Overview

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.

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9781682260258

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Reviews

The house of food studies has many rooms, and this book adds yet another bright and splendid room, filled with art. Don't only think about still-life painting representing red salmon, but envisage the use of foodstuffs in artistic performances or cooking and eating as fine art actions, and you get an impression of the content of this marvelous, rich, daring, multidisciplinary, and pioneering book. </p>--Peter Scholliers, Vrije Universiteit Brussel</p>

The house of food studies has many rooms, and this book adds yet another bright and splendid room, filled with art. Don t only think about still-life painting representing red salmon, but envisage the use of foodstuffs in artistic performances or cooking and eating as fine art actions, and you get an impression of the content of this marvelous, rich, daring, multidisciplinary, and pioneering book. </p> Peter Scholliers, Vrije Universiteit Brussel</p>

Author Information

Silvia Bottinelli received her doctoral degree from the University of Pisa, and she teaches in the Visual and Critical Studies Department of the School of the Museum of Fine Arts at Tufts University, Boston. She has published extensively in the fields of modern and contemporary art. Margherita d'Ayala Valva received her PhD from the Scuola Normale Superiore in Pisa, where she also teaches. She has published on the history of collecting in early twentieth-century Italy, art history sources, and artists' writing.

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