<DIV>Profiling a range of culinary pioneers working across the fields of art, science, theatre, catering and design, <I>Experimental Eating</I> demonstrates how current creative collaborations are pushing the boundaries of how we understand, experience and relate to food and the rituals of dining.<br><BR>The book encompasses unusual and cutting-edge foods, radical dining events, ?kitchen laboratory” experiments, food sculptures and other documentation of the transient events that make up this field of work.<br><BR>A selection of short essays situate these contemporary practices alongside various historical and cultural contexts, including: a history of food in modern and contemporary art, such as Gordon Matta-Clarke’s FOOD café, Rikrit Tiravanija’s FREE and Pad Thai events, and Grizedale Arts and Yangjiany Group’s makeshift cafe for Frieze Projects 2012; 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.</DIV>