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OverviewFor 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 DetailsAuthor: Adam Geczy (University of Sydney, Australia) , Vicki Karaminas (Massey University, Wellington, New Zealand)Publisher: Bloomsbury Publishing PLC Imprint: Bloomsbury Visual Arts ISBN: 9781350147492ISBN 10: 1350147494 Pages: 264 Publication Date: 03 November 2022 Audience: College/higher education , Tertiary & Higher Education Format: Hardback Publisher's Status: Active Availability: To order  Stock availability from the supplier is unknown. We will order it for you and ship this item to you once it is received by us. Table of ContentsIllustrations 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 IndexReviewsHistory, 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 InformationAdam 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. Tab Content 6Author Website:Countries AvailableAll regions |
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