In this Book

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Discussing an aspect of the European avant-garde that has often been neglected-its relationship to the embodied experience of food, its sensation, and its consumption-Cecilia Novero exposes the surprisingly key roles that food plays in the theoretical foundations and material aesthetics of a broad stratum of works ranging from the Italian Futurist Cookbook to the magazine Dada, Walter Benjamin's writings on eating and cooking, Daniel Spoerri's Eat Art, and the French New Realists.

Starting from the premise that avant-garde art involves the questioning of bourgeois aesthetics, Novero demonstrates that avant-garde artists, writers, and performers have produced an oppositional aesthetics of indigestible art. Through the rhetoric of incorporation and consumption and the use of material ingredients in their work, she shows, avant-garde artists active in the 1920s and 1930s as well as the neo-avant-garde movements engaged critically with consumer culture, memory, and history.

Attention to food in avant-garde aesthetics, Novero asserts, reveals how these works are rooted in a complex temporality that associates memory and consumption with dynamics of change.

Table of Contents

  1. Cover
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  1. Title, Copyright
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  1. Contents
  2. pp. v-vi
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  1. Introduction: Encounters of the Culinary and the Avant-Garde
  2. pp. vii-xxxviii
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  1. One: Futurist Banquets
  2. pp. 1-52
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  1. Two: Antimeals of Antiart: Dada-Diets
  2. pp. 53-90
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  1. Three: Walter Benjamin’s Gastro-Constellations
  2. pp. 91-144
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  1. Four: Daniel Spoerri’s Gastronoptikum
  2. pp. 145-208
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  1. Five: Convivia of the Neo-Avant-Garde
  2. pp. 209-256
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  1. Conclusion: In/Edible Art: What Remains?
  2. pp. 257-270
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  1. Acknowledgments
  2. pp. 271-274
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  1. Notes
  2. pp. 275-312
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  1. Index
  2. pp. 313-350
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Additional Information

ISBN
9780816670673
Related ISBN
9780816646012
MARC Record
OCLC
609681323
Pages
368
Launched on MUSE
2015-01-01
Language
English
Open Access
No
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