Gastrofashion from Haute Cuisine to Haute Couture: Fashion and Food

Author:   Adam Geczy (University of Sydney, Australia) ,  Vicki Karaminas (Massey University, Wellington, New Zealand)
Publisher:   Bloomsbury Publishing PLC
ISBN:  

9781350147508


Pages:   264
Publication Date:   03 November 2022
Format:   Paperback
Availability:   In Print   Availability explained
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Gastrofashion from Haute Cuisine to Haute Couture: Fashion and Food


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Overview

For hundreds of years consumers and scholars have acknowledged that food is affected by the same rapid shifts in taste and consumption as clothing. Trends in fashion and in food are increasingly being marketed in tandem and sold as fashionable commodities to reinforce capitalist power. Yet despite this, the reciprocal relationship between fashion and food has not been fully explored – until now. Gastrofashion from Haute Cuisine to Haute Couture examines the relationship between food and fashion in clothing, style, and dress in all its manifestations, from the restaurant to the catwalk, to cookbooks, diet fads, slow food, fast fashion, celebrity chefs, artists, and musical performers. It traces the relationship between food and fashion back to the Middle Ages, to the rise of social refinements in manners, speech, clothing, and taste, when behaviours and appearances reflected social status and propriety and where the social display of wealth and privilege were inseparable from food and clothing. Nowadays, designer eateries such as Pasticceria Prada and Armani Ristorante and the display of food on fashion catwalks are the precursors of the restaurants of pre-Revolutionary France and the spectacles of world fairs and exhibitions. This much-needed book offers a substantive and incisive discussion for all those interested in the complex interrelationship between food and fashion – scholars, students, and general readers alike.

Full Product Details

Author:   Adam Geczy (University of Sydney, Australia) ,  Vicki Karaminas (Massey University, Wellington, New Zealand)
Publisher:   Bloomsbury Publishing PLC
Imprint:   Bloomsbury Visual Arts
ISBN:  

9781350147508


ISBN 10:   1350147508
Pages:   264
Publication Date:   03 November 2022
Audience:   College/higher education ,  Tertiary & Higher Education
Format:   Paperback
Publisher's Status:   Active
Availability:   In Print   Availability explained
This item will be ordered in for you from one of our suppliers. Upon receipt, we will promptly dispatch it out to you. For in store availability, please contact us.

Table of Contents

Illustrations Acknowledgements Introduction: Inside and Out 1. Between the Fashion System and the Food System, Gastronomy and Grande Cuisine 2. Good Taste in Theory and Practice: The Languages of Spectacle and Consumption 3. Food, Fashion and the Modernist Spectacle 4. The First Celebrity Cook and the First Celebrity Dressmaker 5. Cuisine and Couture Culture: The Boutique as a Space of Consumption 6. Hippy to Couture. Slow and Fast Food Fashion 7. The Cult of Slenderness 8. Fashion, Food and Art 9. Fashionable Cookbooks and Celebrity Chefs. Conclusion Bibliography Index

Reviews

History, culture and art intersect in an original work to be read in one breath. * Patrizia Calefato, Aldo Moro University, Italy * A timely and lavishly illustrated book on the intertwined destinies of fashion and gastronomy and the convergence of taste and appearance. * Simona Segre Reinach, University of Bologna, Italy *


Author Information

Adam Geczy is an artist and writer who teaches at Sydney College of the Arts, University of Sydney, Australia. Vicki Karaminas is Professor of Fashion at Massey University, New Zealand, and Honorary Fellow of the University of Melbourne, Australia.

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