The Taste Of Art

Author : Silvia Bottinelli,Margherita d’Ayala Valva
Publisher : University of Arkansas Press
Page : 417 pages
File Size : 48,9 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.

Author : Silvia Bottinelli,Margherita d’Ayala Valva
Publisher : University of Arkansas Press
Page : 350 pages
File Size : 45,9 Mb
Release : 2017-06-01
Category : Art
ISBN : 9781610756075

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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.

Author : Luca Vercelloni
Publisher : Routledge
Page : 219 pages
File Size : 52,8 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.

Author : Antje Baecker,Ralf Beil,Marisa Benjamim
Publisher : Hatje Cantz
Page : 144 pages
File Size : 42,8 Mb
Release : 2020-02-15
Category : Electronic
ISBN : 3775746390

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Amuse-Bouche: the Taste of Art by Antje Baecker,Ralf Beil,Marisa Benjamim Pdf

One literally can't argue about taste, but there is certainly a lot to say about it. How is it articulated within the spectrum of our senses? And how are perceptions of taste created in the first place? Can taste be manipulated? How can taste be verbalized? What role does the experience of taste play in social interaction and as artistic material? After the Museum Tinguely addressed visitors' senses with Belle Haleine: The Scent of Art and Please Touch: Art's Sense of Touch, an interdisciplinary symposium on taste and food culture followed in early 2019, which put the many fields of human activity affected by taste to the test. This book contains the resulting essays written from the points of view of art and cultural history, as well as psychology, linguistics, and biochemistry.

Author : Malcolm Quinn,Dave Beech,Michael Lehnert,Carol Tulloch,Stephen Wilson
Publisher : Routledge
Page : 386 pages
File Size : 40,8 Mb
Release : 2018-05-11
Category : Social Science
ISBN : 9781317207511

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The Persistence of Taste by Malcolm Quinn,Dave Beech,Michael Lehnert,Carol Tulloch,Stephen Wilson Pdf

This book offers an interdisciplinary analysis of the social practice of taste in the wake of Pierre Bourdieu’s sociology of taste. For the first time, this book unites sociologists and other social scientists with artists and curators, art theorists and art educators, and art, design and cultural historians who engage with the practice of taste as it relates to encounters with art, cultural institutions and the practices of everyday life, in national and transnational contexts. The volume is divided into four sections. The first section on ‘Taste and art’, shows how art practice was drawn into the sphere of ‘good taste’, contrasting this with a post-conceptualist critique that offers a challenge to the social functions of good taste through an encounter with art. The next section on ‘Taste making and the museum’ examines the challenges and changing social, political and organisational dynamics propelling museums beyond the terms of a supposedly universal institution and language of taste. The third section of the book, ‘Taste after Bourdieu in Japan’ offers a case study of the challenges to the cross-cultural transmission and local reproduction of ‘good taste’, exemplified by the complex cultural context of Japan. The final section on ‘Taste, the home and everyday life’ juxtaposes the analysis of the reproduction of inequality and alienation through taste, with arguments on how the legacy of ideas of ‘good taste’ have extended the possibilities of experience and sharpened our consciousness of identity. As the first book to bring together arts practitioners and theorists with sociologists and other social scientists to examine the legacy and continuing validity of Pierre Bourdieu’s sociology of taste, this publication engages with the opportunities and problems involved in understanding the social value and the cultural dispositions of taste ‘after Bourdieu’. It does so at a moment when the practice of taste is being radically changed by the global expansion of cultural choices, and the emergence of deploying impersonal algorithms as solutions to cultural and creative decision-making.

