utterances from all
human and non-human actants entangled. Of course,
in order to prevent short circuits, a chef must allow
herself to be translated by other objects. In feeling
her way through, aesthetics forms a new epistemology
where the abundance of local manifestations forms
a meal. Keeping in mind that the entanglement that
constitutes this meal does not begin or end with this
specific event of eating – objects stretch out through
other objects. Anticipating objects’ behaviours and
responding to both expected and unexpected acts,
even the most experienced chef benefits by adopting
the disposition of an amateur home cook. A disposition
which is simply a commitment to objects being
out of phase.

For the rest of the article you can purchase the journal through Urbanomics, or let us know and we will pass it along.

This entry was published on September 9, 2011 at 11:31 am and is filed under cooking, eating, food philosophy, Uncategorized. Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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