The Taste of Art: Cooking, Food, and Counterculture in Contemporary Practices por Margherita d’Ayala Valva, Silvia Bottinelli

The Taste of Art: Cooking, Food, and Counterculture in Contemporary Practices por Margherita d’Ayala Valva, Silvia Bottinelli

Titulo del libro: The Taste of Art: Cooking, Food, and Counterculture in Contemporary Practices

Autor: Margherita d’Ayala Valva, Silvia Bottinelli

Número de páginas: 350 páginas

Fecha de lanzamiento: June 1, 2017

ISBN: 1682260259

Editor: University of Arkansas Press

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Margherita d’Ayala Valva, Silvia Bottinelli con The Taste of Art: Cooking, Food, and Counterculture in Contemporary Practices

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, Elzbieta Jablonska, Liza Lou, Tom Marioni, Rirkrit Tiravanija, Michael Rakowitz, and Natalie Jeremijenko.