Author : Tom Vanderbilt
Publisher : Knopf Canada
Page : 368 pages
File Size : 44,5 Mb
Release : 2016-05-10
Category : Social Science
ISBN : 9780307402646

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You May Also Like by Tom Vanderbilt Pdf

From the bestselling author of Traffic, a brilliant and entertaining exploration of our personal tastes--why we like the things we like, and what it says about us. Everyone knows his or her favourite colour, the foods we most enjoy, and which season of The Sopranos deserves the most stars on Netflix. But what does it really mean when we like something? How do we decide what's good? Is it something biological? What is the role of our personal experiences in shaping our tastes? And how do businesses make use of this information to develop and sell their products? In You May Also Like, Tom Vanderbilt dives deep into this complex and fascinating world. He explores the physiology of eating to reveal how our taste buds, which can only recognize five tastes, interact with our olfactory systems and our memories to create an astounding array of flavours. He shows how difficult it is, even for experts, to pinpoint exactly what makes something good or enjoyable, and how companies like Netflix can make or lose millions based on their ability to predict what we will enjoy. Like his bestselling book Traffic, Vanderbilt's new book takes us on a stimulating and surprising intellectual journey that helps us better understand our world and ourselves, and the things we so often take for granted.

Author : Jacqueline Cockburn,Holly Grothe Howard
Publisher : Unicorn
Page : 0 pages
File Size : 49,7 Mb
Release : 2019-10
Category : Art
ISBN : 1912690454

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A Taste of Art London by Jacqueline Cockburn,Holly Grothe Howard Pdf

A Taste of Art -Londontakes the reader on a journeyaround ten of the city's galleries, exploring ten significant artworks at eachlocation and offering an insightful 'taste' of art - the ultimate antidote tomuseum fatigue. The paintings, sculptures and objects selected from eachgallery focus on a different time period in the history of Western art - beginning with pieces from an 'Emerging Britain' at The British Museum and concluding with contemporary portraiture at the National Portrait Gallery. 'Tasting notes'offer an engaging, narrative look at each work, accompanied by a quotation towhet the reader's appetite; whilst an illustrated 'key ingredient' unlocks themeaning and encourages the reader to not only look but more fully explore allone hundred pieces. The book also includes a map, a checklist to tick off what you see and specially commissioned illustrations throughout.

Author : Emile Peynaud,Jacques Blouin
Publisher : John Wiley & Sons
Page : 372 pages
File Size : 50,6 Mb
Release : 1996-10-14
Category : Cooking
ISBN : 047111376X

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The Taste of Wine by Emile Peynaud,Jacques Blouin Pdf

Emile Peynaud's Le Gout du Vin has long been considered the definitive book on winetasting by professional tasters. Now, this new English language second edition makes his timeless classic truly accessible to a new generation of American readers. The Taste of Wine is Peynaud's complete examination of the science and practice of winetasting, with detailed treatment of the senses and how they function, tasting techniques and problems, wine balance and quality, winetasting vocabulary, training, and the art of drinking. A brilliant synthesis of the Bordeaux and Burgundy/Beaujolais schools of tasting, Peynaud's unique method combines the subjective description of wine with well-established scientific principles--forming an approach which is definitive, comprehensive, and free of esoteric jargon. With a foreword by Michael Broadbent, this edition features Michael Schuster's excellent translation, which retains all of the wit and sparkle of the original while remaining faithful to Peynaud's precise vocabulary. The text is beautifully complemented by a carefully selected range of illustrations and full-color photographs, which give full expression to the principles and spirit of the book. As vital to increasing our understanding of winetasting as it is to enhancing our appreciation of wine, The Taste of Wine will be savored by professionals and amateurs for generations to come. This English translation of Emile Peynaud's Le Gout du Vin brings a new edition of this classic French work to an American audience for the first time. Erudite yet accessible, as beautifully written as it is scientifically documented, The Taste of Wine is, quite simply, the complete guide to the science and practice of winetasting. Covering all of the essential elements of the subject, from the physiology and experience of the senses to tasting techniques, vocabulary, training, and quality assessment, Peynaud's singular approach is a masterful combination of the empirical and statistical styles of winetasting--a blend as distinctive and enduring as wine itself. Whether you are an oenologist, wine producer, wine merchant, restaurateur, or informed consumer, The Taste of Wine is now yours to enjoy . . .

