The Aesthetics Of Taste Eating Within The Realm Of Art

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The Aesthetics of Taste: Eating within the Realm of Art

Dorota Koczanowicz
The Aesthetics of Taste Eating within the Realm of Art Book PDF

Author : Dorota Koczanowicz
Publisher : BRILL
Page : 262 pages
File Size : 44,7 Mb
Release : 2023-02-17
Category : Philosophy
ISBN : 9789004534933

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The Aesthetics of Taste: Eating within the Realm of Art by Dorota Koczanowicz Pdf

When does eating become art? The Aesthetics of Taste answers this question by exploring the position of taste in contemporary culture and the manner in which taste meanders its way into the realm of art. The argument identifies aesthetic values not only in artistic practices, where they are naturally expected, but also in the spaces of everydayness that seem far removed from the domain of fine arts. As such, it seeks to grasp what artists – who offer aesthetic as well as culinary experiences – actually try to communicate, while also pondering whether a cook can be an artist.

Making Sense of Taste

Carolyn Korsmeyer
Making Sense of Taste Book PDF

Author : Carolyn Korsmeyer
Publisher : Cornell University Press
Page : 248 pages
File Size : 49,9 Mb
Release : 2014-01-17
Category : Philosophy
ISBN : 9780801471339

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Making Sense of Taste by Carolyn Korsmeyer Pdf

Taste, perhaps the most intimate of the five senses, has traditionally been considered beneath the concern of philosophy, too bound to the body, too personal and idiosyncratic. Yet, in addition to providing physical pleasure, eating and drinking bear symbolic and aesthetic value in human experience, and they continually inspire writers and artists. In Making Sense of Taste, Carolyn Korsmeyer explains how taste came to occupy so low a place in the hierarchy of senses and why it is deserving of greater philosophical respect and attention. Korsmeyer begins with the Greek thinkers who classified taste as an inferior, bodily sense; she then traces the parallels between notions of aesthetic and gustatory taste that were explored in the formation of modern aesthetic theories. She presents scientific views of how taste actually works and identifies multiple components of taste experiences. Turning to taste's objects—food and drink—she looks at the different meanings they convey in art and literature as well as in ordinary human life and proposes an approach to the aesthetic value of taste that recognizes the representational and expressive roles of food. Korsmeyer's consideration of art encompasses works that employ food in contexts sacred and profane, that seek to whet the appetite and to keep it at bay; her selection of literary vignettes ranges from narratives of macabre devouring to stories of communities forged by shared eating.

The Aesthetics of Food

Kevin W. Sweeney
The Aesthetics of Food Book PDF

Author : Kevin W. Sweeney
Publisher : Rowman & Littlefield
Page : 214 pages
File Size : 48,8 Mb
Release : 2017-12-29
Category : Philosophy
ISBN : 9781783487448

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The Aesthetics of Food by Kevin W. Sweeney Pdf

The Aesthetics of Food sets out the continuing philosophical debate about the aesthetic nature of food. The debate begins with Plato’s claim that only objects of sight and hearing could be beautiful; consequently, food as something we smell and taste could not be beautiful. Plato’s sceptical position has been both supported and opposed in one form or another throughout the ages. This book demonstrates how the current debate has evolved and critically assesses that debate, showing how it has been influenced by the changing nature of critical theory and changes in art historical paradigms (Expressionism, Modernism, and Post-modernism), as well as by recent advances in neuroscience. It also traces changes in our understanding of the sensory experience of food and drink, from viewing taste as a simple single sense to current views on its complex multi-sensory nature. Particular attention is paid to recent philosophical discussion about wine: whether an interest in a wine reflects only a subjective or personal preference or whether one can make objective judgments about the quality and merit of a wine. Finally, the book explores how the debate has been informed by changes in the cooking, presenting, and consuming of food, for example by the appearance of the restaurant in the early nineteenth century as well as the rise of celebrity chefs.

Food - Media - Senses

Christina Bartz,Jens Ruchatz,Eva Wattolik
Food Media Senses Book PDF

Author : Christina Bartz,Jens Ruchatz,Eva Wattolik
Publisher : transcript Verlag
Page : 331 pages
File Size : 44,9 Mb
Release : 2023-11-30
Category : Social Science
ISBN : 9783839464793

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Food - Media - Senses by Christina Bartz,Jens Ruchatz,Eva Wattolik Pdf

Food is more than just nutrition. Its preparation, presentation and consumption is a multifold communicative practice which includes the meal's design and its whole field of experience. How is food represented in cookbooks, product packaging or in paintings? How is dining semantically charged? How is the sensuality of eating treated in different cultural contexts? In order to acknowledge the material and media-related aspects of eating as a cultural praxis, experts from media studies, art history, literary studies, philosophy, experimental psychology, anthropology, food studies, cultural studies and design studies share their specific approaches.

