{"resolved":true,"match_type":"uuid","source_type":"original_book","book_id":"d1c31cd8-6afd-4ea5-b7b0-085c26a4e406","title":"Curation in the Age of Platform Capitalism  The Value of Selection, Narration, and Expertise in New Media Cultures","author":null,"edition":null,"publisher":null,"year":null,"isbn":"9781032023007","requested_by":"printed_page","book":{"source_type":"original_book","book_id":"d1c31cd8-6afd-4ea5-b7b0-085c26a4e406","id":"d1c31cd8-6afd-4ea5-b7b0-085c26a4e406","uuid":"d1c31cd8-6afd-4ea5-b7b0-085c26a4e406","title":"Curation in the Age of Platform Capitalism  The Value of Selection, Narration, and Expertise in New Media Cultures","normalized_title":"curationintheageofplatformcapitalismthevalueofselectionnarrationandexpertiseinnewmediacultures","author":null,"edition":null,"publisher":null,"year":null,"isbn":"9781032023007","isbns":["9781032023007","9781032023014","9781003182801"],"parsed":true,"ai_readable":true,"document_type":"book","page_count":177,"navigation_url":"https://workshop.closeclaw.top/ai/book/d1c31cd8-6afd-4ea5-b7b0-085c26a4e406","title_url":"https://workshop.closeclaw.top/ai/title/Curation%20in%20the%20Age%20of%20Platform%20Capitalism%20%20The%20Value%20of%20Selection%2C%20Narration%2C%20and%20Expertise%20in%20New%20Media%20Cultures","fixed_page_url_template":"https://workshop.closeclaw.top/ai/book/d1c31cd8-6afd-4ea5-b7b0-085c26a4e406/page/{printed_page}","path_api_url_template":"https://workshop.closeclaw.top/api/ai/book/d1c31cd8-6afd-4ea5-b7b0-085c26a4e406/page/{printed_page}","read_url":"https://workshop.closeclaw.top/api/ai/read/d1c31cd8-6afd-4ea5-b7b0-085c26a4e406","page_url":"https://workshop.closeclaw.top/api/ai/books/d1c31cd8-6afd-4ea5-b7b0-085c26a4e406/page","search_url":"https://workshop.closeclaw.top/api/ai/books/d1c31cd8-6afd-4ea5-b7b0-085c26a4e406/search"},"page":{"printed_page":120,"pdf_page":130,"physical_index":130,"physical_index_base":0,"printed_page_status":"recognized","page_sha256":"2304b21306970d51ef739562ce0301fa0a406a66a8fdb5fe8750a31c8a2e7edc"},"chapter":"CURATION IN THE AGE OF PLATFORM CAPITALISM","content":"The grouper is juicy and fresh with the coolness of a buttery Tangerine sauce, steamed greens in grouper and lime broth—with parsnips in 3 diferent textures. An emotional tasting tour on the path of creative Thessaloniki cuisine!!!28\n\nKotsi (pork shank) as you have never imagined it!!! We were patient enough to cook it for 48 hours at low temperature to caramelize it, and it was finally worth it!!! We made the velvetiest potato cream like the master chefs in the good French restaurants. Polenta gnocchi with a little espresso is the touch that will take of the unexpected taste event. A tasty journey from tradition to postmodern Gastronomy!!!29\n\nTALIATA, the Italian version of the steak loved by the people of Thessaloniki. A challenge to ofer the ultimate steak experience to the gourmands of a city that lives and breathes good food. THRiA’s tagliata […] Aged Port / fried potato nest / prosciutto chips / parsley spirit for cooling / beef skirt !!!30\n\nThe portrayals of the dishes are symbolically rich and appeal to the senses (e.g., “velvetiest, textures”), experiential (e.g., “the ultimate steak experience”), merging locality (e.g., “kotsi”, “creative Thessaloniki cuisine”, “a city that lives and breathes good food”) with more acknowledged gourmet centers (e.g., “French restaurants”, “Italian Taliata”). In this journey “from tradition to postmodern Gastronomy”, the menus enact a site of refinement and sophistication as they promise to uplift the eaters via the profound knowledgeability of the chef. As the 2022 film The Menu directed by Mark Mylod wittily shows, the new chef’s persona dwells in inspiration, creativity, and guru-like spiritualism by deploying expert menus and descriptions.31 As Finn puts it about the ethics and aesthetics of expert menus:\n\nSimilarly, the presence of essences, foams, or fancy terms such as soubise and escabèche on a menu are not only signs of gourmet cooking but also go hand in hand with the use of ingredients typically supposed to be healthier, more sustainable, and novel or exotic. The gestalt you can invoke with a single word, such as “artisanal” or “kale,” often feels like a coherent aesthetics and ethics of eating.\n\n(2019: 19)\n\nThe “gestalt” Finn is speaking about, whether via words or images, assembles a food atmosphere that invokes aesthetics and ethics alike around various performances of the self. This is neither to deny the magnificent sensations and pleasures of eating nor to downgrade the genuine subjective investments people may have to alternative foodways. It is more to underline that the distributed gastronomical imaginary retains an ideological angle that in the age of platforms gets intertwined, either strategically or unwittingly, in everyday routines such as particular ways of photographing, sharing, commenting on, and reacting to vis-à-vis manifold foodscapes. These routines negotiate forms, longings, and aspirations of belonging and thus of identity-building. The prevalent concept of a “romantic dinner” in dating, for instance, a theme we shall also discuss in Chapter 6, suggests an upgraded eating experience that breaks away from the routine. In Thessaloniki, a romantic dinner in THRiA would for most people fulfill this role by granting a temporary belonging in an elite group of connoisseurs in contrast to a dinner in a kebab place that is typically regarded as banal. The more food is curated in diverse pathways, the more it seizes modes of socialization filling us with anxieties of identity, class, and selfhood.\n\n120\n\nCultures of Platform Capitalism","previous_page":119,"next_page":121}