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OverviewFull Product DetailsAuthor: Adam Geczy (University of Sydney, Australia) , Vicki Karaminas (Massey University, Wellington, New Zealand)Publisher: Bloomsbury Publishing PLC Imprint: Bloomsbury Visual Arts ISBN: 9781350147508ISBN 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  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 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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