The Invention of Taste

Luca Vercelloni
The Invention of Taste Book PDF

Author : Luca Vercelloni
Publisher : Routledge
Page : 219 pages
File Size : 53,6 Mb
Release : 2020-06-03
Category : Social Science
ISBN : 9781000183573

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The Invention of Taste by Luca Vercelloni Pdf

The Invention of Taste provides a detailed overview of the development of taste, from ancient times to the present. At the heart of the book is an intriguing question: why did the sensory attribute of human taste become a social metaphor and aesthetic value for judging cultural qualities of art, fashion, cuisine and other social constructions? Unique amongst the senses, taste is at once a biologically derived sense, private, personal and individual, yet also a sensibility which can be acquired, shared, and communicated. Exploring the many factors that defined the evolution of taste – from medieval morals and medicine to social and cultural philosophy, the rise of aesthetics, birth of fashion, branding trends, and luxury worship in the age of mass consumption – Luca Vercelloni’s ambitious text provides readers with an outstanding introduction to the subject, making it the cultural history of taste.Now available for the first time in English, Taste features a new final chapter and a preface by series editor David Howes. Rich in detail and examples, this interdisciplinary work is an important read for students and researchers in sensory studies, philosophy, sociology and cultural studies, as well as gastronomy, fashion, design, and branding.

Taste as Experience

Nicola Perullo
Taste as Experience Book PDF

Author : Nicola Perullo
Publisher : Columbia University Press
Page : 177 pages
File Size : 45,7 Mb
Release : 2016-04-05
Category : Philosophy
ISBN : 9780231541428

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Taste as Experience by Nicola Perullo Pdf

Taste as Experience puts the pleasure of food at the center of human experience. It shows how the sense of taste informs our preferences for and relationship to nature, pushes us toward ethical practices of consumption, and impresses upon us the importance of aesthetics. Eating is often dismissed as a necessary aspect of survival, and our personal enjoyment of food is considered a quirk. Nicola Perullo sees food as the only portion of the world we take in on a daily basis, constituting our first and most significant encounter with the earth. Perullo has long observed people's food practices and has listened to their food experiences. He draws on years of research to explain the complex meanings behind our food choices and the thinking that accompanies our gustatory actions. He also considers our indifference toward food as a force influencing us as much as engagement. For Perullo, taste is value and wisdom. It cannot be reduced to mere chemical or cultural factors but embodies the quality and quantity of our earthly experience.

On Taste

Jane Forsey
On Taste Book PDF

Author : Jane Forsey
Publisher : Cambridge Scholars Publishing
Page : 150 pages
File Size : 41,6 Mb
Release : 2018-11-30
Category : Philosophy
ISBN : 9781527522657

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On Taste by Jane Forsey Pdf

This volume offers an original and innovative collection of fresh approaches to the investigation of the idea of taste. It is divided into three sections: the concept of taste; taste and culture; and gustatory taste. The papers in all three parts deal with the way that aesthetics interpenetrates discussions of food, political conflict, art appreciation, aesthetic judgement, and education. These are fresh, never-before published contributions from a range of scholars, using the most recent literature in their areas of expertise. There is no other book available that collects the latest research in this field, and, as such, it represents a key contribution to recent aesthetic, and more broadly philosophical, interest in matters of taste.

The Taste of Art

Silvia Bottinelli,Margherita d’Ayala Valva
The Taste of Art Book PDF

Author : Silvia Bottinelli,Margherita d’Ayala Valva
Publisher : University of Arkansas Press
Page : 417 pages
File Size : 45,5 Mb
Release : 2017-06-01
Category : Art
ISBN : 9781682260258

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The Taste of Art by Silvia Bottinelli,Margherita d’Ayala Valva Pdf

The Taste of Art offers a sample of scholarly essays that examine the role of food in Western contemporary art practices. The contributors are scholars from a range of disciplines, including art history, philosophy, film studies, and history. As a whole, the volume illustrates how artists engage with food as matter and process in order to explore alternative aesthetic strategies and indicate countercultural shifts in society. The collection opens by exploring the theoretical intersections of art and food, food art’s historical root in Futurism, and the ways in which food carries gendered meaning in popular film. Subsequent sections analyze the ways in which artists challenge mainstream ideas through food in a variety of scenarios. Beginning from a focus on the body and subjectivity, the authors zoom out to look at the domestic sphere, and finally the public sphere. Here are essays that study a range of artists including, among others, Filippo Tommaso Marinetti, Daniel Spoerri, Dieter Roth, Joseph Beuys, Al Ruppersberg, Alison Knowles, Martha Rosler, Robin Weltsch, Vicki Hodgetts, Paul McCarthy, Luciano Fabro, Carries Mae Weems, Peter Fischli and David Weiss, Janine Antoni, Elżbieta Jabłońska, Liza Lou, Tom Marioni, Rirkrit Tiravanija, Michael Rakowitz, and Natalie Jeremijenko.

