About the modification of foodstuffs

This work examines the possibilities of food preparation from an art history perspective. It draws on references from the food used by Joseph Beuys in his works and the molecular cuisine of Ferran Adri . The central themes of the work are the alienation of food and the process of mystification. A framework is provided that is based on autobiographical elements of the author as well as on Beuys and Adri , but can be perceived subjectively and contextually by each recipient. Furthermore, aromas and taste characteristics as well as their effects on consumption and molecular gastronomy are presented. The recipes developed on this basis were created with edibility in mind. At the same time, however, the design of the recipes points to the fetishisation of individual products and their preparation methods.