The Taste of Art : Cooking, Food, and Counterculture in Contemporary Practices
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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. Contents Series Editors’ Preface / Jennifer Jensen Wallach and Michael Wise Acknowledgments Introduction / Silvia Bottinelli and Margherita d’Ayala Valva Part I: Taste of Art: Methodologies and Critical Approaches Chapter 1. Can Cuisine Be Art?: A Philosophical (and Heterodox) Proposal / Nicola Perullo Chapter 2. Time Changes Everything: Futurist/Modernist Cooking / Carol Helstosky Chapter 3. From Stove to Screen: Food Porn, Professional Chefs, and the Construction of Masculinity in Films / Fabio Parasecoli Chapter 4. Spoerri Reads Rumohr: The Spirit of Culinary Art Revisited / Margherita d’Ayala Valva Part II: Food Art: Multisensoriality and Experience Chapter 5. Food, Decay, and Disgust: Paul McCarthy’s Bossy Burger as Contemporary Still Life / Anja Foerschner Chapter 6. In & On: Herbs, Fish, and Janine Antoni’s Touch / Silvia Bottinelli Chapter 7. Luciano Fabro: Bitter Sweets for Nadezhda Mandelstam / Sharon Hecker Part III: The Kitchen: Intersections between the Private and Public Spheres Chapter 8. Feminist Art: Kitchen Testimony / Jody B. Cutler Chapter 9. Es Geht Um Die Wurst: On Peter Fischli and David Weiss’s Sausage Photographs / Edward A. Vazquez Chapter 10. Elżbieta Jabłońska’s Kitchen Interventions: Food, Art, and the Maternal Identity / Barbara Kutis Part IV: Eating Out: Food Art in the Public Sphere Chapter 11. Artists and Friends: Daniel Spoerri’s Eat Art Gallery / Cecilia Novero Chapter 12. Express Yourself: Al’s Café in Context / Rachel Federman Chapter 13. Ways of Eating: Tradition, Innovation, and the Production of Community in Food-Based Art / Laurie Beth Clark and Michael Peterson Part V: Not for Art’s Sake: Ethics, Ecology, and Sustainability Chapter 14. Joseph Beuys: Gastrosophical Aesthetics / Harald Lemke Chapter 15. Provisional Objects: Alison Knowles’s Bean Rolls / Nicole L. Woods Chapter 16. Cooking and Eating across Species: Natalie Jeremijenko’s Cross(x)Species Adventure Club / Lindsay Kelley Contributors Notes Index
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