The Art of Hunger

Alys Moody
The Art of Hunger Book PDF

Author : Alys Moody
Publisher : Oxford University Press
Page : 256 pages
File Size : 44,8 Mb
Release : 2018-11-10
Category : Literary Criticism
ISBN : 9780192564061

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The Art of Hunger by Alys Moody Pdf

Hunger is one of the governing metaphors for literature in the late nineteenth and twentieth centuries. Beginning in the mid-nineteenth century, writers and critics repeatedly describe writing as a process of starvation, as in the familiar type of the starving artist, and high art as the rejection of 'culinary' pleasures. The Art of Hunger: Aesthetic Autonomy and the Afterlives of Modernism argues that this metaphor offers a way of describing the contradictions of aesthetic autonomy in modernist literature and its late-twentieth-century heirs. This book traces the emergence of a tradition of writing it calls the 'art of hunger', from the origins of modernism to the end of the twentieth century. It focuses particularly on three authors who redeploy the modernist art of hunger as a response to key moments in the history of modernist aesthetic autonomy's delegitimization: Samuel Beckett in post-Vichy France; Paul Auster in post-1968 Paris and New York; and J. M. Coetzee in late apartheid South Africa. Combining historical analysis of these literary fields with close readings of individual texts, and drawing extensively on new archival research, this book offers a counter-history of modernism's post-World War II reception and a new theory of aesthetic autonomy as a practice of unfreedom.

The Multisensory Museum

Nina Levent,Alvaro Pascual-Leone
The Multisensory Museum Book PDF

Author : Nina Levent,Alvaro Pascual-Leone
Publisher : Rowman & Littlefield
Page : 411 pages
File Size : 51,6 Mb
Release : 2014-03-06
Category : Business & Economics
ISBN : 9780759123564

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The Multisensory Museum by Nina Levent,Alvaro Pascual-Leone Pdf

Recent research in the cognitive sciences gives us a new perspective on the cognitive and sensory landscape. In The Multisensory Museum: Cross-Disciplinary Perspectives on Touch, Sound, Smell, Memory, and Space,museum expert Nina Levent and Alvaro Pascual-Leone, professor of neurology at Harvard Medical School bring together scholars and museum practitioners from around the world to highlight new trends and untapped opportunities for using such modalities as scent, sound, and touch in museums to offer more immersive experiences and diverse sensory engagement for visually- and otherwise-impaired patrons. Visitor studies describe how different personal and group identities color our cultural consumption and might serve as a compass on museum journeys. Psychologists and educators look at the creation of memories through different types of sensory engagement with objects, and how these memories in turn affect our next cultural experience. An anthropological perspective on the history of our multisensory engagement with ritual and art objects, especially in cultures that did not privilege sight over other senses, allows us a glimpse of what museums might become in the future. Education researchers discover museums as unique educational playgrounds that allow for a variety of learning styles, active and passive exploration, and participatory learning. Designers and architects suggest a framework for thinking about design solutions for a museum environment that invites an intuitive, multisensory and flexible exploration, as well as minimizes physical hurdles. While attention has been paid to accessibility for the physically-impaired since passage of the Americans with Disabilities Act, making buildings accessible is only the first small step in elevating museums to be centers of learning and culture for all members of their communities. This landmark book will help all museums go much further.

American Foodie

Dwight Furrow
American Foodie Book PDF

Author : Dwight Furrow
Publisher : Rowman & Littlefield
Page : 189 pages
File Size : 46,5 Mb
Release : 2016-01-14
Category : Philosophy
ISBN : 9781442249301

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American Foodie by Dwight Furrow Pdf

As nutrition, food is essential, but in today’s world of excess, a good portion of the world has taken food beyond its functional definition to fine art status. From celebrity chefs to amateur food bloggers, individuals take ownership of the food they eat as a creative expression of personality, heritage, and ingenuity. Dwight Furrow examines the contemporary fascination with food and culinary arts not only as global spectacle, but also as an expression of control, authenticity, and playful creation for individuals in a homogenized, and increasingly public, world.

Taste

Denise Gigante
Taste Book PDF

Author : Denise Gigante
Publisher : Unknown
Page : 0 pages
File Size : 50,8 Mb
Release : 2005
Category : Aesthetics, British
ISBN : 0300172249

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Taste by Denise Gigante Pdf

What does eating have to do with aesthetic taste? While most accounts of aesthetic history avoid the gustatory aspects of taste, this book rewrites standard history to uncover the constitutive and dramatic tension between appetite and aesthetics at the heart of British literary tradition. From Milton through the Romantics, the metaphor of taste serves to mediate aesthetic judgment and consumerism, gusto and snobbery, gastronomes and gluttons, vampires and vegetarians, as well as the philosophy and physiology of food. The author advances a theory of taste based on Milton’s model of the human as consumer (and digester) of food, words, and other commodities—a consumer whose tasteful, subliminal self remains haunted by its own corporeality. Radically rereading Wordsworth’s feeding mind, Lamb’s gastronomical essays, Byron’s cannibals and other deviant diners, and Kantian nausea, Taste resituates Romanticism as a period that naturally saw the rise of the restaurant and the pleasures of the table as a cultural field for the practice of aesthetics.

Food Words

Peter Jackson
Food Words Book PDF

Author : Peter Jackson
Publisher : Bloomsbury Publishing
Page : 312 pages
File Size : 55,7 Mb
Release : 2013-06-27
Category : Social Science
ISBN : 9781472521033

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Food Words by Peter Jackson Pdf

Food Words is a series of provocative essays on some of the most important keywords in the emergent field of food studies, focusing on current controversies and on-going debates. Words like 'choice' and 'convenience' are often used as explanatory terms in understanding consumer behavior but are clearly ideological in the way they reflect particular positions and serve specific interests, while words like 'taste' and 'value' are no less complex and contested. Inspired by Raymond Williams, Food Words traces the multiple meanings of each of our keywords, tracking nuances in different (academic, commercial and policy) contexts. Mapping the dynamic meanings of each term, the book moves forward from critical assessment to active intervention -- an attitude that is reflected in the lively, sometimes combative, style of the essays. Each essay is research-based and fully referenced but accessible to the general reader. With a foreword by eminent food scholar Warren Belasco, Professor of American Studies at the University of Maryland-Baltmore County, and written by an inter-disciplinary team associated with the CONANX research project (Consumer culture in an 'age of anxiety'), Food Words will be essential reading for food scholars across the arts, humanities and social sciences.

The New Aesthetic and Art

Scott Contreras-Koterbay,Lukasz Mirocha
The New Aesthetic and Art Book PDF

Author : Scott Contreras-Koterbay,Lukasz Mirocha
Publisher : Instituut Voor Netwerkcultuur
Page : 280 pages
File Size : 48,6 Mb
Release : 2016-07-14
Category : Art
ISBN : 949230208X

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The New Aesthetic and Art by Scott Contreras-Koterbay,Lukasz Mirocha Pdf

The New Aesthetic and Art: Constellations of the Postdigital is an interdisciplinary analysis focusing on new digital phenomena at the intersections of theory and contemporary art. Asserting the unique character of New Aesthetic objects, Contreras-Koterbay and Mirocha trace the origins of the New Aesthetic in visual arts, design, and software, find its presence resonating in various kinds of digital imagery, and track its agency in everyday effects of the intertwined physical world and the digital realm. Contreras-Koterbay and Mirocha bring to light an original perspective that identifies an autonomous quality in common digital objects and examples of art that are increasingly an important influence for today's culture and society.

Food, Poetry, and the Aesthetics of Consumption

Michel Delville
Food Poetry and the Aesthetics of Consumption Book PDF

Author : Michel Delville
Publisher : Routledge
Page : 162 pages
File Size : 51,8 Mb
Release : 2012-08-06
Category : Literary Criticism
ISBN : 9781135904692

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Food, Poetry, and the Aesthetics of Consumption by Michel Delville Pdf

From Plato’s dismissal of food as a distraction from thought to Kant’s relegation of the palate to the bottom of the hierarchy of the senses, the sense of taste has consistently been devalued by Western aesthetics. Kant is often invoked as evidence that philosophers consider taste as an inferior sense because it belongs to the realm of the private and subjective and does not seem to be required in the development of higher types of knowledge. From a gastrosophical perspective, however, what Kant perceives as a limitation becomes a new field of enquiry that investigates the dialectics of diet and discourse, self and matter, inside and outside. The essays in this book examine the importance of food as a pivotal element – both materially and conceptually – in the history of the Western avant-garde. From Gertrude Stein to Alain Robbe-Grillet and Samuel Beckett, from F.T. Marinetti to Andy Warhol, from Marcel Duchamp to Eleanor Antin, the examples chosen explore the conjunction of art and foodstuff in ways that interrogate contemporary notions of the body, language, and subjectivity.