When considering the aesthetics of gastronomy, one can focus on at least three separate, though closely interrelated, and sometimes overlapping dimensions. The first would consist of various, often complex processes, methods, goals, criteria, and experiences related to the preparation of food and drinks. The way of serving food and drinks (including necessary utensils such as crockery and cutlery) could also be included here.We could call this dimension the "art of cuisine" and specify food preparation and serving. The second tier of aesthetic research and discussion would focus on the food products themselves and would include their properties relevant to aesthetic...

Dewey based his pedagogical system on instrumentalism, a direction of pragmatism initiated by Charles Peirce and disseminated by William James. It consisted of understanding experience as the essence of truth - what works as true is true. Experience is the source of gaining and verifying knowledge, hence the slogan of learning by doing was developed in his school of work. The school was modeled on a self-sufficient household, where children performed various crafts and household activities. The emphasis was on practical and manual activity. The main goal of the school was to stimulate the innate abilities of children, interests, enriching...

https://nmwa.org/exhibitions/bound-to-amaze/ ...

Joan Miró and Ferrà (1893-1983) son of a goldsmith and jeweler. His parents saw him as a future serious businessman. Miró even trained in this field, studying art. Initially, Miró created in various fashionable styles, incl. fauvists and cubists. In 1920, he traveled to Paris several times, and a year later he settled there permanently. He met Pablo Picasso, Vasily Kandinsky, and many other famous artists. In 1924 he joined André Breton's surrealists, but - although he created under their influence - he remained on the margins of this trend, retaining the position of an outsider. Influenced by surreal poets and writers,...

The term "molecular and physical gastronomy" was coined in 1988 by Hungarian physicist Nicholas Kurti and French physical chemist Hervé This. In 1992, it became the title for a set of workshops held in Erice, Italy (originally titled "Science and Gastronomy")[ that brought together scientists and professional cooks for discussions about the science behind traditional cooking preparations. Eventually, the shortened term "molecular gastronomy" became the name of the approach, based on exploring the science behind traditional cooking methods. The objectives of molecular gastronomy, as defined by Hervé This, are seeking the mechanisms of culinary transformations and processes (from a chemical and physical point of view) in...

With the Museum of Modern Art in New York closed during the current COVID-19 pandemic, Neri Oxman, the multidisciplinary designer, inventor, and founder and director of the Mediated Matter Group at the MIT Media Lab, has launched today an online version of her recent MoMA retrospective, Neri Oxman: Material Ecology. The exhibition, initially scheduled to run from Feb. 22–May 25, was on view to the public for just four weeks before MoMA temporarily closed, inspiring Oxman to develop a digital experience in which visitors can virtually experience her works on display. Aguahoja I (2018). The Aguahoja Artifacts Display is a catalog of material experiments spanning...