In this Book

The Taste of Art
summary

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.

Table of Contents

  1. Cover
  2. restricted access Download |
  1. Half Title, Series Titles, Title Page, Copyright
  2. restricted access Download |
  1. Contents
  2. pp. v-viii
  3. restricted access Download |
  1. Series Editors’ Preface
  2. Jennifer Jensen Wallach, Michael Wise
  3. pp. ix-x
  4. restricted access Download |
  1. Acknowledgments
  2. pp. xi-xii
  3. restricted access Download |
  1. Introduction
  2. Silvia Bottinelli, Margherita d’Ayala Valva
  3. pp. 3-20
  4. restricted access Download |
  1. Part I: Taste of Art: Methodologies and Critical Approaches
  1. Chapter 1. Can Cuisine Be Art?: A Philosophical (and Heterodox) Proposal
  2. Nicola Perullo
  3. pp. 23-44
  4. restricted access Download |
  1. Chapter 2. Time Changes Everything: Futurist/Modernist Cooking
  2. Carol Helstosky
  3. pp. 45-60
  4. restricted access Download |
  1. Chapter 3. From Stove to Screen: Food Porn, Professional Chefs, and the Construction of Masculinity in Films
  2. Fabio Parasecoli
  3. pp. 61-76
  4. restricted access Download |
  1. Chapter 4. Spoerri Reads Rumohr: The Spirit of Culinary Art Revisited
  2. Margherita d’Ayala Valva
  3. pp. 77-90
  4. restricted access Download |
  1. Part II: Food Art: Multisensoriality and Experience
  1. Chapter 5. Food, Decay, and Disgust: Paul McCarthy’s Bossy Burger as Contemporary Still Life
  2. Anja Foerschner
  3. pp. 93-106
  4. restricted access Download |
  1. Chapter 6. In & On: Herbs, Fish, and Janine Antoni’s Touch
  2. Silvia Bottinelli
  3. pp. 107-120
  4. restricted access Download |
  1. Chapter 7. Luciano Fabro: Bitter Sweets for Nadezhda Mandelstam
  2. Sharon Hecker
  3. pp. 121-140
  4. restricted access Download |
  1. Part III: The Kitchen: Intersections between the Private and Public Spheres
  1. Chapter 8. Feminist Art: Kitchen Testimony
  2. Jody B. Cutler
  3. pp. 143-158
  4. restricted access Download |
  1. Chapter 9. Es Geht Um Die Wurst: On Peter Fischli and David Weiss’s Sausage Photographs
  2. Edward A. Vazquez
  3. pp. 159-172
  4. restricted access Download |
  1. Chapter 10. Elżbieta Jabłońska’s Kitchen Interventions: Food, Art, and the Maternal Identity
  2. Barbara Kutis
  3. pp. 173-188
  4. restricted access Download |
  1. Part IV: Eating Out: Food Art in the Public Sphere
  1. Chapter 11. Artists and Friends: Daniel Spoerri’s Eat Art Gallery
  2. Cecilia Novero
  3. pp. 191-210
  4. restricted access Download |
  1. Chapter 12. Express Yourself: Al’s Café in Context
  2. Rachel Federman
  3. pp. 211-224
  4. restricted access Download |
  1. Chapter 13. Ways of Eating: Tradition, Innovation, and the Production of Community in Food-Based Art
  2. Laurie Beth Clark, Michael Peterson
  3. pp. 225-244
  4. restricted access Download |
  1. Part V: Not for Art’s Sake: Ethics, Ecology, and Sustainability
  1. Chapter 14. Joseph Beuys: Gastrosophical Aesthetics
  2. Harald Lemke
  3. pp. 247-262
  4. restricted access Download |
  1. Chapter 15. Provisional Objects: Alison Knowles’s Bean Rolls
  2. Nicole L. Woods
  3. pp. 263-278
  4. restricted access Download |
  1. Chapter 16. Cooking and Eating across Species: Natalie Jeremijenko’s Cross(x)Species Adventure Club
  2. Lindsay Kelley
  3. pp. 279-292
  4. restricted access Download |
  1. Contributors
  2. pp. 293-300
  3. restricted access Download |
  1. Notes
  2. pp. 301-350
  3. restricted access Download |
  1. Index
  2. pp. 351-366
  3. restricted access Download |
  1. Image Plates
  2. restricted access Download |
Back To Top

This website uses cookies to ensure you get the best experience on our website. Without cookies your experience may not be seamless.