Essen Vermessen

The theme of this book is nutrition: the manufacture and availability of foodstuffs, and their preparation and presentation in the context of a society's social and cultural development. In a wide-ranging tour d'horizon, it investigates the complex contemporary semantic fields of foods, their production and preparation, their presentation in a commercial context, and their marketing in the media. The author also takes a critical look at the new enthusiasm for DIY food production, baking, and even livestock slaughter, and examines the »star system« way cooking is presented in the media.

Volker Fischer was deputy director of the Deutsches Architekturmuseum in Frankfurt am Main for over ten years. From 1994 to 2012 he taught on the history of architecture and design at the Hochschule für Gestaltung in Offenbach.