The book encompasses unusual and cutting-edge foods, radical dining events, “kitchen laboratory” experiments, food sculptures and other documentation of the transient moments that make up this field of experimentation', as well as a study of the connections between dining, theatre and ritual, and a survey of recent research in science and technology, and how this may impact on how we make, eat and perceive food.
Editor Karen Raney. The articles in this issue ask questions such as; what do artists have to offer young people in projects brokered by galleries or other art organisations? Which artists choose this sort of work, and how does it relate to the rest of their practice? What kind of meditation is required in different contexts? Artists and others contributing to the issue look at the tension between being both artist and teacher, and which roles tend to be valued above others.