Author : Cécile Whiting
Publisher : Unknown
Page : 304 pages
File Size : 43,6 Mb
Release : 1997
Category : Social Science
ISBN : 0521588219

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A Taste for Pop by Cécile Whiting Pdf

A study of four artists closely associated with the Pop Art movement.

Author : Frank Burch Brown
Publisher : Oxford University Press, USA
Page : 336 pages
File Size : 44,8 Mb
Release : 2003
Category : Art
ISBN : 0195158725

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Good Taste, Bad Taste, & Christian Taste by Frank Burch Brown Pdf

Christians frequently come into conflict with themselves and others over such matters as music, popular culture, and worship style. Yet they usually lack any theology of art or taste adequate to deal with aesthetic disputes. In this provocative book, Frank Burch Brown offers a constructive, "ecumenical" approach to artistic taste and aesthetic judgment--a non-elitist but discriminating theological aesthetics that has "teeth but no fangs." While grounded in history and theory, this book takes up such practical questions as: How can one religious community accommodate a variety of artistic tastes? What good or harm can be done by importing music that is worldly in origin into a house of worship? How can the exercise of taste in the making of art be a viable (and sometimes advanced) spiritual discipline? In exploring the complex relation between taste, religious imagination, and faith, Brown offers a new perspective on what it means to be spiritual, religious, and indeed Christian.

Author : Arthur C. Danto,Gregg Horowitz,Tom Huhn,Saul Ostrow
Publisher : Routledge
Page : 240 pages
File Size : 49,7 Mb
Release : 2013-09-13
Category : Art
ISBN : 9781134395385

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Wake of Art by Arthur C. Danto,Gregg Horowitz,Tom Huhn,Saul Ostrow Pdf

First Published in 1998. Routledge is an imprint of Taylor & Francis, an informa company.

Author : Francis Haskell
Publisher : Unknown
Page : 255 pages
File Size : 51,7 Mb
Release : 1987
Category : Aesthetics, Modern
ISBN : 0300036078

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Past and Present in Art and Taste by Francis Haskell Pdf

Essays om kunstopfattelse til forskellige tider fra 1700-tallet til nutiden

Author : Francis Haskell
Publisher : Unknown
Page : 266 pages
File Size : 40,8 Mb
Release : 1976
Category : Art
ISBN : UVA:X006193757

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Rediscoveries in Art by Francis Haskell Pdf

Author : René Brimo
Publisher : Penn State Press
Page : 425 pages
File Size : 48,5 Mb
Release : 2016-12-13
Category : Art
ISBN : 9780271077864

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The Evolution of Taste in American Collecting by René Brimo Pdf

The Evolution of Taste in American Collecting is a new critical translation of René Brimo’s classic study of eighteenth- and nineteenth-century patronage and art collecting in the United States. Originally published in French in 1938, Brimo’s foundational text is a detailed examination of collecting in America from colonial times to the end of World War I, when American collectors came to dominate the European art market. This work helped shape the then-fledgling field of American art history by explaining larger cultural transformations as manifested in the collecting habits of American elites. It remains the most substantive account of the history of collecting in the United States. In his introduction, Kenneth Haltman provides a biographical study of the author and his social and intellectual milieu in France and the United States. He also explores how Brimo’s work formed a turning point and initiated a new area of academic study: the history of art collecting. Making accessible a text that has until now only been available in French, Haltman’s elegant translation of The Evolution of Taste in American Collecting sheds new critical light on the essential work of this extraordinary but overlooked scholar.

Author : Donna R. Barnes,Peter G. Rose,Albany Institute of History and Art
Publisher : Syracuse University Press
Page : 184 pages
File Size : 44,8 Mb
Release : 2002
Category : Art
ISBN : 0815607474

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Matters of Taste by Donna R. Barnes,Peter G. Rose,Albany Institute of History and Art Pdf

Published to accompany an exhibition held in Sept. 2002 by the Albany Institute of History